How do I crack an egg without the shell falling into the bowl?
Do not crack it on an edge, but on a flat surface, for example on the kitchen worktop. Once the shell is cracked, the egg can be broken accident-free with two hands. If a piece of shell does end up in the bowl with the ingredients, fish it out with one half of the shell.
How do I separate an egg?
The best way is to let it run through your hands. The egg white slips through your fingers, the yolk remains in your hand.
What do I have to pay attention to when I whisk egg whites?
The bowl and mixing tools must be free of grease. Beat until you can turn the bowl upside down and nothing moves. Only then is the egg white firm enough. For more stability, add a pinch of salt before stirring.
How long does the perfect boiled egg take?
Depends on what you mean by perfect - and on the size of the egg. For a waxy medium size egg, calculate five and a half minutes in boiling water if it has come straight out of the fridge. For a boiled egg with a runny yolk, four and a half minutes at a rolling boil should be perfect.
How do I get the perfect scrambled egg?
Heat is crucial: the hob should only be set to medium. Even if nothing happens for a long time, always stand next to the pan. To stop the eggs from sticking be sure that the butter is hot before adding the beaten eggs and do not stir them too soon. Remove the pan from the heat before the scrambled eggs have reached their perfect consistency.
What do I have to bear in mind when making a hollandaise sauce?
The egg yolks should be at the same temperature as the butter - to do this, first stir the former together with a little white wine over a bain-marie. The melted butter should be warm, not hot. Pour the butter into the egg mix in a thin stream, whisking all the time. Only season with salt at the end to give the sauce more volume.
And what about a mayonnaise?
The principle is the same as for hollandaise, except that the ingredients here are at room temperature. First whisk a small amount of oil with the egg yolks, a little mustard and a dash of vinegar, then add more oil in a thin stream, whisking all the time – the trick is not to add too much oil too quickly or the mayonnaise will split. Season at the end.
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