TOOLS, UTENSILS, AND EQUIPMENT NEEDED IN EGG PREPARATION

TOOLS, UTENSILS, AND EQUIPMENT

NEEDED IN EGG PREPARATION

This lesson introduces cooking of different egg dishes which are well-

loved by everybody.

Poll

How many dishes can you make/cook using eggs?

• 0

• 1

• 2

• 3

• more than 3

3 Technical Terms

Casserole - a baking dish made of glass, pottery, and others, usually with a cover.

Souffle dish - a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert.

Crepe -a thin, light, delicate pancake.

TYPES OF TOOLS, UTENSILS, AND EQUIPMENT FOR EGG PREPARATION

Some utensils and gadgets are designed especially for preparing eggs, although egg cooking can be accomplished with the usual pots, pans, beaters, and bowls ordinarily found in most kitchens. Some are limited to egg use only, such as the electric egg cooker, while otners, such as custard Cups, come in handy for a variety of foods.

find a double boiler indispensable for egg sauces and custards while others prefer a heavy-gauge saucepan over low heat. Generally speaking. if you have to choose a top-of-the-range cookware,

choose a heavy-gauge pan so that cooking will be more even. For oven Cooking, utensils of the proper size are particularly important for items that rise, such as cakes, breads, and soufflés.

Egg cooking can be as simple as you want it to be. If you enjoy fancying up things a bit, there are several pieces of equipment and specialty gadgets you may find interesting.

1. Coddler

a small cup made of porcelain, heat-proof glass or pottery with a screw on top. An egg is broken into the cup, the top screwed on and the cup submerged in simmering water until the egg is cooked. The egg is eaten directly from the coddler.

2. Egg cooker

an electric appliance which steam-cook eggs in the shell. Most egg cookers also have inserts or

cups for steam-poaching. Some also have a flat insert for cooking omelets, fried eggs or scrambled eggs.

3. Crepe pan

a shallow, slope-sided skillet, 6 to 8 inches in diameter. These range from inexpensive, light-weight pans to sophisticated electric models, some of which cook the crepes on what appears to be the outside of the pan. Crepes can be made in almost any small shallow pan with sloping sides. A small omelet pan will do a nice double-duty job.

4. Cup

a small container designed to hold a soft-cooked egg upright in its shell for table service.

5. Custard cups

a small, deep, individual bowl-shaped dishes designed for oven use. They are useful for cooking or serving other foods as well as custards.

6. Omelet pan

-a shallow, slope-sided skillet, usually 7 to 10 inches in diameter. A double omelet pan consists of two shallow rectangular or semicircular pans attached by hinges. Each pan has a handle. More practical cooks insist that a slope-sided pan with a nonstick coating is fine for omelets and for sautéing, frying, and other purposes

7. Piercer

-a sharp-pointed tool for gently pricking a very small hole in the large end of an eggshell before hard-cooking. A clean, preferably sterilized, thumbtack, pin or needle can also be used for piercing. Piercing may allow some air to escape and some water to seep into the egg during cooking which may make peeling easier. Piercing also often produces hairline cracks in the shell.

8. Poacher

- a rack that holds one egg-sized cups over simmering water; a small colander-like form that holds an egg as it poaches in simmering water.

Multiple Choice

• coddler

• custard cup

• cup

• piercer

Multiple Choice

• poacher

• crepe pan

• piercer

• coddler

Multiple Choice

• crepe pan

• poacher

• omelet pan

• coddler

Multiple Choice

• crepe pan

• cup

• egg cooker

• piercer

Multiple Choice

• coddler

• omelet pan

• piercer

• egg cup

9. Quiche dish

- a round, shalloW, straight-sided ceramic or porcelain dish, usually with scalloped edges, for use in the oven. Sometimes, it is alsocalled a flan or tart dish and is available in many

sizes. A pie plate or pan of the same size will

substitute nicely.

10 Egg ring

- a round band, with or without a handle, to hold a fried or poached egg during cooking.

11. Egg scissors

a circular gadget for opening soft-cooked eggs. When its scissors-type handle is operated, a series of teeth or a blade clips off the top of the egg

12. Egg separator

- a small cup centered in a round frame made of plastic, metal, or ceramic. The cup catches the yolk while slots around the frame let the white slip through to a container beneath

13. Egg slicer

a device which cuts a hard-cooked egg into neat slices with one swift stroke. It has an indented tray in which the egg rests and a cutting mechanism of parallel wires. To chop an egg, carefully reverse the sliced,egg in the tray and cut through again.

14. Soufflé dish

- a deep, straight-sided dish designed or oven use. It may also serve as a casserole dish. Souffle dishes are available in different sizes. A straight-sided casserole, uncoated saucepan or baking dish of the same size can be substituted.

15. Wedger

similar to a slicer, however, it cuts the egg into six equal parts rather than into slices. The wedger holds the egg upright as wires are pulled over to cut the wedges. When the wires are drawn don only partway, the egg can be opened to hold a stuffing or to resemble a flower.

16. Egg timer

used to correctly time the process of boiling eggs.

17. Egg beater

- a small device having one or usually two blades, each having several stiff oval wires at the tip. The blades are swirled or rotated for beating eggs or whipping cream.

Multiple Choice

• egg separator

• quiche pan

• souffle dish

Multiple Choice

• egg timer

• egg beater

• egg separator

• wedger

Multiple Choice

• souffle dish

• egg beater

• wedger

• egg slicer

Multiple Choice

• egg timer

• egg ring

• egg scissors

• egg slicer

Multiple Choice

• egg scissors

• egg slicer

• wedger

• egg ring