One way or the other, you must have had a taste of that depressing experience where you crack open that fresh looking egg only to ruin the entire process of your favourite Cream Cheese Pie, or you sink your teeth into your beloved Brownie Crisps only to ruin that luxurious moment of gratification with a feel of the crunchiness and crispness of egg shells!
No hard feelings, we've all been there. That is why i present to you this awesome article on “Different Egg tips, tricks and hacks” to help not only make you an eggspert, but an eggsperienced and eggcellent chef as well. Read on to string out the fun!
1. Identifying Bad EggsOne of the worst feelings working in the kitchen is to "crack open" a rotten egg. Dear me! I mean who would want to breathe a whiff of that oozy, putrid, hydrogen sulphide! But then again we have the “Obsessive-Compulsive Disorder”. Okay Bunu enough!
As distorted as it may sound, there is only one way I know to 100% Identify a bad egg, and that’s by cracking open, inspecting and smelling it. But there are some tests that sometimes really work to identify bad eggs, which i discuss below.
“Salt-Free” Water Test: Basically what you do in this test is to get all the eggs in question and dip gently into a large bowl containing “salt-free” water. An apocryphal statement is that the bad ones will float and the good ones will sink. Totally not a bad idea, but it isn't the case with some floating eggs and you should go as far as cracking them up to know whatsup.
Egg shells are porous and with time the water together with carbon dioxide in them and air from outside interchange places leading to a loss of mass in the egg and eventually drying the egg up. This is why some eggs rise to the surface of water. Generally older eggs are more porous than newer ones and that is where the apocryphal statement “bad or older eggs will float and the good or newer ones will sink” derives origin. A point worth mentioning is that the sizes of air sacks in eggs varies from egg to egg proving that sometimes even a freshly laid egg will float. This is why this test isn't a 100% guarantee to identify bad eggs.
|Supposed bad eggs|
Sell-by Date: The sell-by date is a date printed on perishable goods, usually indicating the recommended time by which it should be sold, and it is a good way to know whether or not an egg is safe to consume or needs inspection. If your egg ages at most 5 weeks from the imprinted date and floats in the “salt- free” water test, then it is best disposed of, although sometimes you might still want to crack it open for further inspection.
Sloshing Sound: When egg ages, it dries up by making the air pockets in it grow bigger, giving the yolk and white more space to move around. So basically if you take an egg up to your ear, shake and hear the sloshing sound, then there is a high chance the egg is bad. You can still go ahead to crack, open and inspect or simply toss to the bin.
Cracking open and Inspecting: Crack open the eggs in question on a plate and first observe for bad smell. If there is no putrid smell, proceed to inspect for other abnormalities like green spots (fugal contamination) or an iridescent or pink colour of the egg white. If none, then your eggs are safe to eat otherwise dispose!
- Don’t judge a book by its cover! Ugly looking eggs are not always the bad ones!
- Blood spots in boiled eggs are not a sign they’re bad and so is a cloudy white ring. It is totally safe to consume
- Salt in certain amounts can make eggs to rise in water and that is why it is recommended to use a "salt-free" water.
2. Crack Open an Egg the Pro StyleNo doubt the best way to crack open an egg is on a flat surface like a table top or mixing board. But sometimes we enjoy cracking on the edges of bowl or even with a spoon. And when we go overboard, we do it with our head. Honestly No offence! Below is a video showing the one hand technique to crack open eggs. Watch below.
Other ways you can crack open an egg include:
- Cracking eggs from middle with a knife, spoon, or even fork and then pulling the egg halves apart with both hands.
- Doing the one hand method as in video above but cracking on bowl edges. (Works even better than cracking on flat surfaces)
- Using your dominant hand, grab the egg with your thumb at one end and middle finger at the other, and then rest your index finger on the egg. Now gently crack the egg on a flat surface i.e. table top and then separate with both hands.
3. Get Rid of Broken Egg ShellsEither you wrongly crack up an egg together with its shell in a bowl or the broken calcium mysteriously jumped into the bowl, your gonna have to get it out in the long run! What other exciting way to accomplish this but simply grabbing a concave egg shell from the remains, and scooping it out smirking!
4. Separating Egg yolk from Egg whiteEggs are very sensitive ingredients in baking, and so their functions and roles change depending on the way you use them. If you've been baking for a while now you might have observed that some recipes like ice creams, desert puddings, or even smoothies call for egg yolk while some like macaroons and candied nuts will call for egg white. I personally find it quite a necessity for a baker to learn how to separate egg yolk from white since you’re going to have to deal with eggs in a lot of recipes. Below I have compiled in a one minute video, 4 great techniques you can use to separate egg yolk from egg white like a pro. Watch below. Dont forget to subscribe to my channel :)
Other techniques you can use which i did not mention in the video are:
- Make two holes, one at the side close to the bottom and one at the very tip of the egg, and move your hands in a bouncy style to pour out the white.
- Simply use a yolk separator kitchen equipment.
5. When a recipe says room temperature it means room temperature!You can hardly observe the difference between a brownie made with room temperature eggs, and that made with cold eggs except in the baking time. But for cake batters requiring a lot of eggs to be whipped to incorporate air, you sure can.
When you whip an egg, it traps air bubbles and so during baking the bubbles will expand to give a lighter texture and height to the product. Room temperature eggs whip to a higher volume compared to colder eggs which means they trap more air, hence give height and lightness to final product. Also, when cold eggs are substituted for room temperature eggs in room temperature fats like cheesecakes or even creamed butter, they can curdle and harden them to affect the texture.
So whenever a recipe calls for room temperature egg, yogurt, cream cheese or even butter, make sure to use it!
To get your eggs at room temperature:
Place the eggs in a bowl containing warm water for 10 minutes, or
Remove eggs 30-40 minutes before use from the refrigerator.
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