Kitchen Tip: Eggs

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 🙂

Room Temperature Eggs

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.

Separating Eggs
Click Here for simple instructions and photos about how to separate eggs.
Freezing Eggs

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.

Hard Boiling Eggs
Click Here for instructions and photos about how to hard-boil the perfect egg.
Dry Eggs

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.

Halving an Egg

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.

lastly, here are some of our
Favorite Egg Dishes
(this recipe was formerly mini breakfast quiches, I recently re-did the post and changed it up!)



(evil evil evil…)



(Ya, completely not the season for these, but hey, it’s fun to look at! )



  1. Mouthwatering! I've heard about freezing eggs, but I've never bothered. I find something to do with it right away instead (omlette anyone?) 🙂

  2. 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…

  3. 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

  4. 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!

  5. 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!

  6. 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.

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