Cooking with Frozen Eggs
To use frozen eggs for cooking or baking simply thaw them overnight in the refrigerator or under running cold water. Use the eggs as soon as they're thawed and only in dishes that will be thoroughly cooked. The following is a list of the recommended substitutions for raw egg.
Substitute 2 tbsp (30 mL) thawed egg white for 1 large fresh white.
Substitute 1 tbsp (15 mL) thawed egg yolk for 1 large fresh yolk.
Substitute 3 tbsp (45 mL) thawed whole egg for 1 large fresh egg
Cooking food safelyWhen preparing perishable foods, including eggs, follow these four simple steps to make sure food is prepared safely:
Clean - Wash hands and surfaces often. Proper hand washing may eliminate nearly half of all cases of food-borne illness.
Chill - Refrigerate/freeze food promptly. Cold temperatures can prevent the growth of most types of harmful bacteria.
Separate - Don’t cross-contaminate. Keep raw meat/poultry/seafood and their juices separate from one another and other food during storage and preparation.
Cook - Cook meat, poultry and eggs to proper temperatures.
Here are a few more simple guidelines to follow when preparing and serving eggs:
Serve eggs and food prepared using eggs immediately after cooking, or refrigerate and use within three to four days.
For entertaining, serve all egg dishes within two hours. Cold egg dishes and beverages should be kept on ice.
If a recipe calls for eggs at room temperature, immerse them in warm water for a few minutes.
To prevent toughness, always use moderate heat and controlled cooking times for eggs.
Don't eat cracked eggs or eggs that have been out of the refrigerator for more than two hours.
Use a glass or metal bowl instead of a plastic bowl when making meringue. The greasy film on a plastic bowl can prevent foaming.
The egg yolk and white separate best when they are cold.
Egg whites will beat to a better volume if they're allowed to stand at room temperature for 20 to 30 minutes before beating.
Unless otherwise specified, most recipes are written based on the use of large eggs. One large egg = ¼ cup or 4 tablespoons or 50 mL.
For more information on safe food preparation and fighting bacteria, consult the FightBAC!â„¢ website at www.canfightbac.org.Linkback:
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