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. If you weigh four whole eggs in their shells, then whatever the weight is, that’s how much each of flour, sugar and butter you should add. This will ensure an delicious cake every time.
6. If you’re making soft meringue for a pie topping, say, for our Classic Lemon Meringue Pie, add a teaspoon of cornflour to your sugar. It’ll aid in absorbing any extra water the sugar will attract.
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.
10. To separate eggs for baking, tap the shell against the side of a mixing bowl to crack, then break open, letting the white run out into the bowl and holding the yolk in one half of shell. Tip the yolk backwards and forwards from shell to shell to let all the white run into the bowl.
11. When you’re making sponge cakes, beat the eggs together in a jug and add to the butter and sugar mixture gradually, whisking well between additions. If the mixture looks like it’s going to curdle, add a spoonful of the weighed flour and beat again until smooth.