Cebu Goes Culinary
• Serve eggs and food prepared using eggs immediately after cooking, or refrigerate and use within three to four days.
• For entertaining, serve all egg dishes within two hours. Cold egg dishes and beverages should be kept on ice.
• If a recipe calls for eggs at room temperature, immerse them in warm water for a few minutes.
• To prevent toughness, always use moderate heat and controlled cooking times for eggs.
• Don’t eat cracked eggs or eggs that have been out of the refrigerator for more than two hours.
• Use a glass or metal bowl instead of a plastic bowl when making meringue. The greasy film on a plastic bowl can prevent foaming.
• The egg yolk and white separate best when they are cold.
• Egg whites will beat to a better volume if they’re allowed to stand at room temperature for 20 to 30 minutes before beating.
• Unless otherwise specified, most recipes are written based on the use of large eggs. One large egg = ¼ cup or 4 tablespoons or 50 mL.
• The easiest way to tell if your eggs are fresh is by the “Best Before” date on the egg carton.
• A fresh egg will sink in water while an older egg will float. As an egg ages, the size of the air cell inside increases, causing it to float.
• To differentiate between hard-cooked eggs and raw eggs, simply spin it. A hard-cooked egg will spin longer than a raw egg. The liquid centre in a raw egg prevents it from building up enough momentum to keep turning.
• A cloudy egg white is a sign of freshness, not age: the cloudiness is the result of the high carbon dioxide content when the egg is laid.