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Expert guide > Expert guide to eggs
Expert guide to eggs
Eggs are a kitchen staple for every home cook. They're the secret to the success of classics such as cakes, mayonnaise and custard, and they're also a meal in themselves. With eggs in your fridge, you're never far from a great meal or snack. They're also natural parcels of goodness. Packed with protein and low in kilojoules, eggs include anti-oxidants, iron, zinc, calcium, folate and all vitamins except vitamin C.
Eggs consist of the yolk, albumen (white), shell and chalazae (the strands of egg white that fasten the yolk to the shell membrane). All the fat is in the yolk (about 5g per egg), while the white contains no fat. For many years, eggs had a reputation for being unhealthy as they contain cholesterol, but research has proven that an egg a day causes no problems for most people, especially as part of a diet low in saturated fats.
Master the art of cooking with eggs with this guide full of tips and expert tricks. Also learn step-by-step techniques to perfectly poach, scramble or fry eggs to enjoy them just how you like them.
What you need:
Keep these tools handy for cooking eggs.
• A small ramekin to crack eggs into before poaching.
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• A deep-sided frying pan to cook poached eggs.
• A slotted spoon to remove poached eggs from the pan.
• Paper towel to drain poached eggs.
• A fork to whisk the egg mixture for scrambled eggs.
• A frying pan to cook scrambled and fried eggs.
• A flat-edged wooden spoon to cook scrambled eggs.
• An egg lifter to turn fried eggs when cooking and to remove from the pan.
• A small saucepan to boil eggs.
Storing eggs:
• Flavour savour - Keep eggs in their carton. Egg shells are porous, so the flavours of other foods in your fridge may penetrate uncovered eggs and affect the taste.
• Safety first - Store eggs in the fridge for up to four weeks or
until the use-by date. While you can store eggs safely between 4°C and 5°C, storing eggs at room temperature for one day is the same as storing them for a week in the fridge, so only store them at room temperature if you're going to use them that same day.
• Separation anxiety - After separating eggs, you can store any leftover egg whites or yolks and use them in other recipes. Place yolks in a bowl, add a little water, and then cover with plastic wrap. Store in the fridge for up to four days. Whites in an airtight container will also keep in the fridge for four days. Freeze egg whites in an airtight container for up to six months. Thaw and bring to room temperature before using.
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Eggs consist of the yolk, albumen (white), shell and chalazae (the strands of egg white that fasten the yolk to the shell membrane). All the fat is in the yolk (about 5g per egg), while the white contains no fat. For many years, eggs had a reputation for being unhealthy as they contain cholesterol, but research has proven that an egg a day causes no problems for most people, especially as part of a diet low in saturated fats.
Master the art of cooking with eggs with this guide full of tips and expert tricks. Also learn step-by-step techniques to perfectly poach, scramble or fry eggs to enjoy them just how you like them.
What you need:
Keep these tools handy for cooking eggs.
• A small ramekin to crack eggs into before poaching.
read on below advertisement
• A deep-sided frying pan to cook poached eggs.
• A slotted spoon to remove poached eggs from the pan.
• Paper towel to drain poached eggs.
• A fork to whisk the egg mixture for scrambled eggs.
• A frying pan to cook scrambled and fried eggs.
• A flat-edged wooden spoon to cook scrambled eggs.
• An egg lifter to turn fried eggs when cooking and to remove from the pan.
• A small saucepan to boil eggs.
Storing eggs:
• Flavour savour - Keep eggs in their carton. Egg shells are porous, so the flavours of other foods in your fridge may penetrate uncovered eggs and affect the taste.
• Safety first - Store eggs in the fridge for up to four weeks or
until the use-by date. While you can store eggs safely between 4°C and 5°C, storing eggs at room temperature for one day is the same as storing them for a week in the fridge, so only store them at room temperature if you're going to use them that same day.
• Separation anxiety - After separating eggs, you can store any leftover egg whites or yolks and use them in other recipes. Place yolks in a bowl, add a little water, and then cover with plastic wrap. Store in the fridge for up to four days. Whites in an airtight container will also keep in the fridge for four days. Freeze egg whites in an airtight container for up to six months. Thaw and bring to room temperature before using.
next page »
