IS THAT EGG BOILED?

You just boiled up a batch of eggs yesterday and placed them in the refrigerator. Now as you are looking at them you can't tell which ones were the ones that you boiled and which ones are fresh. How can you tell which ones were boiled easily?

To keep this from happening again, place a couple of drops of food coloring into the water or a few brown onion skins before you start boiling your eggs. Now place your eggs in the water.

As the eggs cook, the coloring will seep into the shells of the eggs making it easier to determine which ones are cooked.

If you don't have any of that on hand, or you forgot to prepare your water before cooking, you can grab a grease pencil and mark an x or indicator on your egg so that you will know that it is cooked.

ANNOYING EGG SHELLS

You are making your favorite recipe using eggs and when you are cracking the eggs a piece of shell falls into your mixture.

You have been fishing around for it for a while now and you are getting frustrated.

Should you just finish making it and hope that no one notices?

The simplest solution is to grab the piece of egg shell that you still have.

Scoop out the piece of shell that you dropped in your mixture using that piece of shell.

The piece that dropped in will be attracted to the shell that you are scooping with kind of like a magnet.

SIMPLY SOUFFLE

When you are entertaining guests most people over look the simplicity of a soufflé. They are easy to prepare, look impressive, taste heavenly and make very little mess to prepare.

Earlier in the day prepare a salad along with a couple of other accompaniments to compliment your soufflé.

Make up the soufflé and pop it in the oven just before your guests are scheduled to arrive.

The soufflé cooks for almost an hour giving everyone a chance to arrive and you a chance to relax and visit.

A GOOD EGG

An egg, is an egg? Right?

Not so if you are starting to get serious about cooking. Great tasting dishes depend on great tasting ingredients, and the egg is not one to get looked over.

When shopping for eggs, take the time to open each carton and inspect the eggs. Are they kept in a refrigerated compartment? Do they all look uniformly white with out any thin spots on the shell or cracks? Pick up each egg; do the all come out of the carton easily?

Once you have found your perfect dozen eggs, don’t stop caring for them when you get home. Place them in the refrigerator immediately with the large end up. Eggs should be used within 1 week of purchase, although you can keep them for up to 5 weeks if refrigerated properly.

Can’t decide if you should be healthy and buy brown eggs? Take your pick. It has not been prove that there is any additional nutritional value between a white egg and a brown egg.

BEST MERINGUE

To make the best Meringue, use eggs that are at room temperature.

Only use very clean metal or glass bowls. Plastic bowls will retain oil and you will not achieve that volume that you are looking for.

When separating eggs, use 3 bowls:
· Bowl #1 – Crack the egg and carefully separate the yolk from the white
· Bowl #2 – Place the yolk into this bowl
· Bowl #3 – Now place the whites from Bowl 1 to Bowl 3
· Repeat with Bowl #1 until all eggs are separated

This will give you precaution on 2 things. It will ensure that if you accidentally get a bit of yolk in the white, it is only with that egg, and not in with all the others that you have already done. It will also prevent contamination if you do happen to get a rotten egg.

If you do get a bit of yolk in the white, place the yolk with the white and do not use it. Place it in a container and save it for when you need a whole egg for a recipe.

After all of the whites and yolks are separated, whip the whites on high speed with a hand or stand mixer. Just as soft peaks begin to form add 1/8 tsp of cream tartar per egg to the whites to make them strong.

Now you can blend in any sugar or flavoring that recipe asks for, but only mix until stiff peaks appear.

If you mix too long, your whites will become dry and not hold together for baking.

QUICK DEVILED EGGS

To make quick and easy deviled eggs, place egg yolks and mixings into a plastic zip lock bag.

Seal the bag and gently squish the ingredients together to combine.

Using a pair of kitchen shears, trim off about ¼ of an inch off one corner of the bag and squeeze the mixture into the well of each egg white.

Toss the bag and you are done!

BOILED EGG BLUES?

Peeling boiled eggs is one of the most dreaded duties in the kitchen. A few simple steps will help you have the perfect egg every time.

Do not boil fresh eggs. When I buy eggs each week, I remove the eggs from the previous week and set them aside for boiling. I then place the new eggs in the egg rack for daily use.

Place the week old eggs into a pan of cold water. Over med-high heat, bring to a boil. Reduce heat to medium low and simmer for 15-20 minutes.

Remove the pan from the stove and place in the sink. Run cold tap water into the pan for several minutes. Turn off the water and place about a cup of ice cubes into the pan of water to facilitate cooling.

Once the eggs are cool, you can place in the refrigerator and they should keep for a week to 10 days.

When you are ready to peel, turn on the kitchen water to a slow stream. Crack the egg on a hard surface and place the egg in the palm of your hands. Rolling the egg back and forth in your palms under the water, apply gentle pressure. The shell should separate from the egg and peel off easily.

Meringue Magic

When making merigue pies, these few hints may help make it the best one yet.

Bring your egg white's to room temperature before whipping.

Make sure that you whip them until medium peaks form. Too little and they will be "weepy" too much and they will be too "dry" and they won't stand up correctly.

Make the meringue as soon as you are done with the filling and spread over the filling while it is hot.

Make sure that the white touches all of the crust around the edges.

Now just bake as normal and you should have the perfect pie!

Cooking Quiche

When you are baking custard, the crust can sometimes become soggy.

To help prevent this the next time that you make your recipe, break your eggs into a bowl before adding to the recipe.

Slightly mix the egg so that it is just combined.

Pour the egg into your prepared pie shell and tip the pan so that the egg touches all of the surface of the shell that the mix will be touching.

When you are done coating the crust, pour the egg into your ingredients for the base of the quiche. Continue to prepare as normal.

When you bake your quiche now the egg coating will cook first helping to preserve your crust.

Boiled Egg Blunders

How many times have you reached in the refrigerator to grab a boiled egg, just to find out that the egg that you grabbed is raw, not cooked.

When you are boiling your eggs, add a drop or two of food coloring into the water. Now as they cook they will also be infused with a hint of color so that you can tell a cooked egg from a raw egg.

Easy Egg Breakfast

For a quick and easy breakfast for your family, try Eggs in a nest. They are super simple to make and your family will love them.

Preheat a skillet to medium heat. Take as many slices of bread as you have people and lightly butter each side. Using a cookie cutter, cut out the center of the bread.

Place the cut out and the frame into the skillet. Crack an egg into the center of each piece of bread. Let cook until the bottom of the egg is all white at least 1/4 of the depth of the egg.

Flip both pieces over and cook another 3-5 minutes until egg is cooked to your liking.

If you pan is too hot, your egg will not cook all the way through before the bread is browned.

GREEN EGGS?

You are hard boiling some eggs for salad and preparing them.

When you peeel and cut them you notice that some of the yolks have a greenish hue.

Are the eggs safe to eat? Are they too old?

Don't worry, your eggs are fine to eat.

The yolk turns green from a combination of iron and sulfer that occurs when you heat the egg to cook it.

Enjoy your recipe and the added bit of color.

LEFT OVER EGG WHITE

Some recipes will ask for more egg yolks than whites.

You hate to throw them out, but what do you do with them?

You can place the egg whites into a tightly sealed container and refrigerate for up to 4 days.

You can use the whites for meringues or angel food cake.

If you don't plan on making anything like that soon, put some water on to boil with a teaspoon of vinegar in a large pan.

Drop in the egg whites one at a time and reduce the water to a simmer.

Let the egg white cook until solid white and firm.

Remove the whites from the water with a slotted spoon and let all of the water drain off.

Now cut up the whites and place in a tightly sealed container and refrigerate.

Use your egg whites as a nutritios topping for a salad, baked potato or soup.

A FRESH EGG

When you are preparing your ingredients for your recipe, you look in the fridge and you can't remember when you last bought eggs.

Are the ones that you have still fresh?

Grab a large bowl and fill it up with water for this quick test.

Place a fresh egg into the water and see where it settles.

If it settles on the side the egg is fresh.

If the egg stands at a bit of an angle the egg is anywhere from 3-9 days old.

If the egg stands completely on end your egg is at least 10 days old

OMLETTE PIZZA'S

The next time that you make omlettes, try adding a bit of pepperoni and mozzerella cheese.

Now your kids won't balk at eating healthy food for breakfast!

EGGS IN THE MICROWAVE?

OK, everyone has done this at least once!

You have put the egg into the microwave to boil it and the next thing that you know, KABLOOIE! Egg mess everywhere!

Here is the deal. You can't microwave a whole egg, or even an egg with a whole yolk.

If you would like to microwave the egg you will need to make sure to puncture the yolk first.

This will allow for expansion and should prevent the egg from exploding.

EGGS PEAK?

You are looking through some recipes for desserts. Some ask for egg whites to be beaten to a soft peak, and some ask for a stiff peak.

How can you tell which is which???

To produce a soft peak, mix the egg whites only in a clean glass or metal bowl with a rotary beater or mixer. Occasionally stop and pull out the beaters. When you have reached Soft Peak the egg white will pull straight up, and then gently fall over a bit forming a curl.

You have reached a stiff peak when you pull the beaters out and the peaks will stand up straight and stiff with out any curl.

RECYCLING "YOLKS"

You decided to make a meringue pie, it turned out fabulous and the family loved it.

Only problem now is, what to do with the egg yolks. You hate to throw them out, but there are hardly any recipes out there that ask for just “yolks”.

Recycle your yolks by cooking them and using them as garnish on soups and salads.

After you are done separating your eggs for your recipe, place the yolks in a small bowl filled with water so that they don’t dry out.

Place a medium saucepan on the stove and bring to just a simmer over medium heat.

Using a slotted spoon, gently lift each egg yolk out of the bowl of water and place in the water and let cook until it is firm, about 5 minutes.

Gently lift them from the water and place on a paper towel to absorb the extra water.

After about 10-15 minutes place the yolks into a tightly sealed plastic container and refrigerate.

The next time that you make a salad or a soup that you would like to garnish, grab a ball and break it up in your fingers over the desired dish.

These will keep in the refrigerator for 8-10 days.

HOW MANY EGGS?

When baking and cooking it is very important to use the proper amount of eggs.

Recipes always ask for an exact number of eggs, but it is more the size of the egg that makes the difference.

Most recipes assume that you are using Large eggs.

By knowing this, it will now be easier to substitute any size of egg in your recipe.

Search Kitchen Tips Recent Entries PEELING TOMATOES VEGGIES ON ICE PROFESSIONAL FROSTED COOKIES MAKING THE PERFECT RECIPE MEASURING BROWN SUGAR KEEPING HOME BAKED BREAD FRESH CLEANING THE POT PIPIN' HOT MUFFINS BUTTERMILK VS SOUR MILK MEASURING FLOUR II SOGGY FILLED CAKE GRILLING/ROASTING VARIOUS STEAKS EASY ROLLED COOKIES PREPARING OYSTERS MEASURING LIQUID Archives Antipasto Appetizer Barbecues Beans/Legumes Beverages Bread Breakfast Cake Camping Candy Canning/Freezing Cheese Christmas Cleaning Cookies Crock Pot Desserts Eggs Entertaining Fish/Seafood Fruit Gifts From the Kitchen Grilling Halloween Herbs Kids In the Kitchen Kitchen Tools Leftovers Lunch Meat Milk Misc. Nuts Pasta/Rice Pastry/Pie Potluck/Party Poultry Preparation Recipe Salad/Dressing Selecting Groceries Snacks Soup/Sauces Sourdough Storage Substitutions Terms Thanksgiving Vegetables Weight/Measure Our Stuff Crew Tags Household Tips Kitchen Tips Luggage Tags Michael Worth Puppy Files Travel Tips