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Storage
While eggs will keep in your refrigerator for several weeks, it's important to note that they can lose some quality. A little known fact about eggs is that they can absorb odors from your refrigerator if stored in an open container, although this shouldn't be a major problem unless you're storing eggs along side opened containers of onions and garlic or other such strong smelly foods.
Whites vs. Yolks
Do you need only egg whites or only egg yolks for a particular recipe? Don't throw out the leftovers, find another recipe to cook which will use the other portion). Type in "egg yolk" or egg whites" in our search engine to find recipes that use one or the other.
Once out of the shell, you can keep eggs whites for about a week in the refrigerator and egg yolks will keep for two or three days, although be sure to cover them with water).
How To Separate Eggs
Cold eggs are easier to separate. Gently crack the egg open in the center, either hitting it gently with a knife, or using a convenient counter edge. Hold the egg upright and gently pull off the top half of the shell. You now have three options:
Hold your hand over the egg white bowl, pour the egg into your hand and let the egg white ooze through your fingers while retaining the yolk in your hand -- a very easy, albeit un-elegant, way to separate eggs. Make sure to wash your hands first.
Over the egg white bowl, gently pour the contents between the two shell halves, allowing the egg whites to pour out in the process, leaving just the yolk in the shell.
Buy a handy-dandy gadget called an egg separator, which looks like a small measuring cup. The egg yolk is retained in the cup while the whites are allowed to drip through.
Beating Egg Whites
Egg whites WILL NOT WHIP (they just won't) if they come into contact with even the slightest trace of fat, grease or egg yolk. This is why it's a good idea when separating eggs to have three bowls: one for the yolks, one for the whites and one bowl to separate over so that you won't have to throw out a whole batch if one yolk breaks while separating. It is also a good idea to wash your hands, beaters and bowl before beginning as well, to make sure they are grease free.
Egg whites that are at room temperature will whip easier and faster. You can add 1/4 teaspoon of cream of tartar to help the process along (although it is not necessary unless your recipe calls for it. Use an electric mixer for best results, although you can use a whisk if you want a good workout.
How To Cook Eggs
Boiled
Put your eggs in a pot (avoid aluminum as it will darken) and cover with cold water. Add a pinch of salt. Bring the pot to a boil over high or medium high heat, then lower the heat and simmer. Depending on the size of your egg, they will need to simmer for 2-3 minutes for soft boiled, about 4-5 minutes for medium and 15-20 minutes for hard boiled. Drain the eggs and immerse them immediately in cold water to stop the cooking process. Refrigerated boiled eggs will keep for about a week.
Fried
Add a small amount of butter or oil to your skillet (non-stick pans will need very little to none of this) and heat. When you can drop a drop of water into the pan and hear it sizzle, it's time to cook the eggs. Carefully crack the eggs into the pan. For sunny side up eggs, allow them to cook for about 3-4 minutes without turning (or until they're done to a consistency you like), before removing them from the pan. If you prefer your eggs turned over, first cook the eggs for about 2 minutes before using your spatula to flip the eggs over. The amount of time the turned eggs are cooked will depend on how you like to eat your eggs.
Scrambled
The cooking procedure for scrambled eggs is the same as for fried. First beat your eggs in a bowl (you can add a tablespoon or so of milk per egg as well as salt, pepper, seasonings etc.). Pour into the skillet and cook while gently stirring until the eggs reach the desired consistency.
Poached
Cover the bottom of a small pot or skillet with about two inches of water and bring to a simmer. Break an egg into a small bowl. Stir the water to create a small whirlpool effect and drop the egg into the center. Cook for 3-5 minutes before removing the egg with a slotted spoon.
by Gale Gand, Rick Tramonto, Julia Moskin, Kelly Bugden (Photographer)
This is easily the best dessert cookbook we've ever run across. With everything from traditional long-standing favorites to "nouveau"
modern day treats - all of which are easy to follow and very approachable, even for a beginner. Great anecdotes accompany each recipe,
which detail the history or creation of the dessert, or provide helpful tips on the preparation. Excellent book - a must for any dessert
lover. (courtesy: Amazon)
About the Author:
Cheri Sicard is the editor of FabulousFoods.com, a comprehensive online cooking community. She lives in Los Angeles, California.
Let's Get Cooking!
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...
by Cheri Sicard
Let's Get Cooking!
