Egg Tips & Substitutions

Tips| Substitutions

Tips

• Scrambled Eggs: Scrambled eggs may turn slightly green if cooked at too high a temperature or allowed to sit in the pan for long periods. To help prevent this, always serve scrambled eggs when they are still moist and do not hold them in the pan for long periods. If the eggs must be held for awhile before serving, place the pan in another pan containing warm water to keep the eggs heated rather than keeping them directly on a burner. Covering the pan will also hold in moisture.
• Hard-Cooked Eggs: If your hard-cooked eggs happen to become mixed up with uncooked eggs, it is easy to figure out which is which. If you spin an egg on its side on a flat surface and it does not wobble, it indicates that the egg is hard-cooked.
• Poached Eggs: Adding a bit of vinegar to the poaching water will help set the eggs more quickly, creating a pleasing shape, and helping to prevent streamers of egg white from moving outward from the egg.

Substitutions

• It may not be possible to substitute egg whites for whole eggs for some baked recipes without encountering poor results, but it is possible to use only egg whites for egg dishes such as scrambled eggs or omelets in order to eliminate the cholesterol.
• When making scrambled eggs or an omelet, use 2 egg whites and 2 whole eggs to create the same volume as 3 whole eggs. This allows you to enjoy egg yolks while cutting down the cholesterol level.
• Recipes that traditionally call for raw or partially cooked eggs may benefit from the use of egg substitutes such as egg white substitutes, meringue powder, or pasteurized whole eggs. The risk of bacterial contamination is greatly reduced with the use of these products.