1. Slightly beaten: Use a fork or whisk to beat eggs just until the yolks and whites are blended.
2. Well beaten: Use a mixer or blender to beat eggs until they are light, frothy and evenly colored.
3. Thick and lemon-colored: Beat yolks in a mixer for about 5 minutes or in a blender for about 2 minutes until they become a pastel yellow and form ribbons when the beater is lifted or they are dropped from a spoon.
4. Stiff but not dry: Beat whites with a mixer or whisk until they no longer slip when the bowl is tilted.
5. Gently folded: When combining beaten egg whites with other heavier mixtures, handle carefully so that the air beaten into the whites is not lost. It’s best to pour the heavier mixture onto the beaten egg whites. Then gradually combine the ingredients with a rubber spatula, turning the bowl slowly. Don’t stir.
6. Separating whites and yolks: There are various kitchen gadgets on the market which will separate eggs, but the most common method is to crack the egg in the center and shift the yolk from one half of the egg shell to the other, allowing the white to slip into a bowl and being careful not to break the yolk. Eggs are easiest to separate when cold, but whites reach their fullest volume if allowed to stand at room temperature for about 30 minutes before beating.
7. Cook until coats a metal spoon: For stirred custard mixtures, the eggs are cooked properly when a thin film adheres to a metal spoon dipped into the custard.
8. Cook until a knife inserted near center comes out clean: Baked custard mixtures are done when a metal knife inserted off center comes out clean. The very center may still not be quite done, but the heat retained in the mixture will continue to cook it after removal from the oven.
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All recipes in this book are designed for large size eggs.
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Other suggestions and tips on cooking with Texas eggs are included in the following pages.