Pantry Basic
Eggs
A practical guide to using eggs for binding, baking, sauces, breakfasts and everyday cooking.
Use for
Breakfasts, baking, binding, sauces, glazing, enriching
What it is
Eggs are one of the most versatile ingredients in the kitchen. They bind mixtures, set custards, enrich doughs, emulsify sauces, glaze pastry, thicken fillings and form the centre of simple meals.
The white gives structure and lift, while the yolk adds fat, richness, colour and emulsifying power. This is why eggs matter in cakes, mayonnaise, hollandaise, pasta, pancakes and breakfast dishes.
How to choose
Choose fresh eggs for poaching and frying, where the shape matters. Slightly older eggs can be easier to peel after boiling. For most baking, use medium or large eggs as specified by the recipe.
- Use the size stated in the recipe when baking.
- Choose very fresh eggs for poached eggs.
- Use pasteurised eggs if serving raw or lightly cooked egg to people who need extra caution.
- Check shells are clean and uncracked before storing.
How to store
Store eggs in the fridge in their box, away from strong-smelling foods, because shells are porous. The UK Food Standards Agency advises keeping raw eggs in the fridge and using them within the best-before date. Read the FSA egg safety guidance.
For baking, take eggs out of the fridge 20 to 30 minutes before using if the recipe needs room-temperature ingredients. This helps them mix more evenly into butter, sugar and batters.
How to use
Use eggs to bind meatballs, enrich doughs, thicken custards, set quiches, glaze pastry, make mayonnaise and create quick meals such as omelettes, frittatas and scrambled eggs.
- Beat eggs gently for tender scrambled eggs.
- Whisk eggs well into batters for even texture.
- Temper eggs slowly when adding hot liquid to avoid scrambling.
- Use egg yolks for richness and emulsification, egg whites for structure and lightness.
Substitutions
Egg substitutions depend on the job the egg is doing. For binding, use mashed banana, apple purée, yoghurt, flaxseed mixed with water or commercial egg replacer. For glazing, use milk or cream. For emulsified sauces such as mayonnaise and hollandaise, use a dedicated egg-free recipe.
Substitutions can work well in simple cakes and pancakes, but they are less predictable in custards, meringues and enriched doughs.
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