Egg whites must be room temperature, room temperature eggs whip faster than cold eggs
Clean the bowl with white vinegar, this helps strengthen the egg white to build volume
Whipping gradually from low to high, ensures the meringue mixture isn’t too airy & hard to shape
Adding sugar in a stream, and only once it is at soft peak stage, this will help make a smoother final mixture
Whipping on high after adding sugar will give you glossy, firm meringue without sugar grains
Perfect poached eggs
Eggs must be fresh – they hold together better!
Break egg into a small cup before adding into the water, this helps keep white together and surrounds the yolk
Put a dash of vinegar in the water, this little trick helps keep your egg together during the cooking process
Keep water at a simmer to achieve a delicious runny yolk at the end– don’t fast boil
A slotted spoon & draining on kitchen paper drains off any excess water
Use a fork to whisk eggs, so they don’t get too frothy
Add some water to the eggs, this makes for lighter, fluffy scrambled eggs
Use oil & butter for best flavour
Don’t cook too high, just use a gentle heat so they don’t dry out
Don’t over stir, keep big folds
Remove from heat just before fully cooked (it will keep cooking in the pan!)
Best dippy egg for soldiers
Room temperature egg
Time 3 minutes from when the water boils
Cut the top off quickly or it will keep cooking
Sunny side up egg
Only medium heat
Cook the white mostly through
Putting a lid on cooks the white through without burning the bottom & leaves the yolk sunny
Beating egg whites
Perfecting the art of beating egg whites
When whipping egg whites for meringues and desserts, make sure the eggs are at room temperature and heat the beaters in hot water for a few minutes. The whites will beat more easily to a beautiful, light froth with greater volume.
Ensure the beaters are completely dry before whipping because even the slightest amount of water or residue will prevent soft peaks forming.
Also make sure that the bowl you are using is free from any residue and is totally clean and dry.
The tried and true method to separating egg whites
To separate egg whites, always separate the egg over a small bowl then put the white into your mixing bowl. It is best not to separate eggs over your main mixing bowl. This is to prevent your egg whites being contaminated by yolk. Yolk contains fat which will spoil the stiff-peak effect of egg whites.
If you are separating eggs and do get yolk in the egg white, dampen the corner of a tea towel or hand towel and dip it into the bowl. The yolk will adhere to the dampness of the towel and you will be left with just the egg whites.
Hints and tips on freezing egg whites and egg yolks
Egg whites can be easily frozen and thawed for future use. Freeze each egg white in an ice cube tray for easy measuring, and then transfer to either a freezer bag or container. Thawed whites will beat to a better volume if allowed to sit at room temperature for about 30 minutes.
Freezing egg yolks is not as easy as freezing egg whites as the gelatinous nature of the yolks causes them to thicken or gel when frozen. To help retard this, beat in either 1/2 teaspoon of salt (for savory) or 1 1/2 teaspoons of sugar (for desserts) per 1/4 cup of egg yolks (approximately 4 yolks).
Egg size guide
A guide to Sunny Queen Farms egg sizes and weights
Using the correct sized eggs in recipes can sometimes mean the difference between success and failure. Eggs are graded according to egg weight, not egg size. Use our Sunny Queen Farms egg sizes guide to ensure your recipes are a success.
50 - 58.9g
59 - 66.9g
67 - 71.9g
72 - 78.0g
These bright round yolks are rich in choline, a vitamin B-like nutrient. Your brain uses choline to make acetylcholine, important for maintaining memory communication among brain cells. No wonder Sunny is full of interesting facts & figures, check them out below.
Chickens have more than 30 distinct cries that are used to communicate a wealth of information – including the presence of food or a predator. They even have separate alarm calls depending on whether a predator is travelling by land or sea!
China is the world’s leading producer of eggs with eggproximately 390 billion per year. That’s half the world’s supply.
The Oxford Companion to Food recommends using less-fresh eggs for hard-boiling because the whites of fresh eggs stick to the shell, making them harder to peel.
The Old English term for egg was “oeg,” but in the end the Nordic term “egg” won out.
Chickens learn by example and so may be encouraged to lay by the presence of a fake (or real) egg in a nest box.
It’s possible for a young hen to lay an egg with no yolk at all. These are called “no-yolkers”, “dwarf eggs” or “wind eggs”.
The shell of the ostrich egg is 0.06 inches thick and so strong it can bear the weight of an adult man.
A whole egg contains about three tablespoons of liquid, with the yolk accounting for one tablespoon.
The eggshell accounts for about 12% of an egg’s weight and its strength is influenced by the hen’s diet.
Egg whites have long been used as facials because of their drying properties. Cholesterol, lecithin and the fatty acids found in eggs are often used in skin care revitalisation and makeup products.