Eggs-actly Right!
- Eggs store better in the carton that they are sold in than in the egg tray in your refrigerator.
- Eggs freeze very well if they are separated. Freeze egg yolks by stirring in either 1 teaspoon sugar for each six egg yolks or 1/2 teaspoon salt to keep yolks from coagulating. Egg white freezes easily in a bowl or in an ice cube tray. 1 egg cube is approximately 1 egg white.
- 'Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.
- Eggshells can be easily removed from hard-boiled eggs if they are boiled in salty water and quickly rinsed in cold water.
- To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles, it is raw.
- Always beat eggs at room temperature to achieve maximum volume.
- For the most volume, beat egg whites in a copper bowl. Never beat egg whites in aluminum (tinges the eggs grey) or plastic (does not clean well and little particles of fat will keep the eggs from beating well).
- If you need eggs at room temperature, but have forgotten to take them out of the refrigerator, put them in slightly warm water for 10 minutes.
- Your egg slicer is great for slicing mushrooms too.
- To avoid crackling when hard cooking eggs, place eggs in the pot with warm water and 1 tbsp. of salt, then cook. This is not infallible. If an egg cracks during cooking, add a splash of vinegar to seal it.
- Not sure if your eggs are old? If they feel light, jiggle in their shell, and float on top of water - they old. If your eggs have been covered (in their original carton is fine) and refrigerated, they will last up to a month. As they age, the whites will loosen, become watery in appearance, and their flavour will fade considerably, but they will still be edible. Older, looser eggs are best scrambled, not fried.
- Never wash eggs before storing them. They will spoil much quicker.
- When making an omelet do not add cheese to the batter, add it at the last second before folding to prevent the omelet from sticking to the pan.
-From "Super Tasting Allstar Recipes" from the parents, students and teachers of Langley Fundamental Middle School, Langley, BC, Canada.
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