By: Lucy ragsdale
Foodborne illnesses in eggs?
According to www.incredibleegg.org-
- "Clean your hands, as well as the surfaces and utensils that come into contact with raw eggs – an important step for avoiding cross-contamination.
- Separate eggs from other foods in your grocery cart, grocery bags and in the refrigerator to prevent cross-contamination.
- Keep eggs in the main section of the refrigerator at a temperature between 33 and 40 degrees Fahrenheit – eggs accidentally left at room temperature should be discarded after two hours, or one hour in warm weather."
These are steps you can take to prevent foodborne illnesses in eggs such as; Salmonella.
When buying eggs there are different grades and sizes:
- Grading eggs is when the interior and exterior quality of an egg is measured. Different grades of eggs are AA, A, and B. AA eggs are the almost perfect eggs, while B eggs are the ones with a small amount of staining (the least favorable).
- The different sizes of eggs are Jumbo, Very Large, Large, Medium, Small and Peewee
Eggs should be stored at 40 degrees or lower, raw eggs that have been removed from their shell should be refrigerated in a tightly covered container. Eggs can last 4 to 5 weeks beyond the pack date or about 3 weeks after purchase.
Properties Eggs can be Used For
- Leavening Agent
- Binding Agent
- Interfering Agent
- Richness, tenderness, flavour, and colour
Different Ways Eggs can be Cooked
- sunny side
Substitutes for Eggs, and Why Wouldn't Someone Want to eat Eggs?
- egg whites (for lower cholesterol eggs)
Some people have egg allergies, also eggs contain cholesterol which some people need to have less of.
Nutrients and Health Benefits of Eggs
- high quality protein
- zero carbs
- no sugar
- have all 9 essential amino acids
- naturally gluten-free
Eggs as a part of a Healthful diet
The recommended serving of eggs is one per day, you can eat 3 safely.
Tips and Tricks
- Don't microwave eggs in their shells (It'll explode if you do!)
- For any basic egg preparation, any size egg will work. For other recipes, mostly for baking, size is important.
- the greenish colour caused by cooking eggs isn't dangerous