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How Long Should I Cook Eggs?

by The Incredible Egg | Dec 05, 2018
Cooking egg dishes according to the following guidelines and then serving them promptly lowers the risk of many food borne illnesses.

Scrambled Eggs, Omelets and Frittatas
Cook until the eggs are thickened and no visible liquid egg remains.

Fried Eggs
To cook both sides and increase the temperature the eggs reach, cook slowly and either baste the eggs, cover the pan with a lid or turn the eggs. Cook until the whites are completely set and the yolks begin to thicken but are not hard.

Poached Eggs
For classic poached eggs cooked gently in simmering water, cook until the whites are completely set and the yolks begin to thicken but are not hard, about 5 minutes. For steamed eggs cooked in ‘poaching’ inserts set above simmering water, cook until the whites are completely set and the yolks begin to thicken but are not hard, about 6 to 9 minutes. Avoid precooking and reheating poached eggs.

Baked Goods, Hard Boiled Eggs
These will easily reach internal temperatures of more than 160° F when they are done. Note, though, that while Salmonella are destroyed when hard-boiled eggs are properly prepared, hard-boiled eggs can spoil more quickly than raw eggs. After cooking, cool hard-boiled eggs quickly under running cold water or in ice water. Avoid allowing eggs to stand in stagnant water. Refrigerate hard-boiled eggs in their shells promptly after cooling and use them within 1 week.

French toast, Monte Cristo sandwiches, crab or other fish cakes, quiches, stratas, baked custards, most casseroles
Cook or bake until a thermometer inserted at the center shows 160° F or a knife inserted near the center comes out clean. You may find it difficult to tell if a knife shows uncooked egg or melted cheese in some casseroles and other combination dishes that are thick or heavy and contain cheese – lasagna, for example. To be sure these dishes are done, check to see that a thermometer at the center of the dish shows 160° F. Also use a thermometer to help guard against uneven cooking due to hot spots and inadequate cooking due to varying oven temperatures.

Soft (stirred) custards, including cream pie, eggnog and ice cream bases
Cook until thick enough to coat a metal spoon with a thin film and a thermometer shows 160° F or higher. After cooking, cool quickly by setting the pan in ice or cold water and stirring for a few minutes. Cover and refrigerate to chill thoroughly, at least 1 hour.

Soft (pie) meringue
Bake a 3-egg-white meringue spread on a hot, fully cooked pie filling in a preheated 350° F oven until the meringue reaches 160° F, about 15 minutes. For meringues using more whites, bake at 325° F (or a lower temperature) until a thermometer registers 160° F, about 25 to 30 minutes (or more). The more egg whites, the lower the temperature and longer the time you need to cook the meringue through without excessive browning. Refrigerate meringue-topped pies until serving. Return leftovers to the refrigerator.

Rose AcreTM Recipe of the Month

Italian Sausage Breakfast Wraps

        
          
Ingredients:
  • 3/4 pound Italian turkey sausage links, casings removed 
  • 3/4 pound Italian turkey sausage links, casings removed
  • 1 small green pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 medium tomato, chopped
  • 4 large eggs
  • 6 large egg whites1 cup chopped fresh spinach
  • 6 whole wheat tortillas (8 inches)1 cup shredded reduced-fat cheddar cheese
Instructions:
  1. In a large skillet, cook sausage, pepper, onion and tomato over medium heat until meat is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain and return to pan.
  2. In a small bowl, whisk eggs and egg whites until blended. Add egg mixture to sausage. Cook and stir until eggs are thickened and no liquid egg remains. Add spinach; cook and stir just until wilted.
  3. Spoon 3/4 cup egg mixture across center of each tortilla; top with about 2 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up.

"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

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