12 Egg Hacks to Transform Your Breakfast Routine

Eggs last a long time (we're talking weeks), but if you're worried that your egg has spoiled, carefully sink it in a glass of water. If it goes straight to the bottom, you're good! However, if the sucker floats (and bobs like an apple), toss it out.

Fresh eggs will last about five weeks in the fridge but up to six months in the freezer! The simplest way to freeze eggs is by dividing them in a muffin tin. Freeze until they are solid, transfer to a resealable freezer-safe plastic bag, and store until you're ready to use.

How do you achieve evenly cooked, custardy scrambled eggs? Professionally trained chefs keep the heat at medium. They use one hand to slightly shake the pan in a circular motion. Simultaneously, the other hand (holding a spatula) stirs the eggs continuously in the opposite direction until the eggs set.

If time isn't on your side in the a.m., try microwaving your eggs. It only takes a little over a minute to zap up two eggs.

Egg wash has a myriad of baking uses, but usually you only need about a tablespoon's worth. Instead of tossing it out, whisk in extra eggs, a splash of cream, and a pinch of salt; then scramble it up for breakfast.

Trust. Adding leftover egg yolks to your scramble instantly provides extra flavor and richness (not to mention protein and nutrition). It's the easiest way to "get rid" of them without tossing them all together.

It sounds crazy, but try it! The next time you are frying an egg, separate the white and cook it first until it turns white and opaque. Then, add the egg yolk and cook it for a few minutes more. This will ensure the whites are thoroughly cooked while the yolk remains runny!

Especially if you're living in a dorm room with no stove or hot pan, use a coffee pot to hard (or soft) boil your eggs.

What's the secret to perfectly poached eggs? For starters, it's all about using the freshest possible eggs. With older eggs, the whites become looser and fall away from the yolk, resulting in a messy, non-cohesive mass that's harder to poach. However, if you end up using slightly older eggs, before poaching them, drain off the loose egg white through a fine mesh strainer set over the sink.

Want a poached egg for lunch? Pack the cooked eggs in a thermos filled with cool water. When you're ready to enjoy it, pour out the cold water, refill the thermos with hot water, and let the egg sit for about 2-3 minutes. Drain off the hot water then enjoy the egg on toast or on a salad.

If you're planning to feed a crowd, use a muffin tin to make these ham cups filled with eggs and cheese. The ham crisps up nicely yet the yolk remains runny.

If you're trying to feed the family for a week, consider these baked eggs in a muffin tin. Choose your add-ins (it can be as simple as cheese), and bake until the eggs set. The eggs will last about a week and can be easily reheated in the microwave.