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EGG COOKING TIPS
| Room Temperature Quicker |
| To bring eggs to room temperature quickly, (they beat better that way), put them in a bowl of warm - not hot - water for 5 to 10 minutes |
| Easy Peel Hard Boiled Eggs |
| Hard boiled eggs peel easier if you boil eggs that are at least a week old. Fresh eggs are more difficult to peel. |
| Are they Hard-Boiled? |
| Place a teabag in the water with the eggs that you are boiling. This will add a light brown color to your eggs, and you'll know right away which eggs are hard boiled. Its important to use good cookware for this task! |
| Egg Beating |
| Great Egg Cooking Tips: Egg whites WILL NOT WHIP (they just won't) if they come into contact with even the slightest trace of fat, grease or egg yolk. This is why it's a good idea when separating eggs to have three bowls: one for the yolks, one for the whites and one bowl to separate over so that you won't have to throw out a whole batch if one yolk breaks while separating. It is also a good idea to wash your hands, beaters and bowl before beginning as well, to make sure they are grease free. |
| Egg Facts |
| Unless the recipe calls for a specific size, assume that all eggs used in recipes are Grade A large. Using medium or extra-large eggs will sometimes throw a recipe off. |
| Fresh Eggs |
| Lower uncooked eggs into a bowl of water. If the egg settles horizontally, the egg is fresh enough for you to eat. If it rises to the top, put it in the compost pile! |
| Deviled Eggs |
| To make filling deviled eggs easier, put filling in a plastic bag, snip off a corner, and squeeze into the eggs. |
| Room Temperature is Best |
| Terrific Cooking Tips with eggs: In general, it's always best to use eggs at room temperature. A cold egg is more likely to crack when boiled, curdle when cooked, and not whip as well. |
| Peeling an egg |
| Start with eggs that are at least a week old. The fresher the egg, the tougher it is going to be to peel. Once you have finished cooking them, plunge them immediately into ice cold water. Roll gently on the counter, and then the shell should slip off easily. If it is still sticking, peel the eggs under cool running water. |
| Separating Eggs |
| To make it easier to separate egg whites from yolks, break the egg into a funnel. You'll find that the white goes through and the yolk stays behind. |
| Beating Egg Whites |
| For the best results when beating egg whites use a copper bowl and a good cooking utensil. Whisk when the eggs have reached room temperature. Be careful not to get any egg yolks in the whites when separating the eggs...even the smallest amount can greatly reduce your volume. |
