Do You Have Eggs-perience ?

Do You Have Eggs-perience ?
To preserve leftover egg yolks for future use, place them into a
small bowl and add two tablespoons of salad oil. Then put into
refrigerator. The egg yolks will remain soft and fresh, and egg
yolks kept in this way can be used in many ways.


You may determine the age of an egg by placing it in the bottom
of a bowl of cold water. If it lays on its side, it is strictly fresh. If it
stands at an angle it is at least three days old and ten days old if it stands on end.


To keep egg yolks from crumbling when slicing hard-cooked eggs,
wet the knife before each cut.


Seasoned Bread crumbs added to scrambled eggs will improve the flavor
and make larger helpings possible.


A tablespoon of vinegar added to the water when poaching eggs
will help set the whites so they will not spread.


When cooking eggs it helps prevent cracking if you wet the shells
in cold water before placing them in boiling water.


Add a little vinegar to the water when an egg cracks during
boiling. It will help seal the egg.


Meringue will not shrink if you spread it on the pie so that it
touches the crust on each side and bake it in a moderate oven.


When you cook eggs in the shell, put a big teaspoon of salt in the
water. Then the shell won’t crack.


Set eggs in pan of warm water before using as this releases all
white from shells.


Separating egg yolks from the whites is easier if the eggs are cold. However, Egg whites for meringue should be set out to room temperature before beating, then they can be beaten to greater volume.

a middle aged woman in a diner at 4am, apparently after a night of drinking, was asked by the waitress how she wanted her eggs.

she responded, "fertilized would be nice..."

Luckytrim said:

...To preserve leftover egg yolks for future use, place them into a
small bowl and add two tablespoons of salad oil. Then put into
refrigerator. The egg yolks will remain soft and fresh, and egg
yolks kept in this way can be used in many ways....

Click to expand...

As someone who has had serious cases of food poisoning several times in my life, I have serious concerns about the safety of this method of storing raw egg yolks.

I'm just guessing here and acknowledge that I may be overly cautious when it comes to food safety, but it's well known that eggs are a major source of food-borne illness, particularly from salmonella.

When the egg is cracked and separated, the chance for infection of the yolk is greatly increased, particularly since the outer surface of the shell isn't exactly sterile.

I also know that eggs have to be cooked to 140 degrees to kill any bacteria.

Storing the raw yolk in the refrigerator, even covered with oil, could provide an ideal atmosphere for the bacteria to multiply. The fact that you've done this for years without ill effect doesn't mean that it's a safe practice.

Eggs are cheap; medical care ain't.

I guess I'm a pretty hard-boiled egg my self!

egg celent, lt. I knew all of them eggcept the storing egg yolks.
Never had to do that yet.

buckytom said:

a middle aged woman in a diner at 4am, apparently after a night of drinking, was asked by the waitress how she wanted her eggs.

she responded, "fertilized would be nice..."

Click to expand...

http://www.instantrimshot.com/

Very funny BT!! I think we have a food safety forum, if so I will move this there, good info to have!!