EGGS

Eggs
• Add a small quantity of vinegar to the water when boiling eggs to prevent the white from leaking out.
• Place hard boiled eggs straight into cold water to prevent discolouration.
• To peel hard boiled eggs easily, crack the shell on a hard surface or with the back of a spoon all around. Then slip the curved handle of a fork or spoon and ease the shell off.
• Separate egg yolks easily by breaking them gently on to a saucer, then upturn a small glass over the yolk and pour off the white.
• When you have many unwanted yolks, you can store them for days if you drop them into a basin of cold water and place in the fridge.
• When poaching eggs, first bring the water to a boil, turn off the heat and swirl the water around with a spoon. Break the egg into the swirling water, cover closely and leave 2 minutes or so, when the eggs will be nicely set. Don’t forget to add a teaspoon of vinegar and a pinch of salt to the water.
• Scrambled eggs will not stick to the pan so tenaciously if you first melt the butter with a dash of oil and roll it well around the pan before adding the egg.
• Remove scrambled eggs from heat when ¾ cooked, cover and leave mixture to finish cooking in its own heat. You will find that it will come away more cleanly.

Technorati Tags: Food/Recipes

Vote Result

Score: 0.0, Votes: 0