Eggs are something that we use all the time. It is a very flexible food, ranging from a meal itself to the magic ingredient that makes something else special. This is an egg-spose of some well known and maybe little known facts about eggs.
Egg-fidential
Are They Fresh?
To test eggs for freshness, place the egg in a cup of water and add 2 tsps of salt. A fresh egg sinks; a doubter will float.
Buy only refrigerated eggs and keep them refrigerated
Salmonella (bacterium Salmonella Enteritidis) can be inside egg shells. Cooking eggs and egg products to an internal temperature of at least 160ºF (71ºc) will kill it. Refrigeration will not kill the bacteria.
White or Brown?
White eggs are laid by hens with white feathers, and brown eggs are laid by brown or red hens. That’s it. There’s no discernible difference in taste or quality. The only real difference is price. Brown eggs will sometimes cost you a bit extra because some believe they’re more natural (they’re not). For truly natural eggs, you’ll have to go organic.
Storing
Store eggs pointed end down. It will keep the yolks centered in the shell.
Egg shells are porous, so keep them covered and away from strong smelling foods.
Fresh eggs can usually be stored for 3 weeks.
Separating Tips
You will find it easier to use cold eggs instead of warm.
Crack them on a flat surface, not the edge or sharp rim of a bowl. the sharper edge is more likely to push some shell into the egg where it could break the yolk.
Beating Tips
To get maximum volume from egg whites, bring the eggs to room temperature first.
Scrambles
For fluffy scrambles briskly stir the eggs and a few tablespoons of milk together with a whisk or fork for about two minutes, or until the mixture is a single color and kind of foamy. Get the best result by slightly tilting the bowl and beating the eggs from the bottom up, not circular, clockwise or counterclockwise motions. The trick to perfectly fluffy eggs is getting some air bubbles into the mix, so don’t overdo it.
Cook Eggs with Respect
Over cooked eggs will be tough.
When frying or scrambling, use medium to medium-low heat.
Don’t forget that they will continue to cook after the pan is removed from the heat.
Perfect Hard Boiled Eggs
BOIL
Place eggs in a single layer in the saucepan
Cover with water
Bring to boil over high heat
Reduce heat to medium low to just simmering ( Water boiling slowly and gently)
Simmer for 9 minutes
Remove and place eggs in iced water
Let stand till cold
Peel under running water
STEAM
Place eggs in a steamer basket
Steam for 22-23 minutes
Bring to boil over high heat
Remove and place eggs in iced water
Let stand till cold
Peel under running water
HIGH ALTITUDE
The higher you are, the harder it is to get it right.
At 7000 feet/ 2500meters, boil for 5 minutes, and let sit for 15 minutes
At 9000 feet/3000 meters above sea level – it’s probably best not to bother. The water will boil and evaporate before your egg has even begun to cook. At this point, it may be best to consider an omelette or a scrambled egg
NOTE: Brown eggs have thicker shells, which makes them great for boiled eggs – they don’t crack as easily.
Take Measure of Your Eggs
| 4 jumbo eggs = 1 cup 6 jumbo whites = 1 cup 12 jumbo yolks = 1 cup |
| 4 Ex Lg eggs = 1 cup 6 Ex Lg whites = 1 cup 12 Ex Lg yolks = 1 cup |
| 5 Lg eggs = 1 cup 7 Lg whites = 1 cup 14 Lg yolks = 1 cup |
| 5 Med eggs = 1 cup 8 Med whites = 1 cup 16 Med yolks = 1 cup |
| 6 Sm eggs = 1 cup 9 Sm whites = 1 cup 18 Sm yolks = 1 cup |
