Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Monday, June 3, 2019
Good Eggs, Bad Eggs, Fresh Eggs & Old Eggs: How to Tell What You’ve Got
How can you tell the difference between a fresh egg and an old egg? Stick them in a bowl of water to see what happens. As for bad eggs, well, you’ll know one when you smell one. But are old eggs sometimes better than fresh eggs? And how long do eggs last, anyway? We’ve got answers to all these questions below.
Old Eggs Float, Fresh Eggs Sink
You may have heard of this easy water trick to test the age of an egg. But how does it work? According to Chowhound Nyleve, “As eggs age and the contents of the shell lose moisture, the air space at the big end of the egg enlarges. A very fresh egg will basically just sink. A little older and it stands on its pointy end. Much older and it will float. This tells you nothing much—just that it is older. It doesn’t necessarily tell you if the egg is rotten or not.” Your nose will do that.
When you crack them open, some opacity or cloudy coloring in the white of the egg, with no smell, is a strong indicator of super freshness, says morwen. “Next time you see it, be sure to use some for poached eggs that day or the next to be able to take advantage of that wonderful freshness!” says weezycom.
Chowhound’s Smoked Salmon Eggs Benedict
Rotten Eggs Just Plain Stink
When you encounter a rotten egg, there’s nothing subtle about recognizing it—you know it immediately. Smelling a bad egg is “an awful, but worthwhile lesson to learn, two batches of cookie dough later,” says harrie. “I can still smell the bad egg if I think about it—plus the egg comes out of the shell in a gross, gray, loose liquid, and it’s just disgusting.” If you don’t smell (or see) anything suspicious, you don’t need to be concerned about the age of the egg.
Chowhound’s Green Chile Deviled Eggs
While it does dirty another dish, it’s generally a good practice to crack each egg into a small bowl or ramekin instead of directly into the bowl of other ingredients, so you have to chance to check it out for any defects without potentially ruining the rest of your dish.
Bellemain Porcelain Ramekins, 6 for $12.95 on Amazon
Ideal for lots of little jobs in your kitchen, including inspecting your eggs once you crack them.
So, How Long Do Eggs Last?
Eggs don’t go bad for a really, really long time. “I date the cartons and have used eggs that were two MONTHS old and are still perfectly fine. And I mean perfectly,” says Nyleve. “My local chicken farmer told me before she started selling them, she used to keep the eggs in her basement covered with straw all winter long,” says coll.
Related Reading: What Is the Difference Between Fertilized and Unfertilized Eggs?
According to IncredibleEgg.com, you can safely store raw eggs in your fridge for 4-5 weeks beyond the pack date, or about 3 weeks after purchasing them, but even then, trust your senses. And if you freeze eggs, they can last up to a whole year (but don’t freeze them in the shell; crack them into a container first, and feel free to separate the whites and yolks before freezing, then thaw before using).
Are Fresh Eggs Better?
Sometimes—when poaching, for instance—the fresher your eggs, the better, because the whites will be thicker and will coagulate more easily. Similarly, fresh eggs will be less likely to spread out all over a frying pan, but if you’re simply making a scramble, hard-boiling them, or not bothered by sprawling fried egg whites, it doesn’t much matter how old your eggs are.
Chowhound’s Egg, Ham, and Cheese Crepe
Older eggs are famously easier to peel when boiled, but if you steam your eggs (or use your Instant Pot), the shells should slip off easily no matter the age of the egg. And while many people argue for the taste of fresh eggs in baking or believe they make for a more tender crumb, others actually prefer older eggs for pastry (because the thinner whites are easier to incorporate), but Cook’s Illustrated found the differences so slight as to be almost unnoticeable.
(White eggs and brown eggs are also interchangeable, but what does matter is size—at least when you’re baking or making other recipes that specify either large or extra-large eggs. Luckily, you can convert egg size if all you have on hand are medium or jumbo eggs.)
Craving some eggs right about now? We don’t blame you. Check out these 11 egg recipes that demonstrate the versatility of eggs.
All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop.
from Food News – Chowhound http://bit.ly/2WmvOVV
via IFTTT
Is Oil or Butter Better for Fried Eggs?
Sunny side up or over easy isn’t the only important decision to make when frying eggs. Which fat the eggs are fried in affects both taste and texture. Oil, butter, or bacon grease—which is best for fried eggs?
Each one has its own merits, and it’s largely a matter of personal taste, but we’ll let our community members speak for their favorites.
Is Butter Better?
Many go traditional and fry eggs in butter. Chowhound srsone allows the butter to brown first, for extra flavor (never a bad ideas). Using clarified butter or ghee gives concentrated butter flavor with a higher smoke point than whole butter, notes rjbh20.
Chowhound’s Egg In a Nest Sandwich (fried in butter)
Or Is Olive Oil Optimal?
“I started using olive oil when I went to a Greek diner and they were like my mom made, with some crunch on the edges and I could tell it was olive oil,” says Floridagirl. Frying eggs in oil “is especially nice with some minced herbs tossed in the oil,” says eight_inch_pestle.
Chowhound’s Porchetta and Fried Egg Sandwich (featuring olive oil)
The Best of Both Worlds
Chowhound user rabaja uses a combination of butter and oil. “I heat the oil, then swirl in a nob of butter before sliding in the egg,” she says. “Something about the oil gives you the nice crispy, lacy edges and the smidge of butter adds aroma and flavor.”
Chowhound’s Fried Salami Breakfast Sandwich (with oil and butter)
A Vote for Alternative Fats
For lots of Chowhounds, the ultimate fried eggs are cooked in bacon fat, duck fat, or goose fat for wonderful flavor. lynnlato loves eggs fried in bacon fat. “And spooning the rendered fat over the yolk until it gets a little hazy creates the most amazing dippy egg ever,” she notes.
Chowhound Breakfast Rice Cakes with Chinese Sausage (with eggs fried in sausage grease!)
How do you like to fry your eggs? Let us know in the comments!
And learn about all your egg options (before you even get to cooking them), from which organic eggs are worth buying to the difference between white and brown eggs.
Related Reading: 11 Egg-cellent Recipes That Showcase Eggs’ Versatility
All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop.
from Food News – Chowhound http://bit.ly/2Mn0TnB
via IFTTT
All Organic Eggs Are Not Created Equal
Wondering just how organic the eggs you’re buying really are and about the practices these egg farmers use? The farm-focused think tank known as the Cornucopia Institute has put together a national organic egg scorecard that is incredibly interesting for at least two reasons.
The first reason: Perhaps you’re buying organic eggs (or could be buying eggs) from one or more of the companies they’ve evaluated. Voilà, a Consumer Reports–style rundown on the pros and cons and relative organic-ness of the eggs in question.
The second, far more profound reason: The expansive reach and ball-numbing detail of the chart is, by itself, a great primer in the various ways eggs labeled “organic” can fall short of your hopes and dreams—both for the product itself and the chickens who created it.
Related Reading: What Is the Difference Between Cage Free Eggs, Free Range Eggs, and Pasture Raised Eggs?
Quite a few companies earn desirable five-, four-, and three-egg ratings; a couple earn two-eggers … and a whole bunch earn the disappointing one-egg rating:
“Brands with a ‘1-egg’ rating are generally produced on industrial-scale egg operations that grant no meaningful outdoor access. ‘Outdoor access’ on these operations generally means a covered concrete porch that is barely accessible to the chickens. Means of egress from the buildings are intentionally small to discourage birds from going outside, and make it possible for only a small percentage of birds to have ‘access’ to the outdoors. No producers in this category were willing to participate in The Cornucopia Institute’s project, and none shared their production practices with Cornucopia researchers. This is disturbing to many organic consumers, since transparency has always been viewed as a hallmark of the organic food movement.”
As much fun as big ol’ egg-related charts are—and, really, it’s worth a glance—it’s also interesting to read the story behind the data. Cornucopia filed numerous legal actions in pursuit of its facts, which have been assembled into a report called “Scrambled Eggs: Separating Factory Farm Egg Production from Authentic Organic Agriculture” (link leads to a PDF file). There’s even an executive summary for those of us who are time-challenged.
Related Reading: What Is the Difference Between a Large Egg and an Extra Large Egg?
Image source: Flickr member shannonkringen under Creative Commons
from Food News – Chowhound http://bit.ly/2ZaEQSV
via IFTTT
What Is the Difference Between a Large Egg and an Extra Large Egg?
When you’re making scrambled eggs, it doesn’t matter what size egg you’re using—usually the size that’s on sale at the grocery store is your best bet. But when you’re making a cake (or something more complicated), using a Medium instead of an Extra Large egg can really throw a wrench in your best-tested recipe. So what is the difference between a Large egg and an Extra Large egg? (Aside from the obvious) And when should you use different egg sizes?
According to USDA guidelines, the minimum weight per dozen eggs in each size designation is 21 ounces for Medium eggs, 24 ounces for Large eggs, 27 ounces for Extra Large eggs, and 30 ounces for Jumbo size eggs. Eggs also come in Small and Peewee, sometimes known as Pullet eggs, but those aren’t normally found in national supermarket chains. Eggs aren’t weighed individually and the measurements are based on weight per carton, so there can still be some variation in the egg sizes in the carton that you’ve purchased. So when you’re making a recipe and swapping Jumbo size eggs for Medium eggs, you really do need to take into account the size difference and make some quick calculations.
Related Reading: Single-Use Egg Products on Amazon We Really Want to Try
Recipes are frequently written with Large eggs used as the standard measure. If you don’t properly take into account egg size, especially when baking, you can end up with an inconsistent finished product, and the flavors, texture, and consistency of your baked goods can also be adversely affected. Luckily, the American Egg Board has a simple egg size conversion chart with all the information you could ever need. For example, if your recipe calls for 6 Large eggs, you can use 5 Extra Large Eggs, 7 Medium eggs, or 8 Small eggs. They also list 1-Cup equivalents, which is very convenient. Check out our six recipes featuring eggs (use any size egg now that you know the secret to converting between the designations!) for a delicious dish full of all that wonderful egg protein.
Chowhound
Doesn’t matter what size egg you’re using for Chowhound’s perfect soft-boiled egg recipe, any size will do! The most important part of this recipe is that you use a reliable timer and the best (and freshest) eggs you can find. Get our Perfect Soft-Boiled Eggs recipe.
2. Baked Eggs in Stuffing Cups
Chowhound
This baked egg recipe is ideal when you’ve made a big dinner the night before and have leftover stuffing from a flavorful roast chicken or turkey. You can scale it easily to how many guests you’ve invited and feel free to add in additional toppings. Get our Baked Eggs in Stuffing Cups recipe.
3. Key Lime Pie
Shutterstock
What would key lime pie be without eggs? This pie is a great make-ahead choice and you can use a store-bought graham cracker crust if you’re running short on time. And don’t hesitate to make an egg-white omelet or some meringues with the remaining 8 egg whites from the recipe. Get our Key Lime Pie recipe.
Chowhound
Your kitchen is now the best brunch restaurant in town: Chowhound’s recipe for classic eggs benedict with homemade hollandaise sauce will impress even the most discerning breakfast lover. Use English muffins or bagels and count on serving two poached eggs per person. Get our Classic Eggs Benedict recipe.
5. Hootsla
Chowhound
Hootsla, or egg bread, is a Pennsylvania Dutch take on French toast. It’s a great way to use up a day-old baguette that you didn’t have a chance to eat, and you can sweeten it up with cinnamon and sugar or maple syrup. Get our Hootlsa recipe.
Chowhound
This rich Bundt cake (similar to a pound cake) uses half a dozen eggs and has a delightful rum glaze that adds a touch of sweetness. Make it as a bring-along brunch pick or serve it in the afternoon for tea time. Get our Cinnamon Walnut Bundt Cake recipe.
Brocolli, Mushroom and Gouda Quiche
Chowhound
A gooey cheesy quiche is an elegant and easy to make breakfast (or dinner) dish. Make your own pie crust with this easy pie crust recipe or pick one up from the store. We won’t tell. Get our Brocolli, Mushroom and Gouda Quiche recipe.
Related Reading: The Many Stages of Eggs: 11 Recipes to Get You Cracking
All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop
from Food News – Chowhound http://bit.ly/2lcu8Zi
via IFTTT
The Many Stages of Eggs: 11 Recipes to Get You Cracking
Eggs are a building-block ingredient, essential for scores of cooking techniques. The thing about eggs, though—unlike other essential ingredients like flour—is that they also stand on their own, as delicious foodstuffs that need little input and minimal manipulation to taste great. Here are 11 diverse recipes that show off eggs’ unique versatility (and celebrate National Egg Day).
If you’ve got some questions about eggs before you get cracking, chances are, we have an answer:
- What is the difference between cage free, pasture raised, and free range eggs?
- What is the difference between brown eggs and white eggs? (And why are brown eggs more expensive?)
- What is the difference between fertilized and unfertilized eggs?
- How do you know if an egg is fresh?
- Is butter or oil better for frying an egg?
- What is the difference between large and extra-large eggs?
- What can you substitute for eggs?
And now the only thing you need to ponder is which of these egg recipes you’ll make first.
1. Perfect Soft-Boiled Eggs
Chowhound
These are eggs at their most pure, and least adorned—in other words, a primordial expression of egg brilliance. Funny thing is, soft-boiled eggs are also the easiest egg dish to prepare, which proves something about the awesome power of simple foods. Get our Perfect Soft-Boiled Egg recipe.
Epare Soft Boiled Egg Set, $15.95 on Amazon
For those who are serious about soft-boiled eggs, this set comes with a precision topper, two spoons, and two egg cups.
2. Smoked Egg Breakfast Sandwich
Chowhound
Breakfast smokiness is something we look to bacon, ham, and fish to provide. Infusing eggs themselves with smoke is a mild stoke of genius—just about as much genius as most of us can take first thing in the morning, before the coffee’s kicked in. Get our Smoked Egg Breakfast Sandwich recipe.
3. Basic Aioli
Chowhound
One of the foundation roles eggs play in the kitchen is as emulsifiers. Mayonnaise (and its garlic-scented cousin, aioli) shows off eggs hard at work, performing a crucial role in sauces. (See also: blender hollandaise.) Thanks, eggs! Get our Basic Aioli recipe.
4. Egg, Ham, and Cheese Crêpes
Chowhound
A French dish that shows off eggs in two ways, both highly visible and beautifully hidden. Crêpe batter couldn’t exist without eggs—it’s where crêpes get strength and a wonderfully elastic quality. And a single egg, broken on top and baked, is almost literally a case of gilding the lily. Get our Egg, Ham, and Cheese Crêpes recipe.
5. Warm Deviled Eggs
Chowhound
Deviling is a civilized enhancement of the hard-boiled egg (Scotch eggs are a bit more downmarket, but just as delicious). Serving those classy deviled eggs warm, with bacon and a cap of provolone cheese just beginning to melt, takes that enhancement to next-level territory. Get our Warm Deviled Eggs recipe.
6. Chorizo Breakfast Burritos
Chowhound
The glory that is scrambled eggs displays perfectly in a breakfast burrito. This version, with fried, crumbled chorizo, is one of our favorites. The richness and spice of the sausage is an ideal foil for the smooth, moist, and mild-tasting eggs. Get our Chorizo Breakfast Burrito recipe.
7. Easy Baked Eggs
Chowhound
A beautifully simple British recipe from Hugh Fearnley-Whittingstall. Eggs cooked in the oven until just done, with a fortifying addition of heavy cream and a bit of luxurious Gruyère cheese, is one of the gentlest and also one of the classiest ways to wake up. Get our Easy Baked Eggs recipe.
8. Joe’s Special
Chowhound
Nobody knows the origin of this San Francisco diner special—was it the invention of Chinese-American short-order cooks, who fused American lunch-counter scrambled eggs with a Cantonese dish, as some stories go? All we know is, the eggs act as both a binder for the moisture from ground beef and sautéed spinach, and a texture in their own right. Brilliant. Get our Joe’s Special Scramble recipe.
9. Ramos Gin Fizz
Chowhound
Egg white shaken till thick and fluffy give cocktails body, of course, but also a neutral grounding for displaying aromas. In this hallowed drink of old New Orleans, a shaken egg white blends with gin, orange flower water, and cream to produce one of the best things for day drinking. Get our Ramos Gin Fizz recipe.
10. Angel Food Layer Cake
Chowhound
Eggs do a lot for desserts too, from making brownies cakey (for those who like that sort of thing) to helping mousse stay rich and airy. Whipped egg whites also lend loft to angel food cake and sponge cake. Instead of making one tower of fluffy angel food as usual, we like to bake light layers and sandwich them with whipped cream for the most ethereal layer cake you’ll ever experience. Get our Angel Food Layer Cake recipe.
11. Apricot Meringue Pie
Chowhound
Combine whipped egg whites with a different ratio of sugar and no flour and in addition to being light and fluffy, they also turn chewy and crisp when baked into pavlovas or meringue. Speaking of, while we love lemon meringue pie, this sunny summer twist uses apricots instead, and has an easy press-in almond crust so you can focus your attention on mastering the meringue. Get our Apricot Meringue Pie recipe.
Read More: The Best Egg-Centric Cookbooks Worth Cracking Open & The Most Intriguing Single-Use Egg Products on Amazon
All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop.
from Food News – Chowhound http://bit.ly/2Kp0T3S
via IFTTT
Get Recipe!
Get Recipe!
White Bean, Tomato, and Shrimp Skillet Dinner
Continue reading "White Bean, Tomato, and Shrimp Skillet Dinner" »
from Simply Recipes http://bit.ly/2JVZxOT
via IFTTT