Ingredient of the Month: Eggs

Ingredient of the Month: Eggs

Learn everything you need to know about selecting, storing and enjoying eggs.



Inexpensive, protein-packed and full of farm-fresh flavor, eggs are more than a breakfast favorite — they’re an all-purpose ingredient. Use the yellow yolks to thicken custards and sauces, and the whites to make meringues and mousses light and fluffy.

How to Tell if Eggs are Fresh
Before buying, check the carton for broken or leaky eggs. Shell color isn’t an indication of freshness or flavor, but white eggs are best for decorating. If you’ll be baking, be sure the size listed as jumbo, extra large or large corresponds with your recipe.

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How & Where to Store Eggs
Keep eggs in the coldest part of the fridge for up to a month or the expiration date. When in doubt, test it: Place egg in a bowl and cover with water. A fresh egg stays on its side, an older egg tilts upward and a spoiled egg floats to the top.

How to Pair Eggs
Serve poached eggs over potato hash and salads, try fried eggs on burgers and crab cakes, or crack eggs on a pizza just before baking. To make scrambled eggs, omelets and quiche extra special, add bite-sized pieces of asparagus, bell pepper, onion and/or sun-dried tomatoes.

How to Prep & Prepare Eggs
Crack eggs before using (or keep intact for hard-boiling). To separate the yolk from the whites, transfer yolk to and from the eggshell halves, letting the whites drip into a bowl. Prepare them by frying, hard-boiling or poaching. Deviled eggs are a delicious classic too.

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