John Myers
In the kitchen, the term “cook” is mainly used for eggs that, like our recipe for egg custard, acquire a firm consistency through boiling or baking. Occasionally one also speaks of stagnation, when food hardens due to cold.
A very common example of egg battering is the omelet, where raw eggs are panned into a kind of pancake. Eggs can also be cooked and thus set in other ways: Egg custard, for example, is made in a hot water bath. Egg thickening is also used in many dishes as a way to bind and set other ingredients: examples would be quiches or other casseroles made with eggs and milk or cream, and vegetables or other solid ingredients.
