Food
and cooking tips and techniques:
How
to tell fresh from old eggs
 First
and foremost of course is the use by date on the carton/box,
eggs when purchased should have at least two weeks use
by date, preferably three to four. This will depend
on the dating structure of the company, I suggest you
purchase from the same 'brand' and become familiar with
it. They may only put a two week use by date on for
example. But eggs that are within a week of their use
by date are best used for frying, boiling etc but not
for baking.
Inside
an egg (at the rounded end) is a small air pocket that
is barely noticeable when it has just been laid. But
as the egg gets older the air pocket increases in size,
this also displaces the egg yolk within it. Ever noticed
when you boil an egg that the round end is flat or even
dips inwards? That is the sign of a stale egg. Also
when fried the white of this stale egg will run all
over the pan instead of retaining a tight shape.
So
how can you tell before you crack the egg open? Place
the egg in a glass of cold water
- A
fresh egg will sit horizontal at the bottom : these
eggs are suitable for baking (but preferably not meringue)
and will maintain a good tight shape when fried or
poached and the yolk should stand quite high with
a good semi circular shape
- As
the egg increases in age and the air pocket gets bigger
it will tilt upwards slightly: these eggs are suitable
for meringues, baking and will maintain a reasonable
shape when fried or poached, the yolk will be flatter
in shape
- An
egg that sits vertically is stale: these eggs are
not really suitable for baking, are best used for
scrambling or omelets, will not maintain even a reasonable
shape when fried or poached, the white will spread
and the yolk will be quite flat. When trying to separate,
the yolk will probably break as the egg white that
surrounds it will be weak
- An
egg that floats should be disposed of (carefully!)
This
tip comes has been written by Tallyrand
- have you seen his recipe for Pavlova? <click
here>
If
you need advise, a question answering or need to find
a recipe Tallyrand is always
there to help - just send him an email <click
here>
Have
you visited Tallyrand's
own website <click
here>
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