Classic Variations in Cooking with Texas Eggs
Foreword
This recipe book has been designed to demonstrate the versatility ofcooking with Texas eggs. There are dishes that range from elegant EggsBenedict to simple scrambled eggs. The many ways to add protein to thediet through the use of Texas eggs are included here in suggestions for maindishes, snacks, and desserts.
Basic instructions on the most common preparation of Texas eggsserve as the introduction to the book. There are also sections on Frenchdishes, Tex-Mex favorites, American and international entrees, anddesserts.
The Texas Department of Agriculture is most grateful to theAmerican Egg Board, which granted us permission to reprint their recipesand the interesting comments on dishes which compose most of the book.Many of the color photographs also were provided by the American EggBoard.
Reagan V. BrownCommissioner of Agriculture
A Note About Texas Eggs
An egg is an egg is an egg?
Maybe so, say some cooks. After all, the national egg industryfunctions under the same sanitation regulations, the same standards ongrading for quality and size. But most Texans believe that there issomething better about foods produced close to home.
As long as you’re taking the time to prepare foods that are appealing,attractive, and nutritious, serve the best—fresh, wholesome eggs fromTexas.
LOOK FOR THE TAP SYMBOL,
OR THE WORDS,
“PRODUCED IN TEXAS.”
Following A Recipe That Calls For Eggs
1. Slightly beaten: Use a fork or whisk to beat eggs just until theyolks and whites are blended.
2. Well beaten: Use a mixer or blender to beat eggs until they arelight, frothy and evenly colored.
3. Thick and lemon-colored: Beat yolks in a mixer for about 5minutes or in a blender for about 2 minutes until they become a pastelyellow and form ribbons when the beater is lifted or they are dropped froma spoon.
4. Stiff but not dry: Beat whites with a mixer or whisk until they nolonger slip when the bowl is tilted.
5. Gently folded: When combining beaten egg whites with otherheavier mixtures, handle carefully so that the air beaten into the whites isnot lost. It’s best to pour the heavier mixture onto the beaten egg whites.Then gradually combine the ingredients with a rubber spatula, turning thebowl slowly. Don’t stir.
6. Separating whites and yolks: There are various kitchen gadgets onthe market which will separate eggs, but the most common method is tocrack the egg in the center and shift the yolk from one half of the egg shellto the other, allowing the white to slip into a bowl and being careful not tobreak the yolk. Eggs are easiest to separate when cold, but whites reachtheir fullest volume if allowed to stand at room temperature for about 30minutes before beating.
7. Cook until coats a metal spoon: For stirred custard mixtures, theeggs are cooked properly when a thin film adheres to a metal spoon dippedinto the custard.
8. Cook until a knife inserted near center comes out clean: Bake