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More Tid Bits!!
Sun Sep 09, 2007 7:02 pmFood.com Groupie
Hope all is well with everybody!! Here are a few more tidbits that may be helpful! I hope so!
Eggs should be stored with the tapered end down to mazimize the distance between the yolk and the air pocket, which may contain bacteria. The yolk is more perishable than the white, or albumen, and even though it is more or less centered in the egg, the yolk can shift slightly and will move away from possible contamination.
Beats Throwing the Yolk Out:
If you have used egg whites in a recipe and want to save the yolks for later, slide them into a bowl of water, cover with plastic wrap, and store in the refrigerator for a day or two.
Neat, Idea! Especially for Kids:
Try frying eggs in metal cookie cutters of various shapes. Just place the cookie cutter in the frying pan and break the egg into it. Spray the cutter with nonfat cooking spray after placing it in the pan so the egg will be easy to remove.
You May Know This:
Most people eat more eggs when they are scrambled, so it is a good idea to allow 3 eggs per person. If other ingredients are added, such as bacon, vegetables, cheese, than 2 eggs will probably be enough.
To Remove the Shell:
To remove the shell from a hard-cooked egg, gently put pressure on the egg while rolling it around on the counter, then insert a teaspoon between the shell and the egg white and rotate it.
Little Tips for Eggs:
Egg Whites contain more than half of the protein of the egg and only 33 percent of the calories.
When frying an egg, the butter or margerine should be very hot before the eggs are added. In other words, a drop of water should sizzle. However, the heat should be reduced just before the eggs are added to the pan. Cook the eggs over low heat until the whites are completely set.
Brown or white eggs are the same in nutritional value and taste.
When beating egg whites, remove all traces of yolk with a Q-tip or the edge of a paper towel. The slightest trace of yolk will prevent the whites from beating properly. Also remove any trace of fat on the beaters or bowl.
Do you sometimes have deviled eggs that aren't centered? To keep the yolks centered when boiling eggs for deviled eggs, stir the water while they are cooking. When storing the deviled eggs, stick toothpicks into the eggs around the edge of the plate, then cover with plastic wrap. The toothpicks keep the plastic off the eggs.
Don't Throw the Shells Out:
Make a terrific mineral plant fertilizer by drying eggshells and pulverizing them in a blender.
No More Aluminum Bowls:
Aluminum cookware tend to darken an egg. The aluminum reacts with the egg protein.
Substitutions for Eggs:
Substitute 2 egg yolks for 1 whole egg when making custards, cream pie fillings, and salad dressings.
If you come up 1 egg short when baking a cake, substitute 2 tablespoons of mayonnaise, but don't substitute for more than 1 egg.
What's An Egg Wash??
It's a mixture of an egg or egg white beaten with milk, cream, or water. It is then brushed over baked goods before they are baked to help the tops brown nicely and to give them a crisp, shiny appearance. It can also be used to keep homemade ravioli together at the ends or won tons, works like glue.
On a different note, there are many foods that are said to help cure, for example:
Dietary Stress Relievers:
Juices seem to be calming to the nerves. If you are having problems, sip apple, pineapple, prune, grape, or cherry juice throughout the day. Make sure the juice has no added sugar or preservatives and drink it at room temperature, not chilled.
Onions contain prostaglandin, which is reported to help relieve stress. Chop a large onion into very small tidbits and add a tablespoon of honey. Eat half the mixture with lunch and the other half with dinner.
Important: Infants, diabetics, and people with honey allergies should not use honey.
To lighten a heavy heart, drink saffron tea and/or thyme tea that has been sweetened with honey. By the way, "thyme" was originally called "wild time" because it was thought to be an aphrodisiac.
Take good care all, and I will be back tomorrow with more tidbits.
katie in the UP
Mon Sep 10, 2007 6:31 amFood.com Groupie
Becky!! Thank you for all the time and effort you put into your 'egg' post.
Mon Sep 10, 2007 4:39 pmFood.com Groupie
Thank you so much!! I appreciate all you do also!!! This site is so great with its many recipes and topics, and you can always get assistance and make friends. That makes it very special!
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