Julian Card
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Ask the "Eggs"pert

info@morningfresh.com

 

 

Egg Tips
to make your life easier

  • Cold eggs are easier to separate than warm eggs
  • For a recipe that calls for 1/2 an egg, lightly beat
    one egg then measure out 1 1/2 Tablespoons
  • Always use large eggs when baking as all recipes are scaled for that size of egg
  • To achieve maximum volume when beating eggs ensure they are at room temperature and you are using a stainless steel bowl that is grease free
  • Eggs can be brought to room temperature quickly by covering them for a minute or two in hot tap water
  • To assist in cleaning an egg spill, use table salt to give the egg something to hold on to before picking it up with a paper towel
  • Adding 1 tablespoon of white vinegar to your poaching water will help the egg whites set
  • For low sodium cooking add 1/2 of the amount of salt to the eggs BEFORE cooking. This will flavor the egg as it dissolves in the egg
  • Use a pan that has been pre-heated over medium high heat for best results. Too high a temperature will cause the eggs to get rubbery and burn
  • To maintain the best quality of egg DO NOT store it in the door but in its original container, since the door is the warmest spot in most refrigerators
  • You will use less butter or oil if you have a nonstick pan with a heavy bottom that is 6-8 inches wide

FRESHNESS:
How to get it,
How to keep it

Can you actually taste the freshness of a farm-fresh egg? I can. A truly fresh egg---laid within the last day or two and kept refrigerated---has a clearly superior flavor. So whenever possible, I look for such eggs at my local farmers' market.

But if you follow the tips below, you can also find good-tasting, high-quality eggs in busy supermarkets. Proper refrigeration and handling are the keys to maintaining freshness, and a supermarket egg may well be "fresher" than a more recently laid egg that has not been kept cool. At room temperature, an egg deteriorates quickly: moisture and carbon monoxide escape through the thousands of tiny pores in the shell; the air cell in the egg expands and the egg white starts to thin. In fact, an egg at room temperature will "age" more in a single day than one thatŐs been refrigerated for a week.

  • Purchase eggs only from a busy market where there is a rapid turnover.
  • Buy eggs only from refrigerated cases.
  • Check the eggs in the carton, and donŐt buy any with cracked or soiled shells.
  • Bring egg home quickly (or keep them in a cooler in the car in warm weather). If an egg breaks on the way, discard it. Refrigerate eggs immediately once youŐre home.
  • To maintain the proper temperature, leave the eggs in the carton and store them on an inside shelf of the refrigerator, not in those little egg slots on the door. The carton also prevents moisture loss and absorption of odors from other foods in the refrigerator.


The Cholesterol Controversy

During the 1970s and 1980s-----for perhaps the first time in the 5,000 years that people have kept chickens---the egg seemed to be headed for the endangered (even dangerous) food list. Medical research had linked high levels of cholesterol in the blood to increased risk of heart disease. And since egg yolks are relatively high in cholesterol, it was widely held that individuals who consumed eggs regularly would suffer increases in their blood cholesterol levels.

That assumption has now been shown to be erroneous: there is no direct link between the amount of cholesterol in a particular food and the level of cholesterol in the blood. Many studies have found that the vast majority of people who are not genetically predisposed to coronary disease can eat eggs every day with no increased risk to their health. At the same time, research has shown that blood cholesterol levels are more affected by the amount of fats, especially saturated fats, in the diet. And from that perspective, eggs look a whole lot better. One large egg has less than 2 grams of saturated fat, while a cup of whole milk has 5 grams and a tablespoon of butter a cautionary 7 grams.

Eggs are a wonderfully tasty, inexpensive and marvelously nutritious food, and in a balanced diet that includes plenty of fresh fruits, vegetables and grains and a moderate amount of meats and other fatty foods, they are, and should continue to be, a delicious staple in our kitchens.

How to cook Eggs
(The Introduction)

As many variations in the ways you can serve eggs once cooked, there are still certain set standards for how to get them to cook properly. Too much heat will result in an egg that is rubbery and dry. It will quickly take on a greenish tint due to the sulfur content in the egg and the next thing you realize is that Dr. Seuss was probably not an "eggspert" at cooking his eggs, no matter how good his skill at ham may be.

The many ways of cooking eggs are based on many principles, each with its own set of challenges and skill level. They can however, be quickly understood and with a little practice you will be able to flip, baste, and produce quality egg dishes that will amaze your friends and family. Or at the very least, yourself.

Lack of proper equipment, and not understanding the principles of a particular cooking method are the two greatest roadblocks facing most cooks. I hope to help you understand what you are trying to do and what works best, with minimal cost and effort.