TIPical Mary Ellen host Mary Ellen Pinkham shares her favorite tips for cooking with eggs.
- Brown eggs vs. white: Brown can be used in the same manner as white, and although they are different in color, they still have the same nutritional value.
- Keeping eggs fresh is important. A few suggestions for doing so are to store the eggs with pointed end down to center the yolk and to keep them in their carton to avoid losing moisture and absorbing unwanted odor.
- To check your eggs for freshness while they are still in their shell, fill a cup of water with two teaspoons of salt. If the egg sinks, it's fresh. If it floats, it's stale. When you crack the egg, you want to make sure that the whites cling firmly to the yolk.
- To freeze egg whites or whole beaten eggs, pour into freezer containers or muffin tins and label with amount of eggs and the date. Egg yolks can be used for up to six months if frozen. Beat any extra yolks you may have from cooking with whites, and mix with either a little salt or, if you prefer, sugar for sweeter items like cakes.
- Sugar or salt must be added when just freezing the yolk to prevent it from becoming to gelatinous. These will last up to six months in the freezer. Make sure you label the container as to how many yolks it contains.
- To thaw frozen eggs, put into refrigerator overnight or under cold running water. Use immediately.
- If you are an egg short for a baking recipe, try adding one teaspoon of cornstarch, or add three extra tablespoons of milk or water.
