Guidelines for Storing and Cooking (Junior Cert Home Economics): Revision Notes

Guidelines for Storing and Cooking

Storing Eggs

• Refrigerate: Store eggs in the fridge to slow bacterial growth and keep them fresh.
• Keep Away from Strong Odours: Eggs can absorb smells due to their porous shells, so keep them away from foods like onions.
• Separate Storage:
  • If storing yolks separately, cover with water in the fridge.
  • Store whites in an airtight container.
• Rotate Stock: Use eggs in order, starting with the ones closest to their use-by date.

Cooking Eggs

• Bring to Room Temperature: Take eggs out of the fridge before boiling to prevent cracking.
• Avoid Overcooking: Eggs will become tough and rubbery if overcooked, making them difficult to digest.
• Adding to Hot Mixtures: Slowly add eggs to hot mixtures to avoid curdling.

Testing Eggs for Freshness

• Fresh Egg: Sinks to the bottom of a glass of water and lies flat.
• 1 Week Old: Starts to tilt slightly upwards.
• 2–3 Weeks Old: Stands upright at the bottom.
• Very Old: Floats to the top, indicating it's no longer fresh.

Effects of Cooking on Eggs

• Protein Coagulates: Eggs firm up during cooking.
• Colour Change: Whites change from translucent (see-through) to opaque (solid).
• Bacteria Destroyed: Cooking kills harmful bacteria.
• Avoid Overcooking: Overcooked eggs become tough, and a green ring may form around the yolk due to iron and sulphur reactions.
• Boiling Times:
  • Soft-boiled: Simmer for 3 minutes.
  • Hard-boiled: Simmer for 5 minutes.