Put egg mixture in blender for luxurious souffle texture

Continued from Page 26 bond a liquid, whether the egg itself or a mixture of egg and other liquids into a moist, delicate solid. To understand this, we must delve into protein chemistry 101 and stick to the subject of heat.

When you apply heat, you are basically sending a jolt of energy. This agitates the egg proteins causing them to move around and collide with other proteins.

The proteins, made up of amino acids chains, begin to loosen from their folded structures, and the loose protein strings become tangled, turning the egg into a semi-solid state.

As more heat is applied, bonds break and reform, leaving less space for the water, and eventually most of the water evaporates out. The end result is the egg proteins coagulate and create what we refer to as scrambled eggs.

But here’s the dilemma, egg white and egg yolk coagulate at different temperatures. Egg whites start to coagulate at about 140 degrees, but the yolks coagulate at about 144-158 degrees.

The solution has been in practice for decades, adding 1 tablespoon of milk, water, or cream per egg dilutes the proteins, which in turn raises the coagulation temperature to about 175 degrees. Although the eggs will take longer to cook, they will cook more evenly, which in turn produces tender eggs.

Taking simple ideas and elevating them to new heights is a timeless theme. Mini breakfast Bundt cakes are fun and can be individualized for personal preference. Mini-Bundt cake molds are inexpensive and can be purchased online.

If time is of essence and one prefers one breakfast Bundt cake, no worries. The following recipe is for four mini-Bundt cakes or one standard Bundt cake mold.

It is important to apply vegetable spray in the molds before adding egg mixture. Otherwise, you will have issues getting the “cake” out in one piece.

When one uses a fork to mix an egg white and yolk, you are also incorporating air into the egg mixture. For a light texture that resembles a soufflé, simply add raw eggs and milk, cream or water in a blender. Blend for 5 seconds.

Then add your protein, cheese, and/or meat, and cook according to directions. This simple step yields the most luxurious, fluffiest scrambled eggs you will ever eat.

Many recipes call for diced biscuits. I find they can be a little heavy. Two cups of dried cubed bread produce a lighter consistency. If you do not have stale bread, simply bake cubed bread in a 350-degree oven for 8 minutes.

Potatoes are a favorite ingredient. Again, shredded potatoes yield a lighter texture than cubed potatoes.

Twelve whole eggs, ¼ cup heavy cream, 2 cups favorite shredded cheese, 2 cups of bread or potatoes, 2 cups favorite sauteed veggies, salt, pepper, and hot sauce are the basic recipe. How easy is that?

Mini breakfast Bundt cakes are fun and can be served year-round. Enjoy!

Secret ingredient – Choices

“We make our choices, then our choices make us.”

Anonymous