I know I know, not the most exciting topic in the world, but important none the less! Eggs are one of the most commonly used items in cooking and baking so here are some helpful tips and tricks we’ve picked up. Maybe some will be new to you- if you’ve got anything brilliant on the subject, please feel free to leave a comment! And of course, I’m sharing some of my favorite Best Bite recipes starring the incredible edible egg 🙂
Do you notice when a recipe calls for eggs at room temperature and then ignore it? I did that for years, not realizing that it actually IS important! Not everything needs room temperature eggs. Chocolate Chip Cookies for example, who cares. Just dump an egg or two in there straight from the fridge. Where room temperature makes a big difference is in cakes. Eggs beat to a higher volume at room temp so your cakes will bake up better. Another factor is that a cold egg won’t incorporate with fat like butter or shortening. Have you ever gone to beat something up and you just get a lumpy mess? Chances are your eggs were chilly. If they are at room temp they’ll melt right in the mix and become fully incorporated resulting in better baked goods all around.
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Once you’ve separated eggs you often only use either the whites (like in thisluscious frosting) or the yolks (like in this amazing Snickerdoodle ice cream). Instead of tossing the unused portion, you can freeze them.
Egg whites freeze really well. Use an ice cube try and place one egg white in each portion. After they’re frozen transfer to a plastic bag or other container and you can grab one white at at time for easy measuring. Or, you can freeze them all together in a container. Just be sure to mark the container with the number of egg whites that are contained in it.
Egg Yolks can get lumpy when frozen. To avoid this problem, add either 1/8 tsp salt or 1 1/2 tsp sugar (depending on whether you’re going to make something sweet or something savory with them) to every 4 yolks. Stir gently and then freeze. For both egg whites and egg yolks, if you freeze in bulk, just remember that about 1 T = one egg white or one egg yolk.
I can’t tell you how many times dry eggs have saved me! It’s a great staple to have on hand for those times when you’re in the middle of a recipe and you go to the fridge only to find an empty carton. (Or maybe unlike me, when your eggs are out you actually toss the container instead of putting it back in the fridge…) Generally a Tablespoon or two of egg powder plus some water equals one whole egg. I’ve used them with great success in baked goods.
This is a great little tip to know. If you’ve ever cut down a recipe to re-size it, you’re often limited by the egg factor because you can’t very easily use 1/2 and egg, right? Wrong! If you need half and egg, just crack your egg and whisk it well with a fork. The standard measurement for the average large egg is 2 Tbs so just measure out 1 Tablespoon of the whisked egg and you’ve got yourself half an egg.
i am trying to improve my cooking …Thank to you !!!
Thank you ! for helping me to cook food ..i am trying to improve my cooking …
Thank you ! for helping me to cook food ..
Where’s the post about the tie-dyed easter eggs?? They are so cute! I want to make them!
Here ya go!
What happened to the post about how to hard boil eggs?
Waal, did i know eggs could be frozen!!
Ok, I've totally decided that this is my favorite recipe site ever! I love everything I've tried! Thanks for these great tips on eggs. I especially like the tip on getting your eggs to room temperature in a bowl. I've never tried dry eggs–I'll have to check them out.
BTW, my brother is in Brazil serving a mission, so we're always excited about Brazilian recipes.
Mouthwatering! I've heard about freezing eggs, but I've never bothered. I find something to do with it right away instead (omlette anyone?) 🙂
I didn't know you could freeze egg whites. That's good to know when you just need the yolk!
Awesome egg info.
A chef I take classes from even said to get room temperature eggs, 5 minutes in hot water is fine.
I have another egg tip!
I have lived with very paranoid roommates who always got antsy when the sell-by date rolled around…and past.
But there's a simple test: if you put an egg in a cup of water and it floats, it's no good; don't use it. If it stands up on the bottom, it's good to use, at its mid-point of freshness. If it lays down on the bottom of the glass, it's perfectly fresh!
I love eggs. And I really need to try that french toast…
Thanks so much for the great tips! How long can you keep frozen egg whites and yolks frozen for?
What a GREAT idea about putting cold eggs in some warm water… I can't believe that never dawned on me!
Also, I had to go and get a food handler's card. The instructor FREAKED OUT when I asked her about room temp eggs. She's obviously isn't a baker!
Ally @ High Heels & Aprons
Who knew there was so much to know about eggs?! Thanks for all of the great information!
I made your french toast recipe this morning and it was super yummy! Up until today my husband has always been the better french toast maker in the family, but not anymore!
Wow I just learned a lot, including that putting an empty egg carton back in the fridge must run in the family 🙂 Thanks for all the tips though. I never knew you could freeze eggs or that the temp of the eggs made a difference. Now I just want to go make a bunch of yummy things thanks to all of your tantalizing pictures. You guys are awesome!
I've always ignored the room temp thing, too. I had no idea. Thanks for the tips!
We have 2-month old chicks in our backyard. Can't wait to have some 'real", organic, totally delicious eggs in a few months.
What eggscelent tips, links and ideas!!!!!
I heart eggs.
Awesome!! I just recently had my first egg salad sandwich and fell in love with it!! I've been meaning to try the Best Bites recipe now, but I'll be checking out the hard-boiled egg tips – I have a horrible time getting them neatly out of the shell. Oh, and the room temperature egg tips… so good to know! I vow to stop cheating and messing up my own recipes with cold eggs. 🙂
I just read a tip in Cooks Illustrated about freezing egg yolks: if you stir 3/4 tsp. simple syrup in with every 3 or 4 eggs yolks, they won't crystallize and harden in the freezer, and baked goods made with the frozen yolks + syrup are indistinguishable from items made with fresh yolks.
I have a fantastic Blueberry French Toast egg bake that my sister in law gave me. So yummy!
Great tips! Thanks. Like 2littlehooligans, I also have a hard time peeling a hard boiled egg, farm fresh or store bought. Any ideas?
Thanks! I've been trying to figure out how to deal with the yolk/white that I didn't use in a recipe. Great post Sara.
I never knew why the eggs had to be at room temperature, but now I do! It totally make sense too. Thanks for the informative post. 🙂
Thanks for the tips! Find any good tips on how to get a farm fresh egg neatly out of the shell once hard boiled?
I came specifically for tips on freezing egg yolks haha. I reserve my egg whites for my go-to white cake, but I always wanted to reserve my yolks for ice cream recipes. Thank you for the great tips and recipes!
Thanks for all the fabulous tips!! We use eggs like they are going out of style 🙂