- Store eggs bum-up to suspend the yolk inside the white (this produces a nice even whiteness around the yellow when the eggs are hard-boiled)
- Never wash eggs as the shells are porous, just brush them clean
- When using just the egg whites, pierce a small hole in the smaller end of the egg and let the white ooze out before putting tape over the hole. Stored this way in the fridge, blunt end down, the yolks will keep fresh for several days; yolks can also be slipped into a glass of cold water and stored in the fridge for a day or two. They can also be dropped into boiling water and stored as hard-boiled yolks for salads, etc
- Egg yolks are usually in the blunt end so when cracking the egg, hold the blunt end in your dominant (cracking) hand and try to catch the yolk in the blunt end; the white will easily slip out of the pointed end
- Room temperature eggs are less likely to crack when you boil them, the whites whip better and yolks are fatter and higher when you fry them
- One or two extra yolks adds creaminess to scrambled eggs (as does 1T orange juice as long as it’s not from a navel orange); don’t use milk for scrambled eggs – use 1T butter per egg and crack the eggs directly into the pan
- Prick a tiny hole at the fat end with the needle if one is handy (stops shell breaking)
- Put eggs in saucepan, just cover with cold water and put on heat
- As soon as the
water begins to boil, take it off heat and leave for 2-4 minutes (white
hardens at 2, yolk at 4 – around 3 minutes would give my kind of egg:
solid white but a slightly runny yolk into which you can dip toast!)
Note: eggs are hardboiled after 15 minutes done this way
The book wraps up with about 20 pages of recipes that use chicken and/or eggs. I never really took notice of how many eggs one inadvertently consumes over the course of a day... cakes, salads, stir-fries; the list goes on. One of my mum's ways to use up veggies that are nearing their use-by date is to fry them up with egg. Below is a photo of a simple yet delightful cucumber, zucchini and egg stir-fry she invented on one such occasion.
And the sushi she made on the same night... organic egg rolls, cucumber and perilla leaves with unfortunately-not-organic chicken, garnished with organic rocket.
Which brings us back to the question: which came first – the chicken or the egg?