Eggs are a low-calorie food with many health benefits: they are an important source of proteins essential for maintaining tissues such as muscles, bones, skin and organs and are known to prevent aging eyes. In addition to its gustatory properties, in cooking it is an essential ingredient in many dishes thanks to its ability to coagulate and emulsify. Here are some tips and secrets that will help you to succeed perfectly with hard-boiled eggs, mimosa eggs, casserole dish, scrambled eggs, soft-boiled eggs and other recipes with eggs…
How do I know if an egg is fresh or expired?
Immerse your egg in a glass of salted water. If it floats slightly on the surface, it is outdated, but if it sinks to the bottom of the glass, it is still fresh and can be consumed.
How to peel a hard-boiled egg
For your Mixed salads composed like a good Niçoise salad, mimosa eggs or simply to taste your natural egg discover infallible tips to properly peel your egg without breaking it.
Steps to follow:
- First salt the water before cooking, which helps to coagulate the white and prevent it from coming out of its shell if your egg is cracked.
- Always allow the water to heat up to boiling point before inserting the eggs.
- Immerse the cooked egg in very cold water 10 minutes before peeling.
- Break the shell of your egg at each end using the back of a spoon. Start peeling your egg starting at the widest end because there is a large air bubble at this location.
Separating the egg whites from the yolks
1 minute stopwatch in hand: this is the maximum time it will take you to separate the whites from the yolks for your preparations like mayonnaise or snow whites with these tips:
Tip 1. Clarify the egg. Break the egg with a large, dry blow on the rim of a container and gently spread the two pieces of your shell apart. Tilt the shell containing the egg slightly over a container so that the denser white flows out while ensuring that the yolk remains in the shell. Gently switch the yellow from one shell to another by repeating the process.
Tip 2. By using an empty plastic bottle. You will need 2 containers for this method. Break your egg in the first container. Place the neck of the bottle on the yellow, then apply light pressure to the bottle and release the pressure to suck up the yellow.
Tip 3. Break the egg on a skimmer over a bowl. The egg white will flow into your bowl and the yolk will stay in the skimmer.
Succeeding in a poached egg like a pro
Tip #1: Choose an extra fresh egg! Eggs over 3 days old are strongly unadvised for poached eggs.
Steps to follow:
- Boil the water with white vinegar and coarse salt.
- Break the eggs into a ladle or cup.
- When the water has reached boiling point, lower the temperature until only a slight simmer is obtained.
- Place your ladle or cup containing the egg over the water and pour it gently.
- Let the white coagulate slightly. Using 2 spoons take the white that floats around and cover the yellow.
- Cook for 3 minutes and remove with a skimmer.
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