Egg handling and cooking tips

[Egg handling and cooking tips]

Egg handling and cooking tips

Before preparing egg dishes, such as scrambled eggs, it is necessary to break the eggs into a separate bowl, and then use them, so you can avoid getting spoiled eggs into the almost finished dish.

The good quality of an egg can be determined by covering it with your palm from above and bringing it to a lit light bulb. Not quite fresh eggs will have darkening, while rotten ones do not shine through at all.

You can put the egg in a jar of salted water. If the egg sinks to the bottom, it means that it is fresh, if it comes up, it is not fresh. A medium fresh egg will float in the middle.

To find out if an egg is boiled, you need to try rotating it on the table. A boiled egg will spin, and a raw egg will stop after one or two revolutions.

It is recommended to cook eggs over moderate heat. If you cook them over high heat, then the protein will be hard, and the yolk will be softer. If you cook them over low heat, then, on the contrary, the yolk will be hard, and the protein will be loose.

To boil a soft-boiled egg, it is immersed in boiling water for 2-3 minutes, "in a bag" - for 4-5 minutes, hard-boiled - 8-10 minutes.

Cracked eggs are boiled in salted water.

Goose, duck and ostrich eggs often contain harmful microbes. Therefore, they can only be eaten boiled. You need to cook them for 10 minutes in boiling water.

So that dark eggs do not form in hard-boiled eggs. a layer between the protein and the yolk, you need to cook them for only 5 minutes, then remove from heat and keep in the same hot water for a few more minutes.

To prevent the eggs from bursting during cooking, you need to pierce their shell from the blunt side.

The omelet will be more fluffy if the eggs are beaten with one tablespoon of fresh milk or water.

To separate the egg white from the yolk, pierce the egg with a needle on two opposite sides so that the white can flow out of it.

Egg yolks intended for sweet dishes must be rubbed with sugar in porcelain or earthenware dishes.

When breaking eggs, you need to make sure that the yolk remains intact and does not get into the white. Otherwise, knocking down the squirrels will fail.

Egg whites whisk more easily into a strong foam if eggs are placed on ice for about an hour or the dishes are placed in cold water. You can also add a pinch of salt to them.

Egg whites whisk better with a little lemon juice and a pinch of powdered sugar or a few drops of vinegar.

The dishes in which the egg whites are to be strained must be thoroughly washed, then wiped with paper to remove fat.

Whisk the egg whites in a thick-walled porcelain, plastic or glass dish. To prevent the utensils in which the protein is straining from sliding on the table, you need to place them on a damp kitchen towel folded four times.

A burst raw egg will not flow out during cooking if you add a little vinegar to the water or grease the crack with lemon juice.

So that hard-boiled eggs are well peeled from the shell, you need to immediately immerse them in cold water.

Frozen eggs can thaw if kept in very salted cold water for several hours.

Eggs should not be stored together with onions, fish, mothballs, kerosene, gasoline, etc., as eggs absorb their smell through the pores of the shell.

Eggs should be kept in the refrigerator for no more than two weeks. If you wrap each egg in paper and turn it once a week, they will last much longer.

Eggs can be stored in a box of oats, as well as in dried sand, in ash.

Eggs retain their freshness for a long time if they are placed in a saucepan and covered with cold water. Change the water every week.

[Admin]

Dear Admin, I have a question for you. I have been looking for a topic on the forum for a long time, where recipes would be collected - egg recyclers. Alas, I did not find it. For example, I only use yolks in any recipe. Proteins remain. I would very much like to, in parallel with the dish, where yolks were used, to cook, perhaps not too burdensome in terms of time, another dish where only proteins would be used, or whole eggs + whites. It would be great to look at the recipes - dishes made from yolks only, dishes made only from proteins, to choose a recipe in advance for using the yolks or proteins that are falling out. Maybe ask the members of the forum, who will draw up their recipes in the future, to make some kind of note in the table of contents that makes it easier for the moderator to add this recipe to the topic of recipes - utilizers? For the recipe to be, say, in its own topic and at the same time be included in the table of contents of the topic "recipes without yolks / whites? What do you think about this? Or is it technically impossible?"

[Creamy]

Maybe ask the members of the forum, who will draw up their recipes in the future, to make some kind of note in the table of contents that makes it easier for the moderator to add this recipe to the topic of recipes - utilizers? For the recipe to be, say, in its own topic and at the same time be included in the table of contents of the topic "recipes without yolks / whites? What do you think about this? Or is it technically impossible?"

Creamy, of course, an interesting question

But who will collect information, and where, in which cell, shelf, and so on to put this or that recipe
Members of the forum, our people are interesting, hardworking, but they will not distribute and mark recipes on their own "right and left"!
This means that this function falls on the respected moderators of the sections where eggs in raw, boiled, fried (with yolks or whites) and other types will light up

It is unlikely that the Baker will create a special program for this ... but you need to ask him a question directly

But if in this thread, for example, members of the forum will offer their recipes (links to them) of various dishes using only yolks, or proteins, and how to dispose of whites and yolks - it would be nice

Correct and expand the topic name a little - I like it.

I hope many members of the forum will like this sorting, yolks separately, proteins separately.
Every housewife has come across such disposal.

I hope many members of the forum will like this sorting, yolks separately, proteins separately.
Every housewife has come across such disposal.

Especially after Easter (for me), because I bake only on yolks