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SHU MENU : Topic Main Index | Topic Site Map | SHU Home | Discussion Forums | Contact or Contribute Working with Eggs
Bad eggs are rare but they do occur. Crack eggs into a separate bowl before mixing with other ingredients. If the egg is bad it will have an unmistakeable odor. If you find an egg stuck to the carton, fill the indentation with cool water and let sit for five minutes. The water will soften the dried egg white that is holding the egg in the carton. Many techniques are used for cracking open an egg. Their is an easy method you can use if you want to keep the eggshell out of the frypan. Using the following method will keep the egg shell from shattering when you crack the egg. 1. First, find a flat surface, you want to crack the egg on a flat surface and not on the edge of counter or frying pan. 2. Place the egg in the upper part of your palm, between your thumb and first three fingers. Leave a space between your middle and ring finger. Give a short, sharp crack to the exposed area on a flat surface. 3. Once the egg is cracked, quickly bring the egg over the bowl or pan and quickly spread apart the two halves of the shell. Pull the lower half down with your ring finger, while pushing up the upper half with your thumb and middle finger. The egg will gently fall into the bowl as the shell spreads apart. If you drop an egg on the floor, pour salt on the floor, heavily. Wipe it up fifteen minutes later. Salt will set up the eggs protein so that it's easier to clean up. If you have to clean up a mixing bowl that has eggs coated on them, use warm water. Hot water may set up the egg's protein and make it harder to wipe off the bowl. George Lake updates his blog Monday-Friday with cooking tips and recipes that relate to each other. Check out the following blog if you want new recipes and additional cooking tips: http://www.dailyrecipes.blogspot.com
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