Breakfast Cookery

Breakfast cookery. Seems like an easy task, right? No, no it's not. Below are critical control points for breakfast items (yes those exist, I know), as well as the methods for them as well. 

•Egg Cookery Critical Control Points: When cooking with eggs for breakfast items, it is important to use the freshest Grade AA eggs whenever possible for best results. Fresh, Grade AA eggs maintain their shape best because the yolks and whites are still firm. Grade B is best used as an ingredient, such as in a baking. When poaching eggs, if the eggs are not fresh, add 1 teaspoon salt and 1 tablespoon distilled vinegar per quart of water to help coagulate the egg whites faster in order to hold better shape. Water temperature for poached eggs, must be at a simmer. If the water is boiling, the eggs will become tough, and may be broken by the agitation. If water is not hot enough, however, eggs will not cook quickly enough, and will spread. 

When frying eggs, add just enough fat to lubricate the pan. However, do not add more than necessary as this will cause the eggs to become greasy. Not enough, though, will cause them sot stick to the pan. Use Grade AA eggs for fried eggs. 

When making scrambled eggs, use a stainless steel bowl to beat the eggs. Do not use aluminum as this may discolor the eggs. Over the right degree of heat, stir gently as the eggs coagulate, yet take care, as too much stirring breaks up the eggs into very small particles. Do not let the eggs brown. KEEP HEAT LOW. 

When making omelets, two elements are necessary. As a contradiction to many egg cooking procedures, for omelets, the heat must be moderately high. An omelet cooks so fast that its internal temperature never has time to get too high. A critical control point as well, is using a conditioned omelet pan. The pan must first, have sloping sides, and also be the right size so the omelet may be shaped properly. It also must be well seasoned or conditioned to avoid sticking. The most common errors for making omelets as well, is not shaking or stirring vigorously enough and using heat that is too low, as the purpose of this is to keep the eggs in motion in order for them to coagulate uniformly. 

For all eggs, apart from using the freshest & best quality eggs, use the correct amount of heat (low, unless for omelets), never hold cooked eggs for too long as this will change the color of the eggs, and never overcook, as this will result in a green colored egg as well. 

•Muffin Method Critical Control Points (Pancakes): Critical control points when working with the muffin method is that the dough can quickly become over-mixed resulting in toughness and tunneling of the pancakes. Pancake batter should be mixed only until the dry ingredients have been moistened rather than attempted to achieve a smooth mixture. After proper combining of all mixtures, the batter should also be baked immediately or loss of volume may result.

•French Toast & Crepes: A critical control point when making French Toast is insuring the bread is soaked long enough to allow the batter to penetrate the bread. If not done, the final product is simply dry bread with egg on the outside. However, do not soak the bread so long that it falls apart. French toast should also be cooked correctly, and only until the bread has browned lightly on each side. 

A critical control point for crepes, is to allow the batter to sit for the approximated time before cooking, and also completely coating the bottom of the pan evenly to cook correctly and most attractively. 

Methods: 

•Poached Eggs: To poach eggs, bring water to a simmer. (If water is boiling, eggs will toughen and may be broken up by the agitation, if water is not hot enough, eggs will not cook quickly enough and will spread). If desired, one at a time, break eggs into a dish or a small plate and slide into the simmering water. Simmer 3-5 minutes, or until the whites of the egg have coagulated with yolks still soft. Remove eggs from the pan with a slotted spoon, and serve immediately. 

•Over Easy Eggs: To fry eggs, add 1/8 inch of fat (too much fat will cause the gas to become greasy, not enough will cause them to stick) to the sauté pan and set it over moderate heat. When the fat has become hot enough, slide the eggs into the pan, reduce the heat to low, and cook the eggs as indicated. For over easy eggs, fry and flip over. Cook just until the white as set, but the yolk is still liquid. 

•Scrambled Eggs: Break eggs into a stainless-steel bowl and beat until well blended. Season with salt and pepper, and if desired, add a small amount of milk or cream if desired. Too much liquid may make cooked eggs watery, and dilutes flavor. Heat butter in a small sauté pan. As for fried eggs, once the fat is hot enough, pour in the eggs, and cook over low heat, stirring gently from time to time as the eggs coagulate. When eggs have become set, yet still soft and moist, remove from the heat and plate. 

•American & French Omelets: Beat two or three eggs in a small bowl until well mixed, and season with salt and pepper. If desired, add a small amount of milk to lighten the omelet. Over moderately high heat, coat the pan with clarified butter and add the eggs to the pan. With one hand, vigorously shake the pan back and forth whilst also stirring the eggs with a circular motion. Once the eggs are almost set, yet still soft, stop shaking and stirring, tilt the pan and flip. For a filled omelet, spoon the filling across the center of the egg (on top for French, in the omelet for American). Fold the sides of the omelet as directed (for French, fold three times, for American fold once). Tilt the omelet out onto a plate so it keeps it shape, and serve. 

•Pancake Batter: The muffin method is fast, easy, and is generally used for muffins, pancakes, waffles, and a number of loaf-type or sheet-type quick breads. Key points in this method, as previously discussed, are avoiding over-mixing when combining all ingredients together, as well as quickly baking them once combined to avoid volume loss.

•French Toast: For French Toast, beat together the eggs, milk, cream (if included), and any additives such as vanilla, cinnamon, nutmeg, and salt. Soak the bread in the egg mixture until the bread is soaked through. In a large sauté pan, add butter, and place two slices of bread to brown the bottom. Turn the bread, and continue to cook for 30 seconds. Once cooked, plate, dust with powdered sugar, and serve. 

•Crepes: To make crepes, whisk together the eggs and eggs yolks, water, milk, and add sugar, salt and flour. Afterwards, stir in the melted butter. Allow the mixture to rest for at least one hour prior to cooking. For cooking, heat a small sauté or crepe pan and brush lightly with clarified butter. Pour in the recommended amount of batter into the pan, and allow to set until light brown. Flip the creme and cook a few seconds longer. Remove from the pan, plate, and serve. 

•Hollandaise Sauce: To begin, add the egg yolks and water to a stainless-steel bowl and beat well. Hold the bowl over a hot-water bath (similar to a double boiler) and continue to beat until the yolks have thickened and become creamy. Once ribboned, remove the bowl from the heat, and, using a ladle, slowly and gradually beat in warm clarified butter, drop by drop. Once the butter is added, beat in lemon juice to taste and adjust seasoning with salt and cayenne pepper. Hollandaise sauce may also be strained through a cheesecloth if necessary. Again, serve immediately and if not, hold no longer than two hours.

•Hash Brown Potatoes: Chop the potatoes into small pieces. Boil until slightly softened. In a sauté pan, ladle a thin layer of oil or butter into a well-seasoned 6 inch sauté pan and set it over high heat. When the fat is hot, add potatoes sauté until well browned browned, including any additives such as onions, peppers, ham, etc.