Eggs and Egg Whites:
- Store eggs with the broad ends up. Yolks are less likely to break after storage
- Cracked eggs stay fresh if cracks are sealed with cellophane tape
- When separating the yolk from the white of an egg, break it into funnel
over a glass. The white will pass through and the yolk will remain in
the funnel
- When separating the yolk from the white of an egg, if you drop a
portion of egg yolk into the whites, moisten a cloth with cold water,
tough to the yolk and it will adhere to the cloth
- Never beat egg-whites in an aluminum pan, it is sure to darken them
- The whites of eggs will whip more readily if a pinch of salt is added
to them. If the eggs are placed in cold water for a time before being
broken, they will whip easily
- When cream will not whip, add the white of an egg to your cream-chill it
and it will whip
- If egg yolks become stringy after being added to hot puddings, especially
tapioca, use a beater; the lumps will adhere to the beater, and leave
the pudding smooth
- Whether cooking eggs on the top of the range or in the oven, always
use low or moderate and even heat. If cooked at too high a temperature,
eggs become tough. If adding hot liquids to beaten eggs, add just a little
at at time
- The yolks of eggs, left over when baking requires the white only, if dropped
into a pan of boiling and salted water will cook and be ready for your noon
salad
- A well beaten egg white added to mashed potatoes will add to the looks and
taste of the dish
- If an egg has a very thin shell, or is chipped, and likely to crack when
being boiled, add a few drops of vinegar to the water
- When making mayonnaise add the white of the egg to the mixture after
the vinegar is added. This will prevent curdling
- A teaspoonful of vinegar added to the water in which eggs are poached
keeps the whites from spreading and makes the whites cook over the yollk
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