![]() Maybe.īefore I get on with the recipe, I must acknowledge that this simple recipe goes by as many different names as the human beings who eat it. I’m not saying Egg-in-a-Holes will change the world…but they will change your spirit. They define comfort food, are painfully easy to make, and will turn any stressful, hectic morning into something entirely different. Called “Egg-in-a-Holes” by his paternal grandmother who made them for him all during his childhood, I’ve learned not only to love them through the years…but to need them. Before I married Marlboro Man, I had to learn to make these delicious little numbers or he wouldn’t go through with the wedding. This is often the result of consuming eggs raw or only lightly cooked.Įgg-cited about food safety? Maybe you’d like to know more about how you can freeze and oil eggs? We’ve got all the right answers for you here.Sometimes it’s the simplest things that taste the best. Although Salmonella is easy to destroy in cooking (any food cooked uniformly to a temperature of 72 ☌ will be free of Salmonella), poorly handled eggs have caused many documented outbreaks. Egg safety: how to enjoy your eggs without getting sickĮggs are similar to other protein foods such as meat, fish and poultry, in that they may be contaminated with microbes which can, if allowed to grow, cause food poisoning. Keep dirty or cracked eggs separate to avoid contamination of the clean eggs, these eggs should also be used immediately or frozen as pulp. Under no circumstances should eggs for in-shell storage be washed as this removes the surface bloom and makes the eggs more susceptible to attack by microbes. When storing eggs it is important to only store clean, uncracked eggs. The cartons reduce water loss and help prevent flavours from other foods from being absorbed into the eggs. They can be stored for longer periods but the quality will begin to deteriorate noticeably. Clean eggs, free of visible defects of the shell and contents, will then remain at high quality for up to three months and will still be as ‘fresh’ as eggs stored for seven days at room temperature. The easiest way to maintain eggs at high quality is to store them in cartons in the refrigerator as soon as possible after they are laid. By this time the egg will also have developed a stale odour and flavour. The thick egg white becomes thin and runny.As eggs age, the yolk becomes larger and flatter, until it eventually breaks.The yolk is small and rounded and stands high in a thick, gel-like egg white which tends to stay compact rather than spread out over a wide area.Good quality, fresh eggs display certain characteristics when broken out.Fresh eggs stay at the bottom of the bowl while stale eggs stand on end or float because of the large air cell. ![]() A quick test for freshness is to check if the raw egg in the shell sinks in a basin of water.If you hard boil an old egg, you can quite clearly see the air cell indentation in the top of the egg, you can also identify if the yolk has moved off centre by cutting a hard-boiled egg lengthways. In fresh eggs the yolk is small and in the centre of the egg. ![]() Also you can see a large moving shadow in the egg which is the yolk floating about in the white. In a fresh egg this air cell is quite small but as the egg ages, water is lost from the 17 000 pores in the egg and the air cell gets larger. If you look closely at an egg shell held against a bright light in a dark room you will be able to see an air gap, usually at the blunt end of the egg. Observe good personal hygiene when preparing food always thoroughly wash your hands before starting to prepare food and after handling raw foods.Įgg quality: what to look for when buying.Avoid giving young children, the elderly and people with impaired immune systems foods containing raw or lightly cooked eggs. Any soufflés, egg nogs etc., containing raw eggs must be kept in the refrigerator until just before they are eaten. ![]() Don’t let it stand around at room temperature.
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