Eggs for printing

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Eggs for printing

  1. 1. EGGS Know -How
  2. 2. BUYING, STORING, & USING <ul><li>Do not buy eggs that are dirty, cracked or leaking. </li></ul>
  3. 3. <ul><li>The color of an egg – white or brown – is determined by the breed and diet of the hen and has no bearing on taste, nutritional value, or cooking performance. </li></ul>
  4. 4. <ul><li>The “packed date” on the carton is the day the eggs were packed. Eggs can be used up to 5 weeks beyond the packed date. </li></ul>
  5. 5. <ul><li>A blood spot does not signal a fertilized or bad egg. It can in fact be an indication of freshness. </li></ul>
  6. 6. <ul><li>Store eggs in the coldest part of the refrigerator – not in the refrigerator door. Keep them in their carton to prevent the porous shells from absorbing other refrigerator odors. </li></ul>
  7. 7. <ul><li>Store eggs pointed end down to keep the yolk centered. </li></ul>
  8. 8. <ul><li>For baked goods, bring eggs out of the refrigerator about 30 minutes before you’ll use them, </li></ul>
  9. 9. Or place them in a bowl of warm water (not hot) tap water for 5 minutes ( room temperature eggs will beat to a greater volume, yielding lighter cakes ).
  10. 10. <ul><li>cold eggs are easier to separate </li></ul>
  11. 11. <ul><li>Cover left over egg yolks (unbroken) with cold water and refrigerate to use within 2 days. </li></ul>
  12. 12. <ul><li>Refrigerate left over egg whites in a tightly covered container; use within 4 days. </li></ul>
  13. 13. <ul><li>You can safely refrigerate hard-cooked eggs in their shells for up to 7 days. </li></ul>
  14. 14. FREEZING FACTS To freeze raw eggs, beat to blend the whites and yolks transfer to a container and seal.
  15. 15. <ul><li>Add salt or sugar or corn syrup to prevent the yolk from thickening on freezing. </li></ul>FREEZING FACTS For every 4 yolks, stir in 1/8 tsp salt or 1 1/2 tsp or corn syrup.
  16. 16. TESTING FOR FRESHNESS A fresh egg has a round yolk and a thick, translucent white.
  17. 17. To test without breaking <ul><li>Place a glass of cold water: If fresh, it will stay on the bottom or stand upright if less fresh. </li></ul>
  18. 19. EGGS TO ORDER 1. Scrambled
  19. 20. 2. Poached
  20. 21. 3. Fried
  21. 22. 4. Cooked in Shell
  22. 23. SMART SEPARATING <ul><li>It is easiest to separate refrigerator-cold eggs. </li></ul>
  23. 24. <ul><li>Remove any trace of egg yolk in the whites using a half-shell as a scoop </li></ul>
  24. 25. <ul><li>when separating several eggs, transfer the whites to a different bowl as you go in case a yolk breaks. </li></ul>

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