· Crack an egg with one good whack on a flat surface. Not two, not threeONE.
· Composition of an egg is 58% white, 30% yolk and 12% shell.
· All recipes call for large eggs. Large eggs have 1oz white and 1oz yolk
· An egg shell is porous:
o As it ages, water evaporates and the egg gets lighter. Therefore, a fresh egg will sink to the bottom of a pan of water; less fresh and it will turn upright at the bottom; if it floats, discard
o As it ages it absorbs flavors from its environment through its shell
o If the shell appears dull it still has its natural bloom, which protects it against bacteria
· Eggs should be stored in a cold fridge (30F to 37F is industry standard).
o Eggs should be stored with the narrow end down
o Held at room temperature, eggs lose more quality in one day then in one week fridged.
o Egg yolks cannot be stored more than three hours
o Egg whites will keep for 2 weeks fridged
o “Think eggs, think ambient.” Eggs should be used at room temperature, whether for baking, sauce making or pan heating
· Tips for an omelet:
o Eggs should be beaten just before cooking to stay fluffy
o Butter in pan should be brought to bubbly at medium heat
o Then add eggs, turn heat to high and work quickly
· Tips for scrambled eggs:
o Eggs can be beaten ahead of time
o Start and finish eggs at medium high heat
o Can be finished in the oven
· Tips for fried eggs:
o Maintain medium-to-medium low heat. (High heat toughens whites, which absorb more fat)
o Salt sunny-side up eggs before serving, not in the pan. (In the pan, salt grains adversely effect yolk color)
