Having trouble shelling boiled eggs? Add half a teaspoon bicarbonate of soda to the water when boiling and you’ll notice the difference when you come to shell them.
Eggs nearing their use-by-date? Frozen egg whites make perfect meringues. Yolks can be used to make pastries, custard, curds, ice creams etc. To freeze, separate white and yolk, add a little salt to the yolks and give a little stir before freezing. Ice cube trays are idea for freezing eggs.
Eggs will deteriorate more in one day at room temperature than one week in the fridge. Eggs should be stored unwashed (washing strips the porous egg shell), with the pointed end down.
Did you know? Really fresh eggs aren’t the best for making meringue. For best results, use eggs that are a few days old.
To test the freshness of an egg, place in a bowl of water. If the egg lays on its side at the bottom, it is still fresh. If the egg stands upright on the bottom, it is still fine to eat but should be eated soon, or hard boiled. If the egg floats to the top it is past it’s prime, and not good for eating.
2 Responses
It would be very helpful to have a section for what to do with leftover egg yolks including links to receipis.. I have about 15 in the fridge after making meringues, and need inspiration…
Thanks 🙂
Egg yolks freeze ok. Use in pastry, curds or add extra yolks to a quiche. I often use in homemade pasta. Mayonnaise, or hollandaise sauce is another option! Can be used as an egg wash on bread and pastries. There are a few curd recipes on the website. Meanwhile, we will see what we can do with setting up a section for questions like this.