Egg Safety Tips, Recipes, and Eggcetera
Everything you need to know about cooking and serving eggs -- just in time for the Easter bunny
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
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.