TIPS FOR STORING EGGS

1. To keep eggs fresh, rub them lightly with butter, glycerine or oil or apply puddled earth all over the eggs and store under mud in an air tight vessel.

2. At normal room tempertature of approx 18 deg C, eggs will stay fresh for about 10 days. In a referigerator, fresh eggs will keep for as long as 2 months.

3. Yolks can be stored for four days in a referigerator, but whites should not be kept for more than 2 - 3 days. Pour a thin layer of milk or water over the yolks to prevent them from hardening.

4. Eggs should never be stored on a rack in a referigerator, as they absorb referigerator odours through their porous shells. The eggs should be kept in cartons.

5. In the absence of referigerator, apply castor oil on the outer shell of the eggs to prevent it from rotting.

6. When the eggs stick to cartons or brown paper bags, wet the points of contact and eggs will not crack on removal.

7. Donot wash the eggs when you store them. Wash them just before use. There is a bloom on eggs that helps in keeping pdours and bacteria from entering the eggs.

8. Store eggs with broad ends. Yolks are less likely to break up if you store eggs with broad ends up.

HOW TO MAKE COOKED, FRIED, SCRAMBLED AND POACHED EGGS

1. Fried eggs won't stick or break in the pan if you add a teaspoon of flour in the hot pan before frying.

2. A little salt sprinkled in the frying pan while fran egg will also prevent the egg from sticking to the pan.

3. When poaching eggs, add a few drops of vinegar or lime juice to the water and they will set quickly and perfectly. 4. When making egg scramble, warm the fat, ghee or oil sufficiently just to melt it, take the pan off the fire, pour the mixture in and cook on slow heat stiring constantly.

5. If scrambled eggs become too firm, add another raw egg or milk or cream. Blend gently with the firm egg.

6. Bread crumbs added to the scrambled eggs will improve the flavour and make larger servings possible.

7. Eggs go on getting cooked even after they are taken off the fire. Threfore, take the pan off afew moments before they are actually cooked.

TIPS FOR MAKING OMELETTES

1. If you donot succeed in making a frothy omelette, beat the whites and yolks separately and thoroughly. Add a pinch of soda bicarb to the whites and then stir in the yolks. You will get a really tasty and frothy omelette.

2. To make an omelette soft, moist and thick, add milk at the rate of 2 teaspoons for each omelette.

3. By adding a pinch of corn starch and a pinch of powedered sugar to the yolks before beating them, you would able to make a frothy omelette which will not collapse when removed from the frying pan on to a plate.

4. To get a soft and fluffy omelette, add a tablespoon of water to the egg while baeting.

5. A teaspoon of flour added for each egg would make a bigger and fluffier omelette. This will also ensure that the egg maintains its shape.

6. If you use a wet bowl or vessel to beat an egg, the yolk won't stick to the sides.

7. If you add a pinch of salt when beating the whites of eggs, it would froth up quickly. 8. Use a wooden spoon to stir egg recipes. the eggs will not turn greenish grey.