Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 69

In an ideal world, you would keep your eggs in a cool larder, temperature around 15°C or less. Oh? You don’t have a cool larder where you live? How very awkward of you! You’ll just have to keep your eggs where most people store them: in the fridge. It’s the second best option and it’s done me fine for the past twenty something years, so I don’t think there’s any need for concern. Try to remember to get them out of the cold and into the warmth of the kitchen 15 minutes or so before cooking, particularly if you are boiling or poaching them – again, counsel of perfection, but easier to achieve than the cool larder.