- Picture perfect poached eggs - remove excess watery egg white by cracking eggs into a strainer over the sink. Then lower the egg into your simmering water.
- Egg saver - freeze leftover egg whites or yolks in ice-cube trays. Yolks should be stabilised first by beating well with a pinch of salt. Whites need no special treatment.
- Easy-peel hard-boiled eggs - pop a lemon wedge in the water when boiling eggs to make the shells come off easily. You can also put your boiled eggs into a container and half-fill with cold water. Seal and shake for 10 seconds. Pour out the water and watch the shells slide off.
- Convenient eggs - boiled eggs will last for up to 4 days in the fridge. To keep track, write the date they were boiled on the shell.
- The perfect temperature for baking - when baking, use eggs that are at room temperature. They whip up more easily and give a lighter texture to cakes.
- Use eggshells to remove eggshells - the empty half of an eggshell is the best tool to fish out shell fragments that have accidentally fallen into the bowl.
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