Monday, August 3, 2009

Egg tips

When slicing a hard-boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.

Use a funnel to separate raw eggs. The white will drop through and the yolk will stay in the funnel.

For the perfect boiled egg, cover eggs with cold water, a pinch of salt and a teaspoon of vinegar. Bring the water to a full, rolling boil. Remove the pan from the heat and cover. Let the eggs sit for 20 minutes. Drain the water and place the eggs in ice water to cool to stop the cooking process.

When in doubt about an egg, make this test: add 2 teaspoons salt to a cup of water and put the egg in it. A fresh egg will sink, a doubtful egg will float. (Tip from the Shrine Mont class: Hard boiled eggs spin fast, raw more slowly.)

Egg whites should always be at room temperature before whipping. Be certain there is no yolk in the whites and that the bowl and beaters are perfectly clean. Cream, on the other hand, should be well-chilled. For the largest volume, chill the bowl and beaters before whipping.

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