Top Egg Questions Answered
Our cooking expert Marge Perry answers the most-asked questions about cooking and storing eggs.
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.
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...
Photo: 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.
Storing Raw Eggs
Check the sell by date on the carton. Eggs will keep for several weeks beyond that date. Refrigerated eggs rarely spoil, but their quality...
Photo: Lee Harrelson; Styling: Mindi Shapiro, Laura Martin
It is true: the door is the warmest spot in your fridge. When you open the door of your refrigerator, items stored there are...
Storing Hard-Boiled Eggs
Refrigerate leftover hard-boiled eggs in the shell within two hours of cooking and they should keep well for over one to one and a half weeks. It's best to place them...
Roasting an Egg
The key to roasting the egg for the Passover Seder meal is to start by hard-cooking it. When you try to roast a raw egg, it will explode...
Photo: James Carrier
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...
Photo: Lee Harrelson; Styling: Ana Kelly, Mindi Shapiro
You can almost always replace substitute with real eggs, but the reverse is not necessarily true. Some egg substitutes...
If frozen, the yolks undergo a change of texture—they get thick and gummy; some would say gel-like. Many recipes would suffer from this change of texture, so you’re better off...
Photo: 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.
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