Chefs Tips #4 – Eggs
As I am sure you have gathered by now, today's topic is Eggs. There are many factors surrounding eggs that people are unaware of, so let's discuss a few of them here.
EGGS
1.Freezing Eggs
Who knew that eggs could be frozen? Well, they can and here‘s how to do it! First, decide what they will be used for i.e. baking, scrambling or frying, and whether or not the yolks should be separated from the whites. To freeze whole eggs, muffin tins or silicone baking cups are ideal. If they need to be separated, an ice cube tray works very well.
Once your eggs are frozen, remove them and transfer them to a freezer bag. Label your bag and return them to the freezer. They will keep for up to 12 months.
To use them, remove them from the freezer bag and thaw them at room temperature; this can take nearly 2 hours, so plan ahead. Don‘t defrost them in the microwave, as this will cook them.
2. Testing Eggs for Freshness:
• If the egg rises to the top it is unusable.
• If the egg tips on one end, use it soon.
• If the egg lies on its side, it is fresh.
3. More Interesting Egg Facts
• Hardboiled eggs won‘t discolour around the yolk if you place them into cold water as soon as they‘re boiled.
• A sharp tap with a spoon on the pointed end of the egg, hard enough to crack the shell, when boiled eggs are taken from the boiling water, will stop the egg from cooking further.
• If eggs are cracked before or during the cooking process simply add a tsp. of salt to the water to prevent the egg white (albumen) from boiling out.
• If you add ½ tsp. of baking soda to the cooking water, the shells will be really easy to remove.
4. “To store or not to store” your eggs in the Refrigerator?
This has been a very contentious subject for a long time. There are those people that believe that eggs should be kept in the refrigerator and then are those that believe eggs should be kept at room temperature. Who is right? let's look at some studies done!
A scientific study was done over a period of two weeks with one batch of eggs at room temperature and the other batch kept in the fridge. Samples from both batches were regularly tested for E.coli, the superbug Staphylococcus aureus, salmonella, listeria, and Campylobacter.
The results, taken at the beginning of the test, at the end of the first week and at the end of the second week, were all the same. The bottom line, according to this study: there was no difference whatsoever between the two batches of eggs. Both remained bacteria-free.
So there you have it, and now it‘s totally up to you where you decide to keep your eggs. But
perhaps, as a wise man once said: ―you should not keep all your eggs in one basket‖!
For further information as well as an excellent site for references please visit: https://articles.mercola.com/
https://www.hsph.harvard.edu/nutritionsource/food-features/eggs/
(Photos courtesy of Pixabay)
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Animation By @zord189
I am offering a safe and natural alternative to conventional treatment, but these recipes, ideas and treatment should not be misconstrued or substituted for medical advice. Please always proceed with caution and test it first on a small area, or in small quantities, if you are uncertain. Should you suspect that you or your animal have a medical problem, I urge you to seek professional advice.
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So nice your pictures. Upvoted
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