Egg Tips - 25 egg tips on using eggs but first here's some quick info about eggs.
One large egg has 80 calories and are a source of high quality protein. They are an excellent way to start your day, are a valuable part of any weight loss plan and can also be used at any meal or for a nutritious snack.
Eggs lose hardly any food value when they are cooked but cook them gently to avoid toughening the protein.
To tell if an egg is fresh: break it onto a flat surface. If the egg is fresh, the white will be thick and the yolk will stand up nicely.
The fresher the egg, the harder it is to peel so always use the older eggs in your refrigerator for hard cooking.
1. How to avoid the egg white oozing out from an egg that cracks in boiling water. Every egg has an air pocket at the larger, rounded end. When placed in simmering water the air pocket expands and the shell breaks from the built up air pressure. To prevent this, when you take the cold egg out of the refrigerator, pierce the round end with a pin. The air will escape through this hole.
2. This egg tip tells you how to repair cracked eggs. If you have an egg that cracks while boiling, just add a capful of vinegar to the water and watch as the egg shell seals itself. Catch it before the whites have begun to ooze out for this to work.
Another version: If eggs crack when boiling, lower the heat first then immediately pour salt on the crack to seal the egg and stop the white from escaping.
3. If you beat eggs directly in any hot mixture, like a cooked pudding, they will curdle. Either cool the mixture or add small amounts of the hot mixture to the eggs in a separate dish beating well after each addition. After the eggs are well mixed in, slowly add the egg mixture to the hot mixture as you beat it in.
4. Another egg tip to help you with baking meringues, angel food cakes or even candy like Seafoam. Stiff, fluffy egg whites are a great way to add lightness to your baking. The stiffer they are, the more air they contain which makes for a better end result. For the fluffiest egg whites, never tap the whisk on the bowl containing the egg whites. The vibration will cause them to lose their fluffy consistency.
5. To pick up a spilled raw egg, first cover it with salt. Wait until it sets, then pick it up with a couple of damp paper towels.
6. Its easier to separate the yolk from the white if the egg is very cold.
7. If you beat eggs directly in any hot mixture, like a cooked pudding, they will curdle. Either cool the mixture or add small amounts of the hot mixture to the eggs in a separate dish beating well after each addition. After the eggs are well mixed in, add the egg mixture to the hot mixture slowly as you beat it in.
8. Cook all egg dishes at low or medium heat to avoid toughening the protein. Scrambled eggs are most tender if you cook them in the top of a double boiler over hot water. Butter the top pan first.
9. Fried eggs continue to cook after they’ve been removed from the pan so only cook them until they are not quite as well done as you would like.
10. Add salt only after you have cooked the eggs as it toughens them.
11. Remove eggs from the refrigerator at least ½ hour before boiling to avoid having them crack in the hot water.
12. Brush the inside of a raw pie crust shell or before breading fish or meat.
13. If eggs crack when boiling, lower the heat first then immediately pour salt on the crack to seal the egg and stop the white from escaping.
14. To tell whether an egg is raw or hard cooked, spin it on its end. An uncooked egg won’t spin.
15 When hard cooking eggs, plunge them immediately into cold water while they are still hot to prevent a greenish or grey ring from forming round the yolk. Keep the water cold till the eggs cool down.
16. To hard cook eggs so that the whites are cooked but the yolks are still tender and creamy, place the eggs in a pot, cover with cool water and then bring water to the boil. Cover the pot at once with a tight fitting lid, turn off the heat, and let stand 25 minutes. This is a good way to cook eggs if you plan to stuff or slice them.
17. Another egg tip for slicing cooked eggs for salads. You can slice hard cooked eggs so that the yolks won’t crumble if you keep dipping the knife or egg slicer in cold water.
18. For stuffed eggs, slice off a tiny piece from the rounded bottom of each half so that they will lay flat on your serving plate.
19. Always store eggs large end up. This keeps the yolks centred. For devilled (stuffed) eggs or sliced for salads they will look much more attractive.
20. Eggs are porous so store away from strong smelling food. Storing in the carton is best.
21. For the easiest way to cook eggs for egg salad, break them into a baking dish, add a little water, cover and bake for 20 minutes in a 350 F oven. Chill and chop – No peeling involved.
22. Planning to poach eggs for a crowd? Poach them till still just underdone, then store in cold water until ready for use. Reheat by immersing in almost simmering water for 1 or 2 minutes. Pre-poached eggs can be kept like this for up to 2 days in the refrigerator.
23. For extra stiff beaten egg whites, never use a plastic bowl. Plastic is porous and will absorb oil which will prevent the egg whites from stiffening. Always use glass or metal mixing bowls that are freshly washed and dried and chilled.
24. Store left-over egg whites in a tightly closed container in the refrigerator for up to 1 week. You can also freeze them for up to 1 year. Thaw overnight in the refrigerator before using. Use all immediately.
25. Make your own Egg Shampoo: mix 1 slightly beaten egg yolk with ½ cup beer (125ml) and ½ tsp. (2 ml) lemon juice. Wet hair and work ½ of the shampoo in well. Rinse and repeat. Rinse again with lukewarm water with a bit of vinegar added for the final rinse.
BONUS Egg Tip: Did you know eggs are great for crafts, too? Use them to make paint or glue for paper.
Egg Yolk Paint: Using the carton, break an egg yolk into each section you want . Add a drop of food colouring into each yolk. When finished the brushes are easy to wash and the carton can be simply thrown away. Easy clean-up.
Egg White Glue: Apply as needed and press the paper firmly in place until the egg white is dry.
Best Pennywise Egg Tip: Here's a substitution for eggs. Need an egg for a recipe but you’re all out? You can substitute two tablespoons of real mayonnaise for a large egg in any recipe. Be sure not to use whipped salad dressing though unless you want the extra salt that it contains.
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More Egg Tips at Substitutions and Equivalents