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Title: Freezing Raw Eggs
Yield: 1 Serving

Ingredients

      1    *****

Instructions

There's a giant IF with using frozen eggs and it has several parts. You
may use a frozen egg raw or nearly raw or quick-cooked just enough to set
it if you can vouch for its having been (1)taken newly laid from the nest,
(2)perfectly sound and unblemished, (3)properly refrigerated immediately,
and kept in this careful cold storage only a short time before use,
(4)thoroughly washed and dried before being cracked open, and thereafter
(5)handled with scrupulous cleanliness and dispatch. Otherwise frozen eggs
should be used only in long-cooked or long-baked foods. The reason is
simple. Uncooked eggs are possibly the favorite growing medium of
Salmonella, which cause severe but usually short-term gastrointestinal
illness in the person who eats them. And freezing does not destroy
bacteria, it merely slows their growth to a halt. So if they have entered
a nest-cracked egg or have been transferred inside from an uncleansed
shell when the egg was opened, they will multiply if the eggs are thawed
at room temperature or warmer; and they will not be destroyed by heat low
and brief enough merely to set eggs delicately. BE CAUTIOUS, THEREFORE, OF
USING DEFROSTED EGGS IN mayonnaise, Hollandaise sauce and its cousins,
stirred (or so-called "boiled" custard that of course is not really
boiled), quick-scrambled eggs or omelets. You must satisfy all the
safe-guards above before you make chocolate mousse or the old-fashioned
"snow" puddings. Instead, think of thawing your eggs to use for fancy
cakes or breads, or for any dessert like Indian Pudding or rice pudding.

>From: "bill pawelko"

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0

Contributor: Putting Food By, Rutgers University,New Jersey

Preparation Time: 0:00

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