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What else can you to keep the yolks from overcooking? Well, here’s another thing we know: egg yolks contain far more fat than egg whites Luckily for us here, fat is an excellent insulator—that is, it transfers energy less efficiently than water does (that’s why whales are covered in blubber) We can use this fact to our advantage by adjusting the pan temperature I cooked eggs in three different pans at three different heat settings just until the whites were set • Over low heat, the yolks came out completely firm and chalky at the bottom, with just a very thin layer of barely liquid yolk at the top The whites were extremely rubbery and dry in all but the thickest part just around the yolk With gentle heat and an extended cooking time, the differences in conductivity between the egg yolks and the egg whites don’t have as strong an effect on their cooking rates—they basically cook in the same time Additionally, the egg whites were pure white, with no crisping or browning at all on the bottom surface Some folks like their egg whites this way I think those people secretly just want poached eggs • Over medium heat, there was still a good amount of liquid yolk at the top of the egg, while the bottom half of the yolk became quite firm The whites took on a touch of browning (even more if I used butter instead of oil—the milk proteins in the butter brown and stick to the eggs) This is a good compromise for folks who like some liquid yolk but don’t want their whites to show any transparency at all • Over high heat, you can get whites that are completely set with yolks that are still almost completely liquid, but you run into another problem: the bottom of the eggs burns long before the rest of the egg is ready to eat For the simplest fried eggs, moderate heat is the way to go Whether you’re using butter or oil makes little difference in the cooking, as long as you make sure that the milk proteins in your butter don’t burn before you slip the eggs into the pan; it’s best to add them just after the foaming subsides (This is an indication that the water in the butter has completely evaporated and the pan is somewhere in the 250°F range) Butter will give you richer flavor and deeper browning, while oil will give you cleaner egg flavor and slightly crisper bottoms—it’s all down to personal ... but you run into another problem: the bottom of the eggs burns long before the rest of the egg is ready to eat For the simplest fried eggs, moderate heat is the way to go Whether you’re using butter or oil makes little difference... Whether you’re using butter or oil makes little difference in the cooking, as long as you make sure that the milk proteins in your butter don’t burn before you slip the eggs into the pan; it’s best to add them just after the foaming subsides (This...differences in conductivity between the egg yolks and the egg whites don’t have as strong an effect on their cooking rates—they basically cook in the same time Additionally, the egg whites were pure white,
Ngày đăng: 25/10/2022, 23:13
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