Know Your Ingredients – Eggs

By Diane Watkins

Eggs got a bad rap for a while, but they’re back. It has taken a while for doctors and nutritionists to realize what many Southerners knew all along, eggs are good for you. They are one of the best sources of protein available, and one of the least expensive.

Eggs produced today have less cholesterol because of the healthier diet fed to the mother hens. They are a natural source of Vitamin D, Vitamin B12 and Riboflavin.

Cooking with Eggs

Using Eggs in Meringues and Mousses – Whipped

Bring the eggs to room temperature before whipping for a larger final volume. Carefully separate the white form the yolk. If even a speck of yolk gets into the egg white, it won’t whip. Separate each white into a separate bowl first, then add it to the larger bowl. This prevents contaminating all the egg whites if a yolk should happen to break.

Also make sure that your bowl and beaters are scrupulously clean. Use a glass or copper bowl for whipping. Plastic bowls tend to harbor traces of fat that prevent the whites from reaching their full potential.

Boiling Eggs

Use eggs that are at least a week old for boiling. Fresh eggs stick to the shell and fall apart when peeling. Older eggs develop a thin layer of air under the shell that helps them peel cleanly. I usually boil my leftover eggs from the previous shopping trip when I buy a new carton. At Easter and when planning to use boiled eggs, plan ahead and buy early.

How to Hard-Boil Eggs

Place the eggs in a saucepan in a single layer and cover with cold water. Bring to a boil and cook for 1 minute. Cover the saucepan and turn off the heat. Let them sit for 10 minutes to finish cooking.

Drain off the hot water and place the saucepan and eggs in the sink under cold running water until they are cool enough to handle. Tap the eggs on the counter or the edge of the pan to crack the shells. Peel and rinse under running water, washing away any remaining bits of shell.

Deviled Eggs Recipes

How to Make an Omelet

References:

The Incredible Egg; New USDA study shows eggs have 14% less cholesterol and more vitamin D; 2011