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We use eggs in a lot of recipes. They are a choice in the kitchen.

An egg could be cooked alone boiled, poached, fried, scrambled.

Or used as an ingredient in cooking, batters and cakes.

Alternately use an to thicken sauces or to add air to lighten dishes.

The egg is actually wonderful. And without it well our menus sure will be boring.

But have you any idea much about the egg?

Odds are that you've never even given it a thought. Well it is time you did.

One of the most critical part of the egg is its air content. (bet you thought I was going to say the cover).

When first put, the egg has rarely any air in a very tiny air pocket. But, as the shell is porous, it allows air to penetrate. And as time passes, air actions inside the egg and the air pocket develops.

As this air pocket grows, the moisture inside the egg evaporates. So, since the egg gets older the yolk becomes less plump and flatter and the white separates and spreads.

And this all impacts on cooking. Depending on how you plan on utilizing the egg determines how clean an egg you must use.

If you fry an older egg, you'll end with an appartment pancake instead of a nice circular egg.

The more stagnant an egg the more sensitive and difficult to separate it will be.

In the place of the fresh egg, that includes a tight and difficult inner skin. This makes cracking the shell off the boiled egg very annoying. Since the egg ages with skin relaxes allowing the shell to peel much easier.

If you're lucky enough to have your own birds, then you know how old your eggs are. But imagine if you have to get them?

The simplest method of tell how old an egg is, will be to put the egg in a bowl of water.

If it sinks and lies horizontally very fresh.

If it sinks but tilts somewhat about a week old.

If it sinks but stands vertically older, boring.

But if it floats its off and be careful to not break the shell.

Some people prefer brown eggs and some white. But nutritionally they are the same.

The yolks will even differ in color depending of the diet of the hen.

Would you find your eggs break when boiling? Well, follow these basic steps to acquire excellent eggs, each and every time.

Use 2 week previous eggs and ensure they are at room temperature. Make as pin prick inside the curved flat end of the egg this permits any water that may develop to flee.

Use as small a pot as possible, so the eggs fit in snuggly you dont desire to much room otherwise they may bounce around and crack.

Bring to the boil but just simmer do not boil vigorously. Follow these guidelines and your eggs wont break.

So, for frying and poaching use as fresh an egg as possible. Once the formula requires eggs to be separated, use fresh eggs too. But when you need easy to peel eggs use the older people. And when it comes to battling, cleaner is best but older people will do.

Happy Egg Cooking

Lisa The Crock Cook relevant webpage