Tips and Tricks Tuesday

Today's tips and tricks revolve around Eggs. (since easter is right around the corner)

1. Freshness: I go through spurts with eggs. We'll go through a dozen in 5 days one week and then not touch them for 3 weeks. So how can you tell if those eggs are fresh or edible? I have to look this up everytime I need to test the freshness. I can never remember, is it supposed to sink or float in water when its gone bad? So here it is...

Lower uncooked eggs into a bowl of water. If the egg settles horizontally, the egg is fresh enough for human consumption. If it settles vertically, feed it to the dog. If it rises to the top, feed it to the garbage disposal. (The shells will sharpen the disposals blades too.)

2. How long do you cook an egg for a hard boiled egg?? I can never remember.

Bring eggs to room temperature before cooking. This helps prevent cracking due to the sudden shock of temperature change and ensures a properly cooked egg. If you do use eggs right out of the refrigerator, add the eggs to the luke warm water, then put it on the stove and add a minute or two to the cooking time. Don't crowd the pan. The eggs will knock each other and crack. Use a slotted spoon to add the eggs to the water. Bring water to a boil. Lower the temperature to medium heat and simmer exactly 10 minutes. Remove the eggs with a slotted spoon and plunge into a bowl of cold tap water. The cold water will stop further cooking and create a gap between shell and egg for easier peeling. You may put the eggs right into a color bath now if you wish to decorate!