POACHED EGGS | how to poach an egg (perfectly)
Poached, Soft or Hard Boiled: How to Cook Eggs Safely
Omelet with beans and bacon, poached on bruschetta with guacomole, or perfect in its simplicity soft-boiled eggs can be prepared in a dozen ways and for every taste. But even if you are not sophisticated, it seems that everyone can fry eggs. However, we often forget about basic, but such important rules - safety rules. Here are some of the most common mistakes you make when cooking eggs.
Forget about the expiration date, which is indicated on the package, in no case. Expired eggs should be thrown away immediately. Eggs can be stored for no more than 25 days without a refrigerator at temperatures from 0 degrees to +20 degrees, while at temperatures from -2 degrees to 0 degrees, the shelf life increases to 90 days.
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Salmonellosis can often be associated with egg consumption. This acute intestinal infection poses the greatest danger to children under five years of age and to the elderly over 65. Microorganisms that may be in the egg die at temperatures of 75 degrees. However, the protein begins to curdle already at 45 degrees, which means that the scrambled eggs do not always have time to warm up to the desired temperature. Therefore, it is better to make an omelet from fresh, just broken eggs.
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Don't wash your eggs in advance
Wash all eggs immediately after not worth buying. This disrupts the natural protective film of the product. If the egg is too dirty, you can gently wipe it off. If you do decide to wash it, it is best to immediately cook it - for example, boil it - and leave it ready for later.
Keep it clean
When cooking, do not forget to carefully clean the work surface. You should also wash your hands more often. Treat eggs as you would with raw fish or meat.
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Keeping these simple rules in mind, you can not only enjoy a delicious breakfast, dessert or nutritious snack, but you will also be sure not to harm your own health.