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I chill my fresh eggs before making breakfast, against common advice
Everyone in my local group says to use eggs warm from the nest for cooking. I think cooling them down first gives me way better results for things like quiche. The texture just comes out smoother every time.
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nina_knight996d ago
Honestly, I chill my eggs too, especially for custards or quiche. Tbh, cold eggs blend way smoother with cream and milk, so you don't get those weird cooked bits. I let mine sit in the fridge for at least an hour before cracking them. Makes a huge difference in how silky the final bake turns out.
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parker2516d ago
Ever try freezing them quick, @nina_knight99, or just fridge cold?
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the_grant1d ago
My grandma used to freeze her farm eggs for baking during winter. She'd wrap each one in a paper towel and put them in an old bread box in the shed. They always cracked a little when they thawed, but her pound cakes were still the best.
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