{"id":845,"date":"2022-05-09T12:33:16","date_gmt":"2022-05-09T10:33:16","guid":{"rendered":"https:\/\/le-journal.artesane.com\/arts-culinaires\/?p=845"},"modified":"2022-05-23T14:50:22","modified_gmt":"2022-05-23T12:50:22","slug":"loeuf-un-aliment-aux-multiples-facettes","status":"publish","type":"post","link":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/loeuf-un-aliment-aux-multiples-facettes\/","title":{"rendered":"L’\u0153uf : un aliment aux multiples facettes"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0L’\u0153uf est l’un des aliments omnipr\u00e9sents en cuisine<\/strong>, \u00e0 la base de beaucoup de recettes sucr\u00e9es mais aussi composant de nombreux plats, en salade compos\u00e9e, seul au centre de l\u2019assiette, en sauce, sur une tartine au brunch\u2026 Depuis les temps les plus anciens, cet aliment est consomm\u00e9 aux quatre coins du globe. M\u00eame le grand gastronome de l’Antiquit\u00e9 romaine, Apicius, aurait \u00e9crit des recettes de flans et d’omelettes entre le Ier <\/sup>si\u00e8cle av. J.-C. et le Ier<\/sup> si\u00e8cle de notre \u00e8re, r\u00e9unies dans son ouvrage L\u2019Art culinaire<\/em>\u2026 datant de la fin du IVe<\/sup> si\u00e8cle ! D\u00e9couvrons ensemble ce produit permettant pl\u00e9thore de techniques, de cuissons, et tout autant de fa\u00e7ons de le d\u00e9guster.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

L\u2019\u0153uf, un incontournable de la cuisine<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0L\u2019\u0153uf est \u00e0 la base de nombreux plats plus ou moins complexes de la cuisine fran\u00e7aise (mais pas que) : en salade, flans, quiches, cr\u00eapes, souffl\u00e9s\u2026 Il peut aussi se suffir \u00e0 lui-m\u00eame, \u00e0 la coque<\/strong>, mollet<\/strong>, dur<\/strong>, parfait<\/strong>,\u00a0poch\u00e9<\/strong>, brouill\u00e9<\/strong>, sur le plat<\/strong>, \u00e0 la diable<\/strong> avec le jaune associ\u00e9 \u00e0 de la moutarde et de la mayonnaise, en omelette, <\/strong>en frittata <\/em><\/strong>avec des condiments, ou m\u00eame marin\u00e9 <\/strong>\u00e0 la japonaise (ajitsuke tamago<\/strong><\/em>). Vous connaissez s\u00fbrement (quasiment) toutes ces fa\u00e7ons de le cuisiner, mais l’une d’entre elle vous est peut-\u00eatre moins famili\u00e8re ; pourtant,\u00a0 c\u2019est un v\u00e9ritable classique de la cuisine chinoise : l’\u0153uf de cent ans<\/strong>.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/oeufs-scaled.jpeg\u00a0\u00bb title_text=\u00a0\u00bboeufs\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Les modes de cuisson<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/oeufs-casses-scaled.jpeg\u00a0\u00bb title_text=\u00a0\u00bboeufs cass\u00e9s\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0En fonction du temps de cuisson<\/strong> d\u2019un \u0153uf, le r\u00e9sultat sera diff\u00e9rent. Il existe une multitude de modes de cuisson qui changeront la texture et la fa\u00e7on de le d\u00e9guster.<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Selon la m\u00e9thode de la grande \u00e9cole de cuisine Ferrandi<\/strong>, plongez l’\u0153uf dans l\u2019eau fr\u00e9missante durant 3 minutes pour un \u0153uf \u00e0 la coque <\/strong>(blanc l\u00e9g\u00e8rement ferme et jaune bien coulant) que vous pourrez consommer avec de d\u00e9licieuses mouillettes ; 6 minutes de cuisson suffiront pour un \u0153uf mollet <\/strong>(blanc ferme et jaune \u00e9pais mais encore cr\u00e9meux) ; et entre 9 et 10 minutes pour un \u0153uf dur <\/strong>(bien ferme mais pas sec !).<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Dans l\u2019eau froide ou dans l\u2019eau bouillante ? <\/strong>Comme toujours, il y a souvent plusieurs \u00e9coles concernant les us et coutumes de la cuisson d\u2019un produit. Certains ajoutent les oeufs dans l\u2019eau froide, d\u2019autres directement dans l\u2019eau bouillante. En r\u00e9alit\u00e9, personne n\u2019a raison ou tort : les deux fonctionnent. Il suffira de garder en t\u00eate que, dans la premi\u00e8re option, il faudra retirer les oeufs d\u00e8s que l\u2019eau bout ; dans la deuxi\u00e8me, il faudra retirer les oeufs apr\u00e8s le temps de cuisson choisi, et les passer directement sous un filet d\u2019eau froide, afin d\u2019arr\u00eater la cuisson instantan\u00e9ment.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Conseils et techniques appliqu\u00e9s \u00e0 l\u2019oeuf<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Un aliment complet.<\/strong> L’\u0153uf est un aliment riche en prot\u00e9ines <\/strong>: il est plein de vertues pour le corps, avec sa teneur \u00e9lev\u00e9e en prot\u00e9ines de haute qualit\u00e9 ainsi qu\u2019en plusieurs vitamines, min\u00e9raux et oligo\u00e9l\u00e9ments<\/strong>. On peut en consommer jusqu\u2019\u00e0 deux par jour ; et vu toutes les fa\u00e7ons de le cuisiner, c\u2019est plut\u00f4t pratique.<\/p>\n

\u00a0 \u00a0 \u00a0Concernant le sel<\/strong>, comme une l\u00e9gende urbaine, nous sommes tous persuad\u00e9s que mettre du sel dans une eau l\u2019aidera \u00e0 bouillir plus vite. Toutefois, sa pr\u00e9sence ne permettra pas de faire monter la temp\u00e9rature mais plut\u00f4t d\u2019\u00e9caler plus facilement l’\u0153uf<\/strong>. Vous pouvez aussi le remplacer par du bicarbonate de soude ou du vinaigre blanc.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/oeuf-patisserie2.jpeg\u00a0\u00bb title_text=\u00a0\u00bboeuf p\u00e2tisserie2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/oeuf-patisserie1.jpeg\u00a0\u00bb title_text=\u00a0\u00bboeuf p\u00e2tisserie1″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Faut-il conserver les oeufs au r\u00e9frigirateur ? \u00a0 \u00a0\u00a0<\/strong><\/p>\n

La conservation.<\/strong> L’\u0153uf est un produit qui se conserve longtemps<\/strong>, jusqu\u2019\u00e0 un mois apr\u00e8s avoir \u00e9t\u00e9 pondu, dans un endroit frais et \u00e0 l\u2019abri du soleil. Il n’est pas n\u00e9cessaire de conserveur les oeufs \u00a0au r\u00e9frig\u00e9rateur malgr\u00e9 les mentions obligatoires appos\u00e9es sur l’emballage des oeufs achet\u00e9s en grande distribution. D’apr\u00e8s les recherches de nombreux scientifiques, un oeuf ne se conserve pas mieux s’il est entrepos\u00e9 au r\u00e9frig\u00e9rateur. En revanche, la porosit\u00e9 de sa coquille l’expose \u00e0 voir son go\u00fbt alt\u00e9r\u00e9 par les odeurs des autres aliments et l’oeuf n’aime pas les chocs thermiques trop importants. Oubliez donc votre frigo et entreposez vos bo\u00eetes d’oeufs au garde-manger ou dans vos placards, il n’en seront que meilleurs.<\/p>\n

Comment savoir si un oeuf est encore frais et propre \u00e0 la consommation ?\u00a0<\/strong><\/p>\n

<\/p>\n

Pour v\u00e9rifier si un \u0153uf est bien frais,<\/strong> il suffit de le d\u00e9poser (encore dans sa coquille) dans un bol d\u2019eau sal\u00e9e : s\u2019il flotte, c\u2019est que la date de consommation est d\u00e9pass\u00e9e. S\u2019il tombe au fond du bol, c\u2019est qu\u2019il est frais. Si vous clarifiez un oeuf – c\u2019est-\u00e0-dire s\u00e9parer le blanc du jaune -, vous pouvez garder le jaune jusqu\u2019\u00e0 24 heures au r\u00e9frig\u00e9rateur dans un bocal herm\u00e9tique. Concernant le blanc, vous pouvez le conserver jusqu\u2019\u00e0 4 jours maximum, dans un r\u00e9cipient au frigo. Ne jetez pas ce dernier et apprenez \u00e0 le cuisiner : vous pourrez vous r\u00e9galer avec des financiers, des rochers coco ou encore des meringues !<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Si vous souhaitez davantage de conseils pour cuisiner l’\u0153uf, vous pouvez retrouver les cours Essentiels Cuisine sur Artesane.com<\/a>.<\/em><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

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