3 tips to handle eggs
Eggsare wonderful ingredients, but they are also pretty insidious to handle. Chef Daniele Paralovo of Federazione Italiana Cuochi gave us a few tips to use perfectly eggs in your kitchen.
1) Preserve eggs
Keep them in the fridge in their original package, possibly not in the egg-holding spot in the door. You’ll avoid continue temperature changes.
2) Beat egg whites firmly
Just add a pinch of cream of tartar: they will be soft but firm.
3) Pasteurize eggs
If your recipe wants raw eggs in the preparation and you’re not so trusty about it, just pasteurize eggs with a simple procedure.
Beat 3 eggs with 75 gr of sugar. In the meantime, prepare 75 gr of sugar with 25 gr of water in a pot and let melt and boil until 121° C.
Pour the hot melted sugar on the eggs keeping beating them to mix all well. The hotness of the syrup will pasteurize the eggs.