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.