Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
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The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
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Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
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This healthier smash cake is made with whole wheat flour and no refined sugars. This easy-to-follow recipe is sure to be a hit for a birthday party, baby shower or weekend brunch. Even though this cake isn’t as sweet as traditional cakes, there is plenty of natural sweetness from the blueberries and banana.
Smash cakes are very popular amongst families who are celebrating their child’s first birthday; they usually prefer to make their own cake that isn’t as sweet as the traditional cakes since this is usually their child’s first taste of cake. This dessert doesn’t compromise on the taste and is just the perfect elegant and chic edible centerpiece! Smash cakes are usually decorated in a very simple manner, is about 4 to 6 inches wide and are single or double layered. It is often accompanied by a larger more elaborately decorated cake so that this “smash” cake will allow for the birthday child to play in the cake without destroying a whole cake and leaving the party without a dessert.
All you need to do is prepare a bowl of the wet ingredients, another bowl of the dry ingredients and mix the two together to form the cake batter. Then you need to bake the batter and prepare the whipped and light frosting to frost the cake with. Your guests will be wondering how you were able to create such an enjoyable cake made with whole wheat flour and without any extra refined sugars.
Start your party off with a light and seasonal Summer Stone Fruit Salad recipe, Oysters with Prosecco Mignonette recipe or Pea and Ricotta Bruschetta recipe. For the main course, you can offer this fresh and summery Corn, Bell Pepper, and Zucchini Sauté recipe or this Chicken Cordon Bleu. You can offer the drink pairing of this pretty and fruity Peach Shrub or this quick and easy Black Rose wine punch.