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Egg Basics

Storage

Eggs lose their quality quicker depending on how they are stored rather than how long they are stored for. Here are some tips to correctly store eggs.

  • Eggs quickly deteriorate as the storage temperature increases. Therefore, make sure you store your eggs in the refrigerator immediately after purchase.
  • Do not store eggs next to onions or other types of food with strong odours. Eggs will absorb these odours and the taste will be affected.
  • Eggs are best stored in their egg cartons with the pointed end facing downwards. This keeps the egg yolk centred and prevents damage to the egg cell. The carton protects the egg shells from damage.
Before cooking
  • For best cooking results, remove eggs from the fridge 20-30 minutes before use.
  • When cooking, always crack your eggs into a separate bowl from your ingredients to ensure you don’t lose any egg shells in your recipe.

Egg yolks

  • Egg Yolks can be stored for three days in the refrigerator. Cover unbroken yolks with a little water to stop them drying out and drain water off before use.

Egg whites

  • Egg whites can be stored in an airtight container in the refrigerator for at least seven days

Boiling eggs

  • Add raw eggs to a saucepan of cold water and bring to the boil to prevent the shell from cracking. Your cooking time starts once the water is boiling.
  • Aged eggs are easier to peel than fresh eggs, so buy your eggs a few days before you boil them.

Poaching eggs

  • Use fresh eggs that have been brought up to room temperature.
  • Bring 5cm of water to boil in a pan and then reduce the heat until the water is just simmering. Add one teaspoon of vinegar or lemon juice.
  • Break the egg into a small bowl or saucer. Either create a whirlpool or wait until the bubbles on the side of the pan to subside before gently sliding the egg into the center of the water whirlpool.
  • Cook for 3-4 minutes.
  • Lift egg out of the pan with a slotted spoon and drain on paper towel before serving.

Fresh eggs are best for poaching, frying and whipping were the firmness of the white are important.

Aged eggs are best for boiling and baking were the firmness of the white is less important.