Scrambled eggs, Omelets, Frittatas
Cook until the eggs are thickened and no visible liquid egg remains.
Fried eggs – Over-Easy, Over-Hard and Basted
Cook until the whites are completely set and the yolks begin to thicken but are not hard.
Poached Eggs
Cook gently in simmering water until the whites are completely set and the yolks begin to thicken, but are not hard.
Baked Custards, Quiches, Casseroles, French Toast
Cook or bake until a thermometer inserted into the center registers 160°F or use the knife test.
The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge of cups. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.
Cheese fillings: Quiche fillings containing cheese may continue to test "wet" even after they are done, making the knife test unreliable. In this case, bake until the center appears almost set but still jiggles a bit when the dish is tapped or gently shaken.
Stirred Custards, Eggnog, Ice Cream Bases
Cook until thick enough to coat a metal spoon with a thin film, or until a thermometer registers 160°F or higher in the center of the mixture. After cooking, cool the custard quickly by setting the pan in ice or cold water and stirring for a few minutes, to prevent overcooking.
Pie Meringues
Spread pie meringue on a hot, fully-cooked pie filling. Bake in preheated 350°F oven until a thermometer registers 160°F or higher in the center of the meringue, about 15 minutes. If more than 3 egg whites, bake at 325°F until a thermometer registers 160°F or higher, about 25 to 30 minutes.
|
|
