Just a few practical tips today on one of the most important, but sometimes difficult, part of cooking with and using eggs — separating them.
- Eggs are easier to separate when they’re cold, but room-temperature eggs cook more evenly. Let them sit for 30 minutes to bring them back to room temperature. But never leave egg dishes, cooked or uncooked, out at room temperature for more than 2 hours. That’s just inviting bacteria to grow!
- Break your egg on a slightly rounded surface (bowls work perfectly), to prevent your yolk from breaking.
- Break and add one-by-one into a separate bowl before you put them in your mixture. this way, if you happen to come across a spoiled egg, you won’t ruin the whole thing.
- Most of us have separated the white from the yolk by passing the yolk back and forth between the shell, but this increases the risk of transferring any bacteria on the shell to the egg. Instead, crack an egg into a funnel. The yolk stays in while the white passes through. Or, cup your hand and let the white fall through your fingers while the yolk stays in your palm.
- If you drop an egg on the floor, it can get quite messy. Lightly sprinkle the egg with salt, let it sit for 20 minutes, and it should pick right up with a damp paper towel.
- If your dish gets coated with egg, rinse with warm water, not hot. The hot can cause the egg to cook on the surface and stick on even further.
Next week, we’ll talk a bit more about egg whites and egg yolks. Come on back for more egghead talk!