If you have eggs in the fridge, the number of recipes you can follow is almost endless. Eggs appear in both sweet and savory dishes, either as the star of the show or as supporting actors. Considering how versatile the little guys are, we’re certain these hacks will come in handy.
Holy Yolk
Meringues, crème brûlées, and hollandaise sauce all have something in common besides being French. They all require the eggs to be separated. Even a skilled professional can find it tough to keep the white and yellow apart, especially when making large quantities. There is a super easy way, however. Place a wire rack above a dish and crack the egg on top. The white will fall through, while the yolk stays perfectly whole above.
Hard-Baked
Another trick that works egg-cellently (sorry, we had to) when needing hard-boiled eggs en-masse, is to forgo the stove. Opt for the oven instead. Place the eggs in a muffin tin and bake in a 325°F oven for 22-27 minutes, depending on how hard you’d like them to be. Then, pop them into an ice bath and let them cool for 5 minutes before peeling.
Chop Chop
Before putting away that wire rack, you should know that it’ll save you so much time when it comes to chopping eggs. If egg salad is on your agenda, squish the hard-boiled eggs through the rack and marvel at the easiness.
