1.If you add a beaten egg slowly to your batter mix it prevents the batter from becoming too stiff.
2.Always use eggs at room temperature when baking with them.
3.Eggs will whip more easily if left for 10 minutes in cold water before breaking.
4.Place the egg in a bowl of water, if it sinks and lies on its side, it’s fresh.If it sinks and stands large-end up, it’s on the turn so use within a couple of days. If it floats, bin it, as it’s gone off.
5.When making your cake, leave the eggs and fat our overnight so that they will be at the same temperature.
6.If you want firm meringues, add a teaspoon of cornflour to the sugar before beating into the egg white, and to make meringue with the same number of eggs, add one tablespoon of water per egg.
7.To make sure the essence you use adds flavour to the whole cake, mix it into the egg before adding the egg to the mixture.
8.Eggs will stay fresher longer if you store them pointed end down.
9.If you forgot to get your eggs out for baking then just pop them into a bowl and cover with hot water. Take them out after a couple of minutes and use for baking as normal.