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Shelling out

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12 MAY 2010

When making cakes, meringues or batter there’s rarely an occasion when a smidgen of shell doesn’t wend its way into the mixture and try as you might, trying to get it out with your fingers or a spoon is nigh on impossible. It slips, slides and does everything in its power to evade capture.

The solution is to use half of the shell of one of your eggs which will cut through the white and scoop up the shell, leaving your mixture crunch free.

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