Recipe: Dos and Don'ts for Eggs

Save time and get smart with this staple ingredient
ByJasmine BandaliWednesday , 01 April 2015
Recipe: Dos and Don'ts for Eggs

How to check if your eggs are fresh
Gently place raw eggs in a bowl of cold water. If the egg sinks to the bottom, it’s fresh. If it floats, it is because over time, the liquid inside eggs evaporates through their porous shell, leaving a gas bubble inside. So, the higher it floats, the older it is.

Dropped some shell into your recipe?
Ease the frustration of having to scoop out bits of broken shell from your batter or cracked eggs by using an already cracked eggshell to scoop them up. Gently ladle out the piece of shell with half of an eggshell. The shell acts as a magnet to draw up pieces of itself.

Peel eggs super-fast!
Add baking soda or vinegar to water when boiling eggs for easier shell removal. Both substances permeate the eggshells and help the albumen (egg whites) separate from the shell.

Most of us store eggs in the refrigerator caddy in the door, however to keep eggs fresh, you should keep them in their original carton, large side up to protect them from other fridge odours being absorbed by the tiny pores in the eggshell. Keep them in the main body of the fridge.

Perfectly poached
Want restaurant-style perfect eggs? Crack the egg into a sieve set over a bowl or cup and transfer the egg, still in the sieve, to a pan of boiling water. Scoop up trailing egg white over the top of the egg using a spoon, for an aesthetically pleasing breakfast dish.

Making meringue?
Egg whites will beat to a better volume if they’re allowed to stand at room temperature for 20 to 30 minutes before beating and it’s best to use a glass or metal bowl instead of a plastic one, as the greasy film on a plastic bowl can prevent foaming

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