Session 6

1. 1.The Egg (l’Oeuf)
   

Eggs are composed of the following:

1. •A chalky, porous limestone shell.
   

2. •A shell membrane which houses an air pocket
   

3. •The white, made of albumin
   

4. •The yolk, which is protected by a membrane linked to the outer shell membrane by a special filament at each end called the chalazes
   

The Composition of a Medium Egg (60 g / 2 oz)

2. 2.Tests for Freshness
   

Placing an egg in a deep bowl of heavily salted water indicated how fresh it is.

    A day old egg floats to the bottom.

    A two day old egg floats near the middle.

    A four day old egg floats near the surface.

    A fifteen day old egg floats on the surface.

This is because eggs absorb air as they age.

Freshness can also be determined by breaking an egg open on a flat surface. If the yolk is firm and round and the white holds its shape around the yolk, it is fresh. If the yolk sags or breaks and the white is thin and runny, it is older.

3. 3.Cooking Methods
   

1. A.Cooked in the shell
   

Eggs cooked in the shell should be started in cold water and timed from when the water comes to a boil. Adding white vinegar to the water prevents cracked eggs from leaking into the water.

    Oeuf Coque - Soft boiled - 3 minutes

    Oeuf Mollet - Soft boiled - 5 minutes

    Oeuf Dur - Hard Boiled - 8 to 10 minutes

2. B.Whole and out of the shell
   

White and yolks are not mixed together, but are cooked so the yolk stays intact. Generally these preparations are cooked until the white is set and the yolk is still runny.

    Oeuf Cocotte - Baked in a dish with cream (shirred)

    Oeuf Frit - Deep fried (not usually done in America)

    Oeuf Poché - Poached

    Oeuf Poêle - Fried (actually sautéed)

    Oeuf au Plat - Sunny side up

3. C.Scrambled
   

White and yolk are beaten together for a uniform consistency and taste.

    Oeuf Brouillé - Scrambled

    Oeuf Plat - Flat omelette

    Oeuf Roulée - Rolled omelette, mat be filled

4. D.Separated
   

Either the white or the yolk may be used separately. Egg whites can be beaten stiff for soufflées or meringues. Yolks are used as a liaison to thicken sauces, and as an emulsifying agent in sauces such as Hollandaise and Mayonnaise. Yolks may be added to beaten whites for dishes with a fluffier texture, such as Omelette Norvégienne.

5. 5.The Omelette
   

Omelettes are cooked in a ‘poêle à omelette’  which is reserved only for making omelettes. It must be carefully seasoned so the eggs don’t stick. A seasoned pan should never be washed, but it must be kept scrupulously clean to avoid imparting bacteria or unpleasant tastes to the eggs being cooked. To clean the pan when necessary, use rock salt.

If a pan is properly seasoned, it should not be necessary to use much butter or oil. The pan and oil should be very hot, but be careful that the oil doesn’t burn and decompose.

Ir is imperative that omelettes be prepared to order as they can;t be held well. At the last minute, once the pan is very hot, the eggs should be moderately beaten. The goal is to combine them throughly, not to beat air into them.

Flat omelettes can be cooked fairly firmly, but rolled omelettes are generally served soft and loose. Adding water, milk or cream to the beaten eggs dilutes the protein and makes the omelette more tender. Remember to brush the omelette with melted butter (luster) before serving.

Rolled Omelette Variations

    Au Fromage - with cheese, usually Gruyere

    Aux Fines Herbes - with parsley, chervil, tarragon and chives

    Au Champignons - with sliced, sautéed mushrooms

    Richemonde - with morrels, covered with Mormay sauce and glazed under a salamander

    A la Confiture - with current jelly, sprinkled with confectioner’s sugar and ‘quadriller’ (marked                 with a hot bar) For dessert.

Flat Omelette Variations

    Fermiere - with vegetables cut paysanne, ham and fines herbes

    Gasconne - with ham, onions, parsley and garlic, cooked in goose fat

    Paysanne - with sorrel, potatoes and fines herbes

    Gateau d’Omelette - and omelette cake, severed cold with a mint or basil flavored vinaigrette.

    RECIPES

    Omelette Plat / Roulée

    Oeufs Poches

    Oeufs au Plat

    Oeufs Brouillés

    Oeufs à la Coque, Mollet, Dur

    Oeufs Cocotte à la Crème

    Omelette Bascquaise

    Oeufs Farcis Chimay