How to Prepare Eggs for Cooking

Before you begin cooking your eggs, consider these important preparation guidelines.

During the production process, eggshells are often coated with an odorless mineral oil which partially clogs the pores, thus prolonging freshness, preserving the humidity of the eggs, and preventing the absorption of odors and germs. Because of this coating, eggs should not be washed. If the shells are dirty, wipe them with a dry cloth.

Cracked or stained eggs may be contaminated and should never be consumed raw, although cooking will destroy any bacteria. To test the freshness of eggs, place them in cold water while still in their shells:

When breaking several eggs into a mixing bowl, it’s possible to contaminate the other foods in the bowl by inadvertently adding a rotten egg. To avoid contaminating the other fresh eggs in this way, make sure to perform the above freshness test first.

You should also avoid breaking the egg on the side of the mixing bowl—doing so often causes flecks of the shell to fall into the bowl. Instead, break the egg on another hard surface or corner, then pour the contents into the mixing bowl.

Certain recipes require that the eggs be at room temperature, not a refrigerated temperature. This is the case when making mayonnaise, beating egg whites, and when boiling eggs. If your dish calls for room-temperature eggs, remove the eggs from the refrigerator and let them sit at room temperature for 20–30 minutes or so.