We use eggs in so many recipes. They are a staple in the kitchen.
An egg can be cooked alone boiled, poached, fried, scrambled.
Or used as an ingredient in baking, batters and cakes.
Alternatively use an egg to thicken sauces or to add air to lighten dishes.
The egg is truly amazing. And without it well our menus sure would be dull.
But do you know much about the egg?
Chances are that you have never even given it a thought. Well it is time you did.
The most critical aspect of the egg is its air content. (bet you thought I was going to say the shell).
When first laid, the egg has barely any air inside a tiny air pocket. However, because the shell is porous, it allows air to penetrate. And as time passes, air moves inside the egg and the air pocket grows.
As this air pocket enlarges, the moisture in the egg evaporates. So, as the egg gets older the yolk becomes less plump and flatter and the white separates and spreads.
And this all impacts on cooking. Depending on how you intend on using the egg determines how fresh an egg you should use.
If you fry an older egg, you will end with a flat pancake...
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