Always break the eggs only before cooking to preserve the resilience of the egg white. A rotten egg will ruin the other eggs in the dish. Thus break the eggs separately into bowls to ensure freshness for all. Beat the egg gently with the tips of chopsticks touching the bottom of the bowl. However, do not beat till foam appears to achieve a smoother texture.
Eggs absorbs oil easily. The energy level of a fried egg is much higher than a hard boiled egg. Those on diet may prefer boiling or steaming. Alternatively, fry eggs with a non-stick pan to lower the intake of oil. An egg that has been boiled for too long ( beyond 10 minutes ) will experience chemical reaction, is therefore not easily absorbed by human bodies, thus reducing its nutritional value. However, eggs should be cooked thoroughly to eliminate the presence of Salmonella. This virus can initiate fever, abdominal pain, diarrhea and joint ache, or even death. Hence, it is not advisable to under or over cook an egg.
As salt is easily absorbed by eggs, do not add too much of it when cooking. The flavour of eggs, especially steamed eggs, is usually stronger after cooking. Thus handle with care when concocting the dosage of seasonings. When frying eggs, use the remaining heat in the pan to complete frying so that the eggs will remain tender.
Hard Boiled Egg
To maintain easy digestibility and optimal nutritional value, hard boiled eggs are best cooked within 10 minutes. The egg must be fully immersed in water during boiling in order to prevent the loss of nutrients. Otherwise, areas surfacing the water will not be fully cooked and the egg white will appear mushy while its digestibility level will decline as well.
Fried Egg
Fried the egg slowly in mildly heated oil to preserve its wholesomeness as well as prevent it from sticking to the pan. If the egg yolk is not in the middle of the egg white, use half of the egg shell to gently shift it towards the centre. Allow it to settle for a while first before removing the shell. Sprinkle a little cold water when the egg yolk is almost set to obtain a more tender and lustrous egg. Hot oil will not splatter easily if a bit of flour is added to the oil prior to sprinkling the water.
Steamed Egg
Always allow eggs to be steamed over low heat to prevent the emergence of tiny holes. Strain the egg mixture for a smoother texture. Beat the egg evenly and mix with water ( the proportion of eggs and water used should be 1:3 ) before steaming for 7-8 minutes. Lift the steamer lid slightly to allow release of steam. This will ensure that the eggs turn out smooth and even. A fully steamed egg will see no water seeping out when a chopstick is inserted into it.
[Read More Asian Food Articles]
|
