All About Eggs

We have been eating a lot of eggs lately as we got several dozen fairly cheap. Plus we love breakfast for dinner so eggs gives me many meal time options. In eating so many lately, I thought I might share some things about eggs.

How to Make Boiled Eggs

Hard-Cooked Boiled Eggs
Place eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Immediately remove from heat. Cover and let eggs sit in hot water about 12 minutes for large eggs. With a slotted spoon transfer eggs to a bowl of ice water to stop cooking. Let cool completely. I usually just stick the whole bowl into the refrigerator until I am ready to use/eat. Store in refrigerator unpeeled up to 1 week.

Medium-Cooked Boiled Eggs 
Place eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Immediately remove from heat. Cover and let eggs sit in hot water about 8 minutes for large eggs. With a slotted spoon transfer eggs to a bowl of ice water to stop cooking. Let cool completely about 5 minutes. Serve immediately.

Soft-Cooked Boiled Eggs
Bring a medium pot filled about with water (enough that will cover the eggs by 1 inch) to a boil over high heat. With a slotted spoon, lower each large egg into the water. Cover pot and immediately remove from heat. Let sit for 5 minutes. Drain and serve immediately.


How to Long is an Egg good & How can you tell if an Egg is still good and fresh

According to the Egg Safety Center raw eggs will be good for about 3 to 5 weeks after the date you bought them. Usually the sell-by or expiration date will come and go during that time but your eggs will be still perfectly safe and good to use and eat as long as they are not cracked or damaged.

To find out if an egg is still good and fresh take a bowl with some depth and fill it with cold water. Place your the egg inside. If the egg sinks to the bottom, it's fresh and good. If the egg sinks to the bottom, but stands on its point, it's still good but probably need to be using those that do this first. If the egg floats to the top, it needs to be discarded as it has gone bad.


How to Freeze Eggs

Whole Eggs
Break one egg at a time into a bowl then pour into a strainer or colander with large holes and through to a second bowl. Don't beat the eggs just use the strainer as this allows the whites and yolks to mix gently without adding air. Gently break the yolks and push them through the strainer.

You can do one at a time into each egg into ice cube tray slot so you have individual eggs. Or do several together and pack in freezer containers such as ziplocks.

How to Use: Take out what you need and thaw slightly before using in a recipe. Three tablespoons of egg mixture equals one whole egg.


Yolks Only
Separate eggs - yolks from whites (setting aside whites to freeze as well). Put yolks in one bowl. Add either 1 teaspoon sugar or 1/2 teaspoon salt per every six yolks (to prevent coagulation). Make sure to mark if you use sugar or salt so you know to use in sweet or savory dishes. Prepare and pack as for whole eggs.

How to Use: Take out what you need and thaw slightly before using in a recipe. One tablespoon of mixture equals one egg yolk.


Whites Only
Separate eggs - yolks from whites (setting aside yolks to freeze as well). Put whites in one bowl. Prepare and pack as for whole eggs.

How to Use: Take out what you need and thaw slightly before using in a recipe. Two tablespoons equals one egg white.

Freeze for up to 12 months.