- After removing the eggs from the refrigerator, use them immediately. (Note: If a recipe calls for eggs at room temperature, immerse them in warm water for a few minutes to aid them in beating up fluffy, as room temp eggs will do).
- For baking, it's best to use medium to large eggs; extra-large eggs may cause cakes to fall when cooled.
- To prevent toughness, always use moderate heat and controlled cooking times for eggs.
- A tablespoon of vinegar added to water before poaching eggs helps keep the whites from spreading.
- Eggs with a visible blood spot on the yolk are safe for consumption. The spot can be removed with the tip of a knife.
- Don't eat cracked eggs or eggs that have been out of the refrigerator for more than two hours.
- A fresh egg should sink at once in a bowl of salted water and lie at the bottom; a bad egg will float.
- Use a wire egg slicer - the kind that cuts hard-boiled eggs into perfectly round, bite-size pieces - to slice small mushrooms in one easy motion.
- To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh. If it rises to the surface, throw it away.
- Poke an egg with a small sewing needle before hard-boiling, and the egg will peel with ease! Keep the needle handy and hold in place with a magnet refrigerator clip.
- To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.
- While cutting hard boiled eggs, the egg yolk often tends to break. To avoid this dip the knife in cold water for a few seconds and then cut smoothly. If that doesn't do the trick, try applying a bit of cooking spray to the edge.
- When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the funnel.
For Easter, here is how to hard boil eggs, direct from pro-chefs! The tricky part of hard boiling eggs is to avoid over-cooking them; that's how they get greenish-looking yolks (not very appetizing). To avoid over cooking, place the cold eggs in a single layer in a saucepan that's just big enough to hold them. Fill the pan with water, just enough to cover over the eggs by about an inch. Cover the pan and bring the water to a boil over high heat. Once the water has reached the boiling point, remove the pan from the heat and let it stand, covered, for approximately 20 minutes for extra-large eggs. Pour off the hot water and refill the pan with cold water, which will stop the eggs from cooking further, and will make the shells easier to peel.
Share this Page