Friday, February 1, 2013


Currently we have 2 dozen chickens and let me tell you, they can lay some eggs when they want to. Occasionally we get inundated with them and can sell them or I need to cook something to get rid of them. Usually, I will hard boil a dozen or so and eat them for breakfast as I drive down the road. Some of the ideas here are for storage and they are great tips for when eggs are on sale and you can buy some extra.  Here is a bunch of egg facts I have collected. 

 -There is no difference between brown and white (and green) eggs, except for the chicken that laid them (and of course what the chicken ate and how it lived its life).
-To determine whether an egg is fresh without cracking it, put into a pan of water. if it sinks it's good, if it floats put it in the compost pile.
-Room temperature eggs beat up fluffier than cold eggs.
-For fluffier scrambled eggs and omelets, add a pinch of cornstarch to the eggs before beating.

- A fast way to separate eggs- put your small funnel into a mason jar. Crack the egg into the funnel, without breaking the yolk and the white will fall through the funnel and the yolk will remain.
- Egg whites can be frozen for up to 1 year. I put 1 into each cell of an ice cube tray and freeze. When fully frozen you can crack it out of the tray and put into a container or zipper bag in the freezer. When a recipe calls for X number of whites, you can simply pull them out of the freezer and defrost.
-When a recipe calls for beaten egg whites, add 1t of cream of tartar to each CUP of egg whites (7-8b egg whites). This helps stabilize the white from weeping and separating.

-To determine if an egg is hard boiled, spin it. If it spins, it's hard. If it wobbles and won't spin, it's fresh.
-Use a tack or push pin and pierce the shell when making hard boiled eggs and the shell won't crack.
-Add 1T of white vinegar to the water when making hard boiled eggs and any cracks that form won't allow the whites to pour out. This also works to keep the whites in one mass when making poached eggs.
- Egg shells can be easily removed from hard boiled eggs by running cold water over the hot eggs.


  1. Thanks Greg! Great post!
    Quick question - what do you do with all the egg yolks when you freeze the whites? Any use for them?

    Mom taught me that last trick, we've been doing that for years!
    Thank you!

  2. You can freeze the yolks separately as well. I am not sure how well they will work if you were making a hollandaise/bernaise or a sabayon sauce, but when thawed out and scrambled for eating, they work fine. I am not sure if the freezing alters the proteins so that they won't retain the fats as needed in the sauces.


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