FOOD 2007 Culinary Arts class conducted a lab on the basic techniques of egg cookery by using both moist and dry cooking methods. Some of these methods included: Poached, Fried (over easy, over medium, over hard, sunny side up, Omelettes) and Boiled Eggs. The students were shown the different techniques and were able to execute those methods. Students were also taught to make pancakes as an accompaniment to their egg dishes. 

FS&T BSc student, Darshan Mangroo, noted that the egg preparation method can result in different and unique taste, texture, colour and flavour. The lab exercise was a resounding success and students were very pleased with the outcome of their egg dishes that were prepared. Many of them also learnt new techniques to transform their egg based dishes.

Fun Food Fact: Egg proteins change when they are heated, beaten, or mixed with other ingredients.

The following are a few FDA tips for handling eggs

Buying

You can help keep eggs safe by making wise buying decisions at the grocery store.

• Buy eggs only if sold from a refrigerator or refrigerated case.
• Open the carton and make sure that the eggs are clean and the shells are not cracked.
• Store promptly in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check.
• Store eggs in their original carton and use them within 3 weeks for best quality.

Storing

Proper storage of eggs can affect both quality and safety.

• Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking.
• Use frozen eggs within 1 year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
• Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.

Preparing

Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.

• Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
• Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.
• For recipes that call for eggs that are raw or undercooked when the dish is served — like Caesar salad dressing and homemade ice cream — use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products.

Serving

Follow these serving guidelines for eggs and egg dishes.

• Serve cooked eggs (such as hard-boiled eggs and fried eggs) and egg-containing foods (such as such as quiches and soufflés) immediately after cooking. Cooked eggs and egg dishes may be refrigerated for serving later but should be thoroughly reheated to 165° F before serving.
• Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).
• For party planning, keep hot egg dishes hot and cold egg dishes cold:
  • Keep egg dishes refrigerated until time to serve.  
  • Serve small platters of reheated egg dishes at a time to ensure the food stays at the proper temperature. Replenish as needed, or at least every 2 hours. 
  • Keep cold egg dishes on ice if they are going to stay out longer than 2 hours. 

Transporting

• For picnics, pack cooked eggs and egg dishes in an insulated cooler with enough ice or frozen gel packs to keep them cold. Transport the cooler in the passenger compartment of the car, not in the much warmer trunk. At the picnic area, put the cooler in the shade if possible and keep the lid closed as much as you can.
• For school or work, pack cooked eggs with a small frozen gel pack or a frozen juice box. (U.S Food and Drug Administration, 2016)

References

U.S Food and Drug Administration. (2016, January). Egg Safety: What you need to know. Retrieved April 27, 2016, from U.S Food and Drug Administration Website: http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077342.htm