CHAR­LOTTE SHARES SOME TIPS

Your Chickens - - Charlotte's -

FOL­LOW THE SU­PER­MAR­KETS’ LEAD

Eggs are best kept out of the fridge and stored in a cool dry place. Su­per­mar­kets do not store their eggs in chilled con­di­tions and nei­ther should we. Eggs have por­ous shells and will ab­sorb other flavours in­side the fridge.

FRESH EGGS VER­SUS OLDER ONES

Eggs get lighter as they age be­cause liq­uid evap­o­rates through the por­ous shell. An old egg will float if you im­merse it in a bowl of wa­ter, a use­able egg will stand on its end, but a fresh egg will lie on the bot­tom. If you hold a fresh egg up to a light you will see a very small air cham­ber.

THE BEST WAY TO PEEL BOILED EGGS

The fresher the egg, the more dif­fi­cult it will be to peel as the mem­brane be­neath the shell sticks tightly to the shell. As the egg ages it starts to shrink and the air space be­tween the eggshell and the mem­brane in­creases. This is be­cause the egg loses some acid­ity; it starts to ab­sorb air through the por­ous shell and some of the carbon diox­ide in the al­bu­men will di­min­ish. This causes the pH level to in­crease, which loosens the mem­brane.

Af­ter boil­ing your eggs, pour off the wa­ter and shake the pan to crack the shells. Run the eggs un­der cold wa­ter and cover with cold wa­ter for a cou­ple of min­utes. This should make the eggs eas­ier to peel as the skin and shell will hope­fully come away to­gether.

If you start with the rounded end of the egg where the air pouch is, this might also help.

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