BE A BETTER COOK
THE FRESHNESS TEST
Put eggs in a jug of water. If they sink and lie horizontally on the bottom of the jug they’re very fresh (ideal for poaching). If they sink but one end is lifting slightly, they’re good to use (particularly good for meringues). If they float, they’re bad and should be thrown away.
THE TECHNIQUE
WHISKING EGGS WHITES
USE FOR Meringues, mousses, cakes and souffles.
KEY TIP Use a large, spotlessly clean bowl.
WHY? A large bowl makes it easier to whisk air into the whites as they have more room to expand. Everything needs to be very clean – even a tiny speck of grease (or egg yolk) will reduce whisking capacity of the whites. For best results use an electric mixer. Remember: meringues don’t like moisture, so you tend to get worse results when making them on a humid day. And don’t weigh out the sugar too soon as sugar absorbs moisture from the air.