Liquid, Frozen, and Powdered Eggs

Appears in

Published 2010

About

Depending on the preparation, pre-separated whites and yolks can be purchased in containers at grocery stores as liquid eggs. In addition to removing the step of separating eggs for baking and sauces, liquid eggs come with the added advantage of being pasteurized (see the Eggs and Salmonella section). Frozen and powdered eggs can also be purchased in whole or separated form.

Egg Tips

Break individual eggs into a small container before adding them one at a time to a preparation. This allows for a quick inspection and prevents one bad egg from spoiling the entire preparation. In the 19th century (before “best-before” standards were in effect), this procedure was absolutely necessary; however, the modern cook still benefits from the practice as it provides a chance to remove any bits of shell that may have broken off.
Very fresh eggs do not peel well when hard cooked.
Slightly older eggs are better for foaming.
Other than the obvious signs (such as an off smell), another way to tell that an egg’s freshness is questionable is to submerse it in a pot of cold water. If it sinks it is fresh; if it floats it is likely not. As an egg ages, the air pocket inside it expands and causes the egg to become buoyant.