Saturday, 1 April 2017

Cookbook Countdown #16

The first quarter of  2017 has gone by in a flash! How many cookbooks have you used so far? Which cookbooks will you be sharing this month? Looking forward to your delicious treats! Leave your links at the linky below.

Kitchen Tips For This Month : Eggs

How to test the freshness of eggs : Place an egg in a bowl of water. If the egg lay on its side at the bottom, it is still quite fresh. If the egg stands upright on the bottom, it is still fine to eat, but should be eaten very soon or hard-boiled. If the egg floats to the top, its past it's prime, and not good for eating. (source from here)

How to store eggs : Eggs should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature. Eggs should always be stored with the large ends up, the same way they are packaged in the carton. This helps the yolk remain centred.
Leftover raw egg whites and yolks should be put in airtight containers and stored in the refrigerator immediately. To prevent yolks from drying out, cover them with a little cold water. Drain the water before using.
When storing hard-cooked eggs, you may notice a "gassy" odour in your refrigerator. The odour is caused by hydrogen sulphide, which forms when eggs are cooked. It's harmless and usually dissipates in a few hours.
(source from here)

Separating eggs safely : Use an egg separator, an inexpensive gadget found in cookware stores. Separating eggs by passing the yolk back and forth between pieces of egg shell or your hands can expose eggs to bacteria. (source from here)

Bringing an egg to room temperature :  Either set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot!) water for 5 minutes. (source from here)

Leave your links!