All day I dream of eggs: scrambled, poached, over easy, hard-boiled, fried, baked, raw... Okay, the last one is a joke (unless you're Gaston, which means that you eat five dozen of them and you're roughly the size of a barge). But eggs are freaking good in just about any cooking prep, and more often than not are the foundation of your favorite baked goods.
Food Hacks Daily has a special place in its heart for these protein-packed wonders—in fact, we find them to be quite egg-cellent (sorry not sorry)—so here is an extensive list of everything eggy.
Can you tell a good egg from a bad egg? (Literally, I mean.) Or did you know that you can freeze eggs that are about to go bad to use later? Then get ready to have some knowledge dropped on you.
If it floats, then trash it. If it sinks, then you're still good to go, regardless of what the expiration date on the carton tells you.
It's the fastest way to remove shell fragments—and a lot less frustrating than using your fingers or a spoon.
The same goes for no antibiotics or no hormones—so if you want to really ensure that you're eating natural eggs, go with cartons labeled "USDA Organic."
Don't toss those eggshells—they're awesome for your compost pile, for your coffee (!), for scrubbing dishes, and more.
Turn your spaghetti into a casserole pie, your mashed potatoes into fried potato balls, your leftover bread into French toast... and if all else fails, throw it in a scramble and call it a day. Eggs can make any leftovers better.
Put your egg(s) in a shallow bowl, then press slightly on the water bottle above the egg yolk and suck the yolk into the bottle while leaving the white behind. Easy peasy.
Very helpful tip for recipes that require all of the ingredients to be at room temperature.
No need for potato mashers when you've got mugs, man.
Just put your hard-boiled eggs in the ricer and squeeze.
If you're making a ton of egg salad (or any recipe that requires a lot of chopped eggs), just press your eggs through a cooling rack and into a large bowl.
Also a really great tip for saving any leftover egg whites or yolks. Just put the (cracked) eggs in ice cube trays, freeze, then store in freezer-safe bags for later use.
Bananas, applesauce, flaxseeds, or even blood (no, seriously). Check out the full list for the deets.
Hard-boiled eggs sure don't smell pretty, but the stink is worth the delicious flavor and texture.
No jagged edges, no problem! You can also use unwaxed, unflavored dental floss to achieve the same smooth results.
Once the water is simmering, turn it off and cover the pot. This will prevent overcooking, which results in that nasty green ring.
Sprinkle the cut edges of your hard-boiled eggs, then use a brûlée torch to caramelize the sugar. The result? So. Freaking. Good.
Put around half an inch of water at the bottom of the pan, then set the heat to high. When the water starts steaming, put the eggs you want to cook into the pot carefully, then cover the pot and turn off the heat. After 10-12 minutes, the eggs will be super-easy to peel!
Place a damp towel on the oven rack, then put your eggs on top. Set the oven at 320°F, and set your timer for 30 minutes (no need to preheat). When the eggs are done cooking, just pick up the towel (being careful to avoid the rack) and place the eggs in an ice bath to finish cooking.
Then, crack both ends—when you blow from the wider side of the egg, the egg will pop right out of the shell!
Just plop your egg in the juice and let it sit overnight.
Soft boil your eggs first, then gently crack the egg all over before simmering it with your preferred tea for 30-40 minutes. The result is both gorgeous and delicious.
Put the egg in a stocking, wind up both sides about 20-25 times, then pull both sides to spin the egg. Repeat about 10 times, then cook.
Take a freshly-boiled egg, wedge it into the cut-off corner of a milk carton, then place a chopstick on top and secure it with rubber bands on either end and let it sit for 10 minutes to make the shape permanent.
There's no shame in admitting you prefer scrambled eggs over everything else (you monster, you).
If you use a sheet pan to bake them in advance, you'll be enjoying scrambled eggs with little fuss whenever you want them.
The key is low heat and patience for that silky-smooth interior.
The egg mixture puffs up beautifully in the oven.
No need for separate pans or mess—just make omelets to order in bags, then boil the bags for 13 minutes. Once the omelets are done, they can be immediately transferred from bag to plate.
Even flat champagne will brighten the color and flavor of your eggs.
Just add a few teaspoons to your scrambled eggs before cooking.
Don't fear the poaching process, embrace it... or something zen like that. Either way, it's easier than you think.
Remember that egg test? If the egg is on its side at the bottom of the glass of water, it's fresh and ready to be poached. Check out more foolproof tips for awesome poached eggs in this comprehensive article.
Fried breading makes everything taste better, and don't you tell me otherwise.
Put your egg in a microwave-safe bowl, add water and a bit of vinegar, then cover it and zap it for around a minute. Ta-dah!
From breakfast to after-dinner cocktails, make sure your eggs are always on point.
Place the herb on your eggshell, then carefully cover it with a stocking and dip it in the dye. Once the dye has dried, the pattern will stand out.
Drain the eggs, then carefully pour batter into the shells, place the eggs in a muffin pan, and bake.
You'll add the egg yolk onto the whipped egg whites, then bake in the oven for 10-15 minutes at 375°F.
You can crack the eggs into the lid directly, then let them cook in the pan and remove the lid when they're done.
Use a butter knife to whisk the egg white in a bowl (while avoiding the egg yolk, of course), then cook as normal.
Yeah, you can cook your egg in toast, but there are so many more interesting ways to eat them.
Just add egg white to your shaker along with the rest of your cocktail ingredients, then shake for a minute before adding ice.
We had to end this list on a sweet note—just place your meringue "dough" on paper towels and microwave it for a few minutes. They'll be picture-perfect.
It's been real, fellow egg-heads. Good luck and good eats!
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