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Eggs
From TipThePlanet
- To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh; it it rises to the surface, throw it away.
- Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.
- To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles, it is raw.
- Egg shells can be easily removed from hard-boiled eggs if they are boiled in salty water and quickly rinsed in cold water.
- Bring eggs to room temperature before cooking. This helps prevent cracking due to the sudden shock of temperature change and ensures a properly cooked egg. If you do use eggs right out of the refrigerator, add a minute or two to the cooking time.
- To easily peel hard boiled eggs, drain them and then shake the pot vigorously so shells crack really well, then cool them quickly in cold water. The shells practically fall off.
- A tablespoon of vinegar added to water before poaching eggs helps keep the whites from spreading.
- Eggs with a visible blood spot on the yolk are safe for consumption. The spot can be removed with the tip of a knife.
- Don't eat cracked eggs or eggs that have been out of the refrigerator for more than two hours.
- A fresh egg should sink at once in a bowl of salted water and lie at the bottom; a bad egg will float.
