Cold temperatures help maintain quality by slowing the loss of moisture and carbon dioxide from the eggs. Stirred soft custards, for example, reach serving consistency between and degrees F. They do not indicate a fertile egg. There are no nutritional differences between fertile and infertile eggs. Keep eggs away from foods with strong odors, like fish and onions.
Do not add eggshells to beverages or other dishes. The total time for hiding and hunting the eggs must not be more than two hours. Use eggs within a reasonable amount of time. Small blood spots are permitted in Grade B eggs. Leftovers should be refrigerated in covered containers immediately after serving. Some breeds lay more blood-spotted eggs than other breeds. Their growth is inhibited at 40 degrees F or below. They eliminate the risk posed by bacteria that may have been present and are easy to use. Over time, they will gradually lose quality and some of their functional properties, such as the ability to thicken sauces and make baked goods rise. It is not required by federal regulations. Moving eggs from their carton to a refrigerator storage area increases the chance of accidentally cracking the shells and transferring bacteria from your hands to the shells. Blood spots, while unappetizing to see, are harmless. Egg quality can decline more during one day at room temperature than during one week in the refrigerator. Lightly cooked eggs are eggs served soft-cooked, soft-poached, soft-scrambled, and sunny-side-up. Hard-cooked eggs, in the shell or peeled, should be stored in the refrigerator and eaten within one week after cooking. This speeds up the loss of quality and can allow bacteria to grow. Handle with Care Eggs are perishable and must be handled with care. Heating this food to degrees F will not make it safe to eat after exposure for more than two hours at an unsafe temperature. Thousands of tiny pores form passageways through the shell. This design also helps protect the quality and wholesomeness of the egg on its trip from the hen to the kitchen—if everyone handles the egg properly. Strong odors can penetrate eggshells and may give the eggs an unpleasant smell or taste. There are small tolerances for slight stains and cracks, however, to allow for normal handling. When cold eggs sit in a warm room, moisture from the air will condense on the shell surface and the eggs will look like they are sweating. Cold temperatures help maintain quality by slowing the loss of moisture and carbon dioxide from the eggs. Follow good hygienic practices when preparing eggs and egg-rich foods.
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