- Fresh eggs will have a rough chalky texture to the outside of the shell; the older the eggs, the smoother the shell
- To see how fresh an egg is put it in a glass of water. If it lays down horizontally it is 1-2 days old. 45 degree angle=7-10 days old. If it stands up vertically it is much older than that.
- If you shake an egg and you feel movement inside it is old. As the moisture content of the egg diminishes over time the air pocket inside grows bigger.
- Slightly older eggs are better for hard boiling. Shells of very fresh eggs are harder to remove and fresh eggs also take longer to boil.
- When cracked into a pan a fresh egg's yolk will be almost spherical, the older the egg, the flatter it will be.
- Fresh eggs are best for separating yolks from whites, because the membrane surrounding the yolk disintegrates with age.
- Never beat egg white in an aluminium bowl, it will turn them gray.
- If you have leftover egg whites it is fine to freeze them.
- Eggshells are very porous. Storing them near anything with a very strong aroma can taint their taste. But the paper mache cartons will absorb most odours.
- Once you have taken hardboiled eggs off the stove, place them under a running tap until the water is cold. This stops the eggs from cooking in theoir own heat and prevents the yolk from getting that greenish grey coating.
- If you cook eggs fresh straight from the fridge they will be much tougher than if you let them get to room temperature first.
- When boiled, eggs straight from the fridge are less likely to crack. Use a small pan allowing for less room for them to bump around.
- Adding a spoonful of vinegar to the water you boil the eggs in protects the shells and prevents them from cracking.
- If you have a hot liquid that you are thickening with eggs, make sure that you let it cool before adding them, otherwise they will cook before they can be whisked in.
- A pinch of cream of tartar added to eggs before whisking will make them much fluffier.
- Cooking eggs at a high heat makes for tough eggs.
- For perfect scrambled eggs always slightly under-cook them. They will continue to cook in their own heat as you serve them.
Tuesday, May 4, 2010
The Many Secrets of Eggs
Book of Secrets, which I'll tell you more about when I finish. One mini-article that I found to be helpful was The Many Secrets of Eggs. Here they are: