How to store and use eggs properly and safely: tips from Yevhen Klopotenko

It's hard to imagine a dish that doesn't require eggs, especially baked goods, salads, and even drinks. In addition, this product is often eaten for breakfast in the form of scrambled eggs, omelets, or simply boiled.

Culinary expert Yevhen Klopotenko has shared on his website useful tips on how to choose high-quality eggs, as well as how to store and use this product properly.

How to store and use eggs properly and safely

The expert named 5 rules that every housewife needs:

• Use fresh eggs. Pay attention to the expiration date on the package. Do not buy eggs a month in advance, they spoil quickly. Store eggs in the refrigerator so that harmful salmonella bacteria cannot grow there.

• When choosing, pay attention to the packaging, it should not be wet or damaged, but dry and intact. Store eggs in their original packaging. Never reuse cardboard boxes.

• Never use eggs that are cracked or dirty when cooking. Especially those with traces of chicken droppings.

• It is very important not to use eggshells to separate the white from the yolk, as this is a very easy way to cross-contaminate, and if there is salmonella on the shell, then this bacteria remains on your hands. To be sure of the safety of the product, you can break the egg into a fine sieve and wait until the white separates from the yolk by itself.

• If you are preparing sauces, be sure to pasteurize the yolk in a steam bath. But don't forget that in order to kill salmonella, you need to maintain a temperature of 60 degrees for 5-6 minutes or just 1 minute at 70 degrees. But remember that the yolk can coagulate at 70 degrees, so it's better to just pasteurize.

Homemade mayonnaise according to the recipe of Yevhen Klopotenko

Ingredients:

• Yolk - 2 pcs.
• Sunflower oil - 120-150 ml
• Mustard - 10 g
• Lemon juice - 1 tbsp
• Salt - a pinch

Method of preparation:

1. First of all – separate the yolks from the whites, and be sure to move them into a dense, glass bowl.
2. Add the mustard, lemon juice, and salt, place in a water bath, gradually add the oil, and whisk well until the mixture turns white and begins to thicken – about 5 minutes.
3. Then remove from the steam bath, add more oil, and whisk a little more until tender.