Selection and preparation of food

test tube place the same quantity of yolk of egg. Suspend the tubes in cold water, bringing the surface of the egg in the tubes a little below the level of the surface of the water. Heat the water carefully, noting: i. Temperature at which coagulation is first apparent. 2. Temperature at which whole mass is coagulated. 3. Consistency of the coagulated white at this temperature. 4. Consistency of each when water reaches the boiling point. Experiment 43. Soft Cooked Eggs. (a) Place 3 eggs at room temperature in 3 pints of boiling water. Cover closely to retain heat. Remove one egg in 5 minutes, another in 7, and the third in 10, noting temperature of water each time. (b) Repeat (a), using 1 pint of boiling water. (c) Place 1 egg in 1 pint of cold water. Bring water to boiling point quickly. Remove egg. (d) Place 1 egg in boiling water. Boil for 3 minutes. Remove egg. Compare all these results, and indicate the factors to be considered in the preparation of soft cooked eggs. Experiment 44. Poached Eggs. Place 1 c of water in small frying pan. Bring to boil, add i tsp salt. Break an egg into a saucer and carefully slip it into a buttered muffin ring placed in the bottom of the frying pan. The water should cover the egg. Place the pan where the water will keep hot without boiling, Laboratory Manual 25 let stand until a white film has formed over the top of the egg and the white is firm (about 6 minutes). With a skimmer remove the egg and muffin ring to a piece of buttered toast and carefully lift off the ring. Season with butter, salt, and pepper. What is the objection to the device known as an egg poacher ? Experiment 45. Hard Cooked Eggs. (a) Place 1 egg in water at 85 to 900 C. Maintain this temperature for 45 minutes to 1 hour. Remove egg. (b) Place 1 egg in boiling water and boil for 20 minutes. Remove. Compare result with (a). Experiment 46. Scrambled Eggs. Break eggs into a dish, season with salt and pepper. Add 1 tbsp of water or milk for each egg used. Turn into a hot, buttered frying pan. Lift and stir the mixture until it reaches a creamy consistency. Serve immediately. Experiment 47. Omelets. (a) Foamy Omelet. 1 egg 1 tbsp water J tsp salt 1 tsp butter Pepper Separate white and yolk of egg. Add salt to each and pepper to yolk. Beat yolk until thick. Add water and mix well. Beat white until stiff. Fold the yolk into the white. Place the butter in hot pan. Add the egg and cook at a low temperature. Place in hot oven to dry the top. Fold and turn onto hot platter. 26 Preparation of Food What property of protein is illustrated in this preparation? What is the effect of the special manipulation? W^ould a preparation of yolks of eggs alone be light? (b) French Omelet. Repeat process in (a) except the separation of white and yolk. Serve immediately. Experiment 48. Cheese Souffle (Individual). £ tbsp butter 1 tbsp finely divided 2 tsp flour cheese i c milk J egg A few grains salt Paprika Melt butter, add flour, and when well mixed add gradually milk. Stir until mixture boils. Add salt, paprika, and cheese, remove from fire, add well-beaten yolks of eggs, and stir until smooth. Cool the mixture, then fold in the whites of eggs beaten until stiff. Pour into a buttered dish and bake 20 minutes. At what temperature ?