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By traditional pasteurization methods, heating a raw shell egg to a high enough temperature to achieve pasteurization would also cook the egg. However, beginning in the early 1980s, Dr. James P. Cox and R.W. Duffy Cox of Lynden, Washington, began developing methods to pasteurize shell eggs.
Shirred eggs are eggs that have been baked in a gratin dish with a flat bottom. [1] Traditionally, they have been cooked in a dish called a shirrer, from which the dish gets its name, [2] but the name now applies regardless of the type of dish in which they are baked.
These eggs are "poached" in name only and so do not share the same preparation method as poached eggs in other countries. [citation needed] In Indonesia, poached eggs are a common addition to instant noodle dishes. Eggs are boiled together with the instant noodles, and after cooking, they are mixed with the seasoning from the instant noodle ...
Fresh eggs are known to be harder to peel. Once an eggshell’s protective coat wears off, the shell becomes porous and absorbs more air. This makes the white more acidic and less likely to stick ...
When it comes to eggs, market shelves are filled with terms like 'cage-free' and 'free-range.' But the term 'pasture-raised' is relatively new.
Thomas Joseph makes 6-, 8- and 11-minute eggs to show the difference in how the yolks and whites turn out for each. The 6-minute egg has an almost creamy yolk, and the whites aren't too tough and ...
Separating eggs is a process, generally used in cooking, in which the egg yolk is removed from the egg white. This allows one part of the egg to be used without the other part, or each part to be treated in different ways. Recipes for custard call for egg yolks, for example. The most common reason for separating eggs is so the whites can be ...
Eggs that crack during the cooking process, such as hard-boiling, "are safe," noted the USDA. These cracked eggs do not need to be thrown away. Also, "remember that all eggs should be thoroughly ...