From quiches and frittatas, to mayonnaise and omelettes, eggs are a staple ingredient for many dishes. Not only are eggs tasty, but they are also full of protein and are adaptable to almost any recipe. If you’re looking for more efficient and effective methods to get the most from your eggs, you’ve come to the right place. Here are some unique ways to cook up eggs, along with some interesting facts that are sure to bring you out of your shell!
Make cooking eggs easy!
Checking the freshness of your eggs
There’s nothing more frustrating than grabbing a carton of eggs and noticing their use-by date is the next day. To check if an egg is still fresh, without having to expose yourself to the mess of cracking it, place it in a bowl of cold water. If it sinks, your egg should still be good! If it sinks but stands up, it won’t be good for much longer. If it floats, you’ll know to toss it.
Separating the whites from the yolk
Trying to make a meringue, but hate making your kitchen a laboratory? Instead of juggling the egg yolk from shell to shell like a mad scientist, try this simple kitchen hack where all you need is an empty plastic bottle! Simply crack the egg in a bowl and use the plastic bottle to suck the yolk straight out of the egg whites. So easy and hassle-free, using this method will save you precious minutes and mess!
Do your eggs whites keep separating? Try throwing a dash of vinegar into the mix, then whisk away. You’ll find the egg whites will stick together much easier.
Cooking eggs in the microwave
If you love your scrambled eggs of a morning, but can’t be bothered reaching into the cupboard abyss for the frying pan, you’ll love this quick solution. Simply prepare your scrambled eggs as usual in a microwave-safe bowl. Once whisked and combined, pop the bowl with the mixture into the microwave for 45 seconds. Bring it out, stir, and pop back in for 30-35 seconds. Serve immediately!
For those who prefer their eggs sunny-side up, simply pour 1 teaspoon of water into a microwave-safe bowl and crack an egg into it. Poke a hole in the yolk, cover the bowl with a lid or some cling-wrap, and pop into the microwave for 30 seconds. Take it out, check it and put back in for another 10-15 seconds – it will make a popping sound when it’s done! If you prefer well-cooked yolks, leave it in for 10-second increments until cooked to your liking.
Some eggcellent egg facts – these are no yolk!
Did you know…?
- There’s little nutritional difference between white and brown eggs – the main difference lies with the chickens that lay them! It’s said that white eggs are laid by white-feathered chickens with white ear lobes, while brown eggs are laid by red or brown-feathered chickens with red ear lobes.
- Egg whites are actually used to make wine! It’s true. Albumen (egg whites) are a fining agent that helps to clarify red wines. They remove suspended particles, in particular tannin particles, which makes the wine softer in texture.
- Eggs have the highest nutritional quality protein of all food sources, as well as 11 different vitamins and minerals, so you better get cracking!