Many cooks like to use eggs as a glaze on other foods. For instance, breads take on a nice sheen when brushed with a beaten egg. To remove the strands of an egg white, pass the beaten egg through a fine mesh sieve. You can also mix the egg with milk to make it stretch further as a glaze or an egg wash.
When a cake recipe says to beat egg and sugar until fluffy, it means adding lots of air into the mixture to make a light and fluffy cake. The best way to do this is to use an electric mixer--just don't beat for too long. The egg white strands will eventually break and the mixture will be thin and the cake will be flat. Unless a recipe states otherwise, you will normally beat eggs with an electric mixer for about 2 minutes, or about 5 minutes if mixing by hand.
When a recipe, such as meringue or angel food cake, calls for beating just the egg whites, you need to beat them vigorously with an electric mixer until they are very white and fluffy and form stiff peaks when you remove the beaters. But don't beat too long, or the whites will separate and become grainy, losing that fluffiness that egg whites need to have. Egg whites must always be beaten in a clean, dry bowl in order for them to increase in volume. Always start beating on low speed and then increase the speed. Once beaten, egg whites must not be left to stand. If they are for a cake, they must be folded in immediately and the batter should go into the pan and be baked right away. By the same token, egg whites beaten for meringues should be baked immediately as well.
Three things to know about peeling a boiled egg:
1. Make sure the egg is not too fresh. Fresh eggs do not peel as well as slightly older ones.
2. Eggs peel more easily when they are cold. As soon as you are finished cooking the egg, immerse it in ice cold water. Keep changing the water because the hot egg will heat it up. Take your time. If the egg remains stubborn, you can hold it under cold running water while peeling.
3. To start peeling, tap the larger end of the shell against the counter, then do the same to the smaller end. This releases the pressure around the middle of the egg and should make it much easier to peel.