Tag: egg

How to crack an egg with one hand

A somewhat unnecessary skill, that said if you’ve got 200 eggs to crack and you can do 2 at a time (1 in each hand) it’s definitely speeds things up.

How to hold the egg

First how to hold it, here’s a few pictures with and without the egg. you want to grip the bottom half of the egg with your 3rd finger and the top half with you thumb, index and middle finger.

Cracking the egg

up with thumb, down with last 2 fingers

Before actually cracking the egg its good to get the hang on the hand motion you need to do.

First practise pulling inward with your 3rd and little finger whilst (trying) to keep the rest of your hand stationary.

Then at the same time move your thumb upwards. When doing this with the egg the thumb pulls the top of the egg open whilst the last 2 fingers pull the bottom half open.

Now to put it into action, hold the egg and make a crack halfway through it, pull it open with your fingers and throw away the shell.

crack the egg!

Any problems give me a message, but keep in mind it takes a little bit of practise, i probably use anywhere from 10-100 eggs a day(!)

Good luck!

Mayonnaise base recipe


The gloopy gunk that people love, it’s white and spunky,

Yes, it’s mayonnaise of course!

On its own, I can’t stand the stuff, but as a base it’s handy stuff, kind of like food glue.

This recipe is for absolute bog standard mayo with no particular flavour but I’ll mention a bit more on that after, to the recipe!

(If you have a food processor then it will do all the hard work for you here, but keep in mind if you have a large food processor you will probably need to make a larger amount, if you have a small/mini one the below recipe should work fine)

Ingredients (makes about 300ml)

  • 2 egg yolks
  • 250ml oil, olive oil makes wonderful mayo but it’s not cheap, any regular oil like sunflower or rapeseed is great for adding flavours to
  • 2-3 tsp white wine vinegar or lemon juice (you can just use water but it’s not quite as easy)

Equipment

  • Food processor
  • If you don’t have a food processor; a mixing bowl or measuring jug
  • A measuring jug
  • Either a whisk, electric whisk or immersion blender (hand blender)

How to make it (5-10 minutes)

If you have a food processor;

  1. Put the egg yolk in the food processor with the vinegar/lemon juice and pulse until fully mixed together.
  2. Add about 1/2 tsp of oil, pluse for 5-10 seconds or until fully mixed, and repeat. Do this about ten times.
  3. Now start to do the same thing with about 1tsp of oil.
  4. Gradually add larger amounts of oil until you’ve used it all and you’re left with a thick mayonnaise.

If you don’t have a food processor;

  1. Put the egg yolks in a mixing bowl with the vinegar/lemon juice and mix well.
  2. Add about 1/2 a tsp of oil and mix until fully incorporate, repeat this about 10 times.
  3. Now do the same thing but with 1tsp of oil.
  4. Keep doing this with increasing amounts of oil until you have a thick mayonnaise.

Things to remember

The acid in the vinegar/lemon juice helps with the emulsification but try not to use too much as it can ruin flavour.

Make sure any oil is properly incorporated before adding any more oil, otherwise it’ll probably split.

Try not to over-whisk, especially with an electric whisk or food processor, as this can cause overheating and again make it split.

Mustard also helps with the emulsification, so if your going to add it I’d recommend putting it in before adding the oil.

When it comes to flavours you can try pretty much anything, different spices and herbs all work well.

Any problems let me know and I’ll try to help!

More recipes soon.