Tips About Eggs

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Tip of the Day:

 

Here Are Several Useful Tips About Eggs:

 

1. Have some eggs in the fridge and don't know if they're good or not?

Fill a 2c. measure with water, and gently place each egg one at a time in the

water.

* Eggs that lay flat on the bottom are very fresh.

* Eggs that stand at a 45-degree angle are fresh.

* Eggs that stand on their end are not very fresh but are not bad yet just use

them immediately.

* Eggs that bob or float in water are bad and should be thrown away.

 

2. Poaching eggs is much easier if you use only the freshest eggs. Use only eggs

that lay flat in water, and slip them carefully into rapidly boiling salted

water or other liquid and remove with a large pierced spoon.

 

3. Hard boiled eggs peel easier if you use older eggs that stand between 45

degrees and straight up in water. It also helps to crack them on the large end

first, this forces the air pocket up around the egg inside the shell and helps

loosen it. If you need hard boiled eggs and only fresh eggs, leave them sit out

at room temperature for several hours (12-24) before boiling.

 

4. You can hard boil even cracked eggs with the following method: place eggs in

heavily salted COLD water in a pan big enough for all eggs to rest on the

bottom, making sure all eggs are fully covered with water. Place on burner over

high heat and as soon as water reaches a full boil remove from heat and cover

tightly. Leave eggs undisturbed in hot water for 20 min. Then remove from water

immediately and cool as instructed bellow.

 

5. Hate ugly green yolks in hard-boiled eggs? Greening is fromover-cooking. This

can be avoided by only boiling eggs till just done and then cooling them quickly

in ice water or under cold running water.

 

6. Having a problem with boiling eggs darkening your aluminum pans?

Boil 1c. tomato juice to 1qt. water in pan filling full enough to

cover discolored area. Pan darkening can be prevented by boiling in a

non-aluminum pan.

 

7. Always break the yolk when flipping fried eggs? The problem is that you are

turning them too soon. Wait till the thick part of the white is cooked most of

the way through then you can flip easily without breaking the yolk.

 

8. Oil is the main cause for failed meringues even a spec of yolk or the oil

from your hands can be enough to ruin a masterpiece. Make sure your bowel and

utensils are scrupulously clean. It also helps to freeze your bowel and beaters

since heat can also cause a meringue to flop.

 

9. Cholesterol a concern? Try substituting 1 yolk and 3 whites for 2 whole eggs

in cooking, baking, and even scrambling. All of the fat and cholesterol and most

of the calories are in the yolk, while most of the protein is in the white.

 

 

 

 

 

 

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