• To determine the freshness of the eggs and drop it in the hearth of salt (100 g of salt per 1 liter of water) - a fresh egg sinks, and spoiled crops up on the surface.
Eggs stored · better if lie with the blunt end up
· Egg yolk can be stored in a glass (porcelain) vessel, which added a little vegetable oil.
· In the absence of a refrigerator can keep eggs fresh, if you lubricate the shell with a thin layer of lard or vegetable oil, wrap each egg in a paper, put in the basket and hang it in a dark ventilated place.
· Frozen eggs before consumption should hold for some time in cold salted water.
· Protein can easily be separated from the yolk, if a thick needle to pierce the shell of the eggs in the two opposite ends and give the squirrel to emerge.
· Eggs when cooking will not split if the bottom of the pot to put the inverted saucer.
• To distinguish a raw egg from a hard-boiled, it should povraschat. Hard-boiled egg will be a long time to spin, and the raw almost immediately stop.
· Duck down and goose eggs good to use for salads and second fried foods. For pastry, these eggs are not suitable, because they have a specific flavor.
Eggs stored · better if lie with the blunt end up
· Egg yolk can be stored in a glass (porcelain) vessel, which added a little vegetable oil.
· In the absence of a refrigerator can keep eggs fresh, if you lubricate the shell with a thin layer of lard or vegetable oil, wrap each egg in a paper, put in the basket and hang it in a dark ventilated place.
· Frozen eggs before consumption should hold for some time in cold salted water.
· Protein can easily be separated from the yolk, if a thick needle to pierce the shell of the eggs in the two opposite ends and give the squirrel to emerge.
· Eggs when cooking will not split if the bottom of the pot to put the inverted saucer.
• To distinguish a raw egg from a hard-boiled, it should povraschat. Hard-boiled egg will be a long time to spin, and the raw almost immediately stop.
· Duck down and goose eggs good to use for salads and second fried foods. For pastry, these eggs are not suitable, because they have a specific flavor.
No comments:
Post a Comment