Useful Tips on Eggs

eggs 1The little book we recently blogged about contained a useful newspaper clipping all about eggs. As eggs feature highly in our lives we found it rather interesting and thought you might also too. Apologies to whom ever wrote it / printed it all those years ago as we are not sure who you are so can’t credit you but…….if by some miracle you are still alive and happen to be reading our little blog please know that we appreciate the tips and are not trying meaning to plagiarise.

So here you have it folks some useful tips on eggs.

Did you know that:

Very fresh eggs – i.e. less than 2 days old are more difficult to peel when hard boiled than those a day or two older.

A bad egg will float when placed in a bowl of water, whereas a fresh egg sinks.

A stale egg, when broken will spread itself out thinly on a plate, whereas a fresh egg has a yolk that retains a nice rounded dome shape.

It is more difficult to separate the yolk from the white of a stale egg, without it breaking, than a fresh egg.Black Forest 4

Eggs are more easily separated when cold, but they should not be used straight from the fridge as they can cause mayonnaise to curdle and will not mix into cake as well.

In an emergency, cover fridge stored eggs with warm water for about 5 minutes before using for a cake (Team Pugh LOVE the thought of this as an emergency).

Hard – boiled eggs spin like a top, raw eggs topple over – useful to know if both sorts of eggs get mixed up! (Team Pugh feel this would count as a category 1 egg based emergency).friday 1

Store eggs pointed side down and, if kept in the fridge always keep them away from strong smelling foods.

Unbroken yolks, covered with cold water to prevent a skin forming, can be stored in a lidded container in the fridge. They should keep for 4 days.

Egg whites can be stored in a covered container in the fridge (mark the number of egg whites on the container). They will keep for a week. (Team Pugh say failing to mark the number of egg whites stored in a container is a category 5 egg base emergency and probably a low level crime ;)).kevin 2

Eggs set and harden (coagulate) at a temperature below boiling point; egg whites cook at a lower temperature than egg yolks so, when using them for custard sauces and baked custard, it is important not to let the egg mixture boil. If heated too quickly to too high a temperature, the egg whites cook into white streaky ‘bits’. If cooking is continued, the whites shrinks, squeezing out some liquid which gives a cracked, watery look to baked custard and a curdled appearance to a sauce!

So……….. now you know! Just out of interest are you eggs in the fridge people or like Team Pugh eggs out of the fridge folk? Do leave us a comment and let us now.

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22 thoughts on “Useful Tips on Eggs

  1. Oooo we are eggs in the fridge here…interesting tip to not use them straight away especially when baking! 🙂

  2. I usually keep them out of the fridge. Only during those hot, hot summer days, when the house gets really hot, I will keep my eggs in the fridge.

  3. Eggs in the fridge here…a combination of clumsy me and a very small flat means keeping them out of the fridge would NOT be a good idea :p

  4. Eggs out! Ours are mini banty eggs so take eggstra concentration to get quantities etc right for baking. Fun fun!

  5. We used to be eggs in the fridge people, but then we got our own hens and now we have a rack that lives on the side which keeps them in the order they were laid so we know if we’re using old or new eggs 🙂

  6. Eggs in but I think eggs out would be better!

    Another egg tip: egg whites can be frozen and used later, mark the container though just in case you forget!

    • I love how it runs in families – my parents are eggs out as am I and You and Jenny are eggs in hehe – I wonder if Lizzie and Daisy will follow the pattern x

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