Things You'll Need:
- eggs
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Step 1
Cooking a hard boiled egg- don't laugh it's harder than you think.
Put the eggs into the pan 1st- than add cold water & some white vinegar- the vinegar will keep the eggs from oozing out of the shells while cooking. Bring the water to a boil- remove from the heat cover for 15 minutes. Pour off the hot water, shake the pan back & forth allowing the eggs to crack- cool with cold water & peel. -
Step 2
If you have a fresh egg it should sink in a pan of cold salted water- If the egg floats to the surface it is old.
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Step 3
Eggs will be fluffier if you beat them at room temperature.
Egg whites will be firmer if you add a 1 teaspoon of cream of tartar to each cup of egg white (about 7 eggs) -
Step 4
For baking use medium to large eggs- extra large eggs or Jumbo may cause the cake to fall when they are cool.
For fluffier omelets- add pinch of cornstarch before beating.
