Yes, poached eggs are considered potentially hazardous. They will support the rapid growth of pathogens, have a high water activity and a pH above 4.6.
Yes, poached eggs are considered potentially hazardous. They will support the rapid growth of pathogens, have a high water activity and a pH above 4.6.
Yes, poached eggs are considered potentially hazardous. They will support the rapid growth of pathogens, have a high water activity and a pH above 4.6.
I would say that poached salmon is the food most needing temperature control for safety.
Eggs Benedict traditionally uses poached eggs. Eggs Florentine may use poached or shirred eggs.
Pretty much any food can be poached, it refers to cooking something in a boiling liquid or by steam. It is typically used with something that is delicate and won't stand up well to other cooking methods. Eggs are common. Pears are often poached. Fish and chicken are usually poached in white wine.
Poached Eggs - 2011 is rated/received certificates of: Australasia:E
Eggs benedictine
chicken eggs are quite nice poached, so is salmon
porridge!
Poached eggs on toast and a cup of hot strong tea is a good breakfast meal.
Wherever there are bird or reptilian eggs, there is also egg white.
They have nine grams of fat?!