Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site watmath.UUCP Path: utzoo!watmath!echrzanowski From: echrzanowski@watmath.UUCP (Edward Chrzanowski) Newsgroups: net.cooks Subject: more eggsiting tips Message-ID: <688@watmath.UUCP> Date: Tue, 7-Jan-86 09:21:05 EST Article-I.D.: watmath.688 Posted: Tue Jan 7 09:21:05 1986 Date-Received: Wed, 8-Jan-86 05:02:51 EST Distribution: net Organization: U of Waterloo, Ontario Lines: 101 STORING EGGS ------------ Eggs are a perishable product. The length of time eggs maintain there quality characteristics depends chiefly upppon the conditions under which they are stored - particularly temperature. Always purchase eggs from a refrigerator display case (only for those folk who do not live out on a farm or close to a fresh egg supplier). Eggs kept at room temperature can loose as much quality in a day as they would in a week under refrigeration. Because the shell is porous, eggs can absorb odours and should be stored away from strong-smelling foods. Eggs should be stored with the large end up to keep the yolk centred in the normal position. All perishable products including eggs must have a "best before" date on the package, which lets the purchaser know how soon to use up the product. The best before date is set at 14 to 21 days after the eggs are graded, which is judged to be the length of time that they will maintain their Grade A quality. The eggs can still be used after the date indicated on the carton; they can in fact, be stored in the fridge for several weeks. However, for maximum freshness it is suggested that only one week's supply of eggs be purchased at a time (please note this is only a suggestion). After the "best before" date, eggs will not be as high in quality and so would be more satisfactory for baking, scrambling or hard-cooking than for frying and poaching. The nutritional value remains about the same as prior to the "best before" date. LEFT OVER YOLKS AND WHITES -------------------------- STORING ------- Leftover egg yolks and whites can be refrigerated for several days in tightly covered containers. Yolks should be covered with cold water to prevent drying. FREEZING -------- Raw egg may be frozen at 0 F. (-18 C) for up to a year. To freeze yolks or whole eggs, break them into a bowl, mixing gently without incorporating air. To prevent lumpiness in the yolk, add salt, sugar or corn syrup (depending on the intended use) in the following amounts: 1/2 tsp. (2 mL) salt for every 1 cup (250 mL) egg 1 tbsp. (15 mL) sugar or corn syrup for every 1 cup (250 mL) egg Place in freezer container, leaving room for expansion. Egg whites require no additives. Simply freeze in an airtight container, leaving room for expansion. Freeze eggs in small quantities so that only what is needed can be thawed. For easy storage, freeze eggs in an ice cube tray, then transfer to a plastic bag. Frozen eggs should be thawed in the refrigerator and used only in dishes which are thoroughly cooked to eliminate any potential problems of bacterial growth. Cooked eggs do not freeze successfully, as cooked egg whites become tough and rubbery. You can always pickle them. FUN TIME -------- Now for little recipe that is quick and rich. TRIFLE: ------- Line a serving dish with slices of cake such as pound cake or jelly-roll. Sprinkle cake with fruit juice or sherry (I prefer almond liqueur). Layer canned or fresh fruit, additional cake slices and custard sauce, repeating until dish is full. Top with remaining custard sauce. Garnish with whipped cream and slevered almonds. CUSTARD SAUCE ------------- 1-1/2 cups (375 mL) milk 2 eggs or 4 yolks 1/4 cup (50 mL) sugar dash salt 1 tsp. (5 mL) vanilla Place milk in top of double boiler. Scals over direct heat. Set aside. Beat together eggs, sugar and salt. Stir a little of the hot milk into eggs, then slowly stir egg mixture back into remaining milk. Return to double boiler and cook over simmering water, stirring constantly until mixture coats a metal spoon; test frequently to avoid overcooking. Cool. Blend in vanilla. -- ED C UUCP: ...!{ utzoo,decvax,ihnp4,allegra}!watmath!echrzanowski ARPA: echrzanowski%watmath%waterloo.csnet@csnet-relay.arpa CSNET: echrzanowski%watmath@waterloo.CSNET