Eggs Eggsplained

Meri jaan meri jaan murgi ke ande...

Wanted to share some very interesting information about eggs.

What the different grades of eggs mean:
AA : Firm eggs with thick whites : good for frying or boiling
A : Thinner whites, all purpose eggs
B : Thin yolks and whites, better for recipes

Eggs with broken shells:
Should always be discarded as they may be contaminated with Salmonella.

Freezing eggs:
Break the eggs, stir to combine and add 1.5 tsp sugar and 1/8 tsp salt per 1/4 cup of eggs (2 eggs or 4 yolks) and then freeze. Never freeze boiled eggs! They turn congeal-y!
Use frozen eggs within 24 hours of thawing.
Egg whites dont need any additon before freezing.
Frozen eggs and egg whites are good for 9 to 12 months.

Peeling boiled eggs:
Salt the cooking water. crack the end of the shell. Makes shelling easy and clean!

Hard-boiled eggs:
To check if an egg is hard boiled, spin it on its side. A hard boiled egg will spin uniformly.

Using egg whites:
Separate egg whites half an hour before using.

Checking if an egg is good:
A good egg sinks in a bowl of salted water. A spoilt egg floats.

Cleaning eggs from dishes:
Always use cold water to rinse off eggs from dishes. Hot water sets the eggs and makes them more difficult to clean.