Farm Fresh: No different from most ingredients, a fresh egg is a tastier egg than one that's been hanging around. To score a prime pick, shake it—there shouldn't be a lot of air in there.
Big Chill: Should eggs be stored in your fridge? Sure. Should they go straight from that holding place to your pan? No. Let them reach room temperature before you apply heat. This way the white sets more evenly and the yolk stays soft.
Color War: Turns out brown eggs are not healthier than white eggs. Both shells reflect the color of their respective mothers' plumage. You'll also find blue and gray, olive green, dark brown and black, which comes from a rare breed of duck.
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