A Chef Made out of Seven Eggs

A day of seven eggs I use to joke it.

In culinary arts,the first things you must learn are of course the basic thing about cooking. First you must learn the different cooking equipments and their proper uses. Then the product identification. Then thr different cuts. The next  would be "a day of seven eggs". I choose to out this as the tittle because I never thought I will learn everything about cooking through these seven eggs.

During our first cooking hands on during my culinary training,we were ask to bring a even medium size egg.  I never really get to connect the idea if the seven medium size egg with the baric of cooking. I even have the critical thought that after all we will just learn the same thing I learn at home,cooking eggs. Little did I know that through that egg I will be able to master the different cooking techniques.

With that seven eggs,my culinary teacher has taught us everything about the basic cooking methods. What we did with that egg? We had cook them of course. One egg we made a sunny side up,one is for the hard boiled egg,another one is for soft boiled,another we poach,another we had the scrambled egg,then we made the other one into a Spanish fried egg and the other one we made into an egg omelette.


Is that all? ,you might wonder. There is nothing great in it after all,you might say! I thought the same way too before I saw the missing link. How will I justify this.?

Breaded chicken breast with creamy mustard sauce
garnished with steamed squash and snowpeas

Through these seven eggs we learn how to determine correct timing in cooking. You will never achieve a perfect soft boiled egg and a perfect hard boiled egg if you dibt follow the perfect timing. Your soft boiled must be really soft,sof enough so that when you  break it the egg yolk is flowy but cooked.And your hard boiled egg should not oxidize. Oxidation occurs when the egg is overcooked,characterize by the presence of black or greyish color on the yolk. A perfect hard boiled egg has a little soft part in the middle of the yolk,never too dry all over. Now another thing is with the two fried egg. What is the difference between a sunny side up and a Spanish fried egg or simply fried egg. Some people critize saying "is this a fried egg?" when they see that the yolk if the fried egg is cooked. Ac dually there different kind of fried eggs. First is the sunny side up,as it is called it looks like the morning sun. The yolj is soft and you can see it clearly seated at the center of the white. Another kind is the Spanish fried egg. Unlike the sunny side up,Spanish fried egg,the yolk is a bit cooked some people cover the pan to cook the yolk,other would pour hot oil in the egg to cook the upper part. The Spanish fried eggs is also characterize by a crunchy sides. Another one is the Filipino fried egg,this is done by simply turning the egg to Cook the other side. These fried eggs taught me the different technique in frying. The importance of the oil temperature and timing are the secret in frying.

Another technique I learn through egg is the poaching technique. In poaching egg you must add acid to your water to facilitate coagulation. Boil the water with vinegar then lower your fire and wait a little until the water is not in motion before you out your egg slowly on the water. When the water is moving the egg will scatter making it ugly when cooked. Just live your egg in the water till its cook,dont move the water while your egg has not set yet.this technique works the same when poaching meat and fish.

Through the omellete andvyhe scrambled egg our teacher taught us the technique of  cooking through the direct heat medium and how to sauté correctly.

These are simple cooking styles but these are the basic that we should know before we become a good cook and a chef.