Egg tips
Eggs are nature’s contribution to ‘fast food’. Conveniently packaged, simple to use and inexpensive.
They are an extremely
A nutritious, balanced meal can be made in under 10 minutes by serving a boiled or poached egg with toast and orange juice.
Dressed up or served plainly, an egg always tastes and looks great.
•When purchasing, avoid cracked or broken eggs and check the ‘best by’ date on the carton.
•Store eggs in the refrigerator with the pointed side down in their carton. This reduces the risk of damage, slows down moisture loss and prevents eggs from absorbing odours from strong smelling foods.
•If a recipe specifies using eggs at room temperature, simply remove them from the refrigerator 30 minutes before using.
•To test for freshness, place an egg in a bowl of cool water. If it sinks, it is fresh
– if it floats, throw it out.
•Piercing the large end of the egg with the egg piercer on the underside of the measuring cup prevents it from cracking during cooking, with the added bonus of making it easier to peel.
•Chill hard boiled eggs in cold water immediately after cooking to prevent blue discolouration around the yolk.
•Hard boiled eggs are much easier to slice if they are cold. If you don’t have an egg slicer, use a sharp,
•Refrigerated as soon as they cool, boiled eggs will keep for up to 1 week.
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