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.
50.0 - 58.2g
58.3 - 66.6g
66.7 - 71.6g
71.7 - 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.
Roosters are only necessary to fertilize eggs – hens lay eggs whether or not a rooster is present.
The more yellow and orange pigmented grains the chook eats, the yellower the yolk will be!
Double-yolkers’ typically come from younger hens whose egg production cycles are not yet properly synchronised.
Scientists consider eggs to be single cells – making an egg the largest single cell on Earth.
“Century eggs” – or raw eggs preserved in a mixture of wood ash, salt, lime, tea, rice straw and clay – are a delicacy in China. Their name comes from the tradition of preserving eggs this way for “a hundred years”.
There are more chickens on Earth than humans – in fact, estimates show this number is more than double.
The record for the most yolks found in one egg is nine.
The white is more transparent than truly “white” – this cloudy appearance comes from the carbon dioxide which escapes through pores in the shell as an egg ages.
Chickens are social animals that show sophisticated group behaviours and establish social hierarchies – hence the term “pecking order”.
If you put an egg in vinegar, the acetic acid dissolves the eggshell’s calcium carbonate crystals and the egg will become clear. If you hard-boil the egg first, you’ll get a bouncy egg.