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Learn All About Eggs & How To Cook Them.
Following Information is from the
American Egg Board:
Our company feeds breakfast every Saturday morning to a group of low
income individuals. The problem, many of us have run into, is the
scrambled eggs turn green after we prepare them. I have tried
different containers but to no avail.
Sometimes a large batch
of scrambled eggs may turn green. Although not pretty, the color
change is harmless. It is due to a chemical change brought on by
heat and occurs when eggs are cooked at too high a temperature, held
for too long, or both. Using stainless steel equipment and low
cooking temperature, cooking in small batches, and serving as soon
as possible after cooking will help to prevent this. If it is
necessary to hold scrambled eggs for a short time before serving, it
helps to avoid direct heat. Place a pan of hot water between the pan
of eggs and the heat source.
 Please clarify what the
white stringy stuff is inside of an egg when you crack it. Is this
not sperm? If not, please explain.
These strands are the
chalazae
which anchor the yolk in the center of the thick white. They are neither
imperfections nor beginning embryos. The more prominent the chalazae,
the fresher the egg. Chalazae do not interfere with the cooking or
beating of the white and need not be removed, although some cooks like
to strain them from stirred custard.
Can I keep eggs at room temperature?
Eggs are a perishable food and should be stored in their
carton in the refrigerator. For optimum quality, eggs should be used up
before the "Best Before" date expires. For every hour eggs are kept at
room temperature, they age an entire day.
Are
brown eggs more nutritious than white eggs?
No. The color of the shell is determined by the breed of hen. Both brown
and white eggs are equally as nutritious.
Can you eat eggs with blood spots?
Eggs with a visible blood spot on the yolk are safe for consumption. The
spot can be removed with the tip of a knife.
Blood or "meat" spots are occasionally found on an egg yolk. These tiny
spots are not harmful and are caused by the rupture of a blood vessel
during formation of the egg. Blood spots do not indicate a fertilized
egg.
Mass candling methods reveal
most blood spots and those eggs are removed, but even with electronic
spotters, it is impossible to catch all of them. If desired, the spot
can be removed with the tip of a clean knife prior to cooking. These
eggs are safe to eat.
What does free-range eggs mean?
True free-range eggs are
those produced by hens who have access to nesting boxes, open floor
space, perches and have access to outdoor runs. Due to climate
conditions in Alberta, however, no commercial operations in Alberta
produce free range eggs. Free run eggs are produced by hens allowed to
roam freely in an enclosed facility (barn). Egg safety and quality can
be more difficult to manage in these situations since eggs can come in
contact with droppings and dirt, as well as can be laid in many places
making quick egg collection a great challenge. The nutrient content of
these eggs is no different than the nutrient content of eggs of hens
raised in conventional cage housing systems.
What will
happen if I eat an egg containing Salmonella?
If an egg containing Salmonella
has been kept refrigerated and someone who uses good hygiene practices
serves it to you immediately after proper cooking, you’ll simply have a
nutritious meal. If the egg has been improperly handled, though, you
might experience the foodborne illness called salmonellosis. You could
have symptoms of abdominal cramps, diarrhea, nausea, vomiting, chills,
fever and/or headache within 6 to 72 hours after eating. The symptoms
usually last only a day or two in healthy people but can lead to serious
complications for the very young, pregnant women, the elderly, the ill
and those with immune system disorders. Anyone who has had salmonellosis
may pass along the bacteria for several weeks after recovering, but
salmonellosis is seldom fatal. While the risk of getting salmonellosis
is very small, there’s no need to take chances because cooking kills
Salmonella.
Is the risk of salmonellosis from eggs increasing?
No. Salmonellosis
incidents related to eggs have decreased markedly since 1990. From 1996
through 1999, the Centers for Disease Control and Prevention (CDC) and
FoodNet (a food-safety surveillance system operated by CDC and other
agencies) have reported a decline in disease from Se
of 48%. The fact that there are fewer cases of egg-related salmonellosis
is considered to be the result of on-farm quality-control programs,
refrigeration during transport and storage, and food-safety education
for home and foodservice food preparers.
What usually causes salmonellosis?|
Salmonellosis outbreaks are most often
associated with animal foods, including chicken, eggs, pork and cheese,
but have also been reported related to cantaloupe, tomatoes, alfalfa
sprouts, orange juice and cereal among other foods. Human carriers play
a big role in transmitting some types of salmonellosis. Salmonella
bacteria can easily spread from one food to another, too.
The majority of reported salmonellosis outbreaks involving eggs or
egg-containing foods have occurred in foodservice kitchens and were the
result of inadequate refrigeration, improper handling and insufficient
cooking. If not properly handled, Salmonella
bacteria can double every 20 minutes and a single bacterium can multiply
into more than a million in 6 hours. But, properly prepared egg recipes
served in individual portions and promptly eaten are rarely a problem.
You can ensure that your eggs will maintain their high quality and
safety by using good hygiene, cooking, refrigeration and handling
practices.
Are eggs the only source of Salmonella bacteria?
No. Salmonella bacteria are widely
found in nature and easily spread. The bacteria can be found in the
intestinal tracts of animals, birds, reptiles, insects and people. While
the egg itself may not be contaminated when you buy it, it can become
contaminated from various sources, such as hands, pets, other foods and
kitchen equipment, too.
What should I do about some of my favorite egg recipes that call for raw
or lightly cooked eggs?
Although the overall risk of egg
contamination is very small, the risk of food borne illness from eggs is
highest in raw and lightly cooked dishes. To eliminate risk and ensure
food safety, replace all your recipes calling for raw or lightly cooked
eggs with cooked egg recipes or use pasteurized eggs or egg products
when you prepare them. To cook eggs for these recipes, use the following
methods to adapt your recipes:
Cooking Whole Eggs for Use in Recipes
– As a nutritious
combination of egg whites and yolks, whole eggs should be fully
cooked for assured safety in recipes that call for raw or lightly
cooked eggs. The following method can be used with any number of
eggs and works for a variety of recipes.
In a heavy saucepan, stir together the eggs and either sugar, water
or other liquid from the recipe (at least 1/4 cup sugar, liquid or a
combination per egg). Cook over low heat, stirring constantly, until
the egg mixture coats a metal spoon with a thin film or reaches 160°
F. Immediately place the saucepan in ice water and stir until the
egg mixture is cool. Proceed with the recipe.
Cooking Egg Yolks for Use in Recipes
– Because egg yolks are a fine growth medium for bacteria, cook them
for use in mayonnaise, Hollandaise sauce, Caesar salad dressing,
chilled soufflés, chiffons, mousses and other recipes calling for
raw egg yolks. The following method can be used with any number of
yolks.
In a heavy saucepan, stir together the egg yolks and liquid from the
recipe (at least 2 tablespoons liquid per yolk). Cook over very low
heat, stirring constantly, until the yolk mixture coats a metal
spoon with a thin film, bubbles at the edges or reaches 160° F.
Immediately place the saucepan in ice water and stir until the yolk
mixture is cool. Proceed with the recipe.
Cooking Egg Whites for Use in Recipes
– Cooking egg whites before use in all recipes is recommended for
full safety. The following method can be used with any number of
whites and works for chilled desserts as well as Seven-Minute
Frosting, Royal Icing and other frosting recipes calling for raw egg
whites.
In a heavy saucepan, the top of a double boiler or a metal bowl
placed over water in a saucepan, stir together the egg whites and
sugar from the recipe (at least 2 tablespoons sugar per white),
water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per
each 2 whites). Cook over low heat or simmering water, beating
constantly with a portable mixer at low speed, until the whites
reach 160° F. Pour into a large bowl. Beat on high speed until the
whites stand in soft peaks. Proceed with the recipe.
Note that you must use sugar to keep the whites from coagulating too
rapidly. Test with a thermometer as there is no visual clue to
doneness. If you use an unlined aluminum saucepan, eliminate the
cream of tartar or the two will react and create an unattractive
gray meringue.
Making an Italian meringue by adding hot sugar syrup to egg whites
while beating them does not bring the egg whites to much above 125°
F and is not recommended except for dishes that are further cooked.
If, however, you bring the sugar syrup all the way to the hardball
stage (250 to 266° F), the whites will reach a high enough
temperature. You can use a sugar syrup at hardball stage for
Divinity and similar recipes.
How can I tell if my eggs
have spoiled?
The faster you use your eggs, the less time
any potential bacteria will have to multiply. However, when properly
handled and stored, eggs rarely spoil. Instead, as an egg ages, the
white becomes thinner, the yolk becomes flatter and the yolk membrane
weakens. Although these changes may affect appearance, they don’t
indicate spoilage and don’t have any great effect on the nutritional
quality of the egg or its functions in recipes. Rather than spoiling, if
you keep eggs long enough, they’re more likely to simply dry up –
especially if they’re stored in a moisture-robbing, frost-free
refrigerator.
But, like all natural organic matter, eggs can eventually spoil through
the action of spoilage organisms. Although they’re unpleasant, spoilage
organisms don’t cause food borne illness. The bacteria Streptococcus,
Staphylococcus,
Micrococcus and Bacillus may be found on egg shell
surfaces because all these species can tolerate dry conditions. As the
egg ages, though, these bacteria decline and are replaced by spoilage
bacteria, such as coliform and Flavobacterium, but the most
common are several types of Pseudomonas. Pseudomonas can
grow at temperatures just above refrigeration and below room
temperatures and, if they’re present in large numbers, may give eggs a
sour or fruity odor and a blue-green coloring.
Although it is more likely for bacteria to cause spoilage during
storage, mold growth can occur under very humid storage conditions or if
eggs are washed in dirty water. Molds such as
Penicillum, Alternaria and Rhizopus may be visible as
spots on the shell and can penetrate the shell to reach the egg.
Discard any eggs with shells – or, for hard-cooked eggs, egg white
surfaces – that don’t look or feel clean, normally colored and dry. A
slimy feel can indicate bacterial growth and, regardless of color,
powdery spots that come off on your hand may indicate mold.
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