Egg Cooking Tips – Random Thoughts

Eggs are a wonderful and inexpensive cooking item. Whether you use them as an ingredient in something you’re cooking or eating them on their own, they’re very versatile. Here are some tips for cooking with them.

• If a recipe doesn’t specify egg size, you can assume you should use large eggs.
• If you want chewy cookies, use melted butter. If you like them more cake-like, use more eggs.
• A baker’s dozen is 13. Baking in 13s helps in arrangement and allows items to bake more evenly.
• For a shiny golden bread crust, brush your bread with an egg wash before baking. Make it by beating 1 egg and 1 tablespoon of milk.
• Boiled egg simmering times: 12 minutes for hard boiled, 7 minutes for medium, 4 minutes for soft.
• Make it easier to remove shells from boiled eggs by running cold water over your pot of eggs for a few minutes.
• To separate an egg, you don’t need any special tools. Just crack the egg and pass the yolk back and forth between halves, letting the white drip down into a bowl.
• You can freeze eggs. Crack and beat them and place them in an air tight container.
• Fry eggs over medium heat and always make sure your pan is fully heated.
• Stir your eggs regularly when scrambling them. For extra yummy flavor, add shredded cheese just before they’re done cooking.
• Did you know you can make an omelet in a non-metal pie plate in the microwave?

Anyway you crack ’em, they’re delicious.