10 Ways How To Cook With Eggs

| March 6, 2011 | 0 Comments

Tips To Cook With Eggs.

  • Eggs Beat up fluffier when not to cold. They should be at cool room temperature, for best results.
  • By adding vinegar to the water, you can boil cracked eggs without having the white run out of the shell.
  • When eggs are stuck to the carton, just wet the box and the eggs can be easily removed without cracking the shell.
  • Beaten egg whites will be more stable if you add 1 teaspoon cream of tartar to each cup of egg whites (7 to 8 eggs).
  • A small funnel is handy for separating egg whites from yolks. Open the egg over the funnel the white will run through and the yolk will remain.
  • For baking, it’s best to use medium to large eggs. Extra large eggs cause cakes to fall when cooled.
  • Brown and white eggs are of the same quality.
  • Egg shells can be removed easily from hard boiled eggs if they are quickly rinsed in cold water first.
  • To keep eggs yolks fresh for several days cover them with cold water and store them in the refrigerator.
  • Egg whites can be kept frozen up to one year. Add them to a plastic container as you collect them for use in meringues, angel food cake…1 cup equals 7 to 8 egg whites. You can also refreeze defrosted egg whites
  • For fluffier omelets, add a pinch of cornstarch before beating.

Category: In the Kitchen

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