Basic egg tips - storing, separating, whipping

Eggland's Best Basics

Need to know the best way to store eggs? Wondering how to tell if an egg is fresh? Looking for advice on whipping egg whites? Look no further!

Keep eggs refrigerated at 45°F (4°C) or lower at all times.
Keep eggs in the main body of the refrigerator (not the door). This will keep them at a more constant, colder temperature.
Keep eggs in their original cartons. This will protect them from taking on any off-odors from any strong-smelling goods in the fridge (onions, strong cheeses, or meats).
Don’t keep eggs out of the refrigerator. An egg stored in refrigeration for one week will be fresher than one stored at room temperature for just one day!
Do you need only egg whites or yolks for a particular recipe? Don’t throw out the leftover whites or yolks. Save them for use in other recipes. Store the whites in tightly sealed containers in the refrigerator up to 4 days (label the amounts so there is no guessing). Store the yolks for two days, covering them with a little cold water to prevent them from drying out. Drain the water before using.

Place the egg in a bowl or pan with enough cold water to cover the egg:

If the egg lies on its side on the bottom, the air cell within is small and it’s very fresh.
If the egg stands up and bobs on the bottom, the air cell is larger and it isn’t quite as fresh.
If the egg floats on the surface, it should be discarded.

Cold eggs are easier to separate. First, set out two clean bowls and then wash your hands.

Crack the egg open at its midpoint by hitting it gently with a knife or by using the edge of the bowl or counter.
Hold the egg upright and gently pull off the top half of the shell.
Pour the egg into your hand and let the egg white ooze through your fingers into a bowl, retaining the yolk in your hand. Put the egg yolk into a second bowl.
Wash your hands thoroughly after separating eggs.

Before starting, wash your hands, beaters, and bowl.
Egg whites WILL NOT WHIP if they come into contact with the slightest trace of fat, grease, or egg yolk, which is why two bowls are recommended when separating eggs
Egg whites brought to room temperature will whip more easily and quickly.
Use an electric mixer for best results, although you can also use a whisk.

Never microwave eggs in their shells – THEY WILL EXPLODE!
Omelets, scrambled eggs and poached eggs microwave well on full power (high).
Even out of the shell eggs may explode in the microwave because rapid heating causes a buildup of steam. Always use a wooden pick or tip of a knife to break the yolk membrane of an unbeaten egg before microwaving to allow the steam to escape.
Covering cooking containers with a lid, plastic wrap or wax paper encourages more even cooking