Choosing the Right Method And Processing Eggs

egg

Eggs, whether it's chicken egg, duck, goose, or quail, it must be one that our food must provide at home.

Unfortunately the eggs are easily damaged. Therefore, before buying is very important to choose an egg is really fresh. In addition, apparently there are a few tips in the processing of eggs, so the shape is more beautiful than usual.

There are a few tips about eggs, below:

• Choose the eggs are rough and chalky spotted shell, because that's a sign of fresh eggs. Avoid eggs are smooth and shiny skin, because that's a sign that he was already old eggs. Eggs that he was already old will adversely affect the results so food.

• Keep eggs at room temperature. If you want more durable, store in refrigerator. But do not forget, before the process, first let stand at room temperature until it reaches normal temperature.

• Do not remove eggs from packing boxes by force. The easiest way, the wet cardboard. The water will help remove sticky between the egg and cardboard, so the egg can be easily retrieved.

• Clean dirt chicken eggs attached to the skin by rubbing gently. No need to rub the skin until completely smooth and clean, because the lime in the shells of eggs also serve to protect the egg and its contents. Shells are cleaned with polished hard shell layer will erode so much thinner and can absorb odors easily.

• Another way to determine the freshness of eggs, is to put it into the water. If it sinks, it's fresh eggs. However, if it floats and flavorful typical soil, the eggs have a long-lived and not fresh.

• Boil eggs in water that has boiled, thus saving time and simplify counting boiling time to mature.

• In order for poached egg shell is not easily damaged, add a little salt in cooking water. While that eggs are not moved when boiled, put a few drops of vinegar into the water.

• Want the hard-boiled egg yolk in the middle? Stir the water when boiling. Turnover of water will help the egg yolk right in the middle.

• If shell eggs are being boiled cracked, immediately add a little vinegar in the cooking water, so that egg whites do not come out. Function is to coagulate the egg white vinegar quickly.

• Entering boiled eggs in cold water or ice water immediately after boiling. The goal is to make it easier to peel and prevents discoloration on the surface of the yolk. You'll get a pretty hard-boiled egg yolks without gray that enveloped him.

• Want sliced ​​hard-boiled eggs are beautiful and perfect? Basahin first blade. In this way, hard-boiled egg yolk is brittle texture will not be damaged. You also can use thin strings or threads to cut.

• Do not rush to dispose of unused yolk. Stored in shallow containers to avoid overlapping and easily retrieved when it is used. Cover the container with a tightly using plastic wrap so as not to dry. Do not store the remaining eggs in a long time because the quality will decline.

• The remaining egg whites can be used from stored correctly in a cooler. The remaining egg whites will be much easier matured by steaming. Enter in plastic and fasten it securely and then steamed until cooked.

• Separating egg whites from egg yolks with the right. Can be a way to break an egg in an egg separator. Or it could also break the shell into 2 parts, then remove the yolk from one shell to another shell. In order to separate the yolks from the whites, pour the eggs in the cupped palm of the hand.

• If the egg whites to be mixed with a little beaten egg yolks, remove with the help of a small cloth moistened with water, then dip in egg yolk to absorb it.

• To be perfectly fluffy egg whites beaten even without additional ingredients, shake by tilting the bowl of dough, so the egg white is easier to collect and shaken. 

• If you want the volume of whipped egg whites expands 2-fold, add a teaspoon of cold water for each egg.

• Add a little cornstarch and powdered sugar in the eggs that will be made omelets. Cornstarch and powdered sugar to make an omelette texture smoother and denser.

• In order for batter pudding with egg white foam blend, pour the pudding batter who has been silenced until the steam heat is lost. Do not include pudding mixture in hot conditions, because the dough will not come together and will form a separate layer of custard and egg whites.

• Intends to make salted eggs? Not without a reason why duck eggs are often processed into salted eggs. Duck egg shells are thicker and harder, so do not worry rupture during salting. In order for additional materials in the salting can soak in the egg, gently scrub the shells to open the pores.

• Ever dropped eggs onto the floor? Do not rush swept over him. In addition to causing the stench, the eggs are hard to clean. Easy way, sprinkle salt on broken eggs and let stand 20 minutes. Salt makes the eggs become stiff, making them easier to clean.