Cheaper, Better, Faster by Mary Hunt

percent power) for 2 minutes. Chop and use in your favorite egg-salad recipe.
    Egg test—cooked or uncooked?
    When you hard-cook eggs that you plan to save for a few days, put a tea bag in the water. The shells will turn slightly beige, and you’ll be able to distinguish them from uncooked eggs.
    Egg test—fresh?
    Place an egg in cool, salted water to determine its freshness. If it sinks, it’s fresh. If it floats, throw it out.
    Egg whites —beating tricks
    Separate whites from yolks as soon as you remove eggs from the refrigerator. Cold yolks are firmer and less likely to break. Do not pierce yolks. One speck will keep whites from beating properly. To get the greatest volume, bring egg whites to room temperature before beating. Use a small, deep bowl so beaters are immersed and mixture is thoroughly aerated.
    Egg whites—clean equipment
    Whenever you are working with egg whites, it is important that your beating equipment be impeccably clean and free from oil or grease, which will prevent the eggs from creating the greatest volume possible. A copper or stainless steel bowl is ideal.
    Egg whites—separate with a funnel
    Separate egg whites from the yolk by breaking eggs, one at a time, into a narrow-necked funnel. The whites will pass through, leaving the yolk in the funnel.
    Egg whites—through your fingers
    Crack the eggshell and pour its contents into your clean handheld over a small bowl. Allow the white to drip between your fingers into the bowl.
    Egg whites—use acidic mix
    When beating egg whites, add ⅛ teaspoon acid (cream of tartar, lemon juice, or vinegar) per white just as they begin to become frothy during beating. This stabilizes egg whites and allows them to reach their full volume and stiffness. This is not necessary if using a copper bowl, as the natural acid on the surface achieves the same result.
    Eggs—easy peel
    Eggs can be shelled easily if you bring them to a boil in a covered pan, then turn the heat to low and simmer for 15 minutes. Pour off the hot water, shake the eggs in the pan until they’re well cracked, then add cold water. The shells will come right off.
    Eggs—from refrigerator to room temp
    If a recipe calls for room-temperature eggs and yours are straight from the refrigerator, immerse them in very warm water for a few minutes.
    Eggs—half of three
    To halve a recipe calling for three eggs, use two eggs and decrease the recipe’s liquid by 2 to 3 tablespoons.
    Eggs—omelet fluff
    Add a pinch of cornstarch to beaten eggs to make a much fluffier omelet.
    Eggs—poaching
    Put a few drops of white vinegar in the water to help poached eggs hold their shape.
    Eggs—reducing cholesterol
    When making scrambled eggs, use the yolks from only half of the eggs to cut cholesterol by 50 percent without affecting taste.
    Eggs—storage
    Always store eggs large end up. This keeps them fresherand helps keep the yolk centered. Never store eggs near pungent foods like onions because they easily absorb odors right through their shells.
    Eggs—substitute
    Out of eggs? Use 2 tablespoons of mayonnaise for each egg required in your baking recipe.
    Equivalents—one pound
    The following amounts are equal to 1 pound: 2 cups butter; 2 ⅓ cups white granulated sugar; 2 cups packed brown sugar; 3 ¾ cups confectioners’ sugar; 3 ½ cups all-purpose flour; 4 cups cake flour; 3 ¾ cups whole wheat flour; 4 cups cocoa; 3 cups loosely packed raisins; 2 ¾ cups sliced apples; 2 cups fresh pitted cherries; 5 cups sliced, fresh mushrooms; 3 cups sliced white potatoes; 4 ½ cups coarsely sliced cabbage.
    Fish—better smelling hands
    Before handling fish, rinse your hands in cold water and they won’t smell so fishy later.
    Fish—cooking time
    General rule: Fish should be cooked 10 minutes per inch of thickness. Measure the thickest part of the fillet or steak; turn over the fish at the halfway point. Example: