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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It’s hard not to love nasi (rice) lemak (coconut), so popular that its greatest advocates insist on calling it Malaysia’s national dish. Growing up, I would savor nasi lemak wrapped in green banana leaves, bundled and lined with plastic, at least three times a week throughout my school years. Inside the bundle was warm coconut rice infused with the vanilla-like aroma of pandan leaves and citrusy ginger, accompanied by a hard boiled egg, crispy fried anchovies and peanuts, a few slices of cucumber, and a dollop of sambal (a spicy chili-based sauce). The flavors are still etched in my mind: every sublime spoonful was warm, creamy, crunchy, spicy-sweet, and with just the right amount of sambal.
In this recipe, all the side condiments can be served at room temperature and made well in advance. For instance, you can fry the peanuts and anchovies and store them in an airtight container or canning jar. I always prepare more of these side condiments than I need, as it makes it easier to enjoy this dish whenever I want. They bring complexity and crunch to the dish. The sambal, the key player, can also be made in advance and stored in the refrigerator or freezer; then just heat the portion you need in a microwave.
When all of the main preparations are done ahead of time, you are only left with cooking the coconut rice. This is important because the dish works best when the rice is served piping hot, along with warm hard boiled eggs and fresh slices of cucumber. The assortment of these dishes coming together on a plate for a palate of flavor makes an evocative nasi lemak, that is sure to become a favorite.
For more dishes featuring luscious coconut milk, get our Eggplant Curry with Lemongrass and Coconut Milk recipe, or our Coconut Rice Pudding recipe.