2. Fresh eggs will cook slightly faster than older eggs.
3. Very, very fresh eggs are hard to peel so best used for poaching, frying, scrambling.
4. Older eggs (but not too old) are ideal for making meringues as the white is runnier and easier to beat air into.
5. A bit of flour in a frittata stops it cracking on the top, ditto with cheesecake.
6. What NOT to put in a frittata… wet stuff that loses water eg mushrooms, must squeeze zucchini.
7. Overcooked boiled eggs SMELL … and are chewy. Yuk.
8. The protein in eggs is more bioavailable that in meats ie more easily digested and utilised in the body.
9. Six eggs a week is no problem whatsoever healthwise, indeed those eggs will do you a lot of good!Thanks to TV chef Fast Ed who told myself and some other lovely bloggers these top tips when we attended a lovely eggy lunch hosted by Eggs Australia. My cooking of the humble egg has improved no end since. I really appreciate the help, need as much as I can get!
What’s your favourite way to eat an egg?