He Loves Eggs, But The Chick Up Close….Not So Much

I have a fractured wrist.  Nothing in the kitchen-it involved a horse, a wide-open field and some speed.  I admit it.  I’m old and don’t bounce as I used to.  The horse is fine by the way….  I also have a heavy teaching schedule this month, so I’m giving myself a break (pun intended) and not cooking for this blog-just giving some useful info about…wait for it….eggs.  Because, yes, I still have eggs left over from Easter.

  1. Color doesn’t matter.  The color of the eggs just depends on the breed who laid it.  The eggs are the same. The White Leghorn lays most of the white eggs in the US and produces about 280 eggs each year.

    Naturally Pretty

  2. A large egg weighs about 2 ounces.  If you get eggs from the farm like I do, it’s tough to judge how many eggs you need in that cake, since they are not uniform.  Just weigh the cracked eggs.  So if the recipe calls for 2 large eggs, you need 4 ounces of egg.  Be sure to subtract the weight of the container.
  3. The whites of fresh eggs are cloudy; older egg whites are clear.
  4. The older the hen, the larger the egg.
  5. The egg is the least expensive source of protein and the only protein more perfect is mother’s milk!
  6. Old eggs are easier to peel after they are hard boiled.  No, I don’t mean old-old eggs (like MONTHS old), I mean just not farm fresh eggs.  That’s because in fresh eggs, the albumen (that thin skin on the outside of an egg white) sticks to the inside of the shell. As an egg ages, its contents contract and the air cell between the membranes increases. With more separation, the peel comes right off.  So if you want to pull your hair out while peeling eggs, maybe they are TOO fresh…is that possible?

    UGH

  7. Water can help test an eggs’ freshness.  Put them in a bowl of cold water. The freshest eggs will drop like a stone.  Discard any that actually float at the top.
  8. Eggs should last for at about 5 weeks after you bring them home, but store them in the coldest part of your refrigerator and don’t leave them sitting out while you make breakfast.
  9. It’s best to crack an egg on a flat surface rather than the side of a bowl.  You will get a cleaner break on the counter.
  10. Whites won’t whip up if there is the TINYEST bit of fat in the bowl-grease, yolk, butter, oil, etc.  Just throw it out.  It will never happen.
  11. When separating eggs, use three bowls: one for the whites, on for the yolks and one to maneuver in.  Crack each white into the “spare” bowl, put the yolk into the “yolk bowl” and then if the white is clean (no yolk), pour it into the “white bowl”.  This way you don’t ruin a whole bowl of whites with a bit of yolk.  You know you can separate eggs by holding the cracked egg in your hand and letting the white run into a bowl.  Messy but effective.

    Use 3 Bowls When Separating Eggs

  12. You can freeze eggs white with only a bit of quality loss, but yolks don’t freeze well.
  13. If you need eggs at room temperature and you forgot to take them out of the fridge, run warm water over them in a bowl (before you crack them, of course).
  14. The “white string” in an egg is called the chalaza, and its job is to hold the yolk in place in the center of the white. It’s completely edible, but is sometimes removed in baking for aesthetic reasons.

    CHALAZA…Now You Can Win Jeopardy

  15. And last but not least, Iowa is the top egg producing state with Indiana and Pennsylvania running a close second.  Who knew??