Eggs are a staple food in daily meals, but many people don’t pay attention to the numbers printed on the egg shells or cartons. However, these codes provide important information about the eggs’ origin and production methods.
The numbering system typically includes:
Production Method Code: A single digit from 0 to 3 indicates how the egg-laying hens are raised:
0 – Organic eggs.
1 – Free-range eggs.
2 – Eggs from hens raised in barns.
3 – Eggs from caged hens.
Country Code: A two-letter abbreviation representing the country of egg production.
Facility Registration Number: A unique code assigned to the facility where the egg-laying hens are raised.
Understanding these codes will help you choose eggs that align with your preferences and food safety standards.
2. Each tea has its own brewing temperature and time
Different types of tea require specific water temperatures and brewing times to achieve the best flavor and aroma. This is indicated by the color on the paper tag of each tea bag.
3. Use plastic wrap to cover the banana stem to keep it fresh for longer
Bananas ripen quickly due to the release of ethylene gas, a natural compound that accelerates the ripening process. To slow this down, tightly cover the banana stem with plastic wrap or aluminum foil.
Additionally, separate the bananas from the bunch before storing them to reduce the concentration of ethylene gas and keep them fresher for longer.
4. Chill onions before cutting to avoid tears
Onions contain volatile sulfur compounds that can irritate the eyes when cutting them. Placing onions in the freezer for about 20 minutes before slicing will slow down the release of these compounds, significantly reducing the tear-inducing effect.
5. Keep cookies soft with an apple slice
To prevent cookies from hardening, place an apple slice or a piece of bread into the cookie jar. If space is limited, a rice paper sheet can be used instead.
Additionally, wrap the cookies tightly in plastic wrap and store them in an airtight container to maintain their softness and flavor.
6. Use a strainer to make perfect poached eggs
For beautifully poached eggs, strain the eggs through a fine-mesh sieve to remove the thin, watery part of the white before adding them to gently boiling water with a splash of vinegar.
Moreover, the green part of a leek is edible and goes well with scrambled eggs, soup, salad, or as a substitute for scallions in recipes.
7. Easily make Greek yogurt
You can make Greek yogurt without any special equipment. Simply strain regular yogurt through a fine-mesh sieve to separate the whey, and then chill it overnight in the fridge.
8. Always add salt after cooking
To reduce salt intake while maintaining flavor, season your dishes after they’re cooked instead of during the cooking process. This also prevents salt crystallization in boiling water and improves the overall taste of the dish.
9. Store plastic wrap in the fridge for easier use
Plastic wrap tends to get messy and hard to control. To solve this issue, store the roll of plastic wrap in the fridge. When chilled, it becomes less sticky and easier to handle.
10. Use a bread knife to slice juicy vegetables
The serrated edge of a bread knife is perfect for slicing juicy vegetables like tomatoes, as it helps contain the juices and prevents them from squirting out.
11. Place an ice cube in the center of a burger patty to keep it moist
When making hamburgers, place a small ice cube in the center of the patty before grilling. As the ice melts during cooking, it will keep the meat moist and prevent it from drying out.
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