Eggs

Eggs are a versatile ingredient used in a variety of dishes across many cuisines. They are available year-round and are a staple in both sweet and savory dishes. Eggs are predominantly used in baking, breakfast dishes, and as a binding agent in many recipes. They are a key ingredient in many cuisines, including French, Italian, and Asian.

Eggs Synonyms

Hen's egg
chicken egg

Eggs Substitutes

Different Forms/Types of Eggs

Whole

Whole eggs are the most common form, used in a variety of cooking methods such as boiling, frying, poaching, and baking.

Frozen

Eggs that have been cracked open, mixed together, and then frozen. They are often used in large-scale food service operations.

Liquid

Eggs that have been removed from their shells and pasteurized. They are often sold in cartons and can be used in recipes that call for whole eggs.

Powdered

Dehydrated eggs that have been ground into a powder. They are used in baking and other recipes where liquid content needs to be controlled.

Pasteurized

Eggs that have been heated to kill bacteria, but not cooked. They are safe to use in recipes that call for raw eggs.

How to Choose Eggs

When purchasing eggs, look for shells that are clean and free from cracks. The eggs should feel heavy for their size. Check the sell-by date on the carton to ensure freshness. For liquid, powdered, or frozen eggs, check the packaging for any signs of damage or leaks. It's also important to check the expiration date and ensure the product is stored at the correct temperature.

Cooking/Prep Tips for Eggs

Eggs are a versatile ingredient that can be cooked in a variety of ways. The key to cooking eggs is to do so gently to prevent them from becoming tough or rubbery. For scrambled eggs, whisk them until the yolks and whites are fully combined for a uniform, creamy texture. When making hard-boiled eggs, start them in cold water to ensure they cook evenly and peel easily. For fried eggs, cook them on low heat and avoid flipping them too often to maintain their shape. Remember, the fresher the egg, the better it will hold its shape in dishes like poached eggs or fried eggs.

Shelf Life of Eggs

Whole eggs should be stored in the refrigerator in their original carton, which helps to protect them and keep them fresh. They should be placed with the pointed end down to keep the yolk centered. Liquid, powdered, or frozen eggs should be stored according to the instructions on the packaging. Once opened, liquid and frozen eggs should be used within a week. Powdered eggs can be stored in a cool, dry place for up to a year. It's important to note that the quality of eggs can diminish over time, so using them fresh is always best for optimal flavor.

Recommended Brands for Eggs

whole eggs: Eggland's Best

frozen eggs: Michael Foods

liquid eggs: Egg Beaters

powdered eggs: Augason Farms

pasteurized eggs: Davidson's Safest Choice

Cooking Techniques for Eggs

Frying: Fried eggs are cooked in a small amount of fat over medium-high heat. The eggs can be flipped for an over-easy or over-hard yolk, or left unflipped for a sunny-side-up egg.

Boiling: Hard-boiled eggs are cooked in their shells in boiling water for about 9-12 minutes. Soft-boiled eggs are cooked in a similar way but for a shorter time (about 4-5 minutes) to achieve a runny yolk.

Poaching: Poached eggs are cracked into a bowl and gently slid into a pan of simmering water, and cooked until the whites are set but the yolk is still runny.

Scrambling: Scrambled eggs are beaten in a bowl, then poured into a hot pan and stirred frequently until they are set but still slightly creamy.