Effects Of Temperature On Eggs

The texture of eggs cooked alone or in custard mixtures is directly affected by the temperatures at which they are cooked.

Cooked at 180° to 200° Fahrenheit (below the boiling-point of water) , the egg-white is firm but delicate and very tender and friable or easily broken apart. The egg-yolk is tender and salve-like.

Cooked at 212° Fahrenheit (at the boiling-point of water), the egg-white is firm, but somewhat tough. The egg-yolk is mealy.

Cooked at 3 50° to 400° Fahrenheit (the temperature of fat hot enough for frying), the egg-white is leathery where touched by the fat, and the yolk is leathery where touched by the fat.

Directions For Mixing And Cooking Custards

Scald the liquid. This saves time in making all custards.

Thoroughly mix eggs, seasoning (as salt), and flavoring (as sugar) by stirring but not by beating.

Gradually add hot liquid to egg mixture.

For Firm Custards, pour custard mixture into baking-dish, set baking-dish in pan of hot water and cook in slow oven (300°-350° F.) or in a steamer at 180° to 200° F. until firm, keeping water in pan constantly below the boiling-point. The custard is done when the blade of a knife run into the center of the custard comes out clean.

For Soft Custards, cook in top of double boiler, keeping the water in the lower part constantly at 180° to 200° F. or just below the boiling-point. Stir constantly until the mixture stops frothing, coats the spoon, and has the thickness of cream. Remove at once.

Always cook custard mixtures over hot water or surrounded by hot water.

How To Pasteurize Milk

If there is any question about the cleanliness of fresh milk to be used for drinking, it should be pasteurized or boiled. Infants or small children should never be fed any milk about which there is the slightest doubt.

Flash Process - Put it into a covered container set over hot water. Heat until the milk reaches a temperature of 160° to 165° F. Hold at this temperature for one-half to one minute. Cool as quickly as possible and keep in a cold place.

Holding Process - Heat until milk reaches 140° to 150° F. Hold at this temperature for about 30 minutes.

Pasteurized milk, if kept too long, is apt to putrefy instead of becoming sour. If any pasteurized milk is left over and there is danger of its spoiling before it can be used, it may be mixed with a little sour milk and set in a warm place until it all becomes sour. Sour milk may be kept for some days.

How To Boil Milk

Flash Method - Put it into a shallow pan and cook quickly over direct heat so that the milk is brought as rapidly as possible to the boiling-point. Stir constantly to prevent scorching, making the figure eight with the spoon, as this brings the spoon the greatest number of times in contact with the part of the kettle receiving the most heat.

When the milk has boiled up once, remove from the fire and cool as rapidly as possible.

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Milk boiled by this rapid method is believed to be less affected in nutritive value than pasteurized milk.

Boiled milk, like pasteurized milk, spoils rather than sours.