Secrets to Cooking Eggs

The egg has been described as both edible and incredible. Frankly, I don’t get the latter, but I agree with the former as long as it has been fried so long that the yolk will bounce back to you if you throw the egg against the wall. Cooking with eggs provides a number of possibilities for learning little secrets, tricks, tips and hints that come in handy. Before you crack that egg, learn how to deal with nature’s little wonder food.

Clean those egg beaters well before you take them to the river and beat the living daylights out of the shelled embryo. The purpose of beating eggs is to whip up the white part, but that goal is going to be compromised according to how much grease has been allowed to build up on your beaters. Needless to say, you should make absolutely certain that not even a small dot of yellow yolk is left attached to the white when you go to beat the white part of the egg.

One of the pitfalls of cooking eggs is the potential for cracking when you boil them into a state of hardness. When the crack occurs and you don’t catch it in time, the result is seepage of the white part through the fissure. The goal of saving this cracked egg so that it will be still be edible when hardened is to coagulate the white. Setting the white part of an egg that has cracked in boiling water can be accomplished by adding a teaspoon of vinegar to the water as soon as you notice the crack has occurred.

Get yourself a pan and fill it with cold water after you take your hard boiled eggs off the burner. Nothing is worse than trying to peel the shell from a hard boiled egg that won’t come easily off. Well, I suppose getting hit in the face with an axe is worse, but aside from that unlikely event, nothing else even comes close. Place the eggs into the cold water and be very gentle as you crack the egg across its entirety but not enough for the shell to start coming loose. Allow the egg to cool and then the shell will peel off more easily than Julia Roberts’ clothing in her co-star’s trailer.

Egg whites are more easily kept stored than the yolks. If you remove the yolks only to find that you don’t need to use the whites immediately, you can place the whites into a plastic bag and leave it in the refrigerator. As long as you come back to the whites within seven days, you don’t need to worry about contracting some kind of food poisoning when you use them in your recipe.

Let’s say you suddenly come down with a craving for poached eggs or you have a visitor to the house who makes a habit of eating poached eggs for breakfast every morning. Only one problem: you don’t have an egg poacher. What do you do? What do you do? You look inside your pantry for a can of tuna or chunk chicken or anything else contained within a small round can. Remove the top and bottom of the can and place it into a skillet in which you are simmering water. Crack the egg so that it falls into the round hole made by the can and, voila!, you’ve got yourself a handy dandy little egg poacher that wasn’t ridiculously overpriced at a specialty store.