Egg Integrity/safety
I cracked and egg to make scrambled eggs. the egg looked weird. The yolk was sort of orange, and looked kind of mosaic like, and seemed to be sort of congealed. I thought maybe it had frozen a bit on the top shelf of the frig, so I left the skillet on low to thaw it, added the milk, scrambled it, and even tho it never completely dissolves/mixes with the milk, it did so even less this time, and when I pulled the part up that hadn't mixed, it was a lot longer, thicker, just more massive than usual. Is there something wrong or unsafe about this egg?
Best Answer
There is no conclusive reason to say about safe or not either way.
When an egg is frozen, the yolk changes irreversibly. Even after thawing, its consistency is very different, much thicker than normal.
On the other hand, it may never have been frozen, but have been contaminated by something instead. Or it may have been frozen first and contaminated afterwards.
You cannot say what caused the visible, if it was freezing or microorganisms. So it is unsafe. As for there being something wrong, nobody can tell without a trip to the lab.
Pictures about "Egg Integrity/safety"
What are 5 Safety precautions when cooking with eggs?
Food safety and eggs- Buy clean \u2013 check eggs are clean and uncracked before purchasing.
- Keep cool \u2013 store eggs in the fridge in their cartons.
- Cook well \u2013 cook eggs until they are hot all the way through, especially when serving to pregnant women, young children, elderly people and anyone with a chronic illness.
How do you ensure egg safety?
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\xb0 F.What is the danger zone for eggs?
Eat eggs promptly after cooking. Do not keep eggs warm or at room temperature, also known as the "danger zone" (between 40\xbaF and 140\xbaF), for more than two hours. Eggs and egg dishes, such as quiches or souffl\xe9s, may be refrigerated for serving later but should be thoroughly reheated to 165\xb0F before serving.What are the quality standards for eggs?
Exterior egg quality is judged on the basis of texture, colour, shape, soundness and cleanliness according to USDA (2000) standards. The shell of each egg should be smooth, clean and free of cracks. The eggs should be uniform in colour, size and shape.Egg Safety - English
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