Tip: Freezing Egg Yolks

In FOOD SAFETY TIP #4: Raw Egg Yolks, I wrote how to store raw egg yolks. Freezing them doesn't work well.

While raw egg yolks don't keep very well, cooked egg yolks can be kept for a bit longer (and are generally more useful to have around).

If you have several yolks and not enough time to make one of our recipes, the drop yolks, one at a time, in boiling water until they become hard cooked.

You can then keep them in the refrigerator to use for slivering over creamed dishes, salads, or vegetables.

You can also freeze them but they get very mushy and not pleasant in texture.

FOOD SAFETY TIP, #10: Storing Pies

Thanksgiving and Christmas seem to be the season for pies.

In fact, when I was driving for the food banks, I'd pick up truckloads of pies from a local Carrows to be donated to the (somewhat) nearby Marine base. They have a program where patrons can donate $1 with their meal to go toward the making of the pies. I don't know the details of that program because I spent most of my time going through the back door of that restaurant. It was a nice restaurant, it was just too far away from where I lived to go there except occasionally.

When you are getting 20-40 freshly baked pies a day but want to accumulate a hundred or more before making the run down to the Marine base, you have to figure out how to store them safely.

You can refrigerate them for three to four days (a little longer if you keep them just above freezing).

Freshly baked pumpkin and pecan pies can freeze for one to two months.

Any pies with a custard or chiffon do not freeze well. You can do it, and they will be safe to eat, but the texture can get pretty nasty.

We never messed with freezing them. We just kept them really cold and would coordinate with the restaurant to make our run to the base on the day of their biggest baking run.

Tip: Egg Wash #1: Pie and Tart Crust

In DEFINITION: Egg Wash, I described egg washes in general.

What are they good for besides just making something shiny?

Well, if you ever have a problem with soggy crusts in pies or tarts, you can use an egg wash to prevent that. When baking pies or tarts, brush the inside bottom of the cooked pie shell with the white of an egg. This will insure a dry under crust.

FOOD SAFETY TIP, #9: Storing Items Containing Eggs

Since casseroles are a part of the holidays (Thanksgiving and Christmas), many people are left with the problem of "What do I do with it now?" Well, a little bit of research on my favorite subject comes up with some storage tips.

You can store casseroles made with eggs and quiches (with fillings) in the refrigerator for three to four days.

You can freeze casseroles and quiches after baking them. Quiches will last one to two months while casseroles have a slightly longer lifespan of two to three months.

What this will do to the texture of the casserole or quiche really depends on the filling. If you are after al dente vegetables, this is probably not the best plan.

So, there you have it, you can now enjoy Aunt Edna's casserole for days or months after the holiday.

Tip: Storing Egg Yolks

In FOOD SAFETY TIP #4: Raw Egg Yolks, I indicated that raw egg yolks should not be frozen.

If you have several yolks and not enough time to make one of these recipes, drop yolks, one at a time, in boiling water until they become hard cooked.

You can keep them in the refrigerator to use for slivering over creamed dishes, salads, or vegetables.

They still don't freeze well. The mushy texture isn't really pleasant. However, they can be used in recipes that thoroughly mix in hard boiled eggs.

FOOD SAFETY TIP, #8: Frozen Egg Substitute

In FOOD SAFETY TIP, #6: Liquid Egg Substitute, I talked about storing Liquid Egg Substitute. That article assumed that the Egg Substitute was in liquid form. That brings to mind the question: how long can you store the Egg Substitute once you thaw it back out?

After thawing, you should use the (once again) Liquid Egg Substitute within seven days.

If you do find opened Liquid Egg Substitute that's been frozen and you don't decide to throw it out, try to use it within 3 days.

If you bought Egg Substitute that was already frozen then it was frozen in optimal conditions. You should use the "Use By" information on the package.

Tip: Freezing Egg Whites

In FOOD SAFETY TIP #3: Raw Egg Whites we indicated that egg whites can be frozen for up to a year.

For best results, put them in a paper cup, covering the top with foil. This keeps air off of the whites and keeps water crystals from forming on the egg whites

Be sure to mark on the outside of the cup the number of whites it contains and the date they went into the freezer.

FOOD SAFETY TIP, #7: Liquid Egg Substitute

It may surprise no one that unopened Liquid Egg Substitute stores much longer if it hasn't been opened.

Unopened packages of Liquid Egg Substitute can be stored fresh for up to 10 days and will last up to a year if you freeze it.

If the Liquid Egg Substitute package is opened, exposure to air (and the bacteria that the air carries) causes it to be unsafe to use after three days. Also, they shouldn't be frozen since the short shelf life means that it probably will not survive the thawing process.

Tip for Keeping Eggs Fresh, #4

This doesn't keep the egg from spoiling but it does keep the egg from tasting funny:

Because eggs are porous, they should not be placed in the refrigerator too close to fish, cheese, or onions, for they will acquire an unpleasant taste.

Note that following Tip for Keeping Eggs Fresh, #3, will prevent this because that seals the pours in the egg shell.

Cleaning Up After Eggs: Cooked on Egg, #1

Some times after cooking eggs (scramble, omelet, and souffle) you end up with an eggy, hard to clean, mess from Cooked on Eggs. It clogs scrubbers and soaking it just makes it gooey without making it any easier to clean off the pan.

This usually results from cooking the eggs at too low of a heat, with too little oil and/or an uncoated pan.

The first step is prevention. Nonstick pans go a long way to preventing the eggy mess. However, even with non-stick pans, I would add a little oil, fat or butter. If you have a regular pan (stainless steel, cast iron, etc.), you should use oil, fat or butter to coat the pan.

Also, cooking hotter and faster gives the egg less time to work its way between the oil and the pan. Constantly, keeping the egg moving in the pan also helps to keep it from gluing itself to the bottom or sides.

In the next post (Cleaning Up After Eggs: Cooked on Egg, #2), we will discuss what to do if prevention fails.

FOOD SAFETY TIP: #6 Storing Egg Yolks

As mentioned in FOOD SAFETY TIP #4: Raw Egg Yolks, egg yolks can only be stored for a few days.

The best way to store intact raw egg yolks is to immerse them in cold water in a covered container and place them in the refrigerator.

This helps by keeping air (and the carried bacteria) away from the surface of the egg yolk.

This will extend the storage time from "a few days" to "several days". That's not much but it might be all you need. Also, even if you just need to store them for a couple days, storing them in water will keep them better and safer.

Tip for Checking Freshness of Eggs, #3

Finally, a method for checking freshness that doesn't destroy the long term viability of the egg....

Hold up the egg vertically to a strong light to see if there is a space at the top end.

The yolk should be suspended in about the center of the white.

However, the smaller the space at the top end, the fresher the egg.

By strong light, they mean very strong light.

FOOD SAFETY TIP #5: Hard Cooked Eggs

Hard-cooked eggs can be kept in the refrigerator for 1 week.

Do not freeze hard cooked eggs.

OK, we've gone through a bunch of the variations of eggs. It turns out that nothing with yolks in it likes to freeze.

As it turns out, the egg white of hard cooked eggs isn't so great after freezing either. It has a major texture shift that isn't unhealthy, just unpleasant.

Tip for Checking Freshness of Eggs, #2

Shake egg gently near your ear.

A stale egg has a rattling or gurgling sound.

This in another test that should be done just prior to using the egg. As stated in Tip for Keeping Eggs Fresh, #1, shaking and other rough handling can cause the membrane between the yolk and the white to rupture which will cause the yolk to seep into the white and speed spoiling.

FOOD SAFETY TIP #4: Raw Egg Yolks

Raw egg yolks, once they have been exposed to the air (and the bacteria it contains), can only be refrigerated for 2 to 4 days.

The yolks do not freeze well. I suspect that the yolks are the reason you should not freeze whole eggs either (as mentioned in FOOD SAFETY TIP #1: Freezing Eggs).

Tip for Checking Freshness of Eggs, #1

Drop an egg carefully into a deep saucepan full of cold water.

If the egg sinks to the bottom at once and lies on its side, it is fresh.

If the egg sways about on one end, nearly upright but still in the water, it is not fresh but still usable.

If the egg bobs promptly to the surface and floats, it is spoiled.

Note that since you should not wash the eggs if you want to store them (as said stated in Tip for Keeping Eggs Fresh, #2), you should only perform this test just prior to using the eggs.

FOOD SAFETY TIP #3: Raw Egg Whites

Raw egg whites, once they have been exposed to the air (and the bacteria it contains), can only be refrigerated for 2 to 4 days.

They can be frozen for 12 months.

Tip for Keeping Eggs Fresh, #3

To keep fresh eggs over a period of time, dip in liquid fat.

This preserves them indefinitely for it fills the pores and excludes air.

This is enhancing the natural coating discussed in Tip for Keeping Eggs Fresh, #2.

FOOD SAFETY TIP #2: Froze Your Egg Accidently?

In Food Safety Tip, #1, I warned against freezing whole raw eggs. However, life doesn't always work out as planned.

If an egg is frozen accidentally, keep it frozen until you need it.

Thaw the egg in the refrigerator and use it immediately after it thaws.

Tip for Keeping Eggs Fresh, #2

Eggs should not be washed until they are ready for use.

Water removes their natural coating. Without this coating, the egg is more likely to absorb foreign tastes and odors and will also spoil sooner.