Extra, extra, read all about it, the newsboys used to shout when I was a kid. They don’t do that anymore now that we get instant news on TV and cell phones. But here is some news about eggs that you may find helpful.
Eggs like people can be sensitive. If you drop them in boiling liquid, they will curdle or form lumps. To combine eggs with hot liquid, pour a little of the hot liquid into the eggs and stir it in. Then, you can add that mixture to the hot liquid.
To make Hollandaise Sauce, stir over low heat with the butter in chunks. As the butter slowly melts, the eggs will thicken the sauce.
To make hard boiled eggs, lower the eggs gently into boiling water and cook for ten minutes. Then pour the hot water out and fill the pan with cold water. Let set for a few minutes and then chill in the refrigerator. That should avoid the green rings around the yolk.
To beat egg whites, be sure the bowl and beaters are clean without any egg yolk left on them. Adding ¼ – ½ teaspoon cream of tartar helps. (Use 1/4 tsp. for 2 egg whites) If you want to add sugar, do it when soft peaks start to form, then beat until the peaks stand up. The sugar will help the egg white membranes stretch to make more volume.
To fold egg whites into a mixture, add a small amount of eggs whites to the mixture and fold in with a rubber scraper. Then add more and use cutting and folding motions.
Since I use a hand mixer, when one wears out, I keep the beaters and buy another of the same brand and model. That way I accumulate extra beaters so I don’t have to wash them while I’m preparing a dish.