Eggs are one of the most inexpensive, versatile and nutritious foods; with the greatest packaging, nature has to offer.
They are indispensable in the kitchen.
Hen eggs are graded into different size categories based on their weight.
The largest eggs weigh over 70g and smallest weighing less than 45g. Standard recipes universally use a ‘Large’ egg, weighing approx 55 grams.
Always use the size of egg recommended by the recipe.
Eggs are best used at room temperature as the do not whisk well or the shells crack when you boil them.
Never wash eggs unless you are about to use them immediately or their protective coating will be lost and they will deteriorate quickly.
Eggs are best stored in the carton they are purchased, and be kept away from strong odours, such as seafood or garlic.
To tell if an egg is fresh, it should have a well-rounded yolk, in the centre of a plump gelatinous white. There should be very little runny white.
Alternatives to hen eggs are Duck, Quail, Goose or Bantam eggs.
75g Egg Whites
125g Caster Sugar
125g Plain Flour
125g Raw Cashew Nuts
- Warm egg whites and sugar in a glass bowl over simmering water, constantly stirring, until sugar is dissolved.
- Place in a mixing machine and whip until firm peaks form.
- Carefully fold in the flour and cashews.
- Place the mixture in a greased loaf tin and bake at 180oC for 30 minutes.
- Remove from oven and cool loaf.
- Cut 4mm thick slices and dry them out flat side down on a tray at 150oC until crisp.