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Recipes

General Egg Handling

"Store at 45° F immediately after purchase. Never store at room temprature.

Store shell eggs in their case.

Store away from strong odors (foods such as fish, apples, cabbage or onions).
Scrambled eggs preparation and handling
1. Always use only clean & uncracked eggs
2. Always thoroughly wash hands before cooking. Use only clean, santizied utensils and equipment.
3. Do not reuse a container after it has had raw egg mixture in it. Clean and sanitize thoroughly before using again.
4. Use Grade AA or A eggs for scrambling as they are less likely to spread out.
Scrambled eggs preparation and handling
5. Cook in small batches according to rate of service.
6. Cook eggs thoroughly until there is no visible liquid egg.
7. Never leave egg or egg products at room temperature for more than 1 hour (including preparation and service).
Some Tips
1. For frying or poaching choose fresher eggs, they hold their shape and do not spread out in the pan.
2. Use fresher eggs for making soufflés, meringues, puffy omelets, and sponge cakes for better flavour and appearance.
3. For the fullest volume of egg whites, keep them at room temperature for 30 minutes before beating.
Some Tips
4. If holding scrambled eggs for a short time before serving, place a pan of hot water between the pan of eggs and the heat source.
5. For hard cooking eggs choose eggs 4 to 5 days old, it is easier to peel them after cooking and cooling.
6. While preparing recipes that require eggs to be combined with fat and sugar, remove eggs from the refrigerator about 30 minutes before using them.
7. Always store fresh eggs in refrigerator in their original pack.
Did you know?
Al Jazira chickens produce about 300,000 eggs a day, that is about a million eggs in 3 days.
Al Jazira poultry farm produces white as well as brown shell eggs.
A chicken lays about seven times her weight in eggs an year.
Oology is the study of eggs. An egg is made up of 3 main parts: the shell, white and yolk.