It’s no secret that a key part of the holidays is food! From savory dishes like stuffing, casseroles and quiches to sweet treats like pies, cookies and brownies—all are hallmarks of the end of the year as we celebrate Thanksgiving, Hanukkah, Christmas, Kwanza, New Year’s and other winter holidays.
Eggs are one of the most important ingredients in holiday cooking and baking, and all year long! As you’re cooking and baking this holiday season, keep in mind these handy hacks and tips.
- Use large eggs in holiday baking! Using a different size egg, without making an adjustment, will affect texture, flavor and consistency. If you don’t have large eggs, use this conversion chart to see how to substitute different sizes.
- If your recipe calls for multiple eggs, add one egg at a time! This will help prevent lumpy batter and will allow it all to mix evenly.
- When a recipe calls for only egg whites or yolks, use an inexpensive egg separator or a funnel to separate eggs, rather than passing the egg yolk back and forth from the shells or your hands, to avoid contamination.
- Set eggs out about 30 minutes ahead to safely bring them to room temperature for easy mixing into batter or dough. Remember to store any eggs you are not using in their original carton and to return them to the refrigerator promptly!
- Start your holiday mornings with eggs! Like with this festive Cheesy Kale & Apple Sausage Strata. One large egg contains 6 grams of high-quality protein to keep you feeling fuller longer and energized all day.
The eggs you’ll use for holiday baking came from a North Carolina egg farm! Hens on North Carolina egg farms lay about 7.5 million eggs each day. And since the average person eats about 260 eggs per year, enough eggs are produced on North Carolina egg farms to feed the state’s residents. Meet some of the North Carolina egg-farming families who may produce the eggs you’re using in holiday recipes!