Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
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The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
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Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
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Next: How to Store Meatballs
How to Store Meatballs
Cooked meatballs can be stored in an airtight container and refrigerated for up to four days. You can also individually wrap larger meatballs in aluminum foil for maximum freshness.
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Next: How to Freeze Meatballs
How to Freeze Meatballs
To freeze meatballs, simply transfer them from the fridge if they are already stored in appropriate airtight packaging. If not, meatballs can be placed in a freezer-safe container or bag. Be sure to eliminate as much air as possible prior to storing and you'll have fresh meatballs up to four months after freezing.
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Next: How to Thaw Meatballs
Meatballs can thawed in a microwave, but be sure to turn them frequently and consume immediately. You can also bake frozen meatballs on a cookie sheet at 350° for 25-30 minutes. For those who aren't in a rush, placing the frozen meatballs in the refrigerator is always the most effective thawing method.
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This cheeky take on vegetarian spaghetti is from Molly Yeh’s cookbook, Molly on the Range:
During my second year of college, I dated a vaguely macho Philly-based vegetarian who survived almost entirely on cheese and beer and Rita’s “wuhter ice”. We had met at a summer orchestra festival at the University of Maryland and bonded over spiking our slushies before rehearsals and eating cheese sandwiches from the hippie food co-op in the basement of the student union. When we returned to our respective cities at the end of the summer we did the duty of schlepping back and forth via BoltBus in the name of Young Love. (Which is a terrible idea because Philadelphia and New York are jusssst close enough that you think you can get away with a quick 12-hour round trip, but in practice that requires more sleep deprivation than is acceptable for a day of long rehearsals.) On my weekends in Philadelphia we’d usually play xylophone excerpts for each other, as he was always preparing for the next big orchestra audition, and I was still dabbling with the idea of taking some auditions. Then we’d venture off to Monk’s for a beer bought with Stoopie’s old ID, and a bucket of Belgian french fries. They were nice little adventures away from the City, because compared to New York, even just going to Philly felt rejuvenating and relaxing. But the best weekends were when we’d unwind at his parents’ house in the suburbs, which brought about the two main components of his legacy that remain in my life today: his dad’s wondrous latkes (see page 204) and his mom’s meatless meatballs.
This guy was a real curious type of vegetarian in that you’d rarely catch him eating fake meat or beans or vegetables, but his mom’s fake meatballs were the absolute
tits and everyone knew it. They were dense and flavorful and so perfect that if they
had been invented before actual meatballs, you’d think that actual meatballs were trying to impersonate them. Typically they were served at parties in red sauce with toothpicks as an appetizer, but I probably made a meal out of them on more than
In the years after our breakup, my desire to relive these balls eventually transcended any negative ex-y feelings and made the awkward Facebook conversation to acquire the recipe 100 percent worth it. There was no beating around the bush with formalities, I just dove into the trenches of ex-boyfriend territory, went for the meat, so to speak, and came back with this here recipe for you.
This version has been tweaked slightly from the original and includes my favorite way to turn the balls into a meal (with soft white spaghetti). But try stuffing them into a hoagie or putting them out in a slow cooker for a party, and see how many people can catch that they’re meatless.