Tips on Handling Eggs

Avoid purchasing dirty, cracked, or outdated eggs to ensure freshness and safety.

Serve cooked eggs promptly to prevent bacteria growth.
Keep cold foods at low temperatures and hot foods hot.
Use ice or cold packs during transport to maintain appropriate temperatures.
Avoid consumption of raw eggs or dishes containing raw eggs to reduce health risks.

Proper storage maintains food quality, prolongs shelf-life, and ensures safety.
Storage conditions significantly influence bacterial growth and contamination risks.
Proper duration of storage should be adhered to, as it only delays deterioration, not improves quality.

Store potentially hazardous foods under refrigeration to inhibit bacteria growth.
Freezer temperature should be maintained at 0°F or less for optimal storage.
Position eggs in the freezer away from areas with significant temperature fluctuations.

Ensure storage areas are dry, cool, well-ventilated, and free of pests.
Without refrigeration, eggs can be stored at room temperature for approximately seven days.
Leftover egg yolks and whites should be contained to prevent drying out.

Refrigerate eggs immediately after purchase for better preservation.
Store eggs in their original covered carton with the large end facing up to retain moisture and darkness.
Avoid placing eggs in the refrigerator door to prevent temperature fluctuations.
Keep eggs away from odorous substances, as their porous shells can absorb strong smells.
Whole eggs may be beaten slightly, sealed in airtight containers, and frozen for up to one year.

Egg whites can be frozen for up to one year.
Yolk storage in the freezer requires the addition of sugar or salt to maintain a suitable texture.
Dipping eggs in oil extends their shelf life by sealing pores, preventing mold, and reducing spoilage.
Eggs should not be washed before storage, as washing removes a protective mineral-oil coating from the shell.
Left-over yolks can be kept in the refrigerator for several days when submerged in water, milk, or oil.
Left-over egg whites should be stored in a tightly sealed container (plastic or glass) within the refrigerator.

Eggs are a versatile ingredient with numerous cooking methods.
Chicken eggs are favored due to their bland flavor, availability, and size variety.
Rich in protein, eggs ideally require slow cooking with moderate heat for optimal results.

A whole egg consists of three main parts: the yolk, the white (albumen), and the shell.
Inside the shell, a membrane exists that creates an air cell at the larger end of the egg.
Chalazae are the two white strands that anchor the yolk in the center of the egg.

Rich in fat and protein, contributing to its nutritional density.
Contains iron and a variety of vitamins, vital for health.
Yolk color varies based on the chicken’s diet, ranging from light to dark yellow.
Functions as a natural emulsifier due to lecithin, enhancing texture in sauces like mayonnaise and custards.
Plays a critical role in binding ingredients, such as water and oil, in various recipes.