The hen’s egg is the most popular egg consumed, though duck, quail and geese eggs are also eaten. The color of the shell indicates the breed of the hen, whereas the intensity of the color of the yolk indicates what kind of diet the hen was on. A high wheat diet results in an orange yolk!

A fresh egg is heavy due to its high water content, so it will rest lengthwise at the bottom of a pan filled with water. If the egg floats, then the egg is stale due to its high air content, and it should be thrown away.
The chalazae are the thick supporting strands used to hold the yolk in the center of the shell. If it is more prominent, then the egg is fresher. If you can barely see it, then the egg is older.

Store the eggs in their carton in the refrigerator on a shelf. In the door, is too warm for them. Always keep them away from strong smelling foods, such as garlic and onions. It can maintain its freshness for 4 – 5 weeks!

If you have any leftover yolks, cover them with cold water and place them in an airtight container. They will keep fresh for 3 days. If you need more time to use your egg yolks, mix the yolks up with a fork, and add 1/8 tsp. salt OR 1 1/2 tsp. sugar to every 1/4 cup egg yolks. Then freeze in ice cube trays, placing 1-1 ½ tbsp. in each cube (equivalent to 1 egg yolk). They can maintain freshness up to 6 months!
Store leftover egg whites in an airtight container in the refrigerator for 4 days. If that is not enough time, add 2 tbsp. of egg white per cube on an ice cube tray (equivalent to 1 egg white). They can maintain their freshness up to 6 months!

If your eggs are frozen, then defrost before using.

Nutritional Qualities
1 egg supplies an adult 15% of his daily protein.
Egg White: protein and riboflavin
Egg Yolk: fat, protein, iron, Vitamins A, B, D, E & K, calcium, choline, iodine and phosphorus

Despite their high cholesterol (213 mg per egg), new evidence supports that foods high in saturated fats increase blood cholesterol levels, not foods low in fat with high cholesterol. Please consult your physician to find out how many eggs are safe for you to consume!

Blood spot on the yolk is naturally occurring. It does not indicate whether an egg is fertilized or not.

Jumbo: 30 oz. per dozen
XL: 27 oz. per dozen
Large: 24 oz. per dozen
Medium: 21 oz. per dozen
Small: 18 oz. per dozen
Peewee: 15 oz. per dozen
Most recipes use a large egg!

Serving size = 2 eggs
Whole: 1 dozen = 2 1/3 cups, 5 eggs = 1 cup, 1 egg = 3 tbsp.
Whites: 1 dozen = 1 1/2 cups, 7-8 whites = 1 cup, 1 white = 2 tbsp.
Yolks: 1 dozen = 7/8 cup, 1 yolk = 1 tbsp.

1 Whole: 2 yolks + 1 tbsp. water OR 3 1/2 tbsp. egg substitute OR 2 1/2 tbsp of egg powder + 2 1/2 tbsp. water
1 White: 1 tbsp. powder + 2 tbsp. water
2 Yolks: 1 whole egg

Separating Egg Yolks: Over a bowl, crack the shell on a hard flat surface. Break the egg in half while keeping one shell horizontally. Pass the yolk back and forth between the two halves until all the white is in the bowl. ~ If this makes you nervous, you can do a similar method by placing the whole egg in a cup and then pour into one hand. Allow the white to pass between your fingers.

Egg Wash: Mix an egg yolk along with a tablespoon of water and 1/8 tsp. salt. Whisk until they are incorporated. Then brush over bread or pastry items before baking.

Soft Boiled Eggs: Place eggs in a pan of boiling water. Once the water resumes a boil, then reduce the heat to a simmer for 3 – 4 minutes. The white should be set and the yolk runny.

Hard Boiled Eggs: Simmer eggs for 6 – 10 minutes. Then place in iced water to stop the cooking process.

When whisking egg whites make sure the eggs are at room temperature and that all of your equipment is free of grease!

If your hard-boiled eggs have a green ring around the yolk, then the egg has been overcooked. Try turning these eggs into deviled eggs to hide the mistake!
If your hard-boiled eggs are too hard to peel, then the eggs you used are too fresh. Try using these eggs in an egg salad, or anywhere else you would need chopped eggs!
Salting eggs while they are frying toughens the white. Instead, salt the eggs immediately after cooking, but before they get cold, so the eggs have time to absorb the flavors of the salt.

Always fry eggs on a low heat. They will absorb less fat this way and do not toughen up and get that hard material around the edge.

Salmonella is a foodbourne infection of the intestinal tract. It can occur from eating raw or undercooked eggs. The bacteria are found in healthy hens’ ovaries producing healthy looking eggs. The bacteria can be passed on to the yolk of the egg, and in lesser instances, even in the whites. The temperature at which salmonella can be destroyed is at 160 degrees F (71 degrees C). Pasteurized eggs are held for 3.5 minutes in 140 degree F (60 degrees C) water. This will kill any possible salmonella bacteria.

Basil, chervil, chili powder, chives, cumin, curry, dill, fennel, marjoram, paprika, parsley, savory, tarragon, and thyme.


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