While there are several methods of
doing this, the housewife should adopt the one that is most convenient
for her. A quick method that is often employed consists in striking the
shell on the edge of the pan or the bowl into which the contents are to
be put. A preferable method, however, is illustrated in Fig. 7. It
consists in striking one side of the shell, midway between the ends, a
sharp blow with the edge of a knife. The advantage of this method will
be evident after a trial or two, for it will be found that the depth of
the cut made by the knife can be so gauged that there will be little
danger of breaking the yolk. Besides, fragments of the shell are not
likely to fall into the bowl or the pan with the contents of the egg.
[Illustration: FIG. 8]
38. SEPARATING OF EGGS.--Frequently recipes require that the yolks and
whites of eggs be beaten separately before being added to the other
ingredients. When this is the case, care must be exercised in taking the
egg from the shell. The method by which this is most easily accomplished
is illustrated in Fig. 8. As will be observed, the shell is first broken
as nearly as possible into halves and then, while the egg is poured from
1/2 of the shell into the other, the white is dropped into a dish and
the yolk is retained in the shell. During this process, the yolk should
remain intact in its delicate membrane, for if it becomes mixed with the
white the lightness of the white will be injured. To separate the yolk
from the white is not difficult when eggs are fresh, but as they become
stale the membrane surrounding the yolk grows weak and breaks easily.
Pages:
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128