[none]
Jamey R. Lathrop
jlathrop at unm.edu
Thu Mar 23 09:12:41 PST 2000
> Date: Wed, 22 Mar 2000 22:44:49 EST
> From: Seton1355 at aol.com
> Subject: SC - strained eggs
>
> I've been sorting through my recipes. I note that several recipes talk about
> straining beaten eggs. Why is this?
> Phillipa Seton
I'd often wondered about this too-- then, when looking at some modern
custard recipes in _The All New Joy of Cooking_ for comparison one night,
I came upon this:
"Warming the milk speeds the setting of the custard and
also dissolves the yolks and sugar, thereby liquefying the
custard and allowing it to be strained, so that the chalazes-- the
tough bands that anchor the yolks-- can be removed."
Since then, I've seen through experimentation, that even without the added
liquids-- if you put beaten eggs through a strainer, there is some last
little visible slimy bit that won't go through.
Allegra Beati
Outlands
jlathrop at unm.edu
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