[ Eggs | Egg Safety | Egg Whites | Egg Yolks | Evaporated Milk ]
- Eggs will age more in one day at room temperature than in one week in the refrigerator.
- The average weight of a hens egg is 2 oz. The shell is about 12% of the total weight, the egg white 58% and the yolk 30%.
- The breed determines the color of chicken eggs. Breeds with white feathers and ear lobes lay white eggs; breeds with red feathers and ear lobes lay brown eggs.
- Brown eggs have thicker shells, which makes them great for boiled eggs - they dont crack as easily.
- Buy white eggs and brown eggs alternately, and you will always which eggs in the refrigerator are the oldest.
- When you are going to beat egg whites, let the eggs sit at room temperature for half an hour before using them. Youll get more volume when you beat them.
- Fresh eggs are better when poached or fried - the fresher the egg, the better it will hold its shape.
- Hard cook eggs that are at least a week old, youll find them easier to peel after cooking and cooling than fresher eggs.
- Always use eggs right from the refrigerator for poaching, they are less likely to spread out, and the yolks are less likely to break.
- To test eggs for freshness, place the egg in a cup of water to which two teaspoonfuls of salt has been added. A fresh egg sinks; a doubter will float.
- The CDC (Centers for Disease Control), reports that something less than ½% of all foodborne illness is related to eggs. According to the USDA, only one egg in 20,000 might be contaminated with Salmonella. Based on the USDA statistics, that means that the average person might eat a contaminated egg once in 84 years.
- 4 jumbo eggs = 1 cup
- 6 jumbo whites = 1 cup
- 12 jumbo yolks = 1 cup
- 4 Ex Lg eggs = 1 cup
- 6 Ex Lg whites = 1 cup
- 12 Ex Lg yolks = 1 cup
- 5 Lg eggs = 1 cup
- 7 Lg whites = 1 cup
- 14 Lg yolks = 1 cup
- 5 Med eggs = 1 cup
- 8 Med whites = 1 cup
- 16 Med yolks = 1 cup
- 6 Sm eggs = 1 cup
- 9 Sm whites = 1 cup
- 18 Sm yolks = 1 cup
- Salmonella Enteritidis is a bacterium that can be inside shell eggs. Cooking the egg or egg-containing food product to an internal temperature of at least 160 F (71 C) kills the bacteria. Refrigerating will not kill the bacteria.
- Other foods containing raw eggs, such as homemade ice cream, cake batter, mayonnaise, and eggnog, carry a Salmonella risk too. Their commercial counterparts are usually made with pasteurized eggs; that is, eggs that has been heated sufficiently to kill bacteria, and also may contain an acidifying agent that kills the bacteria. But the best practice, even when using products containing pasteurized eggs, is to eat the foods only as they are intended to be eaten. Do not sample unbaked store-bought cookie dough.
- Consider using pasteurized eggs for homemade recipes that do not include a cooking step, such as eggnog or Caesar salad dressing. Pasteurized eggs are usually sold in the grocer`s refrigerated dairy case.
Some other tips to ensure egg safety
- Buy only refrigerated eggs, and keep them refrigerated until you are ready to cook and serve them.
- Cook eggs thoroughly until both the yolk and white are firm, not runny, and scramble until there is no visible liquid egg.
- Cook pasta dishes and stuffings that contain eggs thoroughly.
USDA grading system for eggs
- Grade AA The shell is clean, normal-shaped and unbroken; when first broken, the eggs spread remains compact; has a clear, thick albumen with prominent chalazae and a firm, centered yolk.
- Grade A The shell is clean, normal-shaped and unbroken; when first broken, the egg spreads slightly; has a clear, reasonably firm albumen with prominent chalazae and a firm, fairly high yolk.
- Grade B The shell may be slightly stained or misshapened; when first broken the egg spreads over a wide area; has clear, watery albumen and an enlarged, flattened yolk.
- Albumen, or egg white, makes up about 60% of an eggs weight. As an egg ages, the protein in the egg white changes and becomes thinner and more transparent. Fresh eggs sit tall and firm in the pan, and older eggs will spread out more.
When egg white is whipped or beaten it makes foam and increases in volume 6 to 8 times.
- Egg whites will beat faster and higher if you add a pinch of salt.
- When you are going to beat egg whites, let the eggs sit at room temperature for 30 minutes before using them. The egg whites will beat to a greater volume.
- One large egg yolk contains more than 2/3 of the daily limit of cholesterol recommended by the American Heart Association.
How to tell if an egg is fresh
- Old wives tales? Maybe. Lower uncooked eggs into a bowl of water. If the egg settles horizontally, the egg is fresh enough for human consumption. If it settles vertically, feed it to the dog. If it rises to the top, feed it to the hydrangeas.
How to hard cook eggs without cracking them
- Cold water method or hot? Room temperature eggs or cold eggs? Cold water plunge or no cold water plunge? Here in the foodies kitchen, we tested every possible permutation-this is how to hard cook an egg:
- Use fresh eggs, preferably organic or grain fed, as they peel more easily once cooked. They also have better texture and flavor.
- Bring eggs to room temperature before cooking. This helps prevent cracking due to the sudden shock of temperature change and ensures a properly cooked egg. If you do use eggs right out of the refrigerator, add a minute or two to the cooking time.
- Simmer eggs. A roiling boil is too violent. Call them hard cooked instead of hard boiled and you`ll remember this hint.
- Don`t crowd the pan. The eggs will knock each other and crack.
- In a saucepan, bring enough water to cover the eggs to a boil. With a slotted spoon, lower the eggs into the water. Quickly, bring the water back to a boil. Lower the temperature to medium heat and simmer exactly 10 minutes. Remove the eggs with a slotted spoon and plunge into a bowl of cold tap water. The cold water will stop further cooking and create a gap between shell and egg for easier peeling. You may put the eggs right into a color bath now if you wish.
How to peel a hard cooked egg
- Cold eggs peel more easily than room temperature eggs. Gently tap the eggshell on the counter along the egg`s equator. Place the egg between hands and roll back and forth as if you were making a hot dog out of clay. You should feel the shell and membrane loosening from the egg white. Peel off the shell. If the shell is still coming off in irritating bits, peel under running water (this is the last resort).
- Evaporated milk is fresh homogenized milk with 60% of its water removed by evaporation. It contains 7.9% milk fat.
- Evaporated milk whips to three times its volume.