Storing and Handling Eggs

• You don't need to wash eggs before storing or using them because washing is a routine part of commercial egg processing. You should, however, wash your hands, utensils and work area with hot, soapy water after they come in contact with raw eggs.
• Before buying eggs, open the carton to check that eggs are clean and not cracked. If an egg cracks between the market and home, throw it away.

• It's best to keep eggs in their carton in your refrigerator to be sure they stay cold.

• If desired, store eggs with the large end up to keep the yolk centered for more attractive hard- and soft-cooked eggs.

• Uncooked eggs in the shell will keep up to 5 weeks when properly stored in the refrigerator (check the carton for an expiration date).

• Unbroken egg yolks store best when covered with a small amount of water in a tightly covered container. They'll keep for a day or two in the refrigerator.

• Egg whites may stand safely at room temperature for up to 30 minutes. Room-temp whites will beat up fluffier for recipes such as meringue.

• Store leftover raw egg whites in a tightly covered container in the refrigerator up to 4 days. Freeze raw egg whites in a plastic ice-cube tray; when frozen, place the cubes in a plastic freezer bag for storage. Thaw frozen egg whites in the refrigerator. (Note: 2 tablespoons thawed egg white is equal to 1 fresh egg white.)

Published on: 2004-07-06 (3194 reads)