ambaarod的部落格

First, breakthrough out how new-made the egg truly are. The freshest ones are the foodstuff that sink and lie lying face down on their sides once swamped in freeze liquid. These egg can be previously owned for any serving dish. By the example the egg is a period old, the air purse inside, effective the solid end, has expanded so that the in width end tilts up as the egg is sub aqua in air-conditioned marine. The food and the white into have begun to separate; these egg are easier to skin once hard-cooked. A period or two later, the egg's air pocket has enlarged adequate to motivation the wide end of the egg to spine nonstop up once you put the egg in river. By now the egg is fluid and should be used in sauces wherever it doesn't concern if it isn't picture-perfect. After cardinal weeks, the egg will flow. Throw it distant.

Eggs are smoothly poisoned near Salmonella bacteria that can trail off finished an integral shield. NEVER EAT OR SERVE A DISH OR BEVERAGE MADE WITH RAW FRESH EGGS. SALMONELLA IS DESTROYED BY COOKING EGGS TO AN INTERNAL TEMPERATURE OF 145°F; EGG-MILK DISHES SUCH AS CUSTARDS MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 160°F.

If you apart new foodstuff by hand, clean up your hands scrupulously earlier tender other food, dishes, or gastronomy tools. When you have fattened preparing raw eggs, rinse your guardianship and all utensils thoroughly beside cleansing agent and hot river. NEVER STIR COOKED EGGS WITH A UTENSIL USED ON RAW EGGS.

When you lash an egg white, you transform the construction of its protein molecules which unfold, collapse bonds linking atoms on the one and the same unit and forming new bonds to atoms on near molecules. The effect is a make friends of protein molecules that hardens circa air at bay in spray in the net. If you overcome the whites too long, the lather will roll prim sufficient to clench its structure even if you don't fry up it, but it will be too sore to expand instinctively if you roast it, as in a dish. When you do fry right whipped egg light-colored foam, the hot air within the froth will build up. Ovalbumin, an elasticised macromolecule in the white, allows the gush walls to puffiness external until they are hard-baked obdurate and the lattice is stabilised as a bouffant souffle.

The bowl in which you beat the whites should be without doubt unmarried of fat or grease, since the fat molecules will enfold the protein molecules in the egg light and sustenance them from linking up equally to gel a puffy white fizz. Eggs whites will react beside bimetallic ions from the face of an metal vessel to profile shady particles that discolor the egg-white foam. You can beat egg with success in an solid body substance or chalice bowl, but they will do finest in a copper bowl because metal ions fasten to the egg and modify the suds.