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Product Profile – Eggs

One of the most versatile ingredients to cook with

October 31, 2017

Product Profile – Eggs

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One of the most versatile ingredients to cook with.

Think about the different textures eggs can assist to create in the kitchen.

The outer crispness and inner marshmallow fluffiness of a pavlova. A soufflé wouldn’t rise to the occasion without eggs. Most cakes contain them. Who doesn’t love custard? They can be fried, poached, scrambled, coddled, boiled, mashed and made into sandwiches stirred through soups, used to thicken sauces, frozen into ice cream or used as a crepe to wrap something delicious in.

I love eggs. It’s quite sad that chickens don’t realise how valuable they are to cooks all around the world. Imagine if they saw someone making say a chocolate soufflé, wouldn’t they be proud!

It is a touch of a moral dilemma when purchasing eggs. Should we buy from cage, barn or free range farmed hens? I know most of us would favour the welfare of the animals and we have a large number of farms producing free-range locally. Do chickens who are happy fossicking in the grass lay tastier eggs?

Our standard egg size in all our recipes is 59gm extra large. We always state this in the ingredient list. If the incorrect weight of egg is used in recipes it can, in some cases totally disrupt the careful balance of components. When making a cake, for example.

Twelve Eggciting Fun Facts About Eggs

  1. Just for the record, white eggs come from white chooks and brown eggs come from brown chooks.
  2. Each egg white from a 59gm egg measures approximately 40ml or 40gm. If using multiple egg whites always best to weigh them to ensure you have the correct amount.
  3. Whites can be frozen in snap lock bags and frozen flat for speedy defrost (always double check the bag is tightly sealed otherwise egg stalactites will form in your freezer – my knowledge comes from experience!)
  4. Egg yolks cannot be frozen as they ‘cook’ hard.
  5. To successfully poach eggs they have to be super fresh.
  6. Egg whites that are up to a week old (stored in the fridge) tend to produce better meringues and pavlovas. As eggs age, the proteins unfold and the white becomes runnier so easier to whisk.
  7. To peel hard boiled eggs, start from the round end as that is where the air sack is situated and it’s easy to peel shell away.
  8. Eggs do continue cooking when removed from heat. Always cool hard boiled eggs in iced water to avoid black rings around their yolks.
  9. If an egg is stale it will float due to loss of moisture and an increase volume of air in air sack, a fresh egg will sink.
  10. Eggs can be consumed from the following birds: Hens, Bantams, Duck, Goose, Gull, Quail, Ostrich, Goose, Emu, Guinea Fowl, Pheasant and Pigeon. Wild bird eggs are protected by law and some are prohibited to sell on a commercial basis.
  11. It takes a chook 24 to 26 hours to create and lay an egg. Stop and think. That’s quite a while isn’t it. And sometimes we complain about spending half an hour in the kitchen each night cooking dinner!
  12. Why did the chicken cross the road? Give me ten minutes with that chicken and we’ll find out. No-one is prepared to have a bantam with chickens these days. Sad.
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Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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