Our cooking expert Marge Perry answers the most-asked questions about cooking and storing eggs.
March 23, 2012
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Top Egg Questions
Marge Perry, the voice of culinary wisdom behind our "Ask the Expert" blog, is an award-winning food writer and instructor at the Institute for Culinary Education in New York City. Read on for her eggs tips and expert advice on the most common questions about cooking and storing eggs.
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If your eggs bring to mind the Dr. Suess story, fear not. For one thing, “green” eggs are not in anyway unsafe, nor do they taste off—but they are unsightly. The discoloration around the yolk...
3 of 12Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Peeling Hard-Boiled Eggs
Believe it or not, eggs that are very fresh are harder to peel after they're cooked than eggs that have been in the refrigerator for a week or so before you cook them. That extra time allows some air to develop between the egg and the shell.
Yes and no. Cooking eggs can make them safe, but it depends how well they are cooked: runny scrambled eggs, soft boiled eggs, and the lightly browned meringue topping on pies are all “cooked” to some extent—but not enough to kill off e.coli and salmonella, the contaminants...
11 of 12Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Beating Egg Whites
At the soft peak stage, egg whites are shiny. When you lift the beater, the whites lift up and tgracefully curve over slightly. When folding egg whites into a batter, you generally beat them to the soft peak stage.
The stiff peak stage occurs after sugar has been added. At this point, the lifted beater leaves tall, erect peaks, like little soldiers.