pointsevenout 2 years, 2 months ago said: Eggs-traordinary information Eggs are easier to separate when they are cold. ============================================== Egg whites beat up to a higher volume when left out at room temperture for 15 minutes. ============================================== It is estimated that 1 out of 20,000 eggs is infected with salmonella; because of this risk (albiet small), we don't recommend eating raw eggs.They're safer when brought to a temperature of 160*. ============================================== The condition and type of bowl in which you beat your egg whites really does matter. Keep it dry and clean; if it's wet or harbors any residual oil, the whites won't whip properly. Glass, ceramic, or metal bowls are best. ============================================== Brown and white eggs are alike inside. ============================================== A large egg has 76 calories: 17 from the white and 59 from the yolk. The whites are generally more health friendly, containing more than half the protien of a whole egg and none of the fat. The yolk is tasty, nutrient-rich, and usefull in cooking but carries 213 milligrams of cholestrol and 5 grams of fat, 1.6 of which are saturated. =============================================== It is nearly impossible to hard-cook an egg at an altitude of more than 10,000 feet (in case you're planning a trek). =============================================== The white ropelike strands in the egg white, called the chalazae (kuh-LAY-zee), hold the yolk in place and are not, contrary to popular belief, the beginnings of an embryo. In fact, the more prominent the chalazae are, the fresher the egg. =============================================== Eggs keep for 3 to 5 weeks in your refrigerator. It is best to keep them in the carton (whether made of foam or pulp) because it insulates the eggs and helps maintain moisture. =============================================== Egg substitutes are simply egg whites, combined with corn oil, water, flavorings, and preservatives. Because of these additives, they can't be beaten to peak stage. Egg whites work the same, if not better, in most applications.
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pointsevenout 2 years, 2 months ago said:
Eggs-traordinary information
Eggs are easier to separate when they are cold.
==============================================
Egg whites beat up to a higher volume when left out at room temperture for 15 minutes.
==============================================
It is estimated that 1 out of 20,000 eggs is infected with salmonella; because of this risk (albiet small), we don't recommend eating raw eggs.They're safer when brought to a temperature of 160*.
==============================================
The condition and type of bowl in which you beat your egg whites really does matter. Keep it dry and clean; if it's wet or harbors any residual oil, the whites won't whip properly. Glass, ceramic, or metal bowls are best.
==============================================
Brown and white eggs are alike inside.
==============================================
A large egg has 76 calories: 17 from the white and 59 from the yolk. The whites are generally more health friendly, containing more than half the protien of a whole egg and none of the fat. The yolk is tasty, nutrient-rich, and usefull in cooking but carries 213 milligrams of cholestrol and 5 grams of fat, 1.6 of which are saturated.
===============================================
It is nearly impossible to hard-cook an egg at an altitude of more than 10,000 feet (in case you're planning a trek).
===============================================
The white ropelike strands in the egg white, called the chalazae (kuh-LAY-zee), hold the yolk in place and are not, contrary to popular belief, the beginnings of an embryo. In fact, the more prominent the chalazae are, the fresher the egg.
===============================================
Eggs keep for 3 to 5 weeks in your refrigerator. It is best to keep them in the carton (whether made of foam or pulp) because it insulates the eggs and helps maintain moisture.
===============================================
Egg substitutes are simply egg whites, combined with corn oil, water, flavorings, and preservatives. Because of these additives, they can't be beaten to peak stage. Egg whites work the same, if not better, in most applications.