A dozen eggs makes an angel’s food pie as light as a feather

Steele thanks her husband for “eating too many eggs on demand” during testing. Perfecting her mini souffles, she once cooked 18 a day until she was satisfied. “The chickens ate a lot of souffle that day because they got all the disaster,” she says.

Freshness is important as egg whites thin as the egg ages, making poaching and frying harder. But eggs are also stable: chilled eggs can remain useful for consumption with a slight decrease in nutritional value for three to four months or longer. In addition to the secret room on the cardboard box, there are two other good freshness tests: if you shake an egg and the entrails splash around, it’s old. A fresh egg will sink to the bottom of a glass of water.

The style also guides readers through a maze of categories that egg producers use on their cardboards, such as “cell-free,” “pasture,” “organic,” and “hormone-free.” (Ignore “natural” as a marketing ploy, while “hormone-free” and “antibiotic-free” are basically pointless, she says.)

“Honestly, I believe that everyone should raise their chickens. But other than that, it’s best to find a farmer’s market, a local farm, a neighbor or a person who breeds chickens, ”she says. If that’s not possible, she says, look for “certified humane pastures,” which means chickens have been outdoors for hours every day in the fresh air on grass or other feed with plenty of room to move.

“It’s a little more expensive, but I don’t think it’s going to break someone’s pocket to pay, say, $ 4 or $ 5 for a dozen eggs instead of $ 3 or $ 2.50 or something. It’s not about huge dollars, ”she says. “When it comes to eggs, there is definitely a choice, and I think it’s important.”

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