logo
g
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Full Schedule
g
g Home Cooking Site

BellaOnline's Home Cooking Editor

g

June 27 2012 Home Cooking Newsletter


Concerning Eggs

There has been some recent discussion on the Home Cooking Forum regarding cracking eggs and broken shell bits, so I decided to write a longer article about eggs.

According to the Joy of Cooking, my favorite stand-by, eggs used for breakfast or for making mayonnaise, glazing pastry dough, and various other uses, should be very fresh. However, the Joy goes on to say, when you use eggs for baking or hard-boiling, only use eggs that are at least 3 days old! Irma Rombauer explains that “hard cooked eggs will turn greenish (if too fresh) and become difficult to peel, and cakes may fail to rise properly because the (fresh) eggs will not beat to the proper volume.” Isn’t that fascinating?!

For best results, it is good to use eggs at room temperature for baking. If you have forgotten to remove eggs from the fridge soon enough, you can speed the process by setting them in a bowl of hot water for about 15 minutes. (The water will cool sufficiently that the eggs will not cook.)

Eggs will separate most easily when they are at room temperature. I find that rapping an egg gently yet sharply on the edge of pan or bowl is the best and cleanest way to break them open. The harder one raps the shell, the more likely it is that broken shell will fall into the bowl. If any little bits of shell do land in the bowl, use the remaining half shell to scoop out the broken bits. One can also tap the egg with the edge of a table knife; just be sure to give a swift, sharp tap so the shell does not smash.

In order to separate eggs, have 3 bowls ready. Separate each egg over the smallest bowl, so that if any yolk gets into the whites, you can set that egg aside and go on to the next, without contaminating the rest of the whites. After separating the white from the yolk, put each white into the biggest bowl, and the yolks into a medium sized bowl. Then proceed to follow whatever recipe you’re using.

To separate eggs, gently tip the half of the shell which holds the egg over the bowl, just enough to let the white slide out, without the yolk following. You can use the other half of the shell to prevent the yolk from slipping out. Tip the egg back and forth between the shell halves until all the white lands in the small bowl. Then drop the yolk into the bowl of yolks, and transfer the white to the largest bowl.
Note: if you're whipping the whites to stiffness, no yolk should get into the whites. However, it's OK to have some white in with the yolks.

I have witnessed a couple of chefs who were able to separate eggs using just one hand–to save time, I guess–but I never mastered that technique! I do not encourage you to try it at home!

If you’re blowing eggs to dye them for Easter, they also blow out with much greater ease if you bring them to room temperature first. To make hollow eggs, pierce a hole into each end of the shell. The larger end should have a slightly larger hole; blow from the narrow end. Then rinse thoroughly, and let dry before dying or painting the shells.

Now I need to go cook up all those eggs I cracked….

≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈

Last week I was baking a cake from the book, Rose’s Heavenly Cakes, which required butter cream frosting—only I did not have an electric beater! Heavens! I imagined that it would take ages to make the butter cream, using just a flat wire whisk, and that my arms would be like spaghetti when I finished. However, I was pleasantly surprised to learn that I could easily whisk together the egg yolks with the hot sugar syrup, and when it came time to add the softened butter, it whisked right in quite easily. The whole recipe was no more taxing than making vinaigrette!

The butter cream was delicious, too! The only problem was, it did not firm up properly, probably because I used Agave syrup in place of corn syrup. Hmm. Perhaps I need to cook the Agave longer. I’ll have to try again. The frosting did firm up once chilled, so it spread on the cake quite nicely, just before serving. I’ll let you know if I can improve the recipe!

≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈≈

Tip of the day: Save all your empty jam and other Mason-type jars; they make great storage containers for flour, sugar, nuts, raisins, rolled oats, rice and other bulk grains. Just wash the jar and dry thoroughly before filling. Jars keep ingredients fresher, and keep bugs out.

You can also store flour, nuts, and grains in your freezer.

Enjoy great food!


Here's the latest article from the Home Cooking site at BellaOnline.com.

Heavenly Roasted Chicken Recipe
Try this fancy dish as a way to impress someone with your cooking skills! The recipe is easier than it sounds.

http://www.bellaonline.com/articles/art43347.asp

Please visit homecooking.bellaonline.com for even more great content about Home Cooking.

To participate in free, fun online discussions, this site has a community forum all about Home Cooking located here -

http://forums.bellaonline.com/ubbthreads.php?ubb=postlist&Board=18

I hope to hear from you sometime soon, either in the forum or in response to this email message. I thrive on your feedback!

Have fun passing this message along to family and friends, because we all love free knowledge!

Caitlin McLeod, Home Cooking Editor
http://homecooking.bellaonline.com

One of hundreds of sites at BellaOnline.com




Unsubscribe from the Home Cooking Newsletter

Online Newsletter Archive for Home Cooking Site

Master List of BellaOnline Newsletters



g

For FREE email updates, subscribe to the Home Cooking Newsletter

g features
Pantry Cleaning and Organizing Article

Roasted Granola Power Health Bars Recipe

Roasted Winter Vegetable Gratin Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor