The Catalan TableIngredients
Servings:
4
Ingredients
- super grains
- pomegranate seeds
- medium
- small
Ingredients
- Cooking time
- - We can put them in cold water and when it boils leave them for 8 minutes ((6 minutes??)) - We can put them when the water is already boiling and leave them for 12 minutes ((8 minutes?? in very hot water but not boiling)) during the first 3 minutes keep turning it so the yolk stays centered
- - We add them when the water boils and leave them for 3 minutes (or 4 minutes if we want it a little more done)
- - COSTA QUE SURTIN BÉ. Submerge them without the shell in very hot water (but not boiling) for 3-4 minutes, to which we will have added a splash of vinegar. Before adding the egg, we will stir the water to create a whirlpool. - ANOTHER way to do it: Take a coffee cup and line it with leftover plastic wrap. We put
- - Consists of cooking the eggs at 63ºC for 40 minutes. In Japan, they are made by submerging the eggs in hot spring waters at 60-70ºC. An alternative is to make them with a Roner device or with a steam oven.
Step-by-step Guide
Eggs - Cooking Types and Times
- For soft-boiled eggs, submerge the eggs in boiling water for 4-6 minutes, depending on the size and freshness of the egg. Ensure you start with boiling water for even cooking.
- For soft eggs, boil the eggs for 6-8 minutes, adjusting the time based on your preferred level of doneness. Immediately cool in cold water to stop the cooking process.
- For hard-boiled eggs, cook the eggs in boiling water for 9-12 minutes. Then, place them in an ice bath to make peeling easier.
Note
- If the egg stays at the bottom of the container horizontally, it's a sign that it is fresh.
- If the egg tilts upwards from the wider end, it's a sign that it is not as fresh; the more it tilts, the less fresh the egg is.
- If it floats, it is better to discard it. Regarding the sizes and approximate weight of the eggs: XL size are extra large and weigh 73 grams or more, and L size are large and weigh between 63 grams and 73 grams.
M mediums between 53 g - 63 g
- Preheat the oven to 180 degrees Celsius and prepare a baking tray with baking paper.
- In a medium bowl, mix the eggs weighing between 53 and 63 grams with the sugar until the mixture becomes light and fluffy, approximately 5 minutes.
- Gradually add the sifted flour to the egg and sugar mixture, gently stirring with a spatula to avoid losing the bubbles.
- Add the melted, but room temperature, butter to the mixture and incorporate with folding motions until it is homogeneous.
- Pour the batter into the prepared tray and spread it evenly with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool completely on a rack before slicing and serving.
S small under 53 g
- Typically, in recipes where the weight of the eggs is not specified, it’s assumed to be large-sized eggs, weighing approximately 65 grams. When the recipe specifies the egg size as "small," it refers to eggs weighing less than 53 grams.
- Of the total weight of the egg, we can estimate that approximately 1/3 of the weight corresponds to the yolk, while the remaining 2/3 corresponds to the egg white. For more precision when it’s required to separate the egg components, such as in meringue or custard recipes, a scale can be used to weigh them separately.
Cooking Type Cooking Time
- Hard-boiled eggs: Place the eggs in a pot with cold water. Once the water begins to boil, let the eggs cook for 8 minutes. Alternatively, they can be cooked for 6 minutes if a slightly shorter cooking time is preferred.
- Alternatively, we can put the eggs in when the water is already boiling and let them cook for 12 minutes. If we use very hot water that does not reach a boil, we can reduce the cooking time to 8 minutes. For the first 3 minutes, swirl the egg to help center the yolk.
- Soft-boiled eggs: Bring the water to a boil and place the eggs in for 3 minutes to achieve a runny yolk, or for 4 minutes if we want them a bit more set.
- Poached eggs: It is difficult for them to turn out well, but submerge them without the shell in very hot water (not boiling) for 3-4 minutes, with a dash of vinegar. Before adding the egg, stir the water to create a whirlpool.
- Another method is to take a coffee cup and line it with cling film. Place the egg inside, without the shell, tie the ends of the film to make a pouch, pierce the knot with a skewer, and suspend the pouch in very hot water (but not boiling) for 3 minutes. As for the onsentomago egg, it involves cooking eggs at 63°C for 40 minutes using low-temperature cooking. In Japan, they prepare them by submerging the eggs in hot springs at 60-70°C.
An alternative is to make
- Preheat the oven to 180 degrees Celsius to ensure even cooking.
- Place the puff pastry on a baking tray lined with parchment paper to prevent sticking.
- Bake for about 15-20 minutes or until the puff pastry is golden and crispy.
Recommendations & Tricks
- Note: To check the freshness of an egg, submerge it in a bowl of cold water and observe its position:
- If the egg remains completely horizontal at the bottom, it is a sign that it is very fresh and ideal for eating.
- If the egg is tilted, with one end slightly elevated, it means it is a few days old but can still be cooked.
- If the egg floats to the surface, discard it immediately, as it is past its prime.
- Egg size and approximate weight, by category:
- XL extra-large: weigh 73 grams or more, ideal for recipes that require volume.
- L large: weigh between 63 and 73 grams, perfect for most baking recipes.
- M medium: range between 53 and 63 grams, suitable for everyday recipes.
- S small: weigh less than 53 grams, ideal for dishes where a smaller amount of egg is needed.
- Practical tip: To standardize the cooking time of eggs, leave them at room temperature for a few minutes before boiling them.