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Egg Cookery
Appears in
Published 2001
When cooking eggs or egg dishes it is important not to prolong the cooking. Eventually the proteins will stiffen and squeeze out the liquid, rendering the egg or egg dish rubbery, less tender and not very appetising.
When poaching whole eggs, using a dilute acidic cooking medium (5-7 per cent vinegar in the water) will help retain the eggβs shape by speeding up the coagulation. Make sure the water is close to β not at β boiling point as turbulent water will break down the outer albumen of the egg and cause the yolk and white to separate.
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