111–120 of 275 posts
Seems like it would be fine for them to blow them off with air, and irradiate them. Then if there's some crap stuck to them you at least won't be getting salmonella.
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As a side note on boiling eggs: older eggs are sometimes preferred for boiling because they're easier to peel, but if you're working with fresh eggs consider steaming them instead. Get the pan or steamer up to temperature, add eggs with a slotted spoon, cover, steam ~12 minutes, transfer to an ice bath to chill at least 5 minutes, peel. For extra large or jumbo eggs, probably add a minute. Adjust to taste for future…
Boiling or steaming eggs for 12 minutes results in a tough white and dry yolk. Just put them in a pot, not large, with enough water to cover the eggs and no more. Cold water. Add heat, high, and heat to boil for no more than a minute. Remove and put in cool/running water. Results in non-plastic whites and soft yolks. Though, I prefer poached or scrambled. For boiled, quail eggs are great (and, where I live, also chea…
The FDA's advice is to "cook eggs until yolks are firm".[1]
[1] - https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077342...
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Milk used to kill a lot of people yet many would drink it without issue for decades. So, your sample size is a little small in the grand scheme of things.
OK, here's another sample. The eggs I bought yesterday (I'm in the UK) have a "best before" date printed on them of 4 March, i.e. 2 weeks.
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I think it's the non-car dependent folks that (good or bad) have "no option". I far prefer shopping for two or three weeks at a time, refrigerating fruits, vegetables, and milk.
> I think it's the non-car dependent folks that (good or bad) have "no option". In cities people typically have a grocery store within 5 to 10 minutes walk from home.
Interesting; explains why my Chinese friend has a habit of leaving the eggs out on the counter after taking them out of the fridge. Thought she was just absent-minded. Seems like it would be fine for them to blow them off with air, and irradiate them. Then if there's some crap stuck to them you at least won't be getting salmonella.
Interesting; explains why my Chinese friend has a habit of leaving the eggs out on the counter after taking them out of the fridge. Thought she was just absent-minded. Seems like it would be fine for them to blow them off with air, and irradiate them. Then if there's some crap stuck to them you at least won't be getting salmonella.
Chicken feces can be infected with salmonella. So if that gets in to your food...
Earlier quoted context omitted.
Boiling or steaming eggs for 12 minutes results in a tough white and dry yolk. Just put them in a pot, not large, with enough water to cover the eggs and no more. Cold water. Add heat, high, and heat to boil for no more than a minute. Remove and put in cool/running water. Results in non-plastic whites and soft yolks. Though, I prefer poached or scrambled. For boiled, quail eggs are great (and, where I live, also chea…
Soft-boiled eggs don't seem to be cooked enough to kill salmonella. The FDA's advice is to "cook eggs until yolks are firm" .[1] [1] - https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077342...
Earlier quoted context omitted.
As a side note on boiling eggs: older eggs are sometimes preferred for boiling because they're easier to peel, but if you're working with fresh eggs consider steaming them instead. Get the pan or steamer up to temperature, add eggs with a slotted spoon, cover, steam ~12 minutes, transfer to an ice bath to chill at least 5 minutes, peel. For extra large or jumbo eggs, probably add a minute. Adjust to taste for future…
Boiling or steaming eggs for 12 minutes results in a tough white and dry yolk. Just put them in a pot, not large, with enough water to cover the eggs and no more. Cold water. Add heat, high, and heat to boil for no more than a minute. Remove and put in cool/running water. Results in non-plastic whites and soft yolks. Though, I prefer poached or scrambled. For boiled, quail eggs are great (and, where I live, also chea…
6 - 7 minutes produces an egg where the yolks are not runny but are also not chalky and brittle. They have a creamy texture and deep orange colour. This on toast.
Earlier quoted context omitted.
> I think it's the non-car dependent folks that (good or bad) have "no option". In cities people typically have a grocery store within 5 to 10 minutes walk from home.
Not in the US. San Francisco is one of the US's densest cities, and eastern SoMa is one of its densest neighborhoods, right next to downtown. It's about a square mile, and there are no real grocery stores in it at all (east of 4th St).
This is just like the whole "Food Desert" scheme by the USDA, where they try to create stores in areas with local grocers already. For example, they define Tukwila, WA as a food desert [1], yet there are multiple places within the area they defined that stock fresh food and are EBT approved (Seafood City, 99 Ranch, Costco, Cash & Carry, etc).
This is why the attempts to get rid of these supposed deserts fall flat. Those that need or want to shop local already do, at places others like yourself ignore cause they feel they aren't of high enough caliber.
1 - https://www.ers.usda.gov/data-products/food-access-research-...