First, find out how the eggs are cool. Being cool is that eggs are on the water or sink and cool when immersed in these eggs can be used for each dish. The moment the egg is one week, the air bubble inside, towards the end of the maximum was extended to the general coming to an end, as the egg is submerged in cool water. The yolk and white on the inside began to part, these eggs can be peeled easily if cooked hard.A week or two later, the air cushion is egg, water has expanded enough to bring the wide end of the egg to egg point upwards, if you have the. Meanwhile, the egg fluid and should be fully used in sauces where you do not care if not the image. After four weeks, the egg float. Discard.
The eggs are easily contaminated with Salmonella microorganisms shell still intact and can pass. Never eat or serve a dish or drinkBe made from fresh eggs first;. F Salmonella are destroyed by boiling the eggs to an internal temperature of 145 ° EGG milk dishes such as puddings MUST ° are cooked to an internal temperature of 160 F.
If you manually disconnect fresh eggs, wash your book.com" title="hand">hands thoroughly before with other foods, utensils, tools, or cooking. When you have finished making raw eggs, wash your book.com" title="hand">hands and all utensils with soap and warm water. NEVER STIRBoiled eggs cooking eggs used for RAW.
When you whip an egg white, change the structure of protein molecules to unfold, breaking the bonds between atoms of the molecule itself, forming new bonds of atoms of neighboring molecules. The result is a network of protein molecules, which hardens by air bubbles caught in the net. If you beat the whites for too long, the foam will be the turn stiff enough to hold their shape, even if you do not cook, butis too stiff, add, of course, if it is heated, as in a souffle. If you want to cook, whipped protein foam right, the hot air in the bubbles expands. Ovalbumin, a protein in the white elastic allows the walls of the bladder bulge outward until they are cooked firm and the network has stabilized as a puffy soufflé.
The shell, where you whip the whites must be completely free of grease or because the molecules of fat, protein molecules surround 'Protein and keep it out of the compound together to form a puffy white foam. White bowl, the eggs react with the metal ions from the surface of particles of aluminum dark stain froth of egg white. You can mount the eggs successfully in a glass bowl or e-mail, but the best dish the copper, because copper ions bind to the egg and the stabilization of the foam.