I have recently been chosen by Eggland's Best Eggs to host a brunch for my family and friends and I'm super excited. My Eggland's Best brunch will be happening tomorrow morning and they were nice enough to supply me with a myriad of tips and techniques about how to prepare the freshest tasting eggs. Keep reading to learn more about this essential breakfast treat!
Tips for Storing Fresh Eggs ~
- Keep eggs refrigerated at 45 degrees Fahrenheit (4 degrees Celsius) 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 using.
How to Tell if an Egg is Fresh ~
Place the egg in a bowl or pan with enough cold water to cover the egg:
- If the egg lies on its side on the bottom, the air cell within is small and it's very fresh.
- If the egg stands up and bobs on the bottom, the air cell is larger and it isn't quite as fresh.
- If the egg floats on the surface, it should be discarded.
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 toothpick 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.
Disclosure: I received an Eggland's Best "Brunch in a Box" for hosting a Blogger Brunch on March 26th, 2011. These tips are being posted solely at my own discretion. I haven't received any compensation whatsoever for posting this information.
I'm a former 7th grade Science teacher turned stay-at-home mom that lives in Houston, Texas. I am married to my college sweetheart and have a beautiful daughter named Riley, who definitely keeps me on my toes! I am also involved in starting a small business which would both manufacture and sell an invention that I've patented, called Toothpaste 2 Go. I love interacting with my readers and hope to learn as much about you as you learn about me!