EGGS..........

EGG WHITES ... A tiny pinch of cream of tartar added to egg whites before beating makes them froth more quickly and the egg whites will be stiffer when beaaten . Egg whites will not beat well if very fresh , or taken straight from the refrigerator . Room temperature is always best . Do not beat egg whites in a plastic bowl as the bowl may retain a little grease and this will prevent the whites from whipping firmly . My eldest sons granny , Jessie Mersey taught me the benefits of cream of tartar nearly 50 years go . EGGS SCRAMBLED .... To make scrambled eggs go further , add 1 tbs of evaporated milk for every two eggs used . EGGS...KEEPING THEM FRESH .. Eggs will keep fresh for at least 3 months if rubbed with vaseline , refrigeration is not necessary but keep in a cool place . EGGS...PICKLED. Pickled eggs are excellent with cold meats etc . The eggs should be boiled hard and then shelled. Boil enough cider vinegar to cover the eggs in lidded jars you are using , add to the vinegar in the pot 1 dsp of tumeric , 1 dsp of curry powder , mustard seeds , fennel seeds and 1 dsp of chilli flakes ( optional ). Drain the vingar mixture and then pour over enough coloured and pickled vinegar to cover the boiled eggs . Secure the jars tightly with lids . Keep the eggs in an even temperature until the eggs change colour .( 1 week - 3 months ). Once opened keep in the refrigerator . My Aunt Ruby Newton used to prepare these and were always added to a cold meat salad or a sandwich I'm pretty sure she would never have used tumeric as a colouring .