 |
 |
|
|
 |
 The fresher the better—except when you’re making hard-boiled eggs, and need an egg at least three days old for easy peeling. Photo by Patrick Lebeda | SXC.
|
|
Product Reviews / Main Nibbles / Cheese-Butter-YogurtEggsWe Love Them In Omelets, Cakes, Sauces...Everything
Eggs—they’re no longer a simple topic, as you’ll see when you read our Egg Glossary. With all of the different specialty eggs on the market, perhaps it’s time to consider if “regular” eggs are still right for you! Whether you use them for boiled eggs, egg nog, deviled eggs, egg salad, poached or scrambled eggs (or your favorite preparation) or use them to bake cakes, you want the freshest eggs for the best flavor. As an ingredient, egg yolks are important emulsifier/binder, and the proteins in egg whites have been instrumental in the modern foams and aerated sauces. Remember that you can tell a raw egg from a boiled egg by spinning it in the shell. A boiled egg is solid on the inside, so it will spin freely; while the liquid contents of the raw egg cause it to wobble and stop spinning after a few rotations.
© Copyright 2005-2008 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.
|
|
|
|
Spread The Word: Each icon below links to a site where you can bookmark, share and comment on this article:
|