The Quick Guide to Everything You Can Do With Eggs
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Thicken
Eggs are capable of holding up to 4x their weight in moisture, which makes them an excellent thickening agent for puddings, custards and sauces. When working with hot foods, it's key not to overheat them, otherwise they will curdle and turn into scrambled eggs. Ideally, the yolks will be heated to between 149 °F and 158 °F, which is when they start to thicken. You can even use a liaison (a culinary term used to describe a mixture of eggs and cream) to thicken up soups.
Want more cooking ideas for eggs? Here are 30 egg hacks you need to try.
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VIDEO: Cheesy Cauliflower Pizza Cups
These Cheesy Cauliflower Pizza Cups are just what you need when snack o'clock rolls around!
Ingredients
Makes 6
- 1/2 cauliflower head
- 8 eggs for cauliflower mix
- Pepper
- Salt
- 4-6 cups shredded cheese
- 6 slices salami
- 6 tbsp pizza Sauce
Method
- Boil diced cauliflower in salted water until tender.
- Blend, then transfer to mixing bowl.
- Mix in 2 eggs, pepper and 2 cups of shredded cheese
- Share the cauliflower mixture out between 6 ramekins, forming little cups
- Add 1 cup of shredded cheese
- Bake for 25 min at 375°F
- Add a slice of salami, a tbsp of pizza sauce, and one raw egg to each ramekin
- Top with cheese and return to oven for 7 min at 375°F
- Serve, and enjoy!