Tip - Egg Tips

                                   Egg Tips

Recipe By     :Mary Anne Bauer
Serving Size  : 0     Preparation Time :0:00
Categories    : Eggs                            information



    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

Buying eggs:
    When large eggs are 90 cents a dozen, they are 60 cents a pound
     When large eggs are 75 cents a dozen, they are 50 cents a pound

     Fresh eggs look rough & chalky.  Older eggs look smooth & shiny

     Place an egg in cool salted water.  If int SINKS to the bottom it is
fresh.  It it rises to the surface it is spoiled.

STORING EGGS
     Refrigerate eggs.  One hour at room temperatre is equal to a day in the
refrigerator.  Refrigerated eggs will keep for 4-5 weeks.

     Store eggs with the rounded end up

     Don't wash eggs, this removes a protective coating.

     Eggs are porous so don't store them near strong smelling foods.

     Store eggs in the carton rather than in the egg cups on the refrigerator shelf

    Whites will keep for 10 days in the refrigerator if stored in a covered jar.

    Both whites & yolks can be frozen

PREPARING EGGS

     Use a small funnel to separate whites & yolks (I use my hands)

    To keep eggs from cracking when placed in boiling water, pierce one end
with a pin.  Make sure eggs are at room temperature before boiling.

     Use medium to large eggs for recipes.  Extra large eggs may throw the
recipe off and, for example, cause cakes to fail.

     For best results, use eggs at room temperature for baking.

     Use egg whites at room temperature for greatest volume when beating.  Be
sure to use totally clean bowls & beaters.  No grease.  No plastic.  Don't
beat the whites until they are dry.  They should still be shiny.

     When boiling or poaching eggs, heat on simmer.  High heat will toughen
eggs.

     Never cook an egg in its shell in a microwave oven.  It will explode.
Always prick the egg yolk to allow steam to escape or it is likely to explode.

Source:
    "What's for Breakfast"
Copyright:
    "Nitty Gritty Cookbooks *  1988 * Bristol Publishing Enterprises * POB
    1737 * San Leandro CA 94577"

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NOTES : formatted by Deirdre Dee * zosha@execpc.com