Egg Sense 2010

Written Thursday, April 29th, 2010 by Penny Hawkins

As you have probably already guessed by some of my previous posts, I'm a collector of kitchen hints and tips...and it always excites me when I find more of them to share with you. The other day, I was cleaning out a closet and found a notebook from my home economics class waaaaayyy back in middle school (don't ask how long ago, 'cos I'm not telling!).

What a trip down memory lane. Inside that old notebook, I found notes  and handouts from my 9th grade Home Economics class with my favorite teacher, Mrs. Oberg. She really knew her stuff and I learned so much from her, so it was great to find those pearls of wisdom from so long ago that I can share with you today.

Here are some of Mrs. Oberg's kitchen wisdom tidbits to add to our "egg sense" collection (click here to see previous posts "Egg Sense" and "More Egg Sense"). Enjoy!

1. Put your eggs in the fridge as soon as you get home from the store. Every hour you leave them out at room temperature, they age at the equivalent of one week in the refrigerator.
2. Store fresh eggs in their carton on a refrigerator shelf, not in the egg section of the door. It’s too warm there, plus your eggs will get jiggled every time you open the door, so they could crack or break.
3. If your recipe does not specify what size egg you need, use large eggs as this is the recipe standard.
4. If your recipe calls for you to separate your eggs, do it while they’re still cool because it’s harder to do when they’re warm.
5. To store raw egg yolks, put them in a container, gently fill it with cold water and cover with a tight lid, and they will stay fresh for several days.
6. To store raw egg whites, freeze them in an ice cube tray (be careful not to spill them). Once they’re frozen, place the “egg white cubes” into a labeled freezer bag. To thaw frozen egg whites, place the cubes in a small plastic Ziploc bag and let cool water run over it until whites have thawed enough to use (and use them right away).
7. For best results, beat egg whites in a glass or metal bowl at room temperature.
8. Wash your hands thoroughly after handling raw eggs or eggshells to avoid spreading harmful bacteria.

Tags: kitchen hints and tips

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