Perfect Chocolate Chip Cookies.

Perfect Chocolate Chip Cookies.

By : Samantha.

Chocolate Chip Cookies are a lunchbox favorite for good reason! This chocolate chip cookie recipe has been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable.

You’ll never need another chocolate chip cookie recipe again.

A Cookie Classic
I present to you… the PERFECT Chocolate Chip Cookie. Perfectly Soft.  Perfectly sweet.  Perfectly Chewy.  Perfectly Perfect.

Before we begin, let’s go over some of the details of the recipe that make these cookies ultimate.

To Get The BEST Chocolate Chip Cookies
Melted butter:  This makes cookies chewier (and gives them a much better flavor, as the melted butter infuses into every molecule of the cookie!). Make sure you let it cool as directed after melting, otherwise it’ll melt your sugar and your dough will be too runny to use.
Chill Time: This recipe requires a small chill time to keep the cookies from spreading too much — a small price to pay for perfect chocolate chip cookies!
Room temperature eggs: If you use cold eggs it can shock the butter you just melted and cause some of it to re-solidify.  This also keeps your ingredients from mixing as well as they should.
Brown sugar:  Brown sugar is made with molasses and has more moisture than white sugar.  Because of this, brown sugar lends itself to softer, chewier cookies, and so we use a higher ratio of brown to white here for perfectly textured cookies.
Cornstarch: Nearly all of my cookie recipes call for cornstarch (cornflour if you’re in the UK).  It makes these chocolate chip cookies extra chewy and soft and helps give the cookies a little lift that we lose by melting the butter.

Chocolate Chips for Cookies.

We prefer semi-sweet in these cookies but you can sub in your favorites or use a mixture of either dark or milk chocolate or even chocolate chunks!

To Make Ahead.
Like most cookie doughs, this dough can be frozen and baked at a later date. Simply scoop onto a parchment lined pan and freeze until solid. Once frozen, remove from the cookie sheet and place in a freezer bag.

To Bake Frozen Cookies: Defrost for an hour or two in the fridge and bake as directed. If the dough is very cold, you may need to add a minute or two of cook time.

To Avoid Flat Cookies.
If your cookies come out too flat, it’s likely the flour was under-measured.  Too thick, there’s too much flour.

Using cups and teaspoons is great and convenient, but it’s extremely easy to over or under-measure some of your ingredients, particularly the flour.

How to Measure Flour: The best way to measure flour for this recipe is to gently spoon it into a measuring cup and use a straight edge to remove the excess. Using a measuring cup to scoop up the flour — packs it in and can cause to overmeasure.)

So those are our favorite tips for soft, chewy, perfect chocolate chip cookies.

Our Favorite Cookie Recipes.
Oatmeal Chocolate Chip Cookies – Tender and chewy oat cookies.
Easy Triple Chocolate Cookies – Chocolate lover’s dream.
Chocolate Cake Mix Cookies – 3 ingredient shortcut recipe
Easy Sugar Cookies – Classic perfection.
Oatmeal Raisin Cookies – Soft and chewy with a hint of molasses.

Perfect Chocolate Chip Cookies

 PREP TIME15 minutes
COOK TIME11 minutes
TOTAL TIME26 minutes
 SERVINGS45 cookies

I’m pleased to introduce you to your new favorite chocolate chip cookie recipe! These chocolate chip cookies have been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable. You’ll never need another cookie recipe again!
Ingredients.

1 cup unsalted butter melted and cooled at least 10 minutes (226g).
1 ¼ cup brown sugar tightly packed (250g).
½ cup sugar (100g).
1 large egg + 1 yolks (room temperature preferred).*
1 ½ teaspoon vanilla extract.
2 ¾ cups all-purpose flour (350g).
2 teaspoons cornstarch.
1 teaspoon baking soda.
¾ teaspoon salt.
1 ¾ cup semisweet chocolate chips (plus additional for tops, optional) (300g + additional).

Instructions.

Combine melted butter and sugars in a large bowl. Stir very well.
Add egg and egg yolk, stir well.
Stir in vanilla extract. Set aside.
In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
Gradually add flour mixture to wet ingredients -- stir well so that all the flour is absorbed.
Stir in chocolate chips.
Place dough in refrigerator and chill for 30 minutes.
Preheat oven to 350°F (177°C) and prepare cookie sheets by lining with parchment paper.
Scoop dough by rounded 1 ½ tablespoon onto prepared cookie sheets, placing at least 2" apart.
Bake for 11 minutes -- cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don't over-bake or your cookies will be too hard.
If desired, gently press additional chocolate chips into the tops of the warm cookies.
Allow to cool completely on cookie sheets.
Recipe Notes.
*You can quickly bring eggs to room temperature by placing them in a bowl of warm water for 10-15 minutes.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
NUTRITION INFORMATION.
Calories: 138, Carbohydrates: 17g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 67mg, Potassium: 58mg, Sugar: 10g, Vitamin A: 135IU, Calcium: 12mg, Iron: 0.9mg

Juli 26, 2020

How To Make Perfect Chocolate Chip Cookies.

How To Make Perfect Chocolate Chip Cookies.

By : Scott Loitsch & Claire King.

Total Time : 56 minutes.
Prep Time : 18 minutes.
Cook Time : 20 minutes.

Ingredients for 18 cookies.

1 cup bread flour (125 g).
¾ cup all-purpose flour (95 g).
2 teaspoons kosher salt, or 1½ teaspoons table salt.
1 teaspoon baking soda.
1 cup unsalted butter (225 g), 2 sticks.
2 tablespoons water, room temperature.
1 cup dark brown sugar (220 g).
½ cup white sugar (100 g).
2 teaspoons vanilla extract.
1 teaspoon espresso powder.
1 large egg.
1 large egg yolk.
½ cup semi-sweet chocolate chips (85 g).
5 oz dark chocolate (130 g), chopped.

Preparation.

In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.

Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes.
In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
Add the egg and yolk and beat until incorporated.
Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.

Using a wooden spoon, fold the chocolate chips and chunks into the dough
Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
Preheat the oven to 350˚F (180˚C).
Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
Bake in a preheated oven for 12-14 minutes.
Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
Enjoy!

Juli 23, 2020

How To Make The Most Difficult Omelet

How To Make The Most Difficult Omelet 

“Omurice” is a fluffy egg omelette served upside down on a bed of fried race and topped with demi-glace.
Got a bunch of eggs in your fridge?  Try making one of these crazy Japanese and Korean egg dishes.  They're really difficult but oh so satisfying when they turn out.

1. Tornado.
Making your eggs in this style will change your way of thinking about how eggs are not just for breakfast.

Ingredients: 3 Eggs, 1 Tbsp Butter, Leftover Rice or Fried Rice
THINGS YOU’LL NEED: Chopsticks, Nonstick Skillet, HJF Cutting Board, HJF Apron.

Instructions.

In a large mixing bowl whisk together the eggs.
Place rice on a plate and set aside.
Heat the non skillet to medium high heat.  Add butter.  Pour the whisked eggs into the pan.
Once you start to see a white exterior to the eggs, use the chopsticks to bring the eggs into the center and rotate to make the eggs loo like a tornado. Use the handle of the skillet to help rotate the eggs without tearing.
Place on top of rice and serve with a sauce.
Nutritional Facts.
Serving Size: 1 Calories: 327  Fat: 21  Saturated Fat: 8  Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 21  Sugar: 1  Sodium: 483 Fiber: 1 Protein: 23 Cholesterol: 569


2. Strained Eggs.
We advise this as a quick way to fry up some eggs for a rice dish.  May be a bit too oily for use for scrambled eggs.

Ingredients: 3 Eggs, Oil
THINGS YOU’LL NEED : Hand Mixer, Nonstick Skillet, Sieve, Spider, HJF Cutting Board, HJF Apron.
INSTRUCTIONS.

Heat oil in a non skillet for 10 minutes.
Use the hand mixer to beat the eggs to a scramble.
When the oil is to temperature pour the egg through a strainer into the oil.
The egg will cook quickly.  Use the spider to carefully scoop the egg out of the oil. Serve!
Nutritional Facts.
Serving Size: 1 Calories: 414  Fat: 42  Saturated Fat: 13  Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 1  Sugar: 1  Sodium: 213 Fiber: 0 Protein: 19 Cholesterol: 568


3. Omurice.
By far the most difficult omelette to make ever.  Practice this one and you're sure to master the art of omurice.

Ingredients: 3 Eggs, 1 Tbsp Butter, Leftover rice of fried rice.
THINGS YOU’LL NEED : Chopsticks, Rubber Spatula, Non Stick Skillet, HJF Cutting Board, HJF Apron.

INSTRUCTIONS.
Scramble eggs in a large bowl.
Heat skillet to medium high heat and add butter.
When melted pour egg into the skillet.  Use the chopsticks quickly to scramble the mixture.
Use one edge of the skillet to incase the scrambled into a creamy omelette exterior. Carefully an quickly flipping the omelette together.
Place the omelette on top of rice. Enjoy!
Nutritional Facts.
Serving Size: 1 Calories: 536  Fat: 26  Saturated Fat: 7  Unsaturated Fat: 0 Trans Fat: 0 Carbohydrates: 43  Sugar: 2  Sodium: 1,138 Fiber: 2 Protein: 30 Cholesterol: 685


4. Cloud Eggs.
Light fluffy whites with a runny yolk.  This dish transforms the egg to an entirely different experience.

Ingredients : 1 Egg, 1 Egg White, 1/4 tsp Cream of Tartar, White Bread.
THINGS YOU’LL NEED : Hand Mixer, HJF Cutting Board, HJF Apron.
INSTRUCTIONS.
Preheat the oven to 350°F.
Separate the whites from the yolk.  Careful not to pop the yolk.
Blitz the egg white with the hand mixer in a bowl until whipped and frothy.
On a lined baking sheet scoop the whites onto the sheet. Use the back of a spoon to make place the yolk at a later step.
Bake for 10 minutes.  Place the yolk and bake for an additional 3-4 minutes.
Place cloud egg on a slice of white bread.  Dive in!
Nutritional Facts.
Serving Size: 1 Calories: 172  Fat: 6  Saturated Fat: 2  Unsaturated Fat: 2 Trans Fat: 0 Carbohydrates: 20  Sugar: 3  Sodium: 206 Fiber: 1 Protein: 10 Cholesterol: 186


5. Egg Toast.
This sandwich is great on it's own but with the deep fried crusts on the side the entire dish is leveled up.

Ingredients : 2-3 Eggs, 2 slices of white bread.

THINGS YOU’LL NEED : Nonstick Skillet, HJF Cutting Board, HJF Apron.
INSTRUCTIONS.

Heat a skillet to medium high heat.  Add butter.  Pour a portion of the eggs into the pan and cook.  Add more butter, pour more egg and cook, flip.  Repeat until you use all of the egg.
Cut the crust off of the bread
Square off the omelette and place in between two slices of bread.
Cut in half and enjoy!
Nutritional Facts.
Serving Size: 1 Calories: 309  Fat: 16  Saturated Fat: 7  Unsaturated Fat: 2 Trans Fat: 0 Carbohydrates: 25  Sugar: 332  Sodium: 332 Fiber: 1 Protein: 18 Cholesterol: 382


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Juli 13, 2020

How To Cook Perfect Eggs Every Time

How To Cook Perfect Eggs Every Time.

We all know eggs are the perfect food.
They start our mornings, save our dinners, provide the perfect late night snack, and have the power to get us through the worst hangovers of our lives.

So here's a guide to cooking every kind. Bookmark it. Print it. Remember it. Who knows, one day it might save your life.*

*Maybe not, but it might save you from sad desk lunch, which is basically just as important.

The sunny-side-up egg is the King Of Instagram Foods, and can take many forms.
This one is a FRIED egg, and if it doesn't have golden-brown edges, well, it's not fried.
A hard-boiled egg is basically the easiest thing you can make in a kitchen; all you need is a stove, a pot of water and a timer.
Still, there are some things you need to know. That green ring around the yolk? Yeah, that's an overcooked egg. Hard to peel? There's a trick for that.

Halve peeled hard-boiled eggs lengthwise and scoop the yolks into a medium bowl (save the whites). Using a fork, smash the yolks into a paste and add some mayonnaise, Dijon mustard, salt and pepper. Maybe you like chopped up scallions or pickles in there, too. Who knows? Go crazy. Just make sure it tastes amazing.

Fill a ziplock bag with this ~amazing mixture~ and snip a little hole in the corner. Fill the egg whites with the yolk mixture, then sprinkle some paprika and chives over the top.

Halve peeled hard-boiled eggs lengthwise and scoop the yolks into a medium bowl (save the whites). Using a fork, smash the yolks into a paste and add some mayonnaise, Dijon mustard, salt and pepper. Maybe you like chopped up scallions or pickles in there, too. Who knows? Go crazy. Just make sure it tastes amazing.

Fill a ziplock bag with this ~amazing mixture~ and snip a little hole in the corner. Fill the egg whites with the yolk mixture, then sprinkle some paprika and chives over the top.

Pile your scrambled eggs high and proud on a toasted kaiser roll or English muffin, top the eggs with a slice of *American Cheese*, some crispy bacon and too much hot sauce.

There are lots of tricks, tools and gadgets that claim to make PERFECT poached eggs, but the reality is that you only need a pot, some vinegar and an egg.

The perfect soft boiled egg has a just-set yolk, with the center still slightly runny, almost jammy.
To me, it's kind of like if a fried egg and a hard boiled egg had a baby. So, yeah, it's the perfect food.

Cook store bought noodles as per usual. For the broth, use as much of the seasoning packet as you like (I use about half), then go ahead and add some soy sauce, toasted sesame oil and a splash of rice wine vinegar. Top with crushed chile flakes and add bamboo shoots, a handful of herbs or chopped scallions, a few sheets of seaweed snacks (!!) and half of a perfectly soft boiled egg.


MAKE PERFECT HARD BOILED EGGS.

Make perfect hard boiled eggs with a creamy yolk, and beautiful egg white by using these Tips for making hard boil eggs. Only 6-7 minutes to boil eggs.

A bad hard-boiled egg can ruin your breakfast. Have you had a complimentary hotel breakfast where you grab a hard boil egg from the breakfast buffet only to find out later that it’s overcooked – gray-green ring around the yolk. Yuck. Here I am sharing with you my tips for making perfect hard boiled eggs.

How To Make Perfect Hard Boiled Eggs

The perfect hard-boiled egg has no green ring around the yolk; the yolk is creamy and mellow; and if you want, you can stop short of the hard-boil and make a gooey soft-boiled egg instead.


Do you know how to make perfect boiled eggs every single time? For only 6-7 minutes? I will share with you my simple tips on how to get perfect hard boiled eggs every single time.

Many people recommend different ways of cooking the perfect hard boil egg. Some suggest removing the saucepan with the eggs from the heat once the water starts boiling and to let them sit for about 15 minutes. I even found one recipe where the author recommended to bake the eggs in the oven for 30 minutes. That’s a lot of time for me. You can cook a whole meal for that amount of time.

You can also cook eggs in the Instant Pot and cook them for only 5 minutes.

Check my video where I show you how to make perfect hard-boiled eggs for only 7 minutes.

HOW TO BOIL EGGS.
I believe hard-boiled eggs should be quick & easy to cook. You can cook a beautiful creamy hard-boiled egg for only 6-7 minutes. Why spend half an hour when you can have perfect eggs within minutes? Especially when I cook eggs in the morning for breakfast, the last thing I want to do is wait so long for the eggs to cook.

Get a perfect hard-boiled egg every time with these simple tips on how to hard-boil an egg. It’s so easy and quick. It’s foolproof. You’ll never have a rubbery white or a gray-green ring around the yolk again.

Boiled eggs are a convenient and affordable source of protein. With hard-boiled eggs on hand, you have the components of a satisfying breakfast, lunch, snack, appetizer, or dinner. So get cracking! 🙂


Ingredients : 6 large eggs, cold from the fridge, Cold water, Ice.
Equipment : Saucepan, Timer, Slotted spoon, Bowl.

INSTRUCTIONS.
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover the pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 – 7 minutes over medium-high heat for perfect hard boiled eggs.

HOW LONG TO BOIL EGGS.
For soft-boiled eggs: 4 minutes.
For slightly soft-boiled eggs: 5 minutes.
For custardy yet firm soft-boiled eggs: 6 minutes.
For creamy hard-boiled eggs: 7 minutes.
For firm yet still creamy hard-boiled eggs: 8 minutes.
For very firm hard boiled eggs: 9 minutes.

Using a slotted spoon, transfer them to a large bowl with ice cold water and let them cool for a couple of minutes. Or you can place them under cool running water to stop the cooking. This will also help the eggs peel easily.
Peel and serve the eggs immediately. You can sprinkle some paprika or chives on top. You can also make some delicious deviled eggs.

HOW LONG DO BOILED EGGS LAST.
Storage: Refrigerate any unused hard boiled eggs, still in their shells. They can be stored in the fridge for up to 1 week.

NOTES : EASY TO PEEL HARD BOILED EGGS.
Use older eggs (~ 1 week old). A few days older eggs are easier to peel.
Add 1/2 tsp salt to the water. Adding salt to the water may help make the eggs easier to peel.
Add 1/2 tsp of baking soda. Some people suggest to add baking soda to the water which increases the alkalinity of the water and makes the eggs easy to peel.
Add vinegar (if you are using farm fresh eggs). You can easily peel hard boiled eggs by adding a little bit of vinegar to the water which makes the shell softer.
Roll them on the counter. After you boil the eggs and you cool them in an ice cold water, roll them on the counter to remove the shell. It will fall off easily.

If you notice that some eggs are hard to peel, crack them all around without peeling them and place them under a little bit of running water or soak them in a bowl with water for a while. The water penetrates under the shell and makes them easier to peel.
HOW TO PREVENT YOUR EGGS FROM CRACKING.
Don’t place the cold eggs from the fridge in the hot water on the stove.
Place the eggs in cold water and then turn on the cooktop.
If an egg has a crack, you can add a little bit of vinegar to the pot. It will help to congeal the egg white if it starts to leak out from the shell.

NUTRITION.
Calories: 62kcal | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 62mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg

Juli 13, 2020

how to baking an avocado with eggs

How to Baking an Avocado with Eggs.

Avocados are a delicious superfood packed with nutrients, healthy fats, and fiber. While there are many ways to cook with this versatile fruit, baking avocados is one easy and delicious technique that leaves plenty of room to be creative. You can cook a simple but delicious breakfast with avocado and eggs while adding your own zesty toppings. For a healthy alternative to potatoes, you can roast avocado fries as a side dish to a meat- or plant-based burger. And if you're in the mood for a quick and easy snack, simply putting avocado halves in the oven topped with your favorite cheese will fill you up!

Ingredients.
1 avocado.
2 eggs.
1 lime.
Salt and pepper.
Optional toppings.
Flour or corn tortillas (optional).
Baking sheet.

Steps.

1. Preheat the oven to 450 °F (232 °C). A standard oven will work fine for baked avocado with eggs. As your oven is preheating, gather your avocado, eggs, lime, salt, pepper, and any additional toppings.

For best results, adjust the oven rack so that it is located in the middle position.

2. Cut the avocado in half and remove the pit. Cut the avocado by taking a sharp knife and cutting lengthwise down the middle around the pit. At this point, you can open the two halves, exposing the pit.

3. Scoop out the center of each avocado half. After you have removed the pit, use a spoon to scoop out the center of each half about 1 1⁄2 tablespoons (22 ml). Each center should be able to hold one egg.

You can save the scooped avocado centers as a small condiment for other dishes. A useful way to store avocado is to coat it with olive oil or lemon juice and place it in an airtight container in the fridge.

The remaining avocado makes a delicious spread for sandwiches.

4. Squeeze lime juice over the avocado halves and sprinkle with salt and pepper. After you have added the lime juice, salt, and pepper, crinkle two pieces of foil and set each half into the foil. Place the avocado halves on a baking sheet.

The foil helps keep the avocado halves secure and prevents them from rolling around in the oven. The foil also helps keep the toppings intact.[4]

5. Break one egg into the center of each avocado half. Be careful to keep the egg yolk intact as you break the egg into the center. Do not worry if some of the egg whites spill out of the avocado. Just make sure that the yolks stay inside the halves.

As with most recipes that call for eggs, be careful not to let any shells into the avocado. You can prevent this by lightly tapping the egg on a bowl or edge of the kitchen counter. Only create a small crack and carefully separate the egg shell over the avocado half. If a piece of shell falls into the egg, simply use the shell to scoop it out.

6. Bake the avocado in the oven for 10-12 minutes. Once you see that the egg whites are set and the yolk is runny, remove the avocado halves from the oven and garnish with the toppings of your choice, such as: cilantro, scallions, and or chopped jalapeños. Let cool. Bon appetit!

This recipe can be served with warmed flour or corn tortillas. For best results, warm tortillas on a skillet, in the oven, or over a direct heat source, such as a gas range stove.

Tips.

As with most fruits, ripeness is key. Always cook with ripe avocados. You can tell when an avocado is ripe by holding it in the palm of your hand and squeezing. If the avocado is hard, it is not ripe. If it is mushy, it is overripe. The perfect avocado will yield a minimal amount of pressure, and the skin should “give” slightly but not remain indented.

Some methods for increasing the ripening speed for avocados include putting the fruit in a paper bag overnight or baking the avocado wrapped in foil at 200 °F (93 °C)}. While these methods might work occasionally, it is always best to let avocados ripe naturally.

There are countless ways to bake avocados. Be creative with your ingredients, and do an online search for many more recipes.

Warnings.

As with any baking recipe, make sure to use safe handling practices when removing your avocados from the oven. Be mindful of oven temperatures, and keep a close eye on your avocados as they are baking.

Practice sanitary cooking methods, and wash your hands often.

Wipe down all kitchen surfaces with an antibacterial cleaner and disposable paper towel.

Januari 15, 2020

how to make an egg wash

How to Make an Egg Wash.

Applying an egg wash is one of the easiest ways to make your baked goods really stand out. For a basic egg wash, whisk 1 whole egg with up to 1 tablespoon (15 ml) of water, cream, or milk. Brush the egg wash over the food just before you bake it or use the egg wash to seal pastry together. If you'd like to use an egg wash substitute, you can use olive oil, egg replacements, or plain milk products. Whatever you choose to use, it's simple to adjust the egg wash so you get great results.

Ingredients.

1 whole egg.

1 teaspoon (4.9 ml) to 3 teaspoons (15 ml) milk, heavy cream, or water.

Makes enough egg wash for 1 loaf of bread or pie.

Method 1 Whisking the Egg Wash.

1. Crack the egg into a small bowl. You can use any type of egg and any sized egg. Keep in mind that a jumbo chicken egg will make more egg wash than a small chicken egg or quail egg.

If you want to make a dark egg wash, use just the yolk and a pinch of salt. The salt will liquefy the yolk so it's easier to spread.

2. Add 1 teaspoon (4.9 ml) of liquid. You can use water, milk, heavy cream, or soy milk according to your preferences. The liquid thins the egg yolk so it won't dry your pastry out and cause it to crack in the oven. If the egg wash looks too thick, you can thin it out with another 1 teaspoon (4.9 ml) to 2 teaspoons (9.9 ml) of liquid.

Keep in mind that each liquid will give you a different look. For example, water will give a matte appearance while milk and cream give shine.

3. Whisk the egg wash until it's combined. Hold a whisk or fork and use your wrist to beat the egg and liquid in a circular motion. Whisk the egg wash for up to 10 seconds so the yolk is well blended and mixed with the white.

Avoid whisking the egg wash until the egg foams.

4. Whisk in any additional items according to your needs. You can whisk a few pinches of spice such as nutmeg or cinnamon, if you want the egg wash to have a darker color with a hint of flavor. Add a few dashes of salt if you want a shiny surface or stronger binding for pastry.

5. Thin the egg wash with more liquid, if necessary. If you are glazing something that is going to expand a lot such as puff pastry or bread, mix in another 1 teaspoon (4.9 ml) to 2 teaspoons (9.9 ml) of liquid to prevent cracking as the pastry expands.

Method 2 Selecting an Egg-Free Alternative.

1. Use plain half-and-half or heavy cream. If you'd like to leave the egg out of the wash, you can still add golden color to your baked goods. Brush half-and-half or heavy cream on your baked goods for a matte finish.

Keep in mind that the heavy cream is more likely to crack as it expands.

2. Brush olive oil instead of egg wash. Olive oil is a good vegan substitute for egg wash. Just brush pure olive oil directly on your bread or baked goods. While olive oil will give your baked goods a little shine, it may give a faint olive oil flavor so avoid brushing it on sweet baked goods.

For another vegan egg wash, mix a few teaspoons of water with soy powder.

3. Use a commercial egg substitute. Buy a vegan egg replacement or purchase an egg substitute that's made with egg whites and thickeners. If you're using a liquid substitute, brush it directly on the baked goods. If you're using a powder, mix a little water into the powder so it's spreadable.

Method 3 Using the Egg Wash.

1. Brush the egg wash over your bread. Dip a pastry brush into the egg wash or egg wash alternative. Spread it evenly over the top of the bread, but avoid using so much that the egg wash runs down the sides. This could cause the bread to stick to the pan. Score the bread and bake it as directed.

If a lot of egg wash puddles near the bottom of the bread, you'll have bits of cooked egg stuck to the loaf.

2. Spread egg wash over the bottom of an unbaked pie crust. To prevent soggy bottom crusts, brush the egg wash over the unbaked pastry before you add the filling. As the pie cooks, the egg wash will cook and prevent liquids in the filling from soaking into the bottom crust.

3. Seal the edges of pastry with egg wash. If you're making puff pastry, cooking turnovers, or baking sandwich cookies, brush egg wash along the edges on 1 side of the pastry. Fold or place the top layer over pastry over the washed edges and press down gently. The egg wash will keep the pastry stuck together.

If you'd like the pastry to be pale and crisp, consider making an egg wash with just the egg white and water.

4. Cover the top of the baked goods. Once you've filled your pie, assembled your rolls, or made your croissants, brush the tops with egg wash. Bake the items immediately to get the best finish on them. Try brushing an egg wash on top of : Bread and rolls, Pastries and danishes, Pie, Meat pies such as pasties, empanadas, and shepherd's pie, Puff pastry hors d'oeuvres, Cut-out cookies.

5. Use the egg wash to secure seeds, sugar, or pastry. If you plan on decorating your food, brush it with egg wash and then sprinkle the embellishments on top. The egg wash will hold the decorations in place.

For example, brush a pie with egg wash and sprinkle coarse sugar on top. If you're baking bread, scatter sesame or poppy seeds over the wash.

If you want to lay decorative pastry pieces on top of pastry, brush a little egg wash on the decorations before setting them in place.

Tips.

If you have leftover egg wash that is not contaminated with raw meat or fish, you can cover the bowl and store it to make breakfast the next day.

You need to wash your pastry brush with cold water immediately after applying an egg wash, as hot water will coagulate the egg wash and the bristles will stick together.

Things You'll Need : Whisk or fork, Small bowl, Pastry brush, Measuring spoons.

November 30, 2019