Cooking with Eggs

Eggs are very sensitive to temperature and in many cases should not be used straight from the refrigerator. For example, whole eggs and egg whites whip to greater volume if they are slightly warm. Very cold egg yolks will make mayonnaise curdle because the emulsion is less stable at low temperatures. Eggs, particularly egg yolks, should never be added directly to a hot mixture; instead a little hot mixture is beaten into the yolks to warm them first (see Enrichments to soup). Eggs overcook easily and just a second or two can make the difference between an egg that is tender and moist or one that is tough and dry. Eggs will continue to cook if left in a hot dish or transferred to very hot plates. If scorched, they acquire an unpleasant charred taste and tough texture. Always use gentle heat, except when making omelets, which are cooked briskly for a very short time.