Best Cooking Tips
64 | To tell if an egg is fresh, put it in a bowl of cold water. If it floats, toss it. September 1998
65 | To hard-boil eggs: Place eggs in a saucepan and cover with 2 in. cold water. Bring to a boil;
remove from heat, cover and let stand for 12 min. Drain, run under cold water to cool, then peel. June 2011
66 | Need to separate eggs? It’s easiest if they’re cold. January 1974
67 | Beat eggs at room temp for more volume. March 1983
68 | To soft-boil eggs: Bring a saucepan of water to a boil. Lower eggs into water and gently simmer for 6 min. Slightly cool under running water. April 2012
69 | To quickly bring eggs to room temp, put them in warm, not hot, water for 8 min. October 2003
70 | Yolks, covered in water, will keep 2–3 days in the fridge. Whites, tightly covered, will keep up to 10 days. May 1969
71 | If a little shell gets into eggs, fish it out with another piece: It acts like a magnet. October 2003
72 | The easy way to fill deviled eggs: Use a plastic bag with a corner snipped off to squeeze yolk mixture into the whites. June 2011
73 | To poach eggs: Fill a skillet with 3 in. water. Add 2 tsp white vinegar; bring to a bare simmer. Crack each egg into a cup and slide into the water. Cook 2–3 min. for slightly runny yolks. April 2012
74 | Eggs won’t crack while boiling if you puncture them first with a pin. April 1966
75 | When frying eggs, use moderate, even heat; high temps make eggs tough. May 1969
Recipes Source: Womans Day.com
65 | To hard-boil eggs: Place eggs in a saucepan and cover with 2 in. cold water. Bring to a boil;
remove from heat, cover and let stand for 12 min. Drain, run under cold water to cool, then peel. June 2011
66 | Need to separate eggs? It’s easiest if they’re cold. January 1974
67 | Beat eggs at room temp for more volume. March 1983
68 | To soft-boil eggs: Bring a saucepan of water to a boil. Lower eggs into water and gently simmer for 6 min. Slightly cool under running water. April 2012
69 | To quickly bring eggs to room temp, put them in warm, not hot, water for 8 min. October 2003
70 | Yolks, covered in water, will keep 2–3 days in the fridge. Whites, tightly covered, will keep up to 10 days. May 1969
72 | The easy way to fill deviled eggs: Use a plastic bag with a corner snipped off to squeeze yolk mixture into the whites. June 2011
73 | To poach eggs: Fill a skillet with 3 in. water. Add 2 tsp white vinegar; bring to a bare simmer. Crack each egg into a cup and slide into the water. Cook 2–3 min. for slightly runny yolks. April 2012
74 | Eggs won’t crack while boiling if you puncture them first with a pin. April 1966
75 | When frying eggs, use moderate, even heat; high temps make eggs tough. May 1969
Recipes Source: Womans Day.com
0 comments:
Post a Comment