Q: Is it true that a type of salmonella has been found in eggs?
A: Only a very small portion (less than 1 percent of the egg world) might contain Salmonella enteritidis. Eggs are washed and sanitized before they are packed. So please, perfect homemaker, do not rewash them. Incorrect washing procedures (like spin cycle) might infect the contents.With proper refrigeration and adequate cooking, eggs pose no greater risk than any other perishable food.
Q: What temperature should egg dishes reach in order for the bacteria to be destroyed?
A: Salmonella will not survive if held at a temperature of 140 degrees Fahrenheit for 3 1/2 minutes or reaches an end-point temperature of 160 degrees.
- The internal temperature of baked goods and hard-cooked eggs will easily reach more than 160 degrees by the time they are done.
- Quiches, baked custards and most casseroles are done when a knife inserted near the center comes out clean.
- Cook poached, fried and soft-cooked eggs until the whites are completely set and the yolks begin to thicken but are not hard.
- Cook scrambled eggs, fritatas, omelets and French toast until the eggs are thickened and no visable liquid egg remains.
- Eggnogs and homemade ice creams, often made with raw eggs, can easily be made safe by using a stirred custard base cooked until the mixture coats a metal spoon or reaches 160 degrees. Chill well before freezing or service.
Q: What about the fact that bacteria grow well in egg yolks?
A: It's best to cook yolks for use in such dishes as cold souffles, chiffons and mousses. To cook yolks, the recipe must contain at least two tablespoons of liquid per yolk. Less liquid will produce scrambled eggs.
Simply combine the yolks with the liquid in the recipe. Cook in a heavy saucepan over very low heat, stirring constantly, until the mixture coats the back of a metal spoon, bubbles at the edges, or reaches 160 degrees. Cool quickly and proceed with the recipe.
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ADDITIONAL INFORMATION
Egg substitutes - or the real thing?
Many cooks ask if the fat-free, cholesterol-free commercial "eggs" work well as whole-egg substitutes.
Home economists from the kitchens of Eating Well Magazine say that the egg substitutes are fine for cakes, cookies, muffins, even quiches and omelets.
And because the substitutes are made from egg whites, they lack the fat and cholesterol of whole eggs.
The consumer should check the label, however, because not all the egg substitutes are fat-free. Some have up to three grams of fat already added, as well as artificial color, gums and emulsifiers. These substitutes can't be whipped for use in a meringue, however.
Eating Well recipe "doctors" like to cut fat by using a combination of egg whites and whole eggs or egg whites alone, instead of using "faux" eggs.
If recipes don't depend on egg yolks for texture or flavor, Eating Well eliminates them completely and substitutes two whites for every whole egg.
Using egg whites instead of egg substitutes saves money - substitutes can cost up to six times more than fresh eggs.