It’s THAT time of year again! I have been hearing that expression for well over two months before Purim!?!
What is it about Pesach that causes fear in the hearts of all the homemakers of Frum households? Cleaning our homes to ‘Chometz-free’ perfection is a Herculean task! We all do accomplish this feat by the time Bedikas Chometz rolls around! Hopefully, our families pitch in and jobs are assigned so everyone feels like they did their share in the mitzvah of preparing and helping our parents welcome Pesach.
There is no greater time of the year when we consume more eggs than Pesach! We can try and eliminate the cholesterol containing “yolk” when possible, but what do we do when we need to add raweggs to our recipes?
Just follow these easy instructions and you can now try every new recipe that comes your way with confidence!
TOP TEN EGG SAFETY TIPS
(Courtesy of American Egg Board)
1. Buy refrigerated grade A or AA eggs with clean, uncracked shells. Discard any that crack on the way home.
2. Keep eggs refrigerated at 40 degrees F or below in their cartons on a middle shelf in the refrigerator, not on the door. Tupperware sells a great airtight storage container that stores 18 eggs.
3. Use a clean utensil to remove any shell pieces which fall into the eggs when cracking them open.
4. Cook basic egg dishes until the whites are set and the yolks begin to thicken; they don’t have to be hard.
5. Cook scrambled eggs, omelets and frittatas until there is no visible liquid egg remaining.
6. Cook other dishes like French toast and sandwiches, pasta dishes, quiches, matzoh brei and casseroles until they’re done at the center (160 degrees F).
7. Cook the eggs or use a pasteurized egg product when making eggnog, ice cream, Hollandaise sauce and other recipe calling for raw eggs.
8. Keep eggs and egg dishes in the refrigerator as much as possible, allowing no more then 2 hours at room temperature for preparing and serving.
9. Divide leftovers into several small containers and refrigerate right after a meal so they’ll cool quickly.
10. Wash hands, utensils, equipment and work surfaces with hot soapy water before and after preparing eggs and all other foods.
Here is how to cook the eggs for a recipe where you don’t want to taste the egg
YOLKS:
In heavy saucepan, stir together egg yolks and liquid from recipe (at least 2 TBS. liquid per yolk). Cook over very low heat, stirring constantly, until mixture coats a metal spoon with a thin film, bubbles at the edge or reaches 160 degrees F. Cool quickly and proceed with recipe.
WHITES:
In heavy saucepan or double boiler, stir together egg whites and sugar from recipe (at least 2 TBS. sugar per whites), water (1 tsp. per white) and cream of tartar (1/8 tsp. per each 2 whites). Cook over low heat, beating with portable mixer at low speed until whites reach 160 degrees F. Pour into large bowl. Beat on high speed until whites stand in soft peaks.
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More Love
Use your eggs safely in recipes like my Club Matzoh Balls for those who eat Gebrukts. My Potato Chips Cutlets is also a favorite. I’ve had many people tell me they enjoy this recipe all year ‘round! They can both be found in my book, Not Just a Cookbook. My book features food around the year by month. Before each month there are humorous anecdotes of experiences I’ve had while selling Tupperware for over 30 years!
Have a Chag Kosher V’Sameach!
When you say that “here is how to cook the eggs when you don’t want the recipe to taste like eggs..” is this a method for pasteurizing eggs?
The egg product usually says that 1 egg is 1/4 cup.
These instructions were given by the American Egg Board for raw eggs. The ones sold as equivalents should pose no problem.
If a recipe calls for raw whole eggs, egg whites or yolks, how do you measure the pasteurized egg product for equivalents?