When buying eggs at a retail store be sure to follow these recommendations:
Once you get home, follow these recommendations:
Eggs can be frozen, but not in the shell. Here are some easy instructions for freezing eggs:
Beat eggs until blended, pour into freezer container and seal tightly. Label the container with the number of eggs and date.
Break and separate the eggs one at a time, making sure that no yolk is mixed in with the whites. Pour into freezer container and seal tightly. Label the container with the number of eggs and date.
Tip: For faster thawing and easier measuring, first freeze each egg white in an ice cube tray and then transfer to a freezer container.
An egg yolk will thicken or gel when frozen. To help slow this process, beat in either 1/8 tsp (0.5 mL) salt or 1 ½ tsp (7 mL) sugar or corn syrup, per ¼ cup (50 mL) of egg yolks (4 yolks). Pour into a freezer container and seal tightly. Label the container with the number of egg yolks and date, as well as whether you have added salt (for main dishes) or sweetener (for desserts or baking).
Hard-cooked egg yolks can be frozen for later use as toppings or garnishes. An easy way to freeze them is to put them in an ice cube tray. Once frozen, transfer to a freezer container and label with date.
Like all perishable foods, eggs are enjoyed best when properly handled. Follow these tips for safe food handling at home:
Unless otherwise specified, most recipes are written using large eggs! Generally, medium or extra-large eggs can be used instead, unless you are working with whipped egg whites or baking. Check out the egg substitution guide below:
|# Eggs Required||Small||Medium||Extra Large|
The “best before date” is the best way to determine the freshness of eggs. But there are other ways to tell if an egg is fresh:
For best results when cooking eggs and to prevent toughness, use moderate heat and controlled cooking times. Check out the following for more tips on cooking eggs:
A good non-stick pan is ideal for cooking eggs. It will help prevent eggs from sticking and they are easy to clean.
A whisk is the most effective took to help make your scrambled eggs fluffy or to stiffen egg whites for meringues.
A flipping spatula with a broad, flat, flexible blade is ideal for flipping fried eggs or pancakes. A rubber spatula is ideal for baking because it hugs the bowl to help mix all the ingredients. A wooden spatula is ideal for scrambling eggs and making omelets.