Tag Info

New answers tagged

0

After scrubbing out many a burned-on egg fond, and giving up and buying a cheap ceramic pan just for omlets, I finally figured out the secret to cooking even notoriously sticky egg whites in stainless: 1) Heat pan on high until water drops levitate, as usual 2) add oil or perhaps clarified butter 3) COOL IT DOWN! reduce the heat and pick the pan up off ...


3

If the shell is undamaged, and the eggs are not past their expiration/best by date, they are safe to eat. Official source: your government's food safety agency, unless you live in a place with really really lax food regulation. But your profile says Australia - I'm sure things are fine there. If there are problems with salmonella outbreaks, it's not anything ...


2

i know this is an old post, but i believe i've cracked this code, if you put an inch and a half or so of water in the pan and let it sit on medium heat for four or five minutes, rinsing the pan removes most of the egg, swiping with your finger, has the rest come off instantly


-1

According to a local farmer I spoke with: when you shake an egg and it sloshes, it's rotten. When it floats to the top of a bowl of water its too old and if you feel something moving around inside when you shake it its rotten. If any of those 3, you should not consume the egg. If it has a hairline crack do not eat it because chances are bacteria has already ...


0

I raise my own chickens, and the eggs are fresh. I never had this problem before, but with these chickens, the yolks are breaking -- like in a frying pan, just sitting there cooking happily, or in a bowl, after going through the shell breaking without problems. I decided that it's perhaps dependent on the chicken breed, or perhaps on chance.


2

The lower bound seems to be at 2 to 4 days in the fridge. The upper bound is probably at 7 to 10 days in the fridge at less than 4°C (32 F) 1 1 Source: Swiss journal about poultry farming. This information refers to the storage of whole eggs. Two sentences before, the text says that cracked eggs stored at 4°C must be cooked within 48 hours to be conformable ...


-1

I used to visit this little hole in the wall bar many years ago that had a 5 gallon jar of pickled eggs. The label on the jar was torn off in a recognizable way. The same jar was used throughout, and there were never more eggs, always less, but not by much. I was one of maybe 3 people that would eat the things, being young and bullet-proof, (so I thought) ...


1

Your risk is likely lower than that of Americans, as your user info lists you being in the Netherlands. European chickens are often innoculated against salmonella, which brings down the risk significantly. I would ask your mother-in-law to be certain if this is the case, especially if she's in another country (eg, if you're near the Netherlands / Belgium ...



Top 50 recent answers are included