Eggs Tips
1. Fresh eggs have a rough and chalky shell, old eggs are shiny and smooth.2. To determine if an egg is fresh, immerse it a pan of cool salted water. If it sinks, it's fresh. If it floats, it's best to throw it away.
3. Dirty eggs will keep longer than fresh eggs. Eggs which have been cleaned have had the protective coating removed, thus the eggs will spoil faster and absorb refrigerator odors.
4. If the eggs are stuck to the carton, wet the carton and they will come out without breaking.
5. To keep the yolks in your eggs centered when cooking hard boiled eggs, stir the water while you are cooking.
6. To keep egg yolks from crumbling when slicing, wet the knife blade with water before each cut.
7. To keep poached eggs from running all over the pan, add a couple of drops of vinegar to the water.
8. To hard boil eggs, place them in a pan of cold water and bring to boil. Remove the pan from the heat, cover and let stand for 20 minutes, then rinse with cold water.
9. To use the yolks left over from a recipe that has called for the use of egg whites only, drop them in a pot of boiling salted water and then use the cooked eggs in salads.
10. It is easier to remove the shells from hot, hard boiled eggs if you rinse them in cold water first.
11. To get double the volume of meringue, add one teaspoon of cold water for each egg white before beating.
12. To make a fluffier omelet, add a pinch of cornstarch and a pinch of icing sugar to the yolk of each egg before beating.
13. To get double the volume when beating egg whites, add 1 teaspoon of cold water for each egg white.
14. If you get a little egg yolk in your egg white, the whites will not whip properly. To remove the bits of yolk, dampen a small piece of cloth in cold water, then touch the cloth to the bits of yolk. The cloth will act like a magnet.
15. Adding a little salt to the water will prevent boiling eggs from cracking.
16. If you've dropped an egg on the floor, cover it completly with salt and let it sit 20 minutes. It will sweep right up!
17. Foe extra height and extra delight, add an egg and use less water in your cake mixes. This also works well with Yorkshire pudding.
18. To prevent dark rings that separate the yolks from the whites in hard boiled eggs, pour cold water over the egg immediately after cooking.
19. When eggs shells crack while being cooked, add a little vinegar to prevent the egg white from seeping out.
