Ask the Coach!
My name is Donna Jodhan and I am using my extensive experience as a sight loss coach as well as my lived experience to share and respond to questions that are submitted to me and I also invite you to share your thoughts on questions asked.
For this month: a question from Karina in Los Angeles California.
Karina is seeking some safety tips for handling eggs.
From me:
Karina here is an article that I think will help you.
Enjoy!
EGG SAFETY
Proper care and handling of eggs is important in order to prevent the growth of potentially harmful bacteria such as salmonella.
* Select clean eggs from a refrigerated case. Don’t buy dirty, cracked or leaking eggs because they may have become contaminated with harmful bacteria.
* Slightly move each egg in the carton to make sure it isn’t stuck to the bottom because of egg leaking through a crack that you cannot see.
* Refrigerate eggs in their cartons as soon as you get home. Storing eggs in the carton keeps them from losing moisture and absorbing odors.
* Do not leave eggs in any form at room temperature for more than 2 hours, including preparation and serving.
* When cracking eggs, try to avoid getting any eggshell into the raw eggs, just in case there are harmful bacteria on the shell. It’s a good idea to crack the egg into a custard cup where you can easily remove any shell particles before slipping it into a skillet for frying or poaching.
While it is important to cook eggs thoroughly, it is not necessary to overcook them to be safe. A poached or fried egg is done when the yolk thickens. Scrambled eggs should be just set. An omelet can be slightly moist when it is folded over because the residual heat will finish cooking it.
* Use an egg separator to separate egg whites and yolks for souffles, meringues or cakes, rather than passing the yolk back and forth between broken shells.
* Since any egg stuck to the carton probably had a hairline crack through which egg leaked into the carton, it is best to use those eggs for baking or in a dish where they will be thoroughly cooked.
HOW TO HARD-COOK EGGS PERFECTLY
When very fresh eggs are hard-cooked, they may be extremely difficult to peel. That’s because the fresher the egg, the more the shell membrane clings to the shell. If you want to make lots of deviled eggs for a party, the best solution is to buy and refrigerate the eggs a week to 10 days before hard-cooking them. During this time the eggs will take in air, which helps separate the membrane from the shell. An unattractive, greenish-black ring around the yolk of a hard-cooked egg is the result of overcooking. Follow this procedure for perfect hard-cooked eggs.
Put eggs to be hard-cooked in a saucepan in a single layer. Add cold water to come at least an inch above the eggs. Cover and bring to a boil over moderately high heat. As soon as water comes to a full rolling boil, remove the pan from the heat. Let stand, covered, 18 minutes for extra large, 15 minutes for large eggs and 12 minutes for medium (set a timer). Immediately pour off the hot water and fill pan with cold water (add ice if handy). When eggs are completely cool, crackle shells all over by tapping gently against sides of pan. Roll eggs gently between hands to loosen shell. Then peel off the shell, starting at the larger end, dipping the egg in water to help ease off the shell. Refrigerate the eggs until needed.
If you are going to use the eggs the next day, refrigerate them in the crackled shells and peel just before using.
To contact me with a question or a thought; please send an email to me at donnajodhan@gmail.com and I’ll be sure to respond in 5 business days at the most.
If you wish me to respond earlier then put the word important in your subject line and I’ll do my best to respond more quickly.
Until the next time then!
I’m Donna wishing you a pleasant day and thanking everyone for their insightful feedback and suggestions!