Egg Tips

Eggs (whether the yolk, white or whole) cook very quickly so remember to beat thoroughly, adding a small amount of hot mixture into the beaten egg before pouring it entirely during cooking. This gives a smoother texture and prevents lumps.

• The best way to separate eggs is to do it straight from the refrigerator. Crack the egg gently from the refrigerator. Crack the egg gently but firmly, and with your two thumbs break open, letting some of the white slip over to the bowl. Slide yolk gently from one half-shell to the other, letting the white slip into the bowl.
• Store eggs in a cool place or refrigerator, pointed-egg down.
• Yolks of fresh eggs are round; whites are viscous and clear. As the egg ages, the yolk flattens out and the white becomes watery and cloudy.
• For easier peeling of hard-cooked eggs, wash but do not soak just-cooked eggs in tap water. Drain right away and peel when cool enough to handle.

On my next update, I’ll be posting the different ways on how to cook egg.

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