Medium or large eggs should be used in recipes calling for eggs; using small or extra-large eggs may create a slight imbalance in the ingredients. You can freeze egg whites for up to a year, but after you defrost them remember that 2 tablespoons of egg white that's been frozen equal 1 tablespoon of fresh egg white. Before adding eggs to a yeast mixture, bring them to room temperature. Cold eggs slow down the yeast s action. You don't need an eggbeater to beat eggs. Simply break the eggs into a jar, screw the lid on tightly, and shake the jar vigorously. You can store egg yolks for up to 3 days by covering them with water in a covered container in the refrigerator.
You can tell whether an egg is fresh or not by putting it in a pan of cool salted water. If the egg sinks to the bottom, it's fresh. If it rises to the surface it's not. Raw eggs won't slip from your fingers if you moisten your fingertips before picking up the eggs. Egg yolks won't curdle when poured into a hot mixture if you first add some of the mixture to the yolks to raise their temperature. Give stability and body to beaten egg whites by adding 'A teaspoon of cream of tartar for every two whites.
For maximum volume, let egg whites warm to room temperature before beating and add just under 1 tablespoon of water for each egg white. Remember that egg whites won't beat properly if any trace of yolk remains. Flecks of yolk can be removed with the moistened tip of a cotton swab. If an egg cracks when you boil it, add a little vinegar to the water. The vinegar will prevent the white from streaming out of the shell. If you want to keep yolks perfectly centered in hard-boiled eggs (perhaps for deviled eggs) stir the water constantly while cooking.
Hard -boiled eggs will be easier to shell ifyou submerge them in cold water for a minute or so after cooking. Then, when you crack the egg's shell, gently roll the egg between the palms ofyour hands. The shell should slip right off. To prevent an egg from cracking when placed in boiling water, pierce it with a sharp needle. The shell of a hard-boiled egg will slide right off if you crack it against the side of your sink several times and then peel it under cold running water. When slicing hard-boiled eggs, the yolk will not crumble if you first dip your knife or egg slicer in cold water.
You'll be able to tell the raw eggs from the hard-boiled ones stored in your refrigerator if you hard-boil eggs in water to which you've added food coloring. Or mark hard-boiled eggs with a pencil or crayon before you put them away. If you haven't marked them, the quickest way to distinguish hard-boiled eggs from uncooked ones is to spin them. A hard-boiled egg will spin; a raw one won't. If you need a boiled egg and the last egg in the carton cracks, don't despair. Just boil the egg in a "shell'' fashioned from aluminum foil.
If you want an omelet to be extra tender, add a little water to the beaten egg mixture instead of milk or cream. Water slows down yolk coagulation; milk or cream accelerates it. If you rub salt on your omelet pan with paper toweling both before and after cooking you'll make your own nonstick finish. When you're preparing to make several omelets, you can still beat all the eggs together if you remember this handy measuring rule: Two large eggs equal '/3 cup beaten eggs. For extra fluffy omelets add a little cornstarch before beating the eggs.
A few drops of vinegar in the cooking water will keep a poached egg from running. If you make poached eggs and can't serve them right away don't discard them. Simply place them in cool water. Later, when you're ready to serve, you can reheat them slowly in hot salted water; the flavor will be unimpaired. for added flavor, poach eggs in white wine, beer, milk, cream, meat or vegetable stock tea, or vegetable juice instead of water. To store boiled and poached eggs dishes made a day in advance, cover the eggs with a sauce or aspic, and then refrigerate. Bake or broil the eggs the next day to serve them hot.
The secret of superb scrambled eggs is to cook the eggs slowly starting with a cool not heated buttered pan. When their texture is almost perfect, mix in 1 tablespoon of evaporated milk or cream per portion. (Ifyou're serving a large group, extend the mixture by stirring in a white sauce.). If you want a souffle' that's so light it practically floats, make a collar with aluminum foil, waxed paper, or brown paper. After buttering it thoroughly, wrap it to a height of 5 inches around a souffle mold, fasten it with twine, and pour the souffle mixture into this container. Remove the collar before serving. If you want to stretch scrambled eggs, just add water and a little baking powder. The taste won't be affected and the eggs will be fluffier.
MoId won't form on cheese if you store it with a few sugar cubes in a tightly covered container.
If cheese does get moldy cut or scrape the mold off and then dab the exposed surfaces with vinegar, which retards mold growth. Cheese will have added freshness and flavor if it's wrapped in a cloth soaked in wine and vinegar and then stored in the refrigerator, Store cottage cheese upside down in the re-frigerator to keep it fresh longer.
If you don't have a cheese slicer, you can cut cheese easily with extra-strength thread held taut. When cheese gets too hard, you can soften it by soaking it in buttermilk. To prevent cheese from drying out and hardening, apply butter to the cut end, or wrap tightly in aluminum foil. It's easier to grate Cheddar or any soft cheese if you chill it in the freezer for a few minutes before grating. You can make thinner, neater slices of processed cheese if you dip your knife in hot water before cutting.
If you like to use cheese strips in salads and as garnish, try cutting strips with a potato peeler. Frozen cream cheese that appears grainy after defrosting can be whipped smooth again. Dairy products that have almost reached expiration date sometimes offer good values with little compromise in quality. Ask your store manager about such "unadvertised specials."
If you're going to store unsalted butter in your freezer for a long time, wrap it carefully and seal it airtight. Salted butter that you're freezing for a short time can be stored in its original container.
Always store butter in the butter keeper or on the bottom shelf of the refrigerator; otherwise it will absorb flavors from other foods.
Ice cream that's been opened and put back in the freezer may develop a waxlike film on its exposed surface. A film won't form if you press a piece of waxed paper against the exposed surface before resealing the carton. It's safe to store milk in the freezer, but be sure to defrost it in the refrigerator, not at room temperature.
You can tell whether an egg is fresh or not by putting it in a pan of cool salted water. If the egg sinks to the bottom, it's fresh. If it rises to the surface it's not. Raw eggs won't slip from your fingers if you moisten your fingertips before picking up the eggs. Egg yolks won't curdle when poured into a hot mixture if you first add some of the mixture to the yolks to raise their temperature. Give stability and body to beaten egg whites by adding 'A teaspoon of cream of tartar for every two whites.
For maximum volume, let egg whites warm to room temperature before beating and add just under 1 tablespoon of water for each egg white. Remember that egg whites won't beat properly if any trace of yolk remains. Flecks of yolk can be removed with the moistened tip of a cotton swab. If an egg cracks when you boil it, add a little vinegar to the water. The vinegar will prevent the white from streaming out of the shell. If you want to keep yolks perfectly centered in hard-boiled eggs (perhaps for deviled eggs) stir the water constantly while cooking.
Hard -boiled eggs will be easier to shell ifyou submerge them in cold water for a minute or so after cooking. Then, when you crack the egg's shell, gently roll the egg between the palms ofyour hands. The shell should slip right off. To prevent an egg from cracking when placed in boiling water, pierce it with a sharp needle. The shell of a hard-boiled egg will slide right off if you crack it against the side of your sink several times and then peel it under cold running water. When slicing hard-boiled eggs, the yolk will not crumble if you first dip your knife or egg slicer in cold water.
You'll be able to tell the raw eggs from the hard-boiled ones stored in your refrigerator if you hard-boil eggs in water to which you've added food coloring. Or mark hard-boiled eggs with a pencil or crayon before you put them away. If you haven't marked them, the quickest way to distinguish hard-boiled eggs from uncooked ones is to spin them. A hard-boiled egg will spin; a raw one won't. If you need a boiled egg and the last egg in the carton cracks, don't despair. Just boil the egg in a "shell'' fashioned from aluminum foil.
If you want an omelet to be extra tender, add a little water to the beaten egg mixture instead of milk or cream. Water slows down yolk coagulation; milk or cream accelerates it. If you rub salt on your omelet pan with paper toweling both before and after cooking you'll make your own nonstick finish. When you're preparing to make several omelets, you can still beat all the eggs together if you remember this handy measuring rule: Two large eggs equal '/3 cup beaten eggs. For extra fluffy omelets add a little cornstarch before beating the eggs.
A few drops of vinegar in the cooking water will keep a poached egg from running. If you make poached eggs and can't serve them right away don't discard them. Simply place them in cool water. Later, when you're ready to serve, you can reheat them slowly in hot salted water; the flavor will be unimpaired. for added flavor, poach eggs in white wine, beer, milk, cream, meat or vegetable stock tea, or vegetable juice instead of water. To store boiled and poached eggs dishes made a day in advance, cover the eggs with a sauce or aspic, and then refrigerate. Bake or broil the eggs the next day to serve them hot.
The secret of superb scrambled eggs is to cook the eggs slowly starting with a cool not heated buttered pan. When their texture is almost perfect, mix in 1 tablespoon of evaporated milk or cream per portion. (Ifyou're serving a large group, extend the mixture by stirring in a white sauce.). If you want a souffle' that's so light it practically floats, make a collar with aluminum foil, waxed paper, or brown paper. After buttering it thoroughly, wrap it to a height of 5 inches around a souffle mold, fasten it with twine, and pour the souffle mixture into this container. Remove the collar before serving. If you want to stretch scrambled eggs, just add water and a little baking powder. The taste won't be affected and the eggs will be fluffier.
MoId won't form on cheese if you store it with a few sugar cubes in a tightly covered container.
If cheese does get moldy cut or scrape the mold off and then dab the exposed surfaces with vinegar, which retards mold growth. Cheese will have added freshness and flavor if it's wrapped in a cloth soaked in wine and vinegar and then stored in the refrigerator, Store cottage cheese upside down in the re-frigerator to keep it fresh longer.
If you don't have a cheese slicer, you can cut cheese easily with extra-strength thread held taut. When cheese gets too hard, you can soften it by soaking it in buttermilk. To prevent cheese from drying out and hardening, apply butter to the cut end, or wrap tightly in aluminum foil. It's easier to grate Cheddar or any soft cheese if you chill it in the freezer for a few minutes before grating. You can make thinner, neater slices of processed cheese if you dip your knife in hot water before cutting.
If you like to use cheese strips in salads and as garnish, try cutting strips with a potato peeler. Frozen cream cheese that appears grainy after defrosting can be whipped smooth again. Dairy products that have almost reached expiration date sometimes offer good values with little compromise in quality. Ask your store manager about such "unadvertised specials."
If you're going to store unsalted butter in your freezer for a long time, wrap it carefully and seal it airtight. Salted butter that you're freezing for a short time can be stored in its original container.
Always store butter in the butter keeper or on the bottom shelf of the refrigerator; otherwise it will absorb flavors from other foods.
Ice cream that's been opened and put back in the freezer may develop a waxlike film on its exposed surface. A film won't form if you press a piece of waxed paper against the exposed surface before resealing the carton. It's safe to store milk in the freezer, but be sure to defrost it in the refrigerator, not at room temperature.
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