威廉安格斯第二十四課：義大利蔬菜烘蛋，蛋捲，炒蛋佐土司，班尼迪克蛋

主廚示範：

我的廚房實作：

雞蛋蛋白約在攝氏60-65 度C凝結

雞蛋蛋黃約在攝氏65-70 度C凝結

而全蛋則是68度C凝結

所以如果要將蛋烹調的恰當  火候掌握非常重要

而鹽和酸性液體（例如果汁）也有助於軟化，讓蛋料理會更軟嫩，關鍵在於雞蛋蛋白質所帶的負電荷會把蛋白質彼此隔離開來，而酸性液體會調整雞蛋的酸鹼值，鹽會解離為離子聚集在蛋白質負電荷的部分，可以使蛋白質不再強烈互斥，會靠在一起而不是黏在一起 （請參考 Harold McGee  Food and Cooking 食物與廚藝 P118 )

而如何選一顆好蛋呢？

1. 濃蛋白，結實而圓潤的蛋黃

2.將蛋放入冷中中，越快沈下的蛋越新鮮


今天來上課的學生不多，所以主廚讓我們盡量玩，煮了超過30 顆蛋的一晚，高回報！

Vegetable Frittata 義大利蔬菜烘蛋

Ingredients:

·        3 eggs, 25g Onion diced, 30g dice red capsicum, 30g dice green capsicum, 30g Mushroom slice, 30g Carrot dice, 30g Zucchini slice, 20ml Cream, 25g Parmesan cheese, salt, pepper

Method:

·       Sauté and sweat vegetables- if too moist drain thoroughly

·       Beat eggs and add cream, parmesan and seasoning

·       Combine the vegetables with egg mix

·       Pour in mixture into well-oiled foil mould

·      Place in oven 150 degree and cook until set, approx. 10 minutes

Plain Omelette 蛋捲

Ingredients:

·        3 eggs, 1 tbs water, 10g butter, salt, pepper

Method:

·       Mix 3 eggs, water, salt and pepper together in a bowl

·       Heat omelette pan and add butter, pour in egg mix

·       Using a fork stir from the outside into cook the mixture, creat a cigar shape

·       Tip out on to a hot plate and lightly brush with clarified butter and garnish

·      (Wet and creamy on the inside)

Scramble Eggs on Toast 炒蛋佐土司

Ingredients:

·        2 eggs, 1 Toast,  20ml Cream , 10g Butter , extra butter ,to spread on toast, 1 tsp chopped  chives, salt , pepper

Method:

·       Toast the bread on both sides to a golden brown, keep warm

·       Break the eggs into a bowl, season and mix thoroughly

·       Heat butter in a pan, adds eggs and cook gently, stirring with a wooden spoon, until the eggs are almost set, but still a bit runny. Remove from the heat at this stage

·       Butter the toast, and place on a warm plate

·       Arrange the scramble eggs on the toast and scatter chives

·      Serve immediately

Eggs Benedict 班尼迪克蛋

Ingredients:

·       Hollandaise:  20ml Vinegar, pinch White pepper, 2 egg yolk, 100g clarified butter, squeeze lemon juice, seasoning

·       Muffin, cut in half, 10g soft butter, 2 slice ham, 2 poached egg

Hollandaise Method:

·       Reduce vinegar, water and white peppercorns by two third

·       Strain into a bowl, cool

·       Mix egg yolk with reduction and whisk over a hot water bath to ribbon stage

·       Remove from the heat and add butter gradually, whisking continuously. Make sure the sauce remains at 40 degree.

·       Mix in lemon juice, adjust the seasoning, and use cold water to adjust consistency

·       Keep sauce in a warm place

·       Prepare 2 poached eggs. Toast muffin and keep warm. Place the ham on a grill tray and warm gently under the salamander. Heat the poach eggs

·       To assemble, butter the muffin and place on a warm plate. Put a slice of ham on each muffin and a poach egg on ham. Top with hollandaise sauce and serve immediately