Tips for Storing Fresh Eggs
- Keep eggs refrigerated at 45°F (4°C) or lower at all times.
- Keep eggs in the main body of the refrigerator (not the door). This will keep them at a more constant, colder temperature.
- Keep eggs in their original cartons. This will protect them from taking on any off-odors from any strong-smelling goods in the fridge (onions, strong cheeses, or meats).
- Don’t keep eggs out of the refrigerator. An egg stored in refrigeration for one week will be fresher than one stored at room temperature for just one day!
- Do you need only egg whites or yolks for a particular recipe? Don’t throw out the leftover whites or yolks. Save them for use in other recipes. Store the whites in tightly sealed containers in the refrigerator up to 4 days (label the amounts so there is no guessing). Store the yolks for two days, covering them with a little cold water to prevent them from drying out. Drain the water before u
How to Separate Eggs Cold eggs are easier to separate.
- First, set out two clean bowls and then wash your hands.
- Crack the egg open at its midpoint by hitting it gently with a knife or by using the edge of the bowl or counter.
- Hold the egg upright and gently pull off the top half of the shell.
- Pour the egg into your hand and let the egg white ooze through your fingers into a bowl, retaining the yolk in your hand. Put the egg yolk into a second bowl.
- Wash your hands thoroughly after separating eggs.
Whipping Egg Whites
- Before starting, wash your hands, beaters, and bowl.
- Egg whites WILL NOT WHIP if they come into contact with the slightest trace of fat, grease, or egg yolk, which is why two bowls are recommended when separating eggs
- Egg whites brought to room temperature will whip more easily and quickly.
- Use an electric mixer for best results, although you can also use a whisk.
Tips on Microwaving Eggs
- Never microwave eggs in their shells – THEY WILL EXPLODE!
- Omelets, scrambled eggs and poached eggs microwave well on full power (high).
- Even out of the shell eggs may explode in the microwave because rapid heating causes a buildup of steam. Always use a wooden pick or tip of a knife to break the yolk membrane of an unbeaten egg before microwaving to allow the steam to escape.
- Covering cooking containers with a lid, plastic wrap or wax paper encourages more even cooking
Did you know?
- The egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odors. Storing them in their cartons helps keep them fresh.
- Eggs age more in one day at room temperature than in one week in the refrigerator.
- A hard-cooked egg will peel more easily if it is a week or two old before it is cooked.
- If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.
- A greenish-gray ring around a hard-cooked (boiled) egg yolk is due to either overcooking or high iron content in the cooking water. This can be avoided using proper cooking time and temperature, and by rapidly cooling the cooked egg in a bowl of ice-water for a few minutes.
- A fresh egg will sink in water while an older egg will stand up. As the egg gets older the air space in the egg increases causing it to float.
- Eggs contain the highest quality food protein known. It is second only to mother’s milk for human nutrition.
- Egg yolk is the major source of the egg’s vitamins and minerals and eggs have no vitamin C because the chick can produce it from food it eats.