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Salmonella
One of several types of bacteria which can cause food poisoning (salmonellosis) if ingested in large numbers. It is found in the intestinal tract of animals, birds, insects, reptiles, seafood, and people. The bacteria can easily be passed from the intestinal tract to the hands and onto food.
Although the inside of the egg was once considered almost sterile, Salmonella enteritidis (Se) has been found recently inside a small number of eggs (much less than 1%). If an egg does contain Se, the numbers in a freshly laid egg probably will be small and, if the eggs are properly refrigerated, will not multiply enough to cause illness in a healthy person.
The majority of salmonellosis outbreaks have been attributed to foods other than eggs—chicken, beef, and fish—to human carriers, and through them, utensils and other foods during preparation. Of the outbreaks involving eggs, almost all have occurred in the foodservice sector and have been the result of inadequate refrigeration and insufficient cooking.
Se will not grow at temperatures below 40ºF. and is killed at 160ºF., known as the danger zone, are ideal for rapid growth.
Illness from Se can be avoided through adequate refrigeration, proper cooking and sanitary kitchen and food handling procedures.
Related Words
Cooking Methods; Storing
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Scissors
A circular gadget for opening soft-cooked eggs. When its scissors-type handle is operated, a series of teeth or a blade clips off the top of the egg.
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Scrambled
Yolks and whites beaten together before cooking in a greased pan.
For each serving, beat together 2 eggs, 2 tablespoons milk and salt and pepper to taste until blended. In a 7 - 8 inch omelet pan or skillet over medium heat, heat 2 teaspoons butter until just hot enough to sizzle a drop of water. Pour in the egg mixture. As the mixture begins to set, gently draw an inverted pancake turner completely across the bottom and sides of the pan, forming large soft curds. Continue until the eggs are thickened and no visible liquid egg remains. Do no stir constantly.
Related Words
Cooking Methods
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Separator
A small cup centered in a round frame made of plastic, metal or ceramic. The cup catches the yolk while slots around the frame let the white slip through to a container beneath.
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Shell
The egg's outer covering, accounting for about 9 to l2% of its total weight depending on egg size. The shell is the egg's first line of defense against bacterial contamination.
The shell is largely composed of calcium carbonate (about 94%) with small amounts of magnesium carbonate, calcium phosphate and other organic matter including protein.
Shell strength is greatly influenced by the minerals and vitamins in the hen's diet, particularly calcium, phosphorus, manganese and Vitamin D. If the diet is deficient in calcium, for instance, the hen will produce a thin or soft-shelled egg or possibly an egg with no shell at all. Occasionally an egg may be prematurely expelled from the uterus due to injury or excitement. In this case, the shell has not had time to be completely formed. Shell thickness is also related to egg size which, in turn, is related to the hen's age. As the hen ages, egg size increases. The same amount of shell material which covers a smaller egg must be "stretched" to cover a larger one, hence the shell is thinner.
Seven to 17 thousand tiny pores are distributed over the shell surface, a greater number at the large end. As the egg ages, these tiny holes permit moisture and carbon dioxide to move out and air to move in to form the air cell. The shell is covered with a protective coating called the cuticle or bloom. By blocking the pores, the cuticle helps to preserve freshness and prevent microbial contamination of the contents.
Uses for eggshells vary from the thrifty (compost) to the creative (decorating).
Related Words
Air Cell; Bloom; Color; Decorating Eggs; Formation
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Size
Several factors influence the size of an egg. The major factor is the age of the hen. As the hen ages, her eggs increase in size.
The breed of hen from which the egg comes is a second factor. Weight of the bird is another. Pullets significantly underweight at sexual maturity will produce small eggs.
Environmental factors that lower egg weights are heat, stress, overcrowding and poor nutrition.
All of these variables are of great importance to the egg producer. Even a slight shift in egg weight influences size classification and size is one of the factors considered when eggs are priced. Careful flock management benefits both the hens and the producer.
Egg sizes are Jumbo, Extra Large, Large, Medium, Small and Peewee. Medium, Large and Extra Large are the sizes most commonly available.
Sizes are classified according to minimum net weight expressed in ounces per dozen.
Jumbo 30 oz.., Extra Large 27 oz., Large 24 oz., Medium 21 oz., Small 18 oz. and Peewee 15 oz.
Related Words
Grading
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Sizes - Which size to buy?
Although most of the eggs sold in supermarkets are Large, there are occasionally specials on other sizes and it helps to have a chart to find which size is the best buy.
To compare the price of Large eggs to the price of Medium eggs, for example, run your finger down the columns to the figures closest to the prices per dozen for Large and Medium eggs. Then, go across to the price per pound for each size. The one selling for the lower price per pound is the better buy. Always compare the same grade of eggs for an accurate price comparison.
~see Grading, Size Equivalents
Price Per Dozen Eggs
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Small
(18 oz.)
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Medium
(21oz.)
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Large
(24 oz.)
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X-Large
(27 oz.)
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Jumbo
(30 oz.)
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¢/lb
(16 oz.)
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$.41
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$.48
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$.55
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$.62
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$.68
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.36 ½
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.45
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.53
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.60
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.68
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.75
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.40
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.48
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.56
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.65
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.73
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.81
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.43
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.52
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.61
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.70
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.78
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.87
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.46 ½
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.56
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.66
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.75
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.84
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.94
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.50
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.60
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.70
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.80
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.89
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.99
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.53
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.64
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.74
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.85
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95
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1.06
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.56 ½
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.68
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.79
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.90
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1.01
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1.13
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.60
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.71
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.83
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.95
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1.06
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1.18
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.63
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.75
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.87
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1.00
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1.12
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1.25
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.66 ½
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.79
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.92
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1.05
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1.18
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1.31
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.70
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.82
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.96
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1.10
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1.23
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1.37
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.73
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.86
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1.00
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1.15
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1.29
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1.43
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.76 ½
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.90
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1.05
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1.20
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1.35
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1.50
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.80
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.93
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1.09
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1.25
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1.40
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1.56
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.83
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.97
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1.14
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1.30
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1.46
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1.62
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.86 ½
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1.01
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1.18
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1.35
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1.52
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1.69
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.90
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1.05
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1.22
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1.40
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1.57
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1.74
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.93
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1.09
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1.27
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1.45
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1.63
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1.81
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.96 ½
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1.13
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1.31
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1.50
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1.69
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1.88
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1.00
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Slicer
A device which cuts a hardcooked egg into neat slices with one swift stroke. It has an indented tray in which the egg rests and a cutting mechanism of parallel wires. To chop an egg, carefully reverse the sliced egg in the tray and cut through again.
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Soft-Cooked
Let stand in hot water about 4 to 5 minutes, depending on desired doneness. Immediately run cold water over the eggs or place them in ice water until cool enough to handle. To serve out of the shell, break the shell through the middle with a knife. With a teaspoon, scoop the egg out of each shell half into a serving dish. To serve in an egg cup, place the egg in the cup small-end down, slice off the large end of the egg with a knife or egg scissors and eat from the shell with a spoon.
Related Words
Cooking Methods
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Souffle Dish
A deep, straight-sided dish designed for oven use. It may also serve as a casserole dish. Souffle dishes are available in different sizes. A straight-sided casserole, uncoated saucepan or baking dish of the same size can be substituted.
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Steam-basted Variation
A lower-fat version of fried eggs.
Use just enough butter to grease a 7 to 8 inch omelet pan or skillet or substitute a light coating of vegetable pan spray and/or a nonstick pan. Over medium-high heat, heat the butter or the coated pan until just hot enough to sizzle a drop of water. Break and slip the eggs into the pan.
Immediately reduce the heat to low. Cook until the edges turn white, about 1 minute. Add about 1 teaspoon water for each 2 eggs. (Decrease the proportion slightly for each additional egg being fried.) Cover the pan tightly to hold in steam. Cook until the whites are completely set and the yolks begin to thicken but are not hard.
Related Words
Cooking Methods
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Storing
The refrigerator is where you should store your eggs. Unless you seldom open the door, it's best to place the eggs on an inside shelf. Repeated opening and closing of the door causes temperature fluctuations and slamming can result in breakage. The carton in which you purchase them helps keep the eggs from picking up odors and flavors from other foods and helps prevent moisture loss—a particularly important factor if you have a frost-free refrigerator.
Fresh uncooked eggs in the shell can be kept refrigerated in their cartons for at least 4 to 5 weeks beyond the pack date. Properly handled and stored, eggs rarely "spoil". If you keep them long enough, they are more likely to simply dry up! But, don't leave eggs out. They'll age more in 1 day at room temperature than they will in 1 week in the refrigerator.
As soon as you've cooled them, refrigerate hard-cooked eggs in their shells in their cartons and use them within 1 week.
When storing hard-cooked eggs, you may notice a "gassy" odor in your refrigerator. It may be more noticeable when the refrigerator is opened infrequently. The odor is caused by hydrogen sulfide which forms when the eggs are cooked, is harmless and usually dissipates within a few hours.
For outdoor eating occasions, eggs can be kept refrigerator-cold with ice or commercial coolant in an insulated bag or picnic cooler as long as the ice lasts or the coolant remains almost at freezing. Unless it's quite cold weather, for hiking, backpacking, camping and boating when refrigeration or cooler facilities aren't available, it's better to use dried eggs. Usually available in sporting goods stores, dried eggs can be reconstituted with purified water and used in most of the ways you would use fresh eggs. Specially coated hard-cooked eggs which keep without refrigeration for a considerable length of time are also available in some areas. Pickling and other forms of preservation are additional possibilities.
If a recipe calls for only whites or only yolks, refrigerate the leftover whites in a covered container up to 4 days. Store yolks in water in a covered container in the refrigerator and use in a day or 2. If you can't use the yolks quickly enough, hard cook them. Carefully place them in a single layer in a saucepan and add enough water to come at least 1 inch above the yolks. Cover and quickly bring just to boiling. Remove from heat and let stand, covered, in the hot water for about 15 minutes. Remove with a slotted spoon and store in a tightly sealed container in the refrigerator up to 4 or 5 days.
If you find yourself with more eggs than you will use in several weeks, freeze them.
Related Words
Freezing Eggs; Preservation
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