Egg Handling
Source of Recipe
Joanne
1. An egg shell may have as many as 17,000 tiny pores over
its surface; through them, the egg can absorb flavors and
odors. Storing eggs in their cartons helps keep them fresh.
2. Eggs are placed in their cartons large end up to keep the
air cell in place and the yolk centered.
3. Eggs age more in one day at room temperature than in one
week in the refrigerator
4. Eggs can be kept refrigerated in their carton for at
least 4 to 5 weeks beyond the pack date.
5. A hard-cooked egg will peel more easily if it is a week
or two old before it is cooked.
6. To tell if an egg is raw or hard-cooked, spin it! If the
egg spins easily, it is hard-cooked, if it wobbles, it is
raw.
7. A cloudy white is a sign of freshness, not age, because
of a high carbon dioxide content when the egg is laid.
8. If an egg is accidentally dropped on the floor, sprinkle
it heavily with salt for easy clean up.
9. A greenish ring around a hard-cooked (boiled) egg yolk is
due to either overcooking or a high iron content in the
cooking water. This can be avoided using proper cooking time
and temperature, and by rapidly cooling the cooked egg in a
bowl of ice-water for a few minutes.
10. In cooking, eggs are "the cement that holds the castle
of cuisine together." because of their ability to bind,
leaven, thicken, emulsify, clarify, and more in all types of
recipes.
11. The egg yolk and white separate best when cold. Egg
whites will beat to a better volume if they're allowed to
stand at room temperature for 20 to 30 minutes before
beating.
12. A fresh egg will sink in water while an older egg will
stand up or float. As the egg gets older the air space in
the egg increases causing it to float.
13. The stringy piece of material in the egg is not an
embryo but rather a special protein called chalazae which
acts as a shock absorber for the yolk so it doesn't break
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