Admirable Egg
The egg is perhaps the most versatile of foods. You can manipulate the protein in myriad ways to froth, thicken, lighten and lift and to create texture and flavour. Here’s what to do when you find yourself with a few extra.
SAVE ‘EM
Pop extra egg whites into ice cube trays and use them when you need them. Egg white omelettes, meringues and a summer pavlova are in your future.
SIP ‘EM
Do a dry shake when you use egg whites in cocktails like whisky or pisco sours. Don’t add ice until after you’ve shaken everything up.
The warmer temperature helps the egg whites emulsify and they’ll foam up more. Just be sure to use fresh and not frozen whites for this one.
SALT ‘EM
Salted egg yolks can be grated like cheese, adding flavour to salads, pasta and more. Lay the yolks in a bed of salt and cover for eight hours, rinse and then dry them in the oven for another three hours.
Take them out and you now have a precious jewel of flavour that can be kept in the fridge for up to three months.
