One of the best ways to capture the pure taste of summer fruit is by turning it into sorbet. But hitting the perfect balance between overly sweetened and not sweet enough when making the base can be tricky — unless you use the egg test.We first spotted this trick on Jill Silverman Hough's website, where she outlined her step-by-step method for making fruit sorbets. After pureeing the fruit, she adds simple syrup to taste. Then she floats a clean, raw egg in the mixture to check the balance. If the amount of shell poking out of the liquid is the size of a nickel, the mixture has just enough sugar to make a sorbet that isn't too soft or too icy.
If the amount of visible shell is smaller, the mixture needs a little more simple syrup, and if it's larger than a nickel, add more fruit puree. What an easy trick!
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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