info - cooking tips

dairy & eggs

• brown eggs are better than white

  False

  The only difference is the type of hen it comes from. essentially white eggs comes from white hens and brown eggs come from those hens with dark feathers. To really tell what colour the egg will be from a hen you need to look at their earlobes. The pigments in the outer layer of the eggshell will always approximate the colour of the earlobe of the chicken that laid the egg.

• a fresh egg will sink when placed into water

  True

  This is because there will be no air pocket in the rounded end. As the egg gets older an air pocket forms between the shell and the inner membrane, so as an egg gets older the rounded ended will cause it to upend until it may eventually float. never attempt to crack a floating egg as it is probably rotten.

• eggs should be stored at room temperature

  False

  Eggs are an animal product and need to be kept refrigerated until ready to use. For baking they are often left to come to room temperature From the time they are laid eggs will remain useable for up to six weeks if kept chilled

• what is that white wormy looking thing in an egg white

  This is called the chalazae and it is this that suspends the egg yolk within the egg white

• creamy scrambled eggs

  To obtain the best scrambled eggs, firstly do not beat them with milk, cream or anything else. Melt butter in a pan over a low heat, break in the eggs and stir with a wooden spoon until almost cooked, (the egg yolks will break down and combine with the egg whites as you stir), once almost cooked stir in some cream, a little mild mustard and season to taste

• why are my scrambled eggs watery?

  Watery scrambled eggs are usually a sign of over cooking. As the eggs over cook a process called syneresis takes place, the egg proteins harden and constrict and will squeeze out the water content. Always remove the pan from the heat before they are fully cooked, they will carry on cooking with the latent heat in the pan.

• what is Ghee?

  Ghee is the Hindi word for clarified butter.

  Clarified butter is butter that has been melted and the fat separated from the "milk solids', which are that milky white liquid seen when melted. It is these milk solids that cause the butter to burn, so one removed the clarified butter or ghee has a higher smoking point for cooking purposes.

  To clarify butter, melt it gently until a foam appears on the top. Remove from the heat and allow to sit for five minutes, to allow the milk solids to settle to the bottom. Remove the impurities floating on top with a spoon and gently pour away the ghee, leaving the milk solids sitting on the bottom.

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