Was making peanut butter cookies and cracked an egg into the peanut butter, butter and sugar…ended up throwing all the ingredients out because the egg whites were pink. Good reminder to always crack your eggs into a separate dish and then add to other ingredients.
by Yagirlvicc
26 Comments
I just started doing this. Was lucky for many years but then thought what’s one more dish to wash? Never encountered pink eggs (thankfully) but your post is appreciated! A great PSA!!
Eww. Never thought of that, thanks!
I always crack eggs in a custard cup first. Mainly to make sure there’s no pieces of shell.
I’ve been cracking my eggs into ramekins lately as part of my prep work before cooking/baking. I’ve been doing it for the convenience, but this is another great reason to do it that I never even realized.
I always crack my eggs into a glass custard dish. I’ve never had any issues with eggs, but learned from the disappointment of others. You just never know.
I always crack mine into the measuring cups i was using since it’s gotta be washed anyway and it probably only had sugar or flour in it before hand.
I never bake without doing that lol. I want no unnecessary “fishing for shells” to occur lol
You learn this with farm fresh eggs real fast lol. Every once in awhile one sneaks in that is less than fresh.
Yes! I tell people this all the time.
Good reminder thank you! I admit I do it in the bowl so I should break that habit because you never know!
The worst!! I never used to do this until I cracked an egg with green egg whites into a double batch of cookies 😭
Ok… this worries me. I am colorblind and do not see these egg whites as pink.
What have I been possably feeding to my friends and family?
My grandmother RIP was a baker and always told me to do this. She said it was mainly to check if there was a bad egg (which I have never come across in my life), but I still do it because sometimes tiny pesky shells land at the bottom of the cup (I use a clear espresso glass or measuring cup so I can check the bottom).
I do this because of the inevitable egg shell shards, I’m a big hobby baker and I still cannot crack an egg properly
Oh man I’ve never thought of that and that’s coming from a non egg lover lol. hanks for the tip!
It’s funny this comes up today. Yesterday I found the first possibly spoiled looking egg white I’ve encountered in my whole life – and I’m 70. I’d cracked it into a pancake mix (not much), and ended up starting over. Looked like the one in your photo, OP.
I bought those eggs from a different store than usual, in a brand that I’ve never heard of, for a lower price than any other store around. So maybe it’s a quality control issue.
I’m not sure I’ll take to cracking every egg into a small bowl before using it, in future. Even though my Mom who was raised on a farm and gathered eggs from chickens there, told me to, I’ve never done it. (She too eventually stopped doing it, bless her heart.) But for sure, every egg from this box. And maybe when I’m using them in baking, as opposed to the usual fried/omelet/scramble where the risk of loss is minimal.
Mom taught me that 45 years ago…but back then she got eggs from that old chicken lady at church and ever so often one would have blood in it. I haven’t had a bloody egg in decades, but it is still useful to prevent an accidental tiny shell fragment from getting into the batter.
She also taught me to measure salt over the sink, in case you spill, but measure vanilla extract over the bowl…and spill some on purpose!
My mother told me once that she cracked an egg and there was a half-formed chick in it (it was not alive anymore). Since then, I’ve always cracked my eggs in a separate bowl!
Always a separate cup. I’m so anal about it I even won’t put two eggs in the cup together, i do them and add them one at a time
Oh the lessons we’ve all learned the hard way at one point or another 😂 for instance, I always sniff my milk no matter what lol.
Idk If I’m just weird but if it smelled fine I’d probably have gone ahead and mixed it up tbh
Every single time I forget, as soon as the egg hits the rest of the ingredients I think about how bad it could have gone. I enjoy the thrill of it.
I learned this the hard way with the twelfth egg when making an angel food cake.
Not baking, but cracking eggs into small bowels really speeds up breakfast. You hands get messy cracking eggs and that way you don’t have to keep washing your hands while cooking for each person. I also let them rest on the counter about 20 minutes.
Look at young Rockefeller over here being careless with their precious eggs
we only buy pasture raised eggs from a farm mainly for health reasons but also because they taste great, but you learn really quick to crack them in a bowl first before adding to anything. That said, just a point of advice if you don’t already, crack the egg on a flat surface not an angle, you can notice really quickly that it just doesn’t feel “right” the second you crack it