EGGS

Eggs are amazing . Eggs are part of the cooking scene , they are a necessary ingredient to most receipes savoury or sweet . Eggs are a protein so they should always be added to your recipe at room temperature and always lightly beaten . Egg shells should be crushed and added to an under layer of soil around your plants . A lot of recipes require us to separate the egg whites from the yolk . Over the years of holding cooking classes ....people really struggle with separating the white from the yolks . Here's how you do it ..... You need 3 small bowls .. 1. Crack the egg in to the first bowl 2.Use your cleaned hands to separate the yolk from the white . 3. Place the yolk in the 3rd bowl . It's not rocket science but separating eggs really challenges most people . Egg whites are used to used to aerate and thicken ...and don't forget the pavlova . Egg yolks are the bones of a frittata , the middle of a quiche , the thickness of a custard. Beaten eggs are the glaze to pastry , make the best scrambled eggs and the threads to stir fry rice ....on and on . Back in the day eggs were the essential ingredient for the life saving egg flip . Egg flips were prepared with milk sugar and beaten till they looked like milk shakes . Egg flips were offered for recovery . Egg flips were the best .. !! So if you have egg yolks let over after all the Xmas pavlovas , use them in custards , fruit curds , mayonnaise and Hollandaise . Handy hint each yolk weighs between 18- 20 gm .