Today is all about eggs. I have learned and studied about eggs this past week, giving me crazy cravings for eggs. I have eaten more omelets this week than I have in my entire life.
1. ‘Brown eggs are more nutritious than white eggs.’ WRONG. They have the same nutritional value, so don’t worry about spending more for brown eggs. Nutritionally equal.
2. Cage-free basically means nothing. Yes, the chickens are not in cages. But no, they do not have lots of room to move around and live happy lives. They can be so clumped together that they can’t even sit or turn around. ‘Free-range’ is the way to go. Moreover, ‘organic’ is the best because they are cage-free, free-range (able to walk around, go outside, etc.), vegetarian-fed, no pesticides, and no antibiotics.
3. Acids, such as cream of tartar or lemon juice, increase the stability of egg foams.
4. Salt increases whipping time and decreases stability egg foams, therefore essentially ‘hurting’ egg foams.
5. On the contrary, when added after adequate egg foam has formed, sugar can be added to increase stability. However, if added too early, it can delay foaming and reduce volume.
There you have it. Now go eat some eggs.