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Here's the stuff that we know about Egg... |
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 The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a range of 18 vitamins and minerals. They're also hugely versatile. Almost all eggs are edible but the most commonly consumed are hen's eggs. Bantam, quail, duck and goose eggs are also readily available and vary in size and flavour.  |
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How do I get Egg ready to use? |
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Just crack them open, and you're ready to go: tap the middle of the egg against the rim of a bowl to crack the shell; insert the tips of your thumbs into the crack; draw the two halves apart, allowing the egg to drop into the bowl; using a teaspoon, fish out any fragments of shell that may have fallen into the bowl.
It's a good idea to crack each egg into an empty bowl before adding to your mixing bowl, just in case one is bad. If you're in any doubt about how fresh an egg is before you crack it open, drop it in a glass of water. A fresh egg will drop to the bottom of the glass and stay there. A slightly older (but still safe to eat) egg will hover in the middle, while a stale egg will float on the surface - a sure sign that it should be thrown away. Once cracked open, a very fresh egg will have a plump yolk that stands proud from the white, and the white itself will have two layers, the one that surrounds the yolk being the higher of the two. |
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What about keeping Egg? |
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Store in their carton, or upright, in a cool, dark, dry place away from strong smells such as onion. |
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How do I cook Egg? |
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Cook eggs on their own, either scrambled, poached, boiled or fried, or use to make dishes such as omelettes, frittatas, soufflés, pancakes, sauces or cakes, or use to glaze breads and pies. |
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What happens if I don't have Egg? |
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We can't think of any good alternative for Egg. |
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