Use it all … eggs
Eggs are one of the most commonly used ingredients in cooking, but also one of the most wasted ingredients with an enormous number of eggs thrown away every year. But we’ve got some tips and tricks that can help you to reduce the number of eggs you waste. Read on to learn more.
Like anything, correct storage is the key to maintaining freshness and quality. Eggs are best kept in the fridge, but not in the fridge door. The reason is that there are more temperature fluctuations in the door so put them on a shelf. Because their shells are porous, eggs should be stored in their carton and kept away from strong-smelling foods. If you are baking with eggs, remove them from the fridge about 30 minutes before you want to use them to allow them to come to room temperature.
Eggs can be frozen before their best-before date, but not in their shells. You can freeze whole eggs or egg whites by beating them first. Put them in a container and label it with the number of eggs inside and the date. To freeze egg yoks add ½ tablespoon of salt or 1 ½ tablespoons of sugar per 240ml of egg to stop the yolks from gelling. Defrost the eggs in the fridge before using.