7 Tips for Cooking and Baking with Eggs 

Real cooks love working with eggs because of their versatility and usefulness. Here are six things to know that will put you on the way to egg mastery in the kitchen.


  1. Use eggs that are 7-10 days old for hard-boiling eggs. They will peel much easier than fresh eggs no matter which cooking method is used.
  1. When hard-boiling eggs, several mistakes can lead to greenish-colored yolks: these include overcooking, setting the water temperature too high, or using water with a high iron level. Thankfully, while the result might look less than appetizing, these eggs are still safe to eat.
  1. When scrambling eggs, avoid using a cast iron pan. It can give the eggs a greenish tinge.
  1. When using eggs for baking, make sure they are room temperature before adding them to the recipe. Your cookies and cakes will be fluffier!
  1. You can easily separate egg whiteswith a clean plastic water bottle. Here’s how. First, crack your eggs into a bowl or plate. Then squeeze the water bottle gently to expel some air, invert it, and place it over the egg yolk. Release the pressure on the bottle. Turn it right side up and repeat on the rest of the eggs you need separated.
  1. In most baking recipes, egg size is important. The large egg is the standard used in most recipe development. Using a different size without making an adjustment will affect texture, flavor balance, and consistency. In some cases, you might not be happy with the end result.
  1. Since egg shells are porous and absorb odors easily, it’s smart to store both raw and hard-boiled eggs inside egg cartons in your refrigerator.

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