Miss NiNi’s Favorite Ingredient

Ever since 1929 when the first “Snap! Crackle! Pop!”® advertisement was released, cardboard boxes of Rice Krispies® cereal have scored well-loved spots on a gazillion breakfast tables!

However, prior to the creation of that puffy-crackly cereal created by the Kellogg’s Company, a protein-packed, meal-in-one food was standard tummy-satisfying, early-morning fare. It still holds its own in the competitive hunger-pain-qualming competition of food.

This traditional super-packaged food is self-contained within its own “box.” And, as far as I know, it doesn’t have popular three-verb, ad-campaign success. But, it does hold its own as a satisfying breakfast meal.

In addition, Miss NiNi admits that it is one of her favorite ingredients. Many fine bakers would be lost without it! Dear Readers, I introduce you to The Incredible Edible Egg.

Eggs = The Answer

According to the American Egg Board, “An egg is nature’s answer to the quest for a near-perfect protein and is also your answer to the quest for highly available, highly functional protein ingredients.”

Let’s just visit a little bit about this wonder food, shall we, Dear Readers? I’ve gathered tidbits of information that might just make baking with eggs quite helpful to you.

For instance, did you know that the egg shell is like a “chick” magnet? Let me clarify. An egg shell does not attract baby chicks nor does it attract people “chicks.” However, a half-empty egg shell is the best “magnetic” tool to catch those pesky bits of cracked egg shells that might have ended up in the mixing bowl. And this “tool” requires no extra cost!

Now, consider the following! If you want to make half a recipe, yet the recipe requires one whole egg, how would you halve an egg? It’s easier than one might think it would be.


The Right Size

Follow these guidelines as noted by The Jazzy Gourmet. One large egg equals 3 Tablespoons. Break the egg into a bowl and blend the white and yolk into a combined measurable consistency. Measure 1-1/2 Tablespoons, and you are all set!

FYI: One egg white equals 2 Tablespoons, and one egg yolk equals 1 Tablespoon. Certainly, it’s not a problem to halve those measurements as long as either the egg white or yolk is blended into a measurable consistency.

Then, there is the matter of an occasionally noted blood spot found on an egg yolk. Have you ever seen one, Dear Readers? Fear not!

“These tiny spots are not harmful and are caused by the rupture of a blood vessel during formation of the egg. Blood spots do not indicate a fertilized egg either.” whatscookingamerica.net


Are They Fresh?

Just in case you are curious to know if the eggs you have in the refrigerator are fresh, try this easy experiment.

Put eggs into a pan of cold water. If they sink to the bottom and lie on their sides, they are fresh. If the eggs “stand” on their axes (little end) with large end peeking above the water, the eggs are 3-4 weeks old. They are still okay to use in baking or even in hard cooking for those deviled egg enthusiasts.

However, woe be it to those “lazy” eggs that just like to lie on top of the water like a beached whale. Please, don’t use them, Dear Readers! Their days of usefulness are long gone! If in doubt, crack open the egg and sniff. The oh-yuck smell will be a dead give away!

Over the years, thousands of eggs have been purchased to include in Miss NiNi’s Delicious Defined dessert recipes. Thanks to modern egg candling methods, they have all been fresh as a daisy.

Dear Readers, I might start my day with “Snap! Crackle! Pop!”® or The Incredible Edible Egg. But for this dessert baker, it’s the egg that favorably and consistently is the start, middle, and end of every baking day!