Posts tagged ‘egg’
Some Eggs Do Not Need Refrigeration
By Chad Upton | Editor
Eggs are incredibly versatile. They can be prepared many different ways and appear in thousands of recipes, from salad dressings to dessert puddings.
While eggs taste great, they can also be dangerous if not treated properly. In the United States, about 1 in 20,000 eggs may contain salmonella — a bacteria that can make people very sick and possibly lead to death. In fact, approximately 142,000 cases of salmonella poisoning are reported each year and approx 30 of those cases result in death.
In many countries, eggs lay on supermarket shelves completely unrefrigerated. In other countries, eggs must be refrigerated when they are shipped, stored and sold.
Eggs have a natural protective layer on the outside of them which preserves the egg for a long period of time without refrigeration. Unfortunately, eggs can become contaminated with salmonella. This happens by contacting feces or other environmental contaminants during production. It can also be caused by the ovaries of an infected hen.
Because of this risk, countries such as the US and Canada insist that eggs be washed before they are sold. The advantage of this is that potential bacteria is removed from the outside of the egg. The disadvantage: the natural protective coating will also be removed, which requires that eggs be refrigerated to mitigate the risk of other contamination.
Although rare, there is also a risk that the egg yolk is infected. Refrigerating eggs prevents the potential bacteria from multiplying further, which reduces the risk of illness if a contaminated egg is consumed.
Typical egg care varies by country. If you buy eggs that are refrigerated, you should refrigerate them at home. If the eggs are not refrigerated at the time of purchase, you may optionally refrigerate them at home to extend the shelf life.
Room temperature eggs are recommended for hard boiling, experts say the shell is easier to remove because the outer membrane (just inside the shell) is weaker.
Many chefs suggest that refrigerated eggs should be at room temperature before they are mixed for baking, salad dressings and mayonnaise. The yolk in a cold egg is more firm, so they mix better at room temperature. Therefore, cold eggs are ideal for poaching or frying, reducing the chance that the yolk will break open during preparation.
Broken Secrets
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Sources: USDA, Chow, Banderas, Ochef, Wikipedia (Salmonella)
Photo: chizang (cc)
Rotten Eggs Float
Whether you throw away the carton and use the egg holder in your fridge or you just don’t believe the expiry date, there will come a time when you question the edibility of eggs.
There is an easy way to test them.
Fill a container with water and gently place the egg inside it. If it sinks, it’s good to eat. If it floats, throw it out. If it weighs the same as a duck, it’s a witch.
Why?
Eggs naturally have a small air pocket in them. In fact, a bright light is used during a process called candling to determine the size of this air cell. The size of the air cell is used to determine the grade of an egg. Grade AA eggs have the smallest air cell, and as the air cell gets large the egg is given a lower grade (A, B…etc).
This air cell increases as the egg ages. There are two schools of thought about why. Some say the eggshell is porous and allows some liquid to escape and air to enter. Others say a chemical reaction takes place inside, which results in the larger air chamber and the awful smell when they are rotten. I couldn’t find a definitive answer to why the air cell increases in size, but nobody disputed the fact that it does.
Because the air cell increases, it makes the egg less dense, meaning it will float in water with enough time.
The smell of rotten eggs is a popular description for the smell of sulfur. There’s good reason for that, eggs contain a fair amount of sulfur because it is necessary for feather formation. This smell becomes more prevalent as eggs age.
Thanks to my wife Kristen for this secret.
Broken Secrets | By: Chad Upton
Source: Eggs WP, Sulfur WP, What’s Cooking America, O Chef
Broken Secrets 