Best Eggs Tips

Eggs are among the most versatile of foods, and these tips will make them even more so…

  • Test eggs for freshness by placing them in a deep bowl of cold water. If they rise to the surface, throw them away (air permeates stale eggs and makes them lighter). If they tip to one side, use them quickly. If they lie on their sides, however, you’ll know that they are fresh.
  • Don’t put all your eggs in one basket, that is, unless you mark the older eggs – those that should be used first – with an ‘X’.
  • Separate the white from the yolk of an egg by cracking the egg into saucer and placing a small glass over the yolk. Then hold the glass and saucer firmly together, tilt the saucer and pour the white into your mixing bowl.
  • Egg whites whip better when they are placed in a large glass or metal bowl and are at room temperature. Note that any trace of yolk will make them difficult to beat, however, and that adding a pinch of salt will ensure a sry, fluffy result. When making meringues, rub the inside of your mixing bowl with the cut side of half a lemon to remove any trace of grease.
  • If you find a bit of yolk in an egg white, holding a small, clean cloth that you’ve soaked in hot water and then wrung out near the yolk will act like a magnet and draw the yolk from the egg white.
  • If you rinse the mixing bowl with water before beating egg yolks, you’ll find that the yolks slide out easily rather than sticking to the sides of the bowl.
  • If you find yourself with left-over egg yolks, drop them into a bowl of water, store it in a cool place and they’ll keep for several days.
  • Left-over egg whites will keep in the fridge for up to seven days if you cover them with clingfilm.
  • Eggs should be at room temperature before they’re cooked, so remove them from the fridge or a cool storage area about thirty minutes before you plan to use them.

best eggs tips

  • Don’t place cold eggs in hot water because they’ll crack. Instead place them in cold or lukewarm water and bring it to the boil.
  • Plunging hard-boiled eggs into cold water as soon as they’re cooked will prevent a black ring from forming around the yolks.
  • To cut hard-boiled eggs ‘cleanly’, dip your knife into boiling water.
  • Piercing the end of an egg with a pin before boiling it will stop it from cracking. If an uncooked egg is already cracked, however, adding some vinegar to the cooking water will seal it.
  • If you prefer the yolks of your had-boiled eggs to be dead centre, stir the eggs gently, but continuously, with a wooden spoon while you’re cooking them to prevent the yolks from settling on one side.
  • Scrambled eggs and omelettes generally taste better in restaurants than at home because chefs add a dash of sherry. Test this trade secret yourself!
  • It is not impossible  to enjoy a fat-free fried egg. Place a heat-proof dish over a pan of boiling water and when the plate has become really hot, crack an egg onto it and let it cook.
  • Don’t wash bowls or implements that have been used for beating eggs in overly hot water because this will ‘bake’ on the traces of egg, making them harder to remove.
  • Remember that egg yolk tarnishes silver, so don’t let your finest cutlery come into contact with it.

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