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| egg barbecue beating |
The surfaces of all plastic utensils retain grease, so don't try to whip egg whites in a plastic bowl. |
| egg brown |
Nutritionally, brown eggs are the same as white eggs, although they are often more expensive. The color of the shell is determined by the breed of the hen. |
| egg freezing |
To freeze raw eggs, add 1/8 teaspoon salt for every two whole eggs that have been cracked into a container and cover tightly. |
| egg fresh |
A fresh egg should sink at once in a bowl of salted water and lie at the bottom a bad egg will float. |
| egg grading |
USDA classifications of eggs refer only to size and appearance, not the quality of the eggs. The three classifications are Grade AA, Grade A, and Grade B. |
| egg hard-boiled preparation |
To peel hard-cooked eggs, crack them by tapping them gently in two or three places and place them in a pan of cold water. |
| egg hard-boiled test |
To tell if an egg in the refrigerator is raw or hard-cooked, spin it on the countertop. If it is hard-cooked it will spin easily. |
| egg measurement |
Egg size is based on a minimum weight. A dozen jumbo eggs weighs 30 ounces, a dozen small weigh 18 ounces. Most recipes are designed for large eggs, so for best results stick to large, particularly inbaking. |
| egg poached |
A tablespoon of vinegar added to water before poaching eggs helps keep the whites from spreading. |
| egg preparation |
Eggs should not be washed until ready for use because they are protected with a soluble film which protects the porous shell against bacteria. |
| egg scrambled preparation |
Bread crumbs added to scrambled eggs will improve the flavor and make larger helpings possible.* |
| egg storage |
To refrigerate egg yolks, cover with cold water and refrigerate tightly covered. |
| egg white storage freezer |
You can freeze those leftover egg whites to use at another time. When thawed, two tablespoons will equal one egg white.- |
| egg whites |
If you plan to beat egg whites, separate the whites from the yolks about a half hour before you plan to use them. Bringing the whites to room temperature will help them whip up to greater volume. |
| egg whites beating |
When egg whites are to be folded into another mixture, they are beaten to soft peaks only, as this softer consistency allows them to be folded in without releasing the air that had been carefully beaten in. |
| egg yolks |
Keep yolks in center of eggs by gently stirring water while cooking hard boiled eggs. Makes beautiful deviled eggs. |
