EGG DISHES

1. Quiche
• An easy meal, for sure, and uses up bits and
pieces of leftover veggies, meats, and other
odds and ends. We have quiche at least once a
week — usually for a quick weekend lunch.
2. Egg Salad
• With homemade lacto-fermented mayonnaise
and pickles, the flavor factor rises a bunch.
3. Angel Eggs/Deviled Eggs
Probiotic Potato Salad
5. Lacto-Fermented Mayonnaise
 6. Fried Eggs
• 7. Eggs Poached
• 8. Pickled Eggs
-Plop the hard-boiled eggs in the juices; you can
fit about 8 eggs in a quart size jar and cover. If
the juice is ripe with beneficial bacteria
(lactobacilli), it is safe to leave out at room
temperature for a day (possibly more).
Otherwise, transfer to the refrigerator right
away to develop flavor.
• 9. In Salads* — Add diced or sliced, hard-
boiled eggs to salmon salad, chicken salad, to
top a green salad, or in a cold grain salad…
• 10. Scrambled Eggs* — Add in leftover meat,
veggies, or greens for a boost in nutrition and
flavor. When they're done, sprinkle on some
raw cheese to melt slightly.
• 11. Omelettes* — We actually don't have
these very often, but when we do, what a
treat! Top your omelette with with raw cheese
or sour cream for probiotics.
• 12. Hard-Boiled Eggs — I love this idea from
Katie @ Kitchen Stewardship's eBook, Healthy
Snacks To Go. She mentions to keep hard
boiled eggs available as go-to snacks. It was a
duh! moment for me.
13. Eggnog
14. Ice Cream* – Adding raw egg yolks
from a local farmer you trust is safe,
delicious and healthy
15. Added to baking, such as
sourdough chocolate cake*!
 COOKING METHODS
• The basic principle of egg cooking is to use a medium to
low temperature and time carefully. When you cook eggs at
too high a temperature or for too long at a low
temperature, the whites shrink and become tough and
rubbery and the yolks become tough and their surface may
turn gray-green.
• To kill bacteria and other microorganisms, the
recommended guidance is to cook eggs until the whites are
firm and the yolks thickened. Cook egg dishes to an internal
temperature of 160ºF (71ºC). Pasteurized shell eggs are
available on the market for those who prefer eggs not
cooked to this level of doneness. There are five basic
methods for cooking eggs.
BAKED
Eggs baked in a dish in the oven, also
known as shirred. Break and slip 2 eggs
into a greased 10-ounce custard cup,
shallow baking dish or ramekin. Spoon 1
tablespoon milk or half and half over the
eggs. Bake in a preheated 325ºF (163ºC)
oven until the whites are completely set
and the yolks begin to thicken but are not
hard, about 10 to 12 minutes, depending
on the number of servings you’re baking.
HARD-BOILED / HARD-COOKED
Place eggs in a saucepan large enough to
hold them in a single layer. Add enough
cold water to come at least 1 inch above
the eggs. Heat over high heat to boiling.
Turn off heat. If necessary, remove the
pan from the burner to prevent further
boiling. Cover pan. Let the eggs stand in
the hot water about 12 minutes for large
eggs (about 9 minutes for medium, about
15 for extra-large). Immediately run cold
water over the eggs or place them in ice
water until they're completely cooled.
Never microwave eggs in the shell and
unfortunately, it’s almost impossible to
hard-boil eggs at altitudes above 10,000
feet.
 FRIED
• For Sunny-Side-Up Eggs: Heat a small amount of butter in a
nonstick skillet over medium-high heat until hot. Break
eggs and slip into pan, one at a time. Immediately reduce
heat to low. Cover pan and cook slowly until whites are
completely set and yolks begin to thicken but are not hard,
5 to 6 minutes. Sprinkle with salt and pepper.

• For Over-Easy or Over-Hard Eggs: Cook as for Sunny-Side-

Up, but do not cover pan. When whites are completely set
and yolks begin to thicken but are not hard, 5 to 6 minutes.
Slide turner under each egg and carefully flip it over in pan.
Cook second side to desired doneness, 30 seconds to 1
minute.
• For Basted Eggs: Cook as for Sunny-Side-Up, but
use 2 tablespoons butter and do not cover pan.
Cook until edges turn white, about 1 minute.
Begin basting eggs with butter from pan. Cover
pan between bastings and continue cooking until
whites are completely set and yolks begin to
thicken but are not hard, 4 to 5 minutes.

• For Steam-Basted Eggs: Cook as for Sunny-Side-

Up, but use 1 teaspoon butter or a light coating
of cooking spray. Cook until edges turn white,
about 1 minute. Add 1 teaspoon water to pan.
Cover pan tightly. Continue cooking until whites
are completely set and yolks begin to thicken but
are not hard, 4 to 5 minutes.
POACHED
Heat 2 to 3 inches of water, milk, broth,
tomato juice, wine or other liquid in a large
saucepan or deep skillet to boiling. Adjust heat
to keep liquid simmering gently. Break cold
eggs, one at a time, into a custard cup or
saucer. Holding the dish close to the liquid's
surface, slip the eggs, one by one, into the
water. Cook until the whites are completely set
and the yolks begin to thicken but are not
hard, about 3 to 5 minutes. Do not stir. With a
slotted spoon, lift out the eggs. Drain the eggs
in the slotted spoon or on paper towels. Trim
any rough edges, if you like. Adding vinegar or
salt to the water to enhance coagulation is not
necessary and can flavor the eggs. Use very
fresh eggs for poaching. They hold their shape
better and form fewer wispy threads or "angel
wings" in the water.
 SCRAMBLED

Beat together 2 eggs, 2 tablespoons milk or water, salt and

pepper, if you like, until blended. Heat a small amount of
butter or cooking spray in a 7 to 8 inch nonstick omelet pan or
skillet over medium heat until hot. Pour in the egg mixture. As
the eggs begin to set, gently pull the eggs across the pan with
an inverted turner, forming large soft curds. Continue cooking
- pulling, lifting and folding eggs until thickened and no visible
liquid egg remains. Do not stir constantly.
Egg Safety: What You Need to
Know
• Fresh eggs, even those with clean, uncracked shells,
may contain bacteria called Salmonella that can cause
foodborne illness, often called “food poisoning.” The
U.S. Food and Drug Administration (FDA) estimates
that 79,000 cases of foodborne illness and 30 deaths
each year are caused by eating eggs contaminated with
Salmonella. FDA has put regulations in place to help
prevent contamination of eggs on the farm and during
shipping and storage, but consumers also play a key
role in preventing illness linked to eggs. Protect
yourself and your family by following these safe
handling tips when buying, storing, preparing, and
serving eggs—or foods that contain them.
 What is Salmonella?
• Salmonella, the name of a group of bacteria
• is a common cause of food poisoning in the United States
• Most people infected with Salmonella develop diarrhea, fever,
abdominal cramps, and vomiting 12 to 72 hours after infection.
• Symptoms usually last 4 to 7 days and most people get better
without treatment.
• However, in some people, the diarrhea may be so severe that they
need to be hospitalized.
• In these patients, the Salmonella infection may spread from the
intestines to the blood stream, and then to other body sites and can
cause death unless the person is treated quickly with antibiotics.
Certain people are at greater risk for severe illness and include
children, older adults, pregnant women, and people with weakened
immune systems (such as transplant patients and individuals with
HIV/AIDS, cancer, and diabetes).
FDA requires all cartons of shell eggs that have not been treated
to destroy Salmonella to carry this safe handling statement:

• Safe Handling Instructions To prevent illness

from bacteria: keep eggs refrigerated, cook
eggs until yolks are firm, and cook foods
containing eggs thoroughly.
• Eggs that have been treated to destroy
Salmonella–by in-shell pasteurization, for
example–are not required to carry safe
handling instructions, but the labeling will
usually say that they have been treated.
 Buying
You can help keep eggs safe by making wise buying
decisions at the grocery store.
• Buy eggs only if sold from a refrigerator or
refrigerated case.
• Open the carton and make sure that the eggs
are clean and the shells are not cracked.
• Store promptly in a clean refrigerator at a
temperature of 40° F or below. Use a
refrigerator thermometer to check.
• Store eggs in their original carton and use
them within 3 weeks for best quality.
 Storing
Proper storage of eggs can affect both quality
and safety.
• Use hard-cooked eggs (in the shell or peeled)
within 1 week after cooking.
• Use frozen eggs within 1 year. Eggs should not be
frozen in their shells. To freeze whole eggs, beat
yolks and whites together. Egg whites can also be
frozen by themselves.
• Refrigerate leftover cooked egg dishes and use
within 3 to 4 days. When refrigerating a large
amount of a hot egg-containing leftover, divide it
into several shallow containers so it will cool
quickly.
 Preparing
Wash hands, utensils, equipment, and work surfaces with hot, soapy water
before and after they come in contact with raw eggs and raw egg-containing
foods.

• Cook eggs until both the yolk and the white are firm.
Scrambled eggs should not be runny.
• Casseroles and other dishes containing eggs should be
cooked to 160° F. Use a food thermometer to be sure.
• For recipes that call for eggs that are raw or
undercooked when the dish is served — like Caesar
salad dressing and homemade ice cream — use either
shell eggs that have been treated to destroy
Salmonella, by pasteurization or another approved
method, or pasteurized egg products.
 Serving
Follow these serving guidelines for eggs and
egg dishes.
• Serve cooked eggs (such as hard-boiled eggs and fried eggs) and egg-
containing foods (such as such as quiches and soufflés) immediately after
cooking. Cooked eggs and egg dishes may be refrigerated for serving later
but should be thoroughly reheated to 165° F before serving.
• Never leave cooked eggs or egg dishes out of the refrigerator for more
than 2 hours or for more than 1 hour when temperatures are above 90° F.
Bacteria that can cause illness grow quickly at warm temperatures
(between 40° F and 140° F).
• For party planning, keep hot egg dishes hot and cold egg dishes cold:
• Keep egg dishes refrigerated until time to serve.
• Serve small platters of reheated egg dishes at a time to ensure the food
stays at the proper temperature. Replenish as needed, or at least every 2
hours.
• Keep cold egg dishes on ice if they are going to stay out longer than 2
hours.
 Transporting

• For picnics, pack cooked eggs and egg dishes in

an insulated cooler with enough ice or frozen gel
packs to keep them cold. Transport the cooler in
the passenger compartment of the car, not in the
much warmer trunk. At the picnic area, put the
cooler in the shade if possible and keep the lid
closed as much as you can.
• For school or work, pack cooked eggs with a small
frozen gel pack or a frozen juice box.
About Foodborne Illness
 Know the Symptoms
• Consuming dangerous foodborne bacteria will usually
cause illness within 1 to 3 days of eating the contaminated
food. However, sickness can also occur within 20 minutes
or up to 6 weeks later. Although most people will recover
from a foodborne illness within a short period of time,
some can develop chronic, severe, or even life-threatening
health problems. Foodborne illness can sometimes be
confused with other illnesses that have similar symptoms.
The symptoms of foodborne illness can include:
• Vomiting, diarrhea, and abdominal pain
• Flu-like symptoms, such as fever, headache, and body ache
 Take Action
• If you think that you or a family member has a
foodborne illness, contact your healthcare
provider immediately. Also, report the suspected
foodborne illness to FDA in either of these ways:
• Contact the Consumer Complaint Coordinator in
your area.
• Contact MedWatch, FDA’s Safety Information and
Adverse Event Reporting Program:
• By Phone: 1-800-FDA-1088
• Online: File a voluntary report at
http://www.fda.gov/medwatch