A Penny for Food

Now who doesn't like omelets. Light, fluffy, well-made sheet of eggy goodness. As I have mentioned earlier , the modest egg is the most versatile ingredient that one can work with. The Omelet is yet another display of its power to hold the sway of humans from the time it is served till the last bite vanishes down the throat and a moment more. Making this doesn't even take that much time. The key to to making a fluffy omelet: Beat the eggs, don't stir them . Stirring just mixes up the materials. Beating incorporates air into the mixture and if the material is capable, like eggs are, the air gets trapped. Stirring at this point will only aid in removing the trapped air. You can beat the eggs using a fork or an egg-beater, in case you have one. The beater just gets the job done quicker for it allows for more air to come in contact. The white and the yolk have different capacity for trapping air. For really fluffy omelets, beat the yolk and the white separately. Beat the whites...

Eggs are, perhaps, the simplest of proteins that you can manipulate to satisfy your appetite. And the simplest act of cooking that can be performed on it, Boiling. Eggs can be boiled up to different stages of the setting of the yolk. Runny, soft, medium or hard. A runny yolk is in no way unfit for consumption for it is still cooked to the temperatures where Salmonella does not remain a problem. Choosing eggs: Choose eggs without cracks. Eggs should be about 3 to 5 days old. (Stored hygienically, of course.) To boil eggs: Place eggs at bottom of the vessel and cover with cold water to cover an inch above. Heat to boil the water. When it comes to a rolling boil, remove and set aside with a lid on. Keep for 3-5 mins for soft yolk, 5-7 mins for medium-cooked yolk and 12-20 mins for hard yolks depending on size of the eggs. Remove from the water and quench the eggs into cold water to stop them overcooking. De-shell and enjoy. Whats Cooking America has a good set of tips, techniques and ho...