We go through dozens of eggs in the test kitchen every month, and along the way we’ve learned a few tricks for working with them. Here are two of our favorites:
Freeze leftover egg whites
Whether you’re an avid baker or you just like to make your own mayonnaise, at some point you’re bound to have leftover egg whites on hand. So what to do with them? Sure, you can make meringue or macaroons right away, but you can also freeze them for future use. Put each egg white in a section of a clean ice cube tray and freeze until solid. Then pop the frozen whites from the tray and store them in a freezer bag marked with the date of storage; they will keep for two to three months. Defrost in the refrigerator for about 2 hours before using.
Quickly warm eggs to room temperature
Baking recipes often call for room-temperature eggs, because if all of the ingredients start at the same temperature, they will combine better and bake more evenly. But if you didn’t take your eggs out of the refrigerator early, you can put them in a bowl of lukewarm water for 5ÂŒ to 10ÂŒminutes. When you remove the eggs from the water, they should feel a bit cool in your hand, but no longer cold.