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The first 13 are food related. The rest are interesting.
Some you may already know and some you may disagree with. no matter how i crack an egg, on the counter or on the side of the bowl I get egg white all over the place. But if using the counter means not getting egg pieces in my egg I will be happy.
Gordon ramsey's method of making scrambled eggs seems very labor intensive and his eggs look too runny for my taste. Do you like scrambled eggs this runny?
The spoon trick to keep water boiling has sometimes resulted in brown wooden spoon handle for me.
I'm wondering about the peeling potatoes this way. Will only 5 seconds in ice bath make the hot potato cool enough to hold that way? Anybody ever try this? I have kids to peel potatoes so I don't worry too much about this.
...Gordon ramsey's method of making scrambled eggs seems very labor intensive and his eggs look too runny for my taste. Do you like scrambled eggs this runny?...
The first 13 are food related. The rest are interesting.
Some you may already know and some you may disagree with. no matter how i crack an egg, on the counter or on the side of the bowl I get egg white all over the place. But if using the counter means not getting egg pieces in my egg I will be happy.
We eat fair number of fresh farmer's eggs- chicken, goose and duck. The second two are especially hard to crack and I used to break a lot of yolks and end up getting shells in my eggs because I had to get practically violent with them.
The trick I learned was to puncture them shallowly and repeatedly with a small knife tip along the "equator" for a half-inch to inch, then use that as thumb-hold.
For eggs with hardier shells, the counter thing doesn't work in my experience because the membrane under the shell is tough enough to hold the egg together on it's own.
It's a delicate procedure of cracking the egg so that the shell is broken enough to pull apart with your fingers, but the membrane is still intact and holding the contents in. Practice, grasshopper.
It's a delicate procedure of cracking the egg so that the shell is broken enough to pull apart with your fingers, but the membrane is still intact and holding the contents in. Practice, grasshopper.
Gee, I've been cracking eggs for over 60 years. Do you think I'll get it in another 20 or 30?
The egg peeling thing only works if you're just peeling an egg for yourself. But PLEASE don't do it that way if you're making deviled eggs for a party. ICK!
When I worked in the kitchen of a large conference center, I was taught to peel eggs under running water (over a colander). That's how I do it if I need to prepare a large quantity of eggs.
Also, my tip for grilled cheese sandwiches is to use a schmear of mayo instead of butter. It sounds crazy, but it makes a perfectly golden crust without the greasiness. I don't even like mayo, but have been known to keep some on hand just for making grilled cheeses.
I read recently about baking eggs in the shell instead of boiling them. I tried it and they're extremely easy to peel.
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No slipping and sliding for my eggs - firm and well-cooked only.
