Eggs | Anatomy, Boiling & Scrambling Practice
If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
The next time you purchase a carton of eggs, test them for freshness. Place one into a bowl of water (as shown in Topic 3) and note whether it lies horizontally or not. Crack another egg onto a plate and observe the deference between the thin and thick white, which should be quite noticeable if the egg is fresh.
Next, follow the instruction in Topic 4 and hard-boil two eggs. Once done, remove them from the simmering water and place only one egg into an ice bath (or run it under cold water). When both eggs are cool enough to handle, peel them and compare the color of the yolks. The egg that was not placed into an ice bath will have a gray ring around it and will likely have a sulfurous smell. Taste and compare.
Next, scramble a couple of eggs using the method for fine curds from Topic 5. Then scramble two more eggs over medium-high heat. Stir less often until cooked but still soft. Taste and compare the size and texture of the curds. Lastly, cook two more eggs until very dry and just a bit brown. Notice the difference in flavor and texture.
Though properly-cooked, scrambled eggs are fantastic on their own, experiment by finishing them with ingredients such as cheese, freshly chopped chives or dill.
Try out the recipes below.
In partnership with:
Northwest Culinary Academy of Vancouver