Eggs (food)

I've eaten them for lunch at work or school, after they were stored at room temperature for the better part of a day. I've never been sick from them. They were also at room temperature in the school salad bar. I guess they could sit out for several hours without going bad. I don't know how much longer than that, though.

Regardless of whether someone has not gotten sick from eating hard cooked eggs that have sat out for many hours, cooked and raw eggs are potentially hazardous foods and should not be unrefrigerated for more than 2 hours - or less if the ambient temperature is around 90°F.

Hard-boiled eggs: time them 10 minutes from the start of boiling.

Soft-boiled eggs: depends on how soft you like them. Three minutes from the boil is standard. I prefer 3 minutes and 15 seconds. For hard-boiled eggs, put the eggs in a pan with cold water, bring to a boil, and then begin timing, it's a matter of taste, but 5 to 15 minutes is the norm. Pull them off the burner and place directly under cold running water, letting the eggs cool gradually. It is a good idea to peel while under running water. For soft-boiled eggs, bring the water to a boil first. Letting the eggs warm to close to room temperature before placing in the water helps keep the shells from breaking. When the water comes to full boil, place the eggs gently into the water (use a spoon to avoid burns) and begin timing. Again, it's a matter of taste, but 3 to 5 minutes is the norm. Remove from burner and drain water, place under cold running water to cool the eggs quickly.

It depends on the individual and their specific dietary needs. Eating too many egg whites can be bad for some people and beneficial for others. Generally egg whites are considered a healthy source of lean protein but its important to consider the other nutrients that are present in the yolk when making dietary decisions. For example egg yolks contain essential fatty acids vitamins and minerals. Here are some things to consider when deciding whether or not to eat too many egg whites:

• Egg whites are a good source of lean protein with only 17 calories and 3.6g of protein per large egg white.
• Egg whites are low in fat and have no cholesterol.
• Eating only egg whites can deprive you of essential fatty acids vitamins and minerals that are found in the yolk.
• Eating too many egg whites can lead to an unbalanced diet and potential deficiencies.

Ultimately its important to consider your individual dietary needs when deciding how many egg whites to eat. If youre eating only the whites try to make sure youre getting the other nutrients from other sources in your diet.

Not for the purposes of making pysanky. You could take a hard boiled egg, peel it, and then soak it in a food-coloring based dye, and get a cooked, colored egg. You could even eat it--probably safely. (Who really trusts the FDA any more?) Hard boiled eggs will rot quite quickly, so this is the only reason I could think of for doing this-as a novelty food item.

eggs are acidic. they turn green when you cook them on a aluminum pan. and the pan turns black. it is because of chemical reaction. It also may be over cooked. All eggs become black when you cook them for an extended time.

Are one way to make eggs, but can be easy to ruin. Don't let more then a very thin white film grow over the yolk, or they've over cooked.

It all depends on your dietary requirements. For most of us, the answer is 'yes', because boiled eggs have less fat in them. The fried eggs have the oil or butter they are cooked in. However some eat boiled eggs with butter or with soldiers and this could affect the balance too.

Some (especially children) people need more fat in their diet, and for them fried eggs could be a perfectly acceptable component of their diet.

Egg yolks can be used to make:

* Hollandaise sauce * creme caramel * caramel custard (leche flan) * mayonnaise * lemon curd/lemon pie filling

MOST animal eggs can be eaten. That includes all bird eggs, turtles, etc. The most commonly eaten eggs are from chickens, ducks, turkeys and Guinea fowl. People also eat fish eggs- one type is known as caviar.

assuming that the meat was not a day away from going bad in the first place, yes, raw meatloaf can be refridgerated overnight. It is almost the same as keeping the raw meat that the meatloaf is made from in the fridge for one extra day, however the spices that you've added to your meatloaf will have a chance to soak into the meat and therefore enhance it's flavor a bit, almost like a marinade.

1.5 billion protein and will make you gain 200 lb. of a muscle in a hour. and 7500 calories..so it equals out.

Cartons come in several sizes. There could be 6, 12, 18 or 24 eggs in a carton. Most often you find 12 in a carton.

Without getting too technical, it has to do with the molecular structure of protein molecules within the egg whites changing. Once the protein molecules heat up, they form tight bonds with each other, not allowing any light to pass through. That's why they go from translucent --> opaque.

Most fool proof way is this method here. Place eggs in large pan and cover with cold water. Bring the pan to a heavy boil and shut off after a minute. Put a lid on the pan and they will continue cooking while the water cools.

The white of an egg is in three layers: an outer layer of thin white, a layer of thick white, richer in ovomucin, and an inner layer of thin white surrounding the yolk. The ratio of thick to thin white varies, depending on the individual hen. A higher proportion of thick white is desirable for frying and poaching, since it helps the egg to coagulate into a small firm mass instead of spreading; thin white produces a larger volume of froth when beaten than does thick.

A good amount of protein. Since scrambled eggs usually are served with so many different varieties of meats, vegetables and seasonings possible, depending on cultural preferences, you can say that this protein dish can provide a very broad range of essential nutritional benefits ( even with only good old ketchup, toast and jam ).

Normally you can tell from the smell but if you cut it in half; you can see the discoloration off the egg In time wise it would be around 2 weeks

Mayonaisse. it's nothing but eggs & oil.

The same amount that is in a raw egg, or in a boiled egg etc. How the egg is cooked does not impact upon it's protein content - around 6g per medium egg.

Eggs would be in the meat food group. They are a source of protein.

Yes, of course they can. Eggs are used for all kinds of recipes. You can store open or cracked open eggs for a day or two in a refrigerator. Place the eggs in an air tight container for safety.