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Egg Safety Tips, Recipes, and Eggcetera

Everything you need to know about cooking and serving eggs -- just in time for the Easter bunny
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8 Egg-cellent Egg-Safety Tips continued...

If you're making an angel-food cake or hollandaise sauce and have a bowl full of egg yolks or whites sitting in your fridge, keep in mind that leftover raw yolks or whites should be used within four days.

6. "Hard boiled" doesn't mean "hard to spoil." As soon as you hard boil an egg and let it cool, you need to refrigerate it and use it within a week. In Easter egg terms, this means that if you want to display your colorful works of egg-art in your kitchen or on your dining table, you shouldn't actually eat those eggs. If your family likes to hide Easter eggs, try to hide them in a well-shaded area, and don't keep them out of the refrigerator for more than two hours total.

7. Serve egg dishes safely. Keep hot egg dishes hot and cold egg dishes cold. Set your cold egg dish in a larger dish containing ice cubes to keep it cool while it sits out on the buffet table or at a party.

8. Safeguard the leftovers. Refrigerate leftover cooked egg dishes and use within three days. To speed the cooling process in the refrigerator, divide a large portion of food among several shallow containers.

Healthy Cooking With Eggs

Are eggs "good" or "bad" for your health? It depends on how you look at it.

On the upside, the egg white is a "complete" protein and the yolk portion contains fat-soluble vitamins (like vitamin D and vitamin A) plus other vitamins and minerals the body needs. And if you buy the new eggs that are higher in healthy omega-3 fatty acids, they contribute more omega-3s and vitamin E than regular eggs.

On the downside, each large egg yolk contains 5 grams of fat (2 grams of which are saturated) and around 213 milligrams of cholesterol.

The American Heart Association recommends that healthy adults limit cholesterol intake to less than 300 milligrams a day, and says an egg a day is OK if you don't have elevated cholesterol. If you eat just one egg yolk, you're quickly approaching this limit. Most egg-based dishes and egg breakfasts have at least two eggs' worth per serving. That means you've gone way over 300 milligrams and you haven't even finished your morning coffee! And let's not forget that we get cholesterol from other animal-food sources in a typical day.

For people with coronary artery disease, high cholesterol levels, or other cardiovascular risks, the cholesterol limits may be even stricter -- often, 200 milligrams a day.

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