On food and cooking the science and lore of the kitchen ( PDFDrive ) 167

covering with a lid Whites freeze fairly well; they lose only a modest amount of their foaming power Yolks and blended whole eggs, however, require special treatment Frozen as is, they thaw to a pasty consistency and can no longer be readily combined with other ingredients Thoroughly mixing the yolks with either salt, sugar, or acid will prevent the yolk proteins from aggregating, and leaves the thawed mixture fluid enough to mix Yolks require 1 teaspoon salt, 1 tablespoon sugar, or 4 tablespoons lemon juice per pint (respectively 5 gm, 15 gm, or 60 ml per half liter), and whole eggs half these amounts The equivalent of a U.S Large egg is 3 tablespoons whole egg, or 2 tablespoons white and 1 tablespoon yolk Egg Safety: The Salmonella Problem Beginning around 1985, a hitherto minor bacterium called Salmonella enteritidis was identified as the culprit in growing numbers of food poisonings in continental Europe, Scandinavia, Great Britain, and North America Salmonella can cause diarrhea or more serious chronic infection of other body organs Most of these outbreaks were associated with the consumption of raw or lightly cooked eggs Further investigation demonstrated that even intact, clean, Grade A eggs can harbor large numbers of salmonella In the early 1990s, U.S health authorities estimated that perhaps one egg in 10,000 carried this particularly virulent form of salmonella Thanks to a variety of preventive measures, the prevalence of contaminated eggs is now much lower — but it’s not zero Precautions Until the day of the certified salmonella-free egg, all cooks should know how to minimize the risk to themselves and to others, particularly the very young and very ... Salmonella can cause diarrhea or more serious chronic infection of other body organs Most of these outbreaks were associated with the consumption of raw or lightly cooked eggs Further investigation demonstrated that even intact, clean, Grade A... measures, the prevalence of contaminated eggs is now much lower — but it’s not zero Precautions Until the day of the certified salmonella-free egg, all cooks should know how to minimize the risk to themselves and to...bacterium called Salmonella enteritidis was identified as the culprit in growing numbers of food poisonings in continental Europe, Scandinavia, Great Britain, and North America Salmonella can cause diarrhea or