Spanish Portuguese German Dutch Italian English French Home
Deligogo Home
You are here:
  • Deligogo Blog, share food and wine articles and add your reference links

Sell your art!

Vacaza

Vacaza Deluxe








Deligogo blog articles are randomly featured with each listing (individual services and products) by matching keywords. Every time a listing page is refreshed, different articles will appear. Articles contain embedded links (a nice way to exchange links!) and are always presented with the writers image and a reciprocal link to the writers blog or website. If you interested to post articles in this blog feel free to contact us (read more ...).

CATEGORIES - General - Deligogo website - Culinary courses - Wine courses - Design labels - Culinary Tours - Wines - Deserts - Other alcoholic drinks - Vinegar and Oil - Non alcoholic - Fine Food - Dairy products - Meat & Meat products - Sea Food - Herbs & Spices - Sweets - Recipes - Other Subjects - Preservation Methods - Profiles - Profile Video

What to do with Surplus Eggs?

We’ve all been there: a few eggs from reliable layers to keep us going through the winter months, while the rest of the flock takes a holiday. Then, suddenly, as the season changes, they’re all at it. There’s a deluge of eggs that can’t possibly be used up by the average family.

What’s to be done with them?

Surplus eggs can, of course, be given away or sold to friends and neighbours, but there are also ways of storing them for those lean times ahead, when the flock decides to go on strike again.

Waterglass

Traditionally, eggs were stored in a solution of waterglass (sodium silicate). (This is not to be confused with isinglass, a product for use in winemaking). A solution of waterglass is made up in the ratio of one part sodium silicate to nine parts of water and placed in a large container.

Traditionally, an earthenware crock with lid was used, but a high-density, food-quality plastic bucket with lid is a good alternative. Only clean, fresh, undamaged eggs with no surface cracks are stored. These are placed in the solution, and added to each day until the container is full. The solution should cover the eggs completely.

With this method, the eggs will keep for up to six months, enough to cover the period when fewer eggs are laid. When you come to use the eggs, remember to smell them as you crack the shells in case any have gone off. (Anyone over the age of fifty will remember that this used to be standard practice with all eggs). Some eggs may have had undetectable hairline cracks when you put them in.

Although waterglass was once easy to buy, it can now be difficult to locate, although some chemists may order it for you. In my view, an even better way of storing eggs is by refrigeration, a method that was not available to poultry keepers of the past.

Freezing Eggs

Whole eggs cannot be frozen, of course, otherwise they would expand and explode, but once out of their shells, they freeze well, ready to be used in a variety of recipes.

Crack each egg carefully and pour the whites into one dish and the yolks into another. This is not as difficult as it sounds and if a little bit of the white gets into the yolk, it doesn’t matter. Once you have separated them all, the whites can be poured into one ice cube tray, while the yolks go into another.

The defrosted eggs can be used for any recipe that requires eggs, although omelettes and soufflés may not rise as much as they would with fresh eggs.
The reason for separating them in this way is that the recipes subsequently used may require either whites or yolks. It’s also easier to work out how many eggs are involved: two white cubes and one yolk cube are equivalent to one whole egg.

A further refinement is to divide the cubes into ‘savoury’ and ‘sweet’. Those that are destined to be used in savoury dishes should have a little salt added, while those that are to be used for cake making should have a sprinkling of caster sugar added. The reason for doing this is that when the cubes are subsequently defrosted, they are less likely to be sticky and have a skin on the top.

The defrosted eggs can be used for any recipe that requires eggs, although omelettes and soufflés may not rise as much as they would with fresh eggs.

Painting Eggs

Another method of storing whole eggs is to paint them with gum arabic. Use equal parts of gum arabic and water for this. I found this method to be quite fiddly and now stick to the refrigeration method.

Salting Eggs

Other methods include packing whole eggs in dry cooking salt or immersing them in a brine solution, but those on a low salt diet would probably wish to avoid these methods.

Pickling Eggs

Pickled eggs are popular. Hard boil the eggs then peel them and cover with pickling vinegar. I prefer to use the milder cider vinegar than malt vinegar. To produce spiced vinegar, heat the cider vinegar with a bag of pickling spice. Just as it reaches boiling point, turn off the heat and leave to cool. Remove the spice bag and pour the cooled vinegar over the eggs.

Sponge Cakes

Finally, surplus eggs can be used to make plain sponge cakes that are then frozen in plastic bags. When defrosted, they can have fillings and toppings such as butter icing added, or can be used as trifle bases.

So, don’t let those eggs pile up. Save them for a rainy day!

Source: Katie Thear

If you would like to comment, login.

Current Comments:

No comments have been made yet. You should make one now!

Link to this Blog:

The permanent link to this blog is:
http://www.deligogo.com/blog/206/

PostedBlog
May 26, 2010Wine Clarification
April 4, 2010Collecting data - submit knowledge articles - follow the conversation


Producer  |  Agent  |  Login  |  Advertise  |  Contact  |  Free registration  |  Affiliates
Privacy Policy  |  Disclaimer  |  Information Leaflet
Sitemap | Copyright © 2008. | Custom web design firm: WebTY's | Supplier