1. Separate the yolk from an egg white with an empty water bottle.
Not a fan of slimy eggs slipping through your fingers? Another way to separate the yolk from the white of an egg is to use a clean, empty, plastic water bottle. The disposable kind with a thicker plastic works perfectly. Crack an egg over a plate, then squeeze the empty water bottle slightly to suck up the yolk.
2. Use half a ripe, mashed banana as an egg substitute when baking sweets.
1/2 banana = 1 egg
Whether you’re making pancakes or quick breads, use a ripe banana when you’re out of eggs. The moisture from the banana binds ingredients together just as well as any cackleberry.
3. Remove hardboiled eggs from their shells with a spoon.
Slice through a hardboiled egg—shell and all—then spoon the halves out.
4. Grate hardboiled eggs for salad toppings or creamy egg salad.
Peel boiled eggs and freeze before grating them.
5. Check the freshness of an egg by placing it in a glass of water.
Beware of floating eggs—they’re no longer fresh!
Note: Eggs will stop sinking to the bottom of a glass after about 12 days.
6. Use a long-sleeved shirt, twine, and muscle to scramble an egg inside its shell.
Slip a raw egg into the sleeve of a long-sleeved shirt and use twine or rubber bands to keep the egg in place. Holding on to both ends of the shirt, rapidly wind up the egg and pull tightly on both shirt ends before switching directions. Do this about 12 times. Boil normally. Once boiled, peel back the shell to find a perfectly scrambled golden egg!
Watch the video here.
7. Microwave an egg in a ramekin for one minute for a quick breakfast.
Top the egg with some cheese for more flavor.
8. Make the perfect poached egg with a mug, plastic wrap, and olive oil.
First, brush a piece of plastic wrap with olive oil and drape it over a mug. Then tuck the plastic wrap slightly into the mug, making sure you leave enough wrap over the edges so it can be tied. Crack an egg into the plastic and form a pouch with the wrap, tying off the end. This is what it should look like:
9. Get perfectly round eggs by cooking them in onion rings.
Sliced bell peppers as molds work well too!
10. Scoop up a bit of broken eggshell from a bowl with another piece of eggshell.
11. Stock up on and freeze cheap eggs.
Crack eggs into a saucer and add 1 ½ tablespoons of corn syrup, 1 ½ tablespoons of sugar, or ½ teaspoon of salt per cup of eggs, depending on intended use after thawing. For example, add sugar if you are planning on using your eggs for a sweet recipe like cinnamon rolls. Adding sugar or salt helps prevent graininess after thawing.
Whisk up the whole eggs and pour the mixture into an ice-cube tray. Two ice cubes is equivalent to one full egg. If desired, you can also separate the whites and yolks and pour them separately into ice cube trays. In this case, one cube equals two egg yolks. For the egg whites, one cube is equivalent to one egg white.
Remove the cubes once they are frozen and package them in freezer-safe containers or freezer zip bags. Label each bag using a permanent marker. Store in the freezer for up to one year, and thaw eggs by placing them in the refrigerator a day before you intend to use them. Then, cook with your eggs as usual!
12. Peel boiled eggs easily by putting a lemon wedge in the boiling water.
Bonus: Remove the shell of an egg with vinegar.
Kids love this trick, and it’s an easy lesson on osmosis.
Place a raw egg in a cup and pour vinegar over the egg, making sure the egg is completely covered.
The bubbles that form around the egg are carbon dioxide gas and a result of the chemical reaction caused by the vinegar, which is about 4% acetic acid. This reaction will continue to take place over the next 12 to 24 hours. After 24 hours, most of the shell should be dissolved, and you should see a white, frothy layer on the surface of the vinegar.
After a day of soaking, carefully pour the vinegar into your hand and catch the egg.
Then, gently rub the rest of the shell off, or fill a cup with fresh vinegar and let the egg soak for 24 more hours. By day two, you should have a naked egg. You may notice that the naked egg is slightly larger than when you started. This is because the vinegar passed through the membrane in a process called osmosis. Don’t forget to tell your kids that when you do the experiment!