Food Storage - Eggs Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
No Ingredients Found,
Directions:
Recently there has been increased concern about eggs and salmonella
bacteria. The U.S. Department of Agriculture and the FDA recommend
the safe egg-handling guidelines below. This is especially true for
people who may be more susceptible to illness such as the elderly,
very young children, pregnant women (because of risk to the fetus)
and those with weakened immune systems.
Avoid eating raw eggs and foods containing raw eggs. Commercial
products are made with pasteurized eggs and are safe because
pasteurization destroys salmonella. Cook eggs thoroughly until both
the yolk and white are firm, not runny. Refrigerate eggs in their
original carton as soon as possible at a maximum temperature of 40
degrees f. Use raw eggs within 5 weeks and hard-cooked eggs in one
week. Dont keep eggs (raw and hard-cooked) out of the refrigerator
more than 2 hours, including time for preparing and serving. Wash
hands, utensils, and work areas with hot, soapy water before and
after they come in contact with eggs and egg-rich foods. When
refrigerating a large amount of hot egg-rich dish or leftovers,
divide it into several small shallow containers so it will cool
quickly. 109/430 Bears Licorice Disk Courtesy of Shareware RECIPE
CLIPPER 1.0
Source from luhu.jp
bacteria. The U.S. Department of Agriculture and the FDA recommend
the safe egg-handling guidelines below. This is especially true for
people who may be more susceptible to illness such as the elderly,
very young children, pregnant women (because of risk to the fetus)
and those with weakened immune systems.
Avoid eating raw eggs and foods containing raw eggs. Commercial
products are made with pasteurized eggs and are safe because
pasteurization destroys salmonella. Cook eggs thoroughly until both
the yolk and white are firm, not runny. Refrigerate eggs in their
original carton as soon as possible at a maximum temperature of 40
degrees f. Use raw eggs within 5 weeks and hard-cooked eggs in one
week. Dont keep eggs (raw and hard-cooked) out of the refrigerator
more than 2 hours, including time for preparing and serving. Wash
hands, utensils, and work areas with hot, soapy water before and
after they come in contact with eggs and egg-rich foods. When
refrigerating a large amount of hot egg-rich dish or leftovers,
divide it into several small shallow containers so it will cool
quickly. 109/430 Bears Licorice Disk Courtesy of Shareware RECIPE
CLIPPER 1.0
Source from luhu.jp