Eggs+-+Rachel

=Eggs in a Nest =

image- foodnetwork.com

Ingredients

 * ======6 tablespoons butter, melted======
 * 2 cloves garlic, minced
 * 3 sheets phyllo dough, thawed
 * 8 eggs //(keep in refrigerator to help prevent microbial growth. For best results let eggs settle to room temperature for about half an hour prior to using)//
 * 2 tablespoons water
 * 4 tablespoons butter
 * 1 cup diced ham
 * 1 cup grated Cheddar
 * Salt and pepper

Directions
1. Preheat oven to 375 degrees F and butter 4 muffin cups.

2. In a small bowl, combine melted butter and garlic.

3. On a cutting board, stack 3 phyllo sheets and cut into fourths, forming 12 squares. Cover phyllo with a damp paper towel when not in use because it dries out quickly. Press 1 phyllo square (one sheet thick) into bottom of each muffin cup. (Don't worry if phyllo tears) Brush with butter. Add another layer of phyllo and brush with butter. Repeat a third time. Bake for 10 minutes. Carefully remove phyllo baskets from muffin cups and cool on wire rack.

4. In a medium bowl, beat [|eggs](exploratorium.edu) ** **and add 1 tablespoon water. ** [ **//If a little bit of milk is added instead of water, it will cause// //the eggs to decrease in stability but increase in volume and become a little fluffier.// //However, the egg will coagulate at a higher temperature//** .] **Melt 2 tablespoons butter in a medium skillet and add eggs. ** [ **//Lecithin, a phospholipid found in the yolk, acts// //as an emulsifyer and keeps the water and butter added to the eggs from seperating// //out. Eggs carry out many other useful functions as well//.** ] ** Sprinkle ham over eggs. This video shows two different techniques on how to effectivley seperate the egg yolk from the egg whites. Then, it demonstrates how to create soft peaks and hard peaks when foaming the egg whites. This order is important because if not all of the yolk is seperated from the egg whites, they will not foam due to the fat present in the yolk.

media type="custom" key="8905430" width="182" height="182" (teachertube.com)

5. Scramble eggs ** [ **//is a dry heat preparation and more specifically a type of frying//.** ] ** to desired doneness. ** ﻿[//﻿﻿﻿﻿// ** //eggs are able to scrammble because they// //[|coagulate](youtube.com).// //This normally happens around 156 degrees F//. ** ] **

image 3- yahoo images 6. Sprinkle in cheese and stir until melted. Season with salt and pepper and spoon into phyllo baskets.
 * An egg substitute, like Egg Beaters, can be used in place of using real eggs. This is generally lower in cholesterol and is ultrapasterized, giving it a longer shelf life, but may be higher in sodium.

Overview: When eggs are scrammbled the proteins are broken apart, they become denatured. Then, as heat is added, the proteins come back together but in a different shape and the liquid becomes semisolid, or coagulates. The end prodcuct are peices of scrammbled eggs.

References: Picture and recipe found at: [] Picture 1: [] Picture 2: [] Video from: [] Egg Link: [] Coagulate link: [] Picture 3: []