1..If you shake an egg and you hear a rattle, the egg is most likely bad.

2..A fresh egg will sink in water, a stale one will float.

3..For light, fluffy scrambled eggs, add a little water while beating the eggs.

4..Add vinegar to the water when boiling eggs. The vinegar helps seal the egg and prevents the shell from breaking.

5..For long term storage, crack open the eggs and add individually to an ice cube tray. When completely frozen, put the egg cubes in a sealed freezer bag and use as needed.

6..When making scrambled eggs for a large crowd, add a pinch of baking powder and 2 tsp of water for each egg to make your meal go even further

7..Can't remember if an egg is fresh or hard boiled? Just spin the egg. If it wobbles, it's raw. If it spins easily, it's hard boiled.

8..Fresh eggs have a rough and chalky shell. Old eggs are smooth and shiny.

Great tips Pling! Thanks. Had no idea you could freeze eggs.

I agree, those were great tips Pling.

I found another tip on eggs at: http://www.funtrivia.com/forums/Forum25/HTML/000098.html

we have to watch the cholesterol so what i do separate the eggsand i add an extra egg white for the yolks that hve been taken out or for scrambled eggs i use 5 egg whites and 1 whole foe the color they aren't quite cholesterol free but it cut way down the cholesterol and its a whole lot cheape then egg beaters

What a good idea Shabbychic...I am going to try that tomorrow for our breakfast....it will also cut down radically on calorie content too

Pling

Pling, these are excellent tips. And, thank you for sharing them. But, what I really wanted to tell you is that I think your choice for a subject line for this thread was ever so clever! I loved it!

This could be a party game or activity for a group of children. You will need a hard-boiled egg for each child and a collection of colored markers. The smaller tip permanent markers work best.

Everyone gather around the table. Each child takes an egg and draws hair on it. Then each one passes their egg to the person next to them. That child draws the eyebrows. Pass the eggs again and draw the eyes. Keep passing and drawing until all the parts the face are done. You can include cheeks, nose, mouth, ears, and special features like freckles and moles. Then everyone can admire the results! if you think you can't draw well enough to do this, just get the Sunday comics out to use as inspiration.

Just an Idea with the Easter Break coming up!!!

MORE EGG TIPS

1 When you separate eggs, break them into a funnel. The whites will go through and leave the yellow intact in the funnel.

2 If you want to save your egg yolks after separating, preserve them by putting them in a small bowl and add two tablespoons of salad oil. Cover and refrigerate. The yolks will remain soft and fresh.

3 After beating egg whites do not tap the beater on the bowl. It causes the egg whites to lose a lot of their fluffiness.

4 Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny

5 To determine whether an egg is hard-boiled, spin it. If it spins, it is hard-boiled; if it wobbles and will not spin it is raw.

6 A thoroughly washed and rinsed tuna can with both ends removed makes a perfect mold for a poached/fried egg.

[ 04-03-2001: Message edited by: Pling ]

Those are totally cool egg tips Pling! You really know your eggs. lol Keep 'em coming.

1. If you shake an egg and you hear a rattle, the egg is most likely bad.
Postscript: You probably haven't cleaned the refrigerator since the middle of the last decade either.

Thanks for the cute egg game idea, ??? ! I had to babysit my siblings today and I tried it. THEY LOVED IT! They had a blast coloring the eggs, making old ladies, little kids, a witch, and even a lion! It kept them busy for almost an hour, and helped me keep my sainity (If I had any to began with!) a bit longer. Then they ate them at lunch. It even got my six-year-old egg-hating sister to try the “people”. Thanks!

WASHINGTON -- Some myths and facts about eggs and food safety, from the American Egg Board/Egg Nutrition Center:

Myth: According to the Food and Drug Administration (FDA), restaurants could be liable if they serve sunny-side up eggs.
Fact: According to a senior level FDA official, the FDA has not provided comment liability of restaurants serving eggs. There is no federal law mandating how restaurants cook eggs. The FDA provides recommendations to states on proper food handling, including egg handling and preparation, and the proposed egg safety label offers guidance about safe handling of eggs.

Myth: There is a new ruling about egg safety.
Fact: With egg industry support, the safe handling egg label was published by FDA on Dec. 5, 2000. Other than that, there are no new rules on egg safety. There is currently a misunderstanding about the proposed FDA egg safety label. At a recent meeting held by the USDA, not the FDA, there was a discussion regarding the "current" thinking about the already proposed egg safety action plan, but there were no new egg rulings made.

Myth: People should change the way they are cooking their eggs.
Fact: Proper storage and cooking of eggs eliminates risk. If eggs are kept refrigerated, any Salmonella that may be present will not grow. When eggs are cooked properly, any Salmonella that may be present will be destroyed.

Myth: Eggs are a leading cause of foodborne illness.
Fact: According to statistics from the Centers for Disease Control and Prevention (CDC), less than 0.5 percent of all foodborne illness is related to eggs.

Myth: Salmonella comes only from eggs.
Fact: Up to 85 percent of Salmonellosis cases in the United States are unrelated to eggs. Salmonella comes from many sources -- both food and non-food.

Myth: By instituting a safety label on eggs, the FDA is singling out eggs as a major food safety problem.
Fact: The safe handling label proposed by the FDA in December 2000 is an education initiative to guide consumers about the proper cooking and handling of eggs, and labels are consistent with animal protein products found in the supermarket. The label states "Safe Handling Instructions: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly."

Myth: Egg-related outbreaks are increasing.
Fact: Salmonella Enteritidis (SE) was identified 10 years ago and quickly addressed, resulting in a steady decline in outbreaks of egg-related salmonellosis for the past eight years, to a low of 15 in 1998 and 1999 (according to the CDC). The incidence of illness from SE from all sources has decreased by 48 percent during the past four years (according to a 1999 CDC FoodNet system for surveillance).

Source: United Press International