Does it matter what size egg you use in a recipe?

Yes it does.  I prefer a large egg for most recipes and in truth most recipes are created using that size. When you use a smaller egg you are decreasing the liquid and the fat in the recipe.  That can have some consequences. If I have a choice I would rather use an extra large egg than a medium or small egg.  If you are making scrambled eggs it also matters. your portions will be smaller.

By the way, the color of the shell makes no difference.  Brown eggs and white eggs are still eggs. If you are boiling some to color for Easter, and do want the dark circle look at the previous tip on eggs.

Tip for Wednesday April 20 - Pasta Water

We have all heard about salting the water we cook pasta in. However, do not do it until after the water boils.  Salted water will take longer to boil and salt may pit your stainless steel pans if ti sits on the bottom in cold water waiting to dissolve. Some people also add a small amount of olive oil to the water.  That is a personal preference.  It will keep the pasta from sticking. But it may also keep the sauce from sticking to the pasta. 

You should also use a lot of water. Pasta needs to have room to move. Once it is in the water give it a good stir so nothing sticks together as it cooks. You can also add some of the pasta water to your sauce – the starch and salt will add flavor and body

POTATOES

Always wash a potato before you peel them. This is also true for any vegetable. That way you will remove any surface bacteria or pesticide that may otherwise get on the food from the peel. I also find that if you want the peel to come of easily, cut a small slit all the around the middle of the potatoes before you place them in the pan.  When it is cooked, the peel will slip off. Try and let me know how it works for you.