Egg Recipes and How-Tos

Spoiler alert: It's one of the trickier methods you'll try.

A winning chicken dinner for adults and kids alike.

Have you ever reached for the eggs while baking only to realize that the recipe calls for large eggs, and you only have extra-large? Or have you ever eyed the medium eggs at the grocery store and wondered how different they really are from jumbo? Eggs come in different sizes and they differ quite a bit in both weight and volume. When a recipe calls for an egg, substituting them with one size smaller or bigger is not a major problem.

Have a carton of eggs with an expiration date that’s already passed? Wait! Don’t toss them just yet. Even though the use-by date on the side of the egg carton says they’ve expired, sometimes eggs stay fresh past that date. Do you know the tried-and-true method to test if an egg is good to use? The solution is as simple as placing the egg in a glass of water. Place the egg in a bowl of water. If the egg lays on its side at the bottom, it is still quite fresh.

When it comes to egg preparation, you really can’t get more versatile than hard-boiled. Whether you peel and eat them as is, devil them, or make them into their own salad, this is one satisfying food, either for breakfast, lunch or dinner. But don’t stop there — it’s time to break out of your shell and explore all the other egg-cellent possibilities. We’ve come up with quick and easy ways to make even the simplest preparation better.

Have an egg breakfast without washing a single pan! Too good to be true?

"If you need to make a lot of eggs at once this is a simpler method and you’ll only end up with one dish to wash."

And no, scrambled eggs did not win!

We were trying out a new bread pudding recipe this weekend, and had a shock when halfway through cooking, the custard base puffed up around the bread parts – almost like a soufflé! We hadn’t been expecting that and were curious why it happened…Actually, we’re pretty sure that the same principle that makes a soufflé rise was happening in our bread pudding. In a soufflé, whipped egg whites are folded into a egg yolk base.

Who knew?