Rebecca Gordon’s Cooking Class
Cooking & Baking Skills
Lesson No. 2
Eggs
The Objective: Today’s lesson focuses on eggs & the valuable role they play in a variety of cooking & baking applications but most importantly, the nutritionally sound meal solutions of quality that eggs provide.
The Overview
Eggs are a trusted source for keeping you feeling full from meal to meal. A standard large egg weighs approximately 2 to 2.125 ounces with the egg white comprising approximately 1.06 ounces & the yolk making up about 0.64 ounces. The shell accounts for about 8% of the additional weight. Nutritionally speaking, one egg or one serving contains about 80 calories with 6 grams of fat & 7 grams of protein. They are known to fight disease offering nutrients such as lutein & zeaxanthin. There are many ways to cook & use eggs in the bakeshop but when it comes down to mealtime versatility, knowing how to boil eggs will offer you many options from egg salad that may be used over crostini toasts, crackers or sandwich bread to deviled eggs.
How To Boil Eggs
Place the eggs in a single layer in a 3-quart saucepan & cover with about 1-inch of water. Bring them to a rolling boil over High heat. Cover them with the lid, turn off the heat & let them stand 7 minutes. Remove the lid & drain in a colander. Place the eggs back into the saucepan. Shake it good so they crack all over then peel them under cool running water. Rinse off any tiny bits of cracked shells. Plunge them into an ice water bath to stop the cooking process.
A Special Note
Buttermilk Lipstick is filled with a wealth of culinary & entertaining knowledge, comprehensive information & photos that guide you through each step of the process & recipes tested in a home kitchen setting just like yours by a food professional with over 20 years of experience & expertise. Whether you have questions regarding how to cook long grain rice, roast a whole chicken or bake a batch of croissants, just know I’m here to guide you through the process. I cook, bake & consume everything you’ll find here. I want this to be an interactive e-learning experience, so please leave your questions or comments below or on my facebook page so that I may respond to your needs & so we may discuss topics together.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{helpful advice}
How To Use Eggs Everyday
Eggs are such a valuable commodity in recipe applications & they’re incredibly economical. Eggs play a vital role in cakes, pies, pastry cream & cookies by providing structure & stability. In savory applications, eggs step in as a binder for casseroles, a main course in frittatas & quiche as well as a lagniappe to southern favorites such as chicken & potato salad offering a richness that helps stretch these party-perfect classics to feed a crowd. The egg alone can also serve as one of our very favorite barbecue side dishes, the coveted deviled egg. And don’t forget breakfast fare. From pancakes to waffles or simply a couple of protein packed sunny side up eggs on the plate, we rely on them to help us off to a great start at the top of a new day. You can indulge in this humble little staple anytime & be quite satisfied. Time & time again, eggs have proven their versatility to be absolutely priceless in the kitchen.
47 Ways To Cook & Bake With Eggs Everyday
The shelf life of eggs is pretty generous, generally a 5 to 6 week window in which they may be used. The longer they are stored the less springy they will be but still good to use all the same. Learn how to make a variety of recipes ideal to feed your family throughout the day.
No. 1
The Breakfast Applications
Eggs offer so much variety when it comes to classic recipes your family loves. One of our favorite any time of the day meals is a simple egg sandwich. It’s filling & best when served piping hot. Begin with homemade bread slices such as Pain de Mie or Farmhouse White Bread slathered with Classic Aïoli then top with 2 over easy eggs– just follow the instructions on How To Make Sunny Side Up Eggs, flip them over & cook a few seconds before removing from from the pan & placing them directly over the dressed bread. Sprinkle liberally with kosher salt & freshly ground pepper.
How To Make Sunny Side Up Eggs
How To Make Classic Hollandaise Sauce
How To Make Buttermilk Pancakes
No. 2
The Lunch & Dinner Applications
When you know how to make a few basic recipes, it becomes easier to make substitutions as needed. Classic Aïoli may be used on sandwiches, serve as a base to creamy homemade salad dressings with a handful or herbs & little milk or buttermilk & to accompany fried or grilled meats. Canola, vegetable & corn oils may be interchanged when frying while bread, cake or soft wheat flours make just as good of a coating base as all purpose when a substitution is necessary.
How To Make Fried Chicken Nuggets
How To Make Old-Fashioned Potato Salad
How To Make Brioche Rolls
No. 3
The Dessert Applications
Eggs bind ingredients together or they may be separated & the whites used to whip into glorious meringues for topping over banana pudding & pie. Bavarian cream, pastry cream or puddings, meringue shells & pâte a choux are just some of the various applications that focus on the importance of eggs in the bakeshop. Room temperature eggs, whether using them whole or just the white portion are going to yield the best result. Allow the eggs to stand about 30 minutes before using.
How To Make Buttermilk Pound Cake
How To Make Miniature Buttermilk Hummingbird Cake Loaves
How To Make Vanilla-Chocolate Icebox Pie
No. 4
Rebecca Gordon’s Cooking Class Lessons
The Gift Of Culinary Skills & Knowledge
Lesson No. 1: The Appendix
The Tune
“With You Anywhere You Are” Doris Day
httpa://www.youtube.com/watch?v=QavDVb9Id-w
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Rebecca Gordon
Be sweet.
I love how you show the steps to making things. I don’t cook often so it’s good to see how things should look when I make a recipe. My family tried your Hummingbird Cake in the little pans. I made it without the glaze & we ate it for breakfast. It tastes like banana bread. We loved it! This may sound weird, can you freeze eggs? Just wondering. Thanks a ton!
Hi Jenny, thank you & so glad y’all liked the Hummingbird Cake! I, too, like that it’s such a versatile recipe. To answer your question, you can freeze eggs up to 1 year but just know that they should be thawed in the refrigerator & then used right away. You may have trouble getting the white portion to whip to full volume if making say a Lemon Meringue Pie so I recommend using them in recipes such as cornbread or casseroles– applications that require through cooking. Thank you for dropping in & let me know how I can help!
Sincerely,
Rebecca
This is so helpful. I’m cooking so much more than I was before & need help getting ahead. Any suggestions? We’ve been having breakfast for dinner, grilling burgers, making sandwiches for lunch & we’re supporting our local restaurants with take out orders a few nights a week. What are some things that freeze well? Thanks!
–Pat
Hi Pat, great question & yes there are many dishes that freeze well. Soups especially such as French Onion Soup & Fresh Herb Lentil Soup freeze well. I like to batch cook on occasion & set aside a few hours to make two main dishes at one time. Look to Lemon Chicken Orzo Soup & Lemon-Thyme Chicken Pilau to get started. Portion some of each dish in smaller containers to freeze– foil pans or even zip top freezer bags work well for the chicken & rice.
I am so glad to know your adding meals from restaurants into your plan– they need you so much right now. Also remember to stop by your local farm stands to pick up fresh produce when you are able to make a grocery run. They are getting produce in daily plus you can pick up fresh pots of herbs & then plant them in containers for a mini culinary cutting garden– this is exactly what I’m doing. Let me know if I can help further & I appreciate your visit! Stay safe!
Sincerely,
Rebecca
Thank you for this. You would think that everyone already knows much of this, but believe me, we don’t. This is very helpful and timely.
Hi Stacey, I appreciate you dropping in. As you plan meals for your family, let me know how I can help. Sometimes it’s just a little organization is all that’s needed from the start, then it gets easier. Stay safe!
Sincerely,
Rebecca
Hi, this is so helpful. I have a question about boiling eggs. When I cook them for deviled eggs, they look green. Am I doing something wrong & are they still safe to eat? Thanks
Hi Allison, great question. When a green ring appears between the hard cooked egg yolk & the egg white, it is essentially a chemical reaction taking place from the iron in the yolk & the sulfer in the white portion. They are perfectly fine to consume but it indicates the egg was cooked too long. Try the method detailed in this tutorial & it will not happen– there is a good time window to allow for peeling many eggs without having the green ring appear as well. I hope that helps!
Sincerely,
Rebecca