Eggs are the ultimate comfort food, plus they're an economical source of protein that most people enjoy eating. For anyone starting to learn to cook (or even some old dogs looking to learn new tricks) here are a few practical and safety facts about eggs, including how to: determine the packing date for store-bought eggs; store eggs; separate them to keep the yolk from dripping into the white; and prevent a sulfurous green ring from forming in hard-cooked eggs.
Tips on Choosing, Buying, and Storing Fresh Eggs
- There is no nutritional difference between brown and white eggs (color is determined by the breed of chicken that lays the eggs). In the Northeast, brown eggs are more common but ironically often carry a price premium. Look for white eggs at the supermarket; they can be cheaper.
- Don't choose eggs at the store by using the expiry date on the carton. Egg cartons have a code which specifies the date on which they were packed. On the side of the carton are four numbers starting with P. Usually quite close to these numbers are three other numbers that state the actual day of the year on which the eggs were packed. For example, if a carton of eggs reads P1183 022; the last three numbers indicate the eggs were packed on January 22 (the 22nd day of the year). Use the eggs within three weeks of this date.
- Almost all baking recipes call for large (not extra-large) eggs. Save money and improve baking success by buying large eggs.
- Egg whites freeze beautifully, whole eggs somewhat; don't freeze egg yolks.
- Store eggs in their carton and in the back of the refrigerator. Do not put them in the little egg containers in the door of the refrigerator as the temperature of the door is too variable. Eggs also can pick up odors through their shells; this transference can be prevented by keeping the eggs in their carton.
Cracking Eggs
Don't crack eggs on the edge of a bowl or counter; this method can cause shell fragments to get mixed in with the egg. Crack them, on their side, on a flat surface.
Separating Eggs
Fingers are the best kitchen tool to use to separate eggs: just break the egg into the palm of the hand and let the egg white drip through (impeccably clean) fingers. This can feel a little gooey at first, but is rather fun. Any other method increases the odds of breaking the yolk or getting broken shell in the other ingredients.
Are Eggs Dangerous? A Few Facts About High Cholesterol and Salmonella in Eggs
- Eggs are no longer villains in the fight against cholesterol. An egg yolk (egg whites have no cholesterol) is now believed to have 214 mg of cholesterol, down from the 274 previously published. The American Heart Association has revised its guidelines to allow 1 egg a day in a normal diet.
- Salmonella Enteritidis can be transmitted by an infected chicken to eggs, but only in rare circumstances. It is believed that, at most, one out of every 20,000 eggs is contaminated. Salmonella is destroyed by heat in excess of 145 degrees—the temperature at which eggs start coagulating. Therefore, if salmonella is a concern, (as it should be especially if cooking for the elderly, children, or those with weakened immune systems), an egg is safe if it is cooked until both the white and yolk are firm. Casseroles with eggs in them should be cooked to an internal temperature of 160 degrees. Alternatively, buy pasteurized eggs, which are safe even when raw.
The Hard Cooked, NOT Hard Boiled Egg—Preventing the Green Ring Around the Yolk
Anyone can cook a great hard cooked egg even if they can't boil water, because eggs should never be boiled. Too much heat, either at too high a temperature or for too long, results in a green ring around the yolk as well as that awful rubbery taste of an overcooked egg white.
To properly cook eggs in the shell, first take a small pin and pierce the rounded end of the egg. Usually there is a small air sack there (the smaller the air sack, the fresher the egg). By piercing the egg, the shell is less likely to crack while cooking.
In a saucepan, cover the egg or eggs with cold water. Bring the water to a boil, cover the pan, and remove it from the heat. Let the eggs sit for 15-17 minutes for hard cooked eggs, 4-6 minutes for soft. Run under cold water to stop the cooking. Hard cooked eggs can be stored in the refrigerator for one week.
Lindsay McSweeney - I am a 50 plus professional editor, wife, and mother. I've written and edited food articles professionally, and am currently managing a ...
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