10 Alternative Uses for Eggs

“How Do You Want Your Eggs?” Eleven Ways To Cook An Egg

1. Hard Boiled. A hard boiled egg is cooked in its shell in boiling water.
2. Soft Boiled.
3. Hard Scrambled.
4. Soft Scrambled.
5. Sunny Side Up.
6. Over Easy.
7. Over Medium.
8. Over Hard.

The 8 Different Ways to Cook Eggs. Here’s a closer look at eight different ways to cook eggs: Hard Boiled: These eggs cook for 10-12 minutes. After removing their shell, you’re left with a soft white outside and solid yolk inside.

• Face mask. Whisk egg whites with a little bit of water to create a skin-firming face mask.
• Glue. As egg whites dry, they become increasingly sticky.
• Leather cleaner.
• Biscuit decoration.
• Hair conditioner.
• Fertilizer.
• Seed holders.
• Pest repellent.

The 100 folds in a chef’s hat represent 100 ways to cook an egg. According to Reluctant Gourmet, the pleats are used to signify a chef’s level of experience, like the number of ways he or she knew how to prepare eggs.

Overall, shorter and lower-heat cooking methods cause less cholesterol oxidation and help retain most of the egg’s nutrients. For this reason, poached and boiled (either hard or soft) eggs may be the healthiest to eat. These cooking methods also don’t add any unnecessary calories.

Again, the eggs were mishandled. * Lightly cooked foods containing eggs, such as soft custards and French toast, may be risky for those in high-risk groups such as infants, the elderly, pregnant women and immuno-compromised individuals. * Cook eggs thoroughly until both the yolk and white are firm, not runny.

High risk foods share a tendency to spoil as a result of unsuitable storage conditions or improper cooking methods. Meats, fish, gravy, sauces, shellfish, dairy products, pasta and even cooked rice are all examples, and the smallest errors can lead to contamination.

Risks of eating expired pasta One of the most common foodborne pathogens that can grow on old pasta is B. cereus, which can cause cramps, nausea, diarrhea, and vomiting. In severe cases, this bacteria has even been known to cause death ( 8 , 9 ).

Examples of high-risk foods include :

• Dairy products (milk, cream, cheese, yogurt, and products containing them such as cream pies and quiches)
• Eggs.
• Meat or meat products.
• Poultry.
• Fish and seafood.

Dried rice and pasta will last a considerable time so follow the best before date on the packaging. Once it is cooked and begins to cool then toxins formed by Bacillus cereus can form heat resistant spores and a heat resistant toxin.

Thoroughly cooking chicken, poultry products, and meat destroys germs. Raw and undercooked meat and poultry can make you sick. You can kill bacteria by cooking poultry and meat to a safe internal temperature . Use a cooking thermometer to check the temperature.

Ideally, serve rice as soon as it has been cooked. If that is not possible, cool the rice as quickly as possible (ideally within 1 hour). Keep rice in the fridge for no more than 1 day until reheating. When you reheat rice, always check that it’s steaming hot all the way through.