You need to cut a recipe in half. Only problem is that it asks for 1 egg. How in the world are you supposed to cut an egg in half?
Typically recipes are written for use of Large eggs. A large egg typically has about 2 tablespoons of white and 1 tablespoon of yolk.
To cut the egg in “half”, break it into a bowl and mix it well so that the white and the yolk are combined well. Measure out 1 tablespoon and 2 teaspoons of the mixture and add to the recipe.
You can cover and refrigerate the remaining egg and use it in scrambled eggs or another recipe later.
For a quick and easy breakfast for your family, try Eggs in a nest. They are super simple to make and your family will love them.
Preheat a skillet to medium heat. Take as many slices of bread as you have people and lightly butter each side. Using a cookie cutter, cut out the center of the bread.
Place the cut out and the frame into the skillet. Crack an egg into the center of each piece of bread. Let cook until the bottom of the egg is all white at least 1/4 of the depth of the egg.
Flip both pieces over and cook another 3-5 minutes until egg is cooked to your liking.
Keep an eye on your burner temperature, if you pan is too hot, your egg will not cook all the way through before the bread is browned.
How many times have you reached in the refrigerator to grab a boiled egg, just to find out that the egg that you grabbed is raw, not cooked.
When you are boiling your eggs, add a drop or two of food coloring into the water. Now as they cook they will also be infused with a hint of color so that you can tell a cooked egg from a raw egg.
When you are preparing your ingredients for your recipe, you look in the fridge and you can’t remember when you last bought eggs.
Are the ones that you have still fresh?
Grab a large bowl and fill it up with water for this quick test. Place a fresh egg into the water and see where it settles.
- If it settles on the side the egg is fresh.
- If the egg stands at a bit of an angle the egg is anywhere from 3-9 days old.
- If the egg stands completely on end your egg is at least 10 days old
When baking and cooking it is very important to use the proper amount of eggs. Recipes always ask for an exact number of eggs, but it is more the size of the egg that makes the difference. Most recipes assume that you are using Large eggs. By knowing this, it will now be easier to substitute any size of egg in your recipe.
1 Large Egg = Approx. 1/4 Cup
2 Medium Egg = Approx 1/3 Cup
So if you have a recipe that asks for 2 large eggs, you know that you will need about 1/2 cup total of egg. You can break as many small or medium eggs and mix them together to make 1/2 cup.
You are hard boiling some eggs for salad and preparing them. When you peeel and cut them you notice that some of the yolks have a greenish hue. Are the eggs safe to eat? Are they too old?
Don’t worry, your eggs are fine to eat. The yolk turns green from a combination of iron and sulfer that occurs when you heat the egg to cook it.
Enjoy your recipe and the green color will be blended in and no one will be the wiser.
Some recipes will ask for more egg yolks than whites. You hate to throw them out, but what do you do with them?
You can place the egg whites into a tightly sealed container and refrigerate for up to 4 days. You can use the whites for meringues or angel food cake.
If you don’t plan on making anything like that soon, put some water on to boil with a teaspoon of vinegar in a large pan. Drop in the egg whites one at a time and reduce the water to a simmer. Let the egg white cook until solid white and firm. Remove the whites from the water with a slotted spoon and let all of the water drain off. Now cut up the whites and place in a tightly sealed container and refrigerate.
Use your egg whites as a nutritious topping for a salad, baked potato or soup.
The next time that you make omlettes, try adding a bit of pepperoni and mozzerella cheese.
Now your kids won’t balk at eating healthy food for breakfast!
OK, everyone has done this at least once!
You have put the egg into the microwave to boil it and the next thing that you know, KABLOOIE! Egg mess everywhere!
Here is the deal. You can’t microwave a whole egg, or even an egg with a whole yolk.
If you would like to microwave the egg you will need to make sure to puncture the yolk first.
This will allow for expansion and should prevent the egg from exploding.
You are looking through some recipes for desserts. Some ask for egg whites to be beaten to a soft peak, and some ask for a stiff peak. How can you tell which is which???
To produce a soft peak, mix the egg whites only in a clean glass or metal bowl with a rotary beater or mixer. Occasionally stop and pull out the beaters. When you have reached Soft Peak the egg white will pull straight up, and then gently fall over a bit forming a curl.
You have reached a stiff peak when you pull the beaters out and the peaks will stand up straight and stiff with out any curl.