You walk into the kitchen and whip out your mixing bowl. Apron is on, chef hat is on, kitchen music is blasting, and you’re all set and ready to roll. Then you pull out your egg out, crack it and let it land on all your wet ingredients, and an odious smell wafts up and robs you of all sanity. The egg is bad. Tears and pain! Or maybe, it is that your recipe calls for egg whites only; say you’re making meringues. But some sunshiny yolk made it through the separation and blackened your mood. Oh yes, and some egg shells too! The tiny hard-to-chase-around sort that refuses to be fished out, that somehow manages to be that straw that would have you abort mission and opt for consolatory alternative…
If you can relate to any of these problems, fret not, you’re not the first, the world is not against you, and you will NOT be the last. We’ll soon have you swearing by these five egg hacks we are sure you would find extremely helpful in the kitchen. It’s as simple as 1… 2… 3.
- IS THIS EGG BAD?
- I GOT EGG SHELL IN MY MIX!
If you get a little piece of egg shell in your mix, then instead of using your finger or a spoon, just use a bigger egg shell (mind you, your eggs must have been washed or rinsed nicely first) to scoop out the truant piece. It serves pretty much as a magnet, and will stick to the piece of shell in your mix. It is way easier than trying to use your hand.
- HOW DO I SEPARATE YOLK FROM EGG WHITES?
To remove yolks from the egg whites, you can use a plastic bottle. Break egg in a flat plate instead of directly into the mix. Squeeze a plastic bottle over the yolk, and then release. The yolk would get sucked in along with the air. Please note that this particular hack requires a little bit of practice.
- I NEED TO PEEL 50 EGGS REAL QUICK!”
- I NEED MY SHELLS TO PEEL QUICKLY
Try this out and back to let us know how this has worked for you. And if you have any useful tips you would love to share, we’d love to hear them! Drop a comment below…