Eggs are a staple in a variety of cuisines and foods. Whether you enjoy them as a snack or love them hard-boiled, these little protein bites definitely pack a punch. But before you crack another one open, executive chef Julia Collin Davison of America’s Test Kitchen reveals how you should be buying, peeling, and baking with this beloved ingredient. Take a look at this handy guide below and print it out to take it with you on the go!
Peel Eggs Without a Mess
After testing out hundreds of eggs, the staff at America’s Test Kitchen discovered that steaming, instead of boiling, makes the peeling process easier. To steam your eggs, bring an inch of water to boil in a pot. Place eggs in a steamer basket inside the pot and steam for 13 minutes. Remove the eggs and place them in an ice bath. Transfer eggs into a plastic container and place the lid on the plastic container. Give the eggs a good shake. Then, rinse the eggs under cold water and the egg shells will come right off.
Buy the Best Egg
Does it matter what size egg you cook or bake with? To get an idea of the size difference, a large egg is about 2 ounces and a jumbo egg is about 2 ½ ounces. Chef Davison says the rule of thumb is to stick to large eggs, which are the most versatile. If you’re baking brownies or cakes, keep in mind that a jumbo egg will provide more moisture while a small egg might not offer enough moisture.
Bake Eggs the Right Way
One of the easiest ways to cook eggs is to bake them. Baking your eggs gives you the opportunity to walk away from the hot stove. All you need to do is prep and set the oven temperature and timer. If you’ve never baked your eggs before, try the “Lazy Egg Tin-Bake,” an America’s Test Kitchen favorite. Add your favorite vegetables to the bottom of a greased muffin tin. Whisk eggs and fill in the rest of the muffin tin. Add herbs, salt, and pepper for flavor and then bake these egg bites for 20 minutes at 350°F. Make a big batch at the beginning of each week for quick meals for the rest of the week.
More: 99 Ways to Eat Egg