General Cooking Guidelines, Techniques and Troubleshooting

The secret to egg cooking is to avoid high temperatures and long cooking times. Do not overcook. Overcooked egg will be tough and rubbery.

Basic egg cookery
Click here for guidelines and directions for basic egg cooking techniques.

Troubleshooting: How to solve common egg cookery problems

Greening
Weeping
Rubbery and Dry Eggs

Greening

Cooked eggs may turn green (a natural chemical reaction) if held over heat for an extended period of time. To prevent greening:

• Use fresh eggs. Greening is more likely with older eggs.
  
• Cook eggs in smaller batches, no larger than 3 quarts (3L).
• Beat in 1/4 teaspoon (1mL) lemon juice for every 18 large eggs or 1/2 teaspoon (2mL) citric acid crystals for every dozen large eggs.
  
• Substitute a medium white sauce instead of milk or water in the egg mixture. (Use 1 part white sauce to 5 parts egg.)
  
• Use temperatures of 140°F (60°C) and higher for steam table holding.
  
• Do not hold foods on buffet line for longer than 30 minutes.
  
• Use only stainless steel equipment and utensils.
  
• Try a liquid egg product if green is frequent. (Many of these products contain citric acid which retards greening.)
  

Weeping

Water separating from cooked eggs is caused by overcooking, cooking and holding at high heat, or the addition of watery ingredients. To prevent weeping:

• Prepare eggs in small batches, no larger than 3 quarts (3L).
  
• Substitute a medium white sauce for the liquid in the egg mixture. (Use 1 part white sauce to 5 parts egg.)
  
• Use temperature of 140°F (60°C) and higher for steam table holding.
  
• Use egg products with stabilizers added.
  
• Limit the amount of added ingredients and make sure added ingredients are well drained.
  

Meringues - Weeping in meringues is due to under-coagulation of the foam during beating or cooking. To prevent weeping:

• Beat egg whites until frothy before adding sugar.
  
• Add sugar slowly.
  
• Stop frequently and lift whites from bottom of bowl to ensure thorough and even beating.
  
• Beat until sugar is dissolved, the peaks barely fold over and whites do not slip from sides when bowl is tilted.
  
• If the meringue is to be used on a pie, place it on hot filling, 160°F (73°C) or above, and brown immediately at 350°F (180°C) for approximately
  25 minutes.
  

Baking Custards (including quiches, custard pies, and timbales).
To prevent weeping:

• Blend egg and milk mixture thoroughly so that no strands of white remain.
  
• Cook only until custard tests done.
  
• Use a water bath for even cooking. Place baking pan in larger container with hot water to within 1 inch (2.5 cm) of top of custard.
  
• When custards are done, a knife inserted near the centre of a pie-sized custard will come out free of milky fluid. In a steam table pan, a knife should be inserted near the centre.

Rubbery and Dry Eggs

Rubbery, dry eggs are the result of overcooking and high heat. It generally follows weeping. To prevent rubbery eggs:

Omelettes and Scrambled Eggs:

• Cook at medium heat until no visible uncooked egg remains.
  
• Cook in small batches, no larger than 3 quarts (3L).
  
• Use a medium white sauce as the liquid in the egg mixture (Use 1 part white sauce to 5 parts egg).
  
• Use temperatures of 140°F (60°C) and above for steam table holding.

Fried Eggs:

• Cook over medium heat on a preheated grill or in preheated pan.
  
• Use the right amount of fat to avoid toughening — about 1 teaspoon
  (5 mL) per egg.
  
• Baste with fat or steam-baste by adding small amounts of water and covering with lid.