The 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.
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).
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 ;)).
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.