Did you know?

• The fresher the egg the harder it is to peel. Try steaming eggs instead of boiling. For hard cooked, a large egg takes about 16 minutes of steaming. Plunge into an ice bath after that. Almost all of them cooked this way peel very easily!
• Non-stick cookware is best when scrambling eggs. The non-stick surface allows for easy cleanup, and uses less fat or oil in the preparation. Make sure you always use a wooden spoon or rubber spatula on the cookware to prevent damaging the non-stick coating
• One of the more important elements to the perfect scrambled egg is air. The more air you can whisk into the mixture, the more full and fluffy your scrambled eggs will turn out. Whisk your eggs in a large bowl using a circular motion that pulls the eggs to the surface, rather than stirring around the perimeter of the bowl. Utilize a tilted wheel motion with either a fork or whisk to get as much air into the eggs as possible but don’t overbeat your eggs –you’ll know your eggs are ready when the mixture is evenly colored and frothy
• Fried eggs, when prepared correctly, hold very little of the oil or fat used to prepare them
• Butter is traditionally used in the preparation of fried eggs; however, you can use olive oil instead. The health benefits of olive oil are abundant, with a distinctive flavor. Also, because extra virgin olive oil has a higher smoke point than butter, the pans clean up easier when using oil instead of butter
• An egg should be fried “over the lowest possible heat”, the butter being allowed to foam rather than simply melt. Then cover the pan for the duration of the cooking to help speed up the process, which results in an almost perfectly cooked egg – a soft, but firm white, and a gorgeously runny yolk
• When poaching, it’s important to find the freshest eggs. Ideally, no more than a week old. Fresh eggs lack oxygen, are heavy in weight, and the white will gather completely around the yolk, making a rounder, neater shape
• Adding a tablespoon of white wine vinegar to simmering water will help the egg hold its shape when poaching. You can place the poached egg in a bowl of water to remove any of the vinegar taste after cooking. Placing the egg on a piece of bread after cooking is a great way to get rid of any excess water
• Boiled eggs – if you add a small pinch of salt to the water it will help to prevent the eggs cracking. Cook for the following times, depending on how you like your eggs: 5 minutes for runny, 7½ minutes for semi-firm, 10 minutes for hard-boiled. Use a slotted spoon to carefully transfer the eggs to egg cups. Lightly tap the top of each egg with a teaspoon to crack it, then scoop the top 1cm off so you can see the yolk
• For easy-to-peel hard-boiled eggs, try adding a teaspoon of lemon juice to the water. The lemon juice will have no effect on the taste of your eggs
• Did you know that the edible part of a chicken’s egg is approximately 74% water, 12% protein, and 11% fat?
• If you’re monitoring your cholesterol levels, you can still enjoy the benefits of eggs (just remember that whole eggs are packed with essential nutrients). Separate the cholesterol-free egg whites from the yolk to make a heart-healthy omelette
• Refrigerate leftover hard-cooked eggs in the shell within two hours of cooking them and they should keep well for over one to one and a half weeks. It’s best to place them in a container or plastic bag so they don’t absorb refrigerator smells and flavours
• If the egg is peeled it won’t last as long – keep it no more than 3-5 days, and be sure to wrap it well in plastic wrap and/or store it in a heavy duty plastic bag or container with a lid
• Add to a salad for a great way to add some protein. Quarter eggs lengthwise for a very pretty presentation
• Making clean cuts through hard cooked eggs can be a sticky situation, especially when you reach the yolk. If you need neat slices or wedges for presentation, here are ways to make clean cuts:
  1. Lightly wet a knife without a serrated edge. After every cut, wipe the knife clean with a wet paper towel. A serrated edge will cause the egg to tear and the wetness prevents anything from sticking
  2. Pull a piece of unflavored dental floss tight between your fingers then press down on the egg to slice through. Wipe the floss clean after each cut
  3. With a sharp, smooth-edged knife or a piece of floss, you’ll be able to make cleanly cut pieces of hard cooked egg for a beautiful (no stick) presentation
• White vs. Brown Eggs – this is down to the breed of the hen NOT the feather colour. There’s no discernible difference in taste or quality. The only real difference is price, as brown eggs will sometimes cost you a bit extra because some people believe they’re more natural (they’re not)
• Even though the “Use By” date on the side of the egg carton says they’ve expired, sometimes eggs stay fresher past that date. How can you tell their freshness level without cracking them?
  1. Place an egg in a bowl of water
  2. If the egg lies on its side at the bottom, it is very fresh
  3. If the egg lays upright on the bottom, it is still fine to eat, but should be eaten very soon, or hard boiled
  4. If the egg floats to the top, do not eat. Discard it in your compost bin
  5. Why this works: Eggshells are very porous, and an egg’s shelf life diminishes as more air enters the shell. The more air that enters the shell, the more buoyant the egg becomes
• Eggs can leaven – Tiny bubbles in whipped egg whites expand with heat, providing lightness in recipes for soufflés, meringues, and angel food cakes
• Eggs can bind – Eggs bind ingredients together as they coagulate when cooked, as in meatballs/meatloaf, omelettes, frittatas, and spaghetti carbonara
• Eggs can thicken – The protein in eggs coagulates when heated, helping thicken mixtures like custards, custard-based ice creams, puddings, and flans
• Eggs can emulsify – Egg yolks contain lecithin, a substance that helps blend emulsions (mixtures of water and fat), which are critical in mayonnaise, hollandaise sauce, and Caesar dressing
• Eggs can glaze – Beaten egg white, whole egg, or yolk is brushed onto dough before cooking for shiny baked goods, such as breads, rolls, and Danish pastries
• Eggs can coat – Beaten eggs provide the “glue” for breading in fried fish fillets, chicken breasts, veal cutlets, or vegetables
• Eggs can garnish – Sliced, sieved, or chopped hard-cooked eggs make a colourful garnish for vegetables and salads
• Eggs can enrich – Eggs add colour, flavour, and richness to a variety of foods, including cakes, certain breads and pasta dough
• Tea Eggs – A traditional Chinese snack made by cooking hard-boiled eggs that are then cracked and steeped in a spiced tea mix