Methods that affect cooking time of eggs

Eggs can be cooked and used in different ways

·         Baked

·         Poached

·         Fried

·         As a batter

·         In cakes

·         Quiches

·         Desserts

·         Flans

·         Custards

·         Etc

Recipes

When using recipes, it is important to have clear instructions and a list of ingredients that is needed to complete the dish.  Recipes usually give information on the amount and portions made as well as the cooking and preparation time that is needed

14.6 e Egg safety In the Kitchen

Storage

Refrigeration -- After the shell eggs reach home, it is very important to refrigerate them at a temperature of 45 °F or below.  Keep the eggs in their carton and place them in the coldest part of the refrigerator, not in the door. Storing eggs in the refrigerator door could lead to temperature fluctuations that can lead to bacteria growth.  Eggs may be refrigerated 3 to 5 weeks from the day they are placed in the refrigerator. The sell-by date will usually expire during that length of time, but the eggs are perfectly safe to use.  Liquid egg products should be kept refrigerated at all times and consumed within two to six days from the date of purchase.  Once liquid egg products are opened, they should be used immediately.

Freezing -- Fresh shell eggs can be frozen, however, NOT IN THE SHELL.  For whole eggs, yolks and egg whites, remove egg from shell and place in tightly sealed container.  Label with the date.  Refrigerated liquid eggs can be placed unopened in the freezer.  Both fresh shell eggs and refrigerated egg products can be stored in the freezer up to a year.

For frozen eggs and products, it is important to defrost only as much as needed. To defrost, place unopened containers in refrigerator or under cold water.  Frozen egg products cannot be refrozen once thawed. Thawed eggs products can be stored in the refrigerator no longer than three days.

Dried egg products should be stored in a dark, cool place and kept in their original containers.  Once reconstituted, either use the product immediately or store in the refrigerator for no more than four days in a tightly sealed container

Degree of Cooking

It is important to cook eggs thoroughly to destroy bacteria.  While light cooking will begin to destroy any bacteria that might be present only proper cooking brings eggs to a high enough temperature to destroy them all. For eggs, the white will coagulate (set) between 144 and 149° F, the yolk between 149 and 158° F, and whole egg between 144 and 158° F.

Egg products made of plain whole eggs are pasteurized, or heated to destroy bacteria.  The pasteurization process consists of bringing the eggs to 140°F and keeping them at that temperature for three and a half minutes. While this temperature destroys bacteria, it does not thoroughly cook the product.  For scrambled eggs, omelets and frittatas, cook eggs until no visible liquid remains.  Fried eggs should be cooked until the whites are completely set and the yolk is thickened but not hard.  For classic poached eggs, cook gently in simmering water until the white are completely set and the yolk begins to thicken but are not hard.  Avoid precooking and reheating poached eggs.  Hard cooked eggs should reach an internal temperature of more than 160°F.  After cooking, cool hard-cooked eggs under water or in ice water.  Immediately after cooling, refrigerate eggs in their shell and use up to one week.

Other foods that contain eggs, like French toast, quiches, baked goods and casseroles, make sure that the dishes are done and prevent uneven cooking by using a thermometer in the center  and around the sides of the of the dish.  The thermometer should reach 160°F.  For custards, eggnog and ice cream bases, cook until the mixture reaches a temperature of 160°F or higher.  After cooking, cool quickly by setting the pan in ice or cold water and stirring for a few minutes. Cover and refrigerate to chill thoroughly, at least one hour. For meringue, bake until the meringue reaches 160°F (about 15 minutes).  The more egg whites, the lower the temperature and longer the time you need to cook the meringue through without excessive browning. Refrigerate meringue-topped pies until serving. Return leftovers to the refrigerator.