How to Prepare Eggs for Quiche Lorraine

Video Transcript

"On behalf of Expert Village, I'm Laura Banford. I'm going to tell you the tale of two quiches. Now I'm going to talk about eggs. Eggs are the main ingredients in a quiche. There are a couple of things that you should now about eggs; you'll see as I in a minute go to crack my eggs. You don't want to crack an egg on the edge of anything a counter or the edge of your glass bowl because that drives the shell into the egg. Always crack it on a flat surface give it a good decile of a crack right into your bowl. Don't beat your eggs too much because that flattens them out you want to beat them just enough to incorporate the yolk and the white and make sure as you beat to get some air into the mixture and that will make the eggs fluffy. Another special trick that I learned that working in a restaurant kitchens is whenever I use eggs, I always mix in a little bit of fresh lemon juice. You don't notice the lemon juice per say, you don't notice the taste but it perks up the color and perks up the flavor a little bit and keeps the eggs from oxidizing. You certainly don't want that. To make each quiche we are going to beat three eggs, three eggs salt and pepper, lemon juice I never make any kind of eggs without lemon juice and about 3/4 of a cup of half and half. I'm going to take my whisk I usually hold the bowl at an angle that allows air to incorporate into the mixture and I start to mix lifting the whisk out of the mixture. Don't make the mistake of beating you egg to much, when we come back we are going to talk about pastry."