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Eggs are such a ubiquitous part of our culinary lives. We need them to bake, to dip things in, to make breakfast, to color for Easter, to make meringue with (um nooo)….here are some interesting tips, tricks and factoids about the incredible edible egg.
There is no difference nutritionally between white and brown eggs, nor between fertilized and unfertilized eggs.
Generally, when you buy medium eggs you get more for your money. To qualify as medium, a dozen eggs must weigh at least 21 oz. per dozen; large eggs must weigh at least 24 oz. per dozen and extra large eggs must weight at least 27 oz. per dozen.
When you buy eggs look for the date on the egg carton. Choose the ones dated closest to the day you buy them. The date may be stamped on the carton, or it may be coded by number. 63 means 63 days from January 1 (i.e. March 4).
To check an egg’s freshness, put it in cold water. A completely fresh egg will lie flat on the bottom. A moderately fresh egg may have one end slightly raised. If the egg floats, run for your life :).
Break an egg by cracking it on a blunt (rather than sharp) item, such as the side of a bowl. You’re less likely to break the yolk in the process.
When you crack an egg open into a dish, there should be an upstanding yolk. If the yolk is flat, the eggs isn’t fresh.
If eggs are at room temperature before you cook them, the whites will be less likely to be tough. If your recipe calls for room temperature eggs and you have forgotten to take them out of the frig, put them in a pot of warm water and let stand for 10 minutes.
*Excerpts from Frieda Arkin’s “Kitchen Wisdom”
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.