Post by luvz2cook on Feb 28, 2014 3:24:46 GMT
Tips for safe handling and cooking eggs:
1) Never used cracked eggs.
2) Always wash your hands and utensils that comes in contact with raw eggs.
3) Use room temperature eggs for baking but do not leave raw or cooked eggs at room temperature for longer than 2 hours.
4) If you have leftover egg whites or yolks after separating eggs they can be kept in the refrigerator for up to 4 days or frozen as soon as possible.
5) If making scrambled eggs add 1/4 cup of water, cream or whole milk per 2 eggs for fluffy eggs. If you use a low fat milk it will work but may become watery.
6) Recipes that call for do ahead instructions with raw eggs store in refrigerator no more than 24 hours to be safe.
7) Fry eggs over medium heat. If the temperature is too hot the whites can become tough and rubbery.
8) Use custards, quiches or egg salads within 2 days.
1) Never used cracked eggs.
2) Always wash your hands and utensils that comes in contact with raw eggs.
3) Use room temperature eggs for baking but do not leave raw or cooked eggs at room temperature for longer than 2 hours.
4) If you have leftover egg whites or yolks after separating eggs they can be kept in the refrigerator for up to 4 days or frozen as soon as possible.
5) If making scrambled eggs add 1/4 cup of water, cream or whole milk per 2 eggs for fluffy eggs. If you use a low fat milk it will work but may become watery.
6) Recipes that call for do ahead instructions with raw eggs store in refrigerator no more than 24 hours to be safe.
7) Fry eggs over medium heat. If the temperature is too hot the whites can become tough and rubbery.
8) Use custards, quiches or egg salads within 2 days.