Eggscellent Hints

Here's A Way To Cook Lots Of Hard Boiled Eggs:

Put a baking sheet on the bottom of the oven then place all the eggs you need cooked directly on the oven rack, the baking sheet will catch any broken eggs for easy cleanup. I’ve never had an egg break yet but this is just in case. Bake the eggs at 325°F. for half an hour (do not preheat). Take the eggs out of the oven then put them directly into a big bowl of very cold water (with ice added). This will stop the eggs from cooking and make them easier to peel too .

How to Prepare a Hard Boiled Egg:

Don’t laugh; there is more to it than you think. Place eggs in a pan, cover with cold water and pour in some vinegar or salt. The vinegar will keep the eggs from oozing out if shells crack while cooking. Bring to boil and remove from heat. Let set in covered pan for 15 minutes. Drain off water. Now shake the pan back and forth, causing the eggs to crack against the sides. Cool with cold water and peel.

Here Are Some More “Eggscellent” Hints:

To determine whether an egg is fresh without breaking the shell, immerse the egg in a pan of cool salted water. If it sinks to the bottom, it is fresh. If it rises to the surface, throw it away.

Fresh eggs are rough and chalky in appearance. Old eggs are smooth and shiny.

A few drops of vinegar will keep poached eggs from running all over the pan.

Eggs beat up fluffier when not too old. They should be at cool room temperature for best results.

By adding vinegar to the water, you can boil cracked eggs without having the white run out of the shell.

Beaten egg whites will be more stable if you add 1 teaspoon cream of tarter to each cup of egg whites (7 or 8 eggs).

A small funnel is handy for separating egg whites from yokes. Open the egg over the funnel and the white will run through and the yoke will remain.

For baking, it’s best to use medium to large eggs. Extra large eggs may cause cakes to fall when cooled.

Brown and white shelled eggs are of the same quality.

Egg shells can be removed easily from hot hard boiled eggs if they are quickly rinsed in cold water first.

To keep egg yolks fresh for several days, cover them with cold water and keep in the refrigerator.

Egg whites can be kept frozen up to 1 year. Add them to a plastic container as you “collect them” for use in meringues, angel food cake… 1 cup equals 7 or 8 egg whites. You can also refreeze defrosted egg whites.

For fluffier omelets, add a pinch of cornstarch before beating.