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Food tips

Eggs Eggs are so versatile, and full of natural goodness too. Learn how to use, store and make the most of these wonders of the culinary world. Want to submit a tip? Click here More tips Select a category Baking Beverages Cleaning Cooking Culinary term Dairy Desserts Eggs Freezing Freshness Fruit Garnishing General Herbs & spices Low-fat cooking Meat Microwave Odours Outdoor cooking Pasta Poultry Preserving Quick recipe Seafood Storing Substitute Trouble-shooting Vegetables

1 Better whipped egg Whipping egg whites with a pinch of cream of tartar or a dash of fresh lemon juice gives them an extra boost. If possible, use a balloon-style whisk for the best aeration.

2 Cracking eggs To prevent the shell of hard-boiled eggs from cracking, add a heaped teaspoon of salt to the boiling water.

3 Egg test To test if the egg is fresh or hard boiled, spin the egg. If it wobbles, it's raw. If it spins easily, it's hard boiled.

4 Egg test To test whether an egg is fresh, drop it in a cup of water to which you've added 2 tablespoons of salt. If it drifts to the surface, the egg is bad.

5 Eggs and baking powder If you increase the eggs in a recipe, decrease the baking powder by 1/2 teaspoon for each extra egg added, and vice versa.

6 Perfect scrambled eggs To ensure scrambled eggs have a moist, shiny appearance, cook the eggs over low heat and stir gently.

7 Refrigerated eggs It's a good thing to store eggs in their carton packaging, since they absorb refigerator odours.

8 Separate eggs When separating eggs, make sure to crack them into a pristinely clean bowl. Even a small amount of fat prevents the whites from whipping well.

9 Storing eggs Eggs should be stored in a very cool place or in the refrigerator with the pointed end down so the yolk is well centred within the egg. Cover them or leave them in their carton to minimise dehydration. Fresh eggs will keep for a maximum of three weeks.