Eggs and heat

Filed in archive Tricks & Techniques on August 28, 2006

Every now and then we mention how only low heat is needed when cooking eggs, such as when poaching, frying and making some custard. In brothy soups, eggs should only be dropped towards the end of cooking, even after turning off the heat. The same rule applies when using (cooked) hard-boiled eggs in other dishes.

Take for example, in rice dishes such as paella or in Asian Noodle dishes that utilise quail eggs. Adding the eggs too soon will make the whites tough. However, if you like them a bit chewy, put in the eggs a few seconds before the heat is turned off and then cover the pan for around two minutes.

Personally, I don't like chewy egg whites but I know some people who do and well, make them feel special by making theirs according to preference.