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The Food Geek’s Guide to Cooking with Eggs

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Eggs don’t have to be so mysterious. From the right way to boil and crack eggs to how to make perfect scrambled eggs, I’ve gathered my best advice on cooking with eggs and posted it here, just in time for Easter. Keep those egg questions coming, folks; I never get sick of explaining the science behind eggs. And, in case you’re wondering: the egg came first.

One Egg at a Time    When Good Eggs Go Bad

One Egg at a Time: It’s standard, when baking a cake, to add the eggs one at a time and to fully incorporate an egg before adding another. But why?

 

When Good Eggs Go Bad: How can you tell when a good egg has gone bad? It’s pretty simple.

     
Not All It’s Cracked Up to Be   Splitting the Egg

Not All It’s Cracked Up to Be: Flat or on an edge? What’s the science behind the best way to crack an egg?

 

Splitting the Egg: How do you halve a recipe that calls for only one egg? Very carefully. (Not really; it’s easier than you think).

     
Ingredient Temperatures   Egg Sizes and Substitutions

Ingredient Temperatures: Think it doesn’t matter if your butter and eggs are room temperature or right out of the fridge? Think again.

 

Egg Sizes and Substitutions: Learn what makes an egg jumbo, extra large, large, medium, small, and peewee (yes, peewee).

     
The Best Scrambled Eggs   Cracking the Boiled Egg Mystery

The Best Scrambled Eggs: Breakfast and brunch lovers, pay attention. I’m sharing my essential tips for making the best ever fluffy, flavorful scrambled eggs.

 

Cracking the Boiled Egg Mystery: Boiled eggs are hard to peel. Could it be due to peeling technique, or is the key to peeling an egg all in the preparation?

     
Cooking Eggs with Sugar Alone  

Cooking Eggs with Sugar Alone: If you’re making custard, you must read this post.

  Hollowed Eggs and Egg Balance: Time to decorate the eggs, but wouldn’t you like something to last longer than a hard-boiled egg will? As a bonus, find out if you can only balance an egg on its end for one day out of the year.

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