Regional American Cuisine exudes a sense of place – whether it’s Southern comfort food birthed in a bayou or Tex-Mex, a co-mingling of cooking traditions and ingredients from two neighboring geographies. In Regional American Cuisine, local ingredients are prepared with the cooking techniques simmering in an area and cultivated by cultural traditions over generations.
Eggs are a staple in Regional American cuisines – a beloved, simple, yet versatile ingredient.
WATCH CHEF JUPITER'S REGIONAL AMERICAN VIDEO
TIPS & TRICKS
“A tip for hard-boiled eggs, which we all love for adding to salads or eating them just as is… start by putting eggs into a pot of warm water, not hot. It can be warm right from the tap. Add salt. Bring water to a boil and simmer eggs to your desired time. Then add ice directly to your pot to stop the cooking process, which also helps make peeling easier.”
— Chef Brian Jupiter
DID YOU KNOW?
- Egg yolks are a natural emulsifier.
- An emulsion is the blending of two immiscible liquids (e.g., oil and water) with one of the liquids dispersed into the other in the form of small droplets through mixing or whipping. For a mixture to be considered a stable emulsion, the droplets must remain dispersed.
- In hollandaise, egg yolks keep all the ingredients together, creating a stable emulsion, which results in a smooth, rich, creamy sauce.
- Egg yolk contains a large number of surface-active components, which possess both hydrophilic (water attracting) and lipophilic (fat attracting) qualities.
- An egg yolk typically enables stable emulsions at a lower pH than other food emulsifiers to help form acidic food emulsions.