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Archive for March 27, 2014

TIP OF THE DAY: 5 Ways To Separate Eggs

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A conventional egg separator (strainer).
Photo courtesy Oxo.

 

Everyone has a technique to separate eggs. We’ve tried five:

1. Hand Method. Crack the egg and pour it into the palm of your hand; let the whites drain through your fingers (this was probably the original technique). It’s a great technique to know if you can’t find the egg separator! If you don’t like the idea of using your hands, you can use a slotted spoon; but you’ll probably need an assistant to hold the spoon.

2. Shell Transfer Method. You’ve seen chefs do this: cracking the egg, separating the shell and pouring the yolk back and forth between the halves as the whites drain into a bowl. It’s considered the “professional” way; with practice, anyone can do it. Here’s a video.

3. Funnel Method. Stand a large funnel up in a cup and crack the egg. The white will slip through.

4. Egg Separator Method. This is the one we use, relying on a gadget that allows the white to easily strain through into a bowl. This one from OXO can also clip to the rim of a mixing bowl. Here’s a video.

 

5. Plastic Bottle Method. A video circulating the Internet in fun engendered today’s tip. Squeeze some of the air from a clean plastic water bottle or soft drink bottle. Crack the egg in a bowl and, squeezing the bottle slightly, place mouth of the bottle on top of the yolk. Slowly release your grip; the air pressure will push the yolk into the bottle. You can also buy small, attractive yolk extractor (photo at right) that does the same thing.

EGG SEPARATING TIPS

Buying

  • Size. Buy large, as opposed to extra-large or jumbo, eggs. The smaller the egg, the thicker the shell, the less likely you are to get shell fragments in the separated egg.
  • Freshness. Fresh eggs separate more easily. The younger the egg, the tighter the yolk. The older the egg, the thicker and more gluey the white. Fresher eggs have stronger proteins, which are needed if you’re making meringues, soufflés or other recipes that require stiffly-beaten egg whites.
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    The newest egg separating device: a suction cup. Photo courtesy Niceshop.

     
    Using The Eggs

  • Chill first. The yolk is less likely to break when it’s cold. If you need the whites or yolks at room temperature, just let them sit after separating.
  • Freeze leftovers.You can freeze any unused whites or yolks. Freeze them separated in small containers, labeled with how many whites or yolks are stored.
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    PRODUCT: Crunchmaster Popped Edamame Chips

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    Chips for wasabi lovers. Photo by Elvira
    Kalviste | THE NIBBLE.

     

    We love Crunchmaster: The multigrain crackers were a Top Pick Of The Week. They can be used for anything from snacking to garnishing to making a savory crust.

    Crunchmaster crackers are Japanese-inspired, from the rice used to make them to usuyaki, the art of handcrafting, aging and baking rice crackers on open grills. The American versions are made in Illinois and Nevada from California rice.

    Now, in an even more East-meets-West flavor profile, the company has launched Popped Edamame Chips, rice flour combined with edamame (see below) and seasonings. There are two flavors:

  • Wasabi Soy
  • Sea Salt
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    The chips are light in texture and very crunchy. Both are very tasty, but we love wasabi so Wasabi Soy is a slam dunk.

    Ready to try them? The store locator does not come up in the Firefox (Macintosh) browser, but we were able to access it via Safari.

     
    There’s also an online store and a $1 coupon.

    Rice is a gluten-free grain and the line is certified gluten free.

     

    WHAT ARE EDAMAME?

    Edamame, pronounced eh-dah-MAH-may, are baby soybeans, boiled in salted water and served whole as a snack or appetizer. They can be further flavored with rice wine, Szechuan pepper, nanami togarashi or Chinese Five Spice.

    The name is Japanese for “twig bean” (eda = twig” + mame = bean), referring to young soybeans cropped with their twig (i.e., on the stem). You can find them served this way in Japan, but edamame are an imported product. With the exception of a few ultra-premium Japanese restaurants that import them on the twig, you’ll see the “mame” but not the “eda.”

    The green soybeans in the pod are picked prior to ripening (when they turn into the familiar beige soybean color).

     

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    Edamame, baby soybeans. Photo courtesy Burpee.

     

    A popular snack, the boiled soybeans are eaten by pushing them directly from the pods into your mouth; the shell is not eaten. Frozen edamame are available in the pod or shelled.

    Edamame have become a popular addition to recipes as well. Add them to salads, stir-frys, casseroles, soups and almost any savory food. Make a healthy dip. Edamame are attractive garnishes on any food, from baked and mashed potatoes to steaks and chops. They can be served hot, cold or at room temperature.

    And now, turn them into snack chips!

    Edamame are perhaps the healthiest vegetable you can serve. Check out the health benefits of edamame.

      

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