Test kitchen secrets
Our cookery assistant Helena Busiakiewicz shares what she’s learned about eggs
GOLDEN YOLKS
There is something glorious about a bright, sunshineyellow yolk. But, does this mean it has a better lavour or is more nutritious than a pale yellow one? Most often, the colour of the yolk simply comes down to what the hen is being fed, which can include a small amount of safe colouring. Individual labels will tell you more about how the hen has been reared, so refer to them for more information.
HOW TO STORE
Egg quality deteriorates rapidly at room temperature (and salmonella bacteria can also multiply much faster), so the fridge is the best place to store them. However, bear in mind that eggshells are porous, so don’t store them next to strong-smelling food, as they can become tainted. It is true that room temperature eggs whip up quicker, so if you need to make billowy meringue, pop your eggs in some slightly warm water for 10 minutes before cracking on.
YOLKS VS WHITES
One of the most amazing things about eggs is that the yolk and white have such dierent setting qualities, which can be used for dierent eects in your cooking. For instance, a custard made with more whites and whole eggs will be irm and glossy, whereas one made using only yolks will be tender and creamy.