Tip Of The Week

April 02, 2000|By Woman's Day Cookbook

The color of an egg's shell -- white or brown -- or the color of the yolk -- pale or deep yellow -- is determined by the breed and diet of the hen, and has nothing to do with taste, nutritional value or cooking performance.

If eggs become stuck to the carton, fill the indentations with a little cool water and let stand about 5 minutes. The eggs should release easily.

If you cannot remember whether a refrigerated egg is hard-cooked, spin it on the counter. If it spins easily, it is hard-cooked; if it wobbles, it is not. Cooling hard-cooked eggs in cold water will prevent a green surface from forming around the yolk.

Pub Date: 04/05/00

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