The incredible Egg

Auguste Escoffier In the Early 1800’s with the French revolutionary time the first chefs came into being Auguste Escoffier worked with Cesar Ritz as his maître d’hotel and wrote a cookbook with over 300 recipes for eggs

Structure of the hen’s egg Egg white provides physical and chemical protection for the living germ cell It also provides protein and water for development The yolk is full of fats, proteins, vitamins, and minerals

There was a steep drop in egg consumption in 1950’s Cholesterol in Eggs There was a steep drop in egg consumption in 1950’s Among our common foods, the egg is the richest source of cholesterol One large egg contains 215Mg while equivalent portion of meat contains 50MG

Egg Allergies Eggs are one of the most common foods to which people develop food allergies The protein ovalbumin is the trigger Doctors recommend children not eat egg whites until after the age of one

Egg Safety Egg quality deteriorates as much in one day at room temp as it does in four days refrigerated Best to buy your eggs cold out of the refrigerator

Salmonella Beginning around 1985, salmonella was identified as a main culprit of food poisoning in the world Most of these outbreaks are associated with consuming raw or undercooked eggs

How to minimize the risk Buy only refrigerated eggs and get them to your refrigerator aSAP Cook to 140 degrees for five mins cook to 160 for one min