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EGGS YOUR ESSENTIAL KNOW-HOW

These techniques are the building blocks of kitchen skills – crack them to reach a whole new level of expertise

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.

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About Delicious Magazine

The April issue of delicious. is packed full of Easter fun: a prep-ahead feast with timeplan, Nathan Outlaw’s outrageously good pies, Mary Berry’s perfect scones, seasonal bakes and a family quiz. And what would Easter be without chocolate? Try our dreamy choc puddings and make your own designer eggs. After all the fun, relax with one-pan midweek suppers and ideas for leftovers and money-saving meals. Plus all the tips and techniques to make you a better cook and a free egg recipe supplement.
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