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It is not necessary to cook eggs until hard or rubbery in order to kill any bacteria that may be present. Egg white coagulates between 144 degrees F and 149 degrees F, and the yolk between 149 degrees F and 158 degrees F. Therefore, whole eggs cooked until the white is set (completely coagulated and firm) and the yolk is beginning to thicken (no longer runny but not hard) are considered to have met necessary time and temperature requirements for safety. Scrambled eggs need to be cooked until firm throughout.
Use the following times as a guideline (Note: times listed are for individual servings.) Sufficient cooking times for different styles of eggs include (these times may have to be adjusted slightly as egg size and initial temperatures vary; heating at higher temperatures would require less cooking time):
Scrambled—1 minute at a cooking surface temperature of 250 degrees F
Poached—5 minutes in boiling water
Sunnyside—7 minutes at a cooking surface temperature of 250 degrees F or cook covered 4 minutes at 250 degrees F
Fried, over easy—3 minutes at a cooking surface temperature of 250 degrees F on one side, then turn the egg and fry for another 2 minutes on the other sideSoft-cooked—7 minutes in boiling water
Provided by American Egg Board
Prep Time: 20 minutes
Bake Time: 50-60 minutes
Preheat oven to 350 degrees F
Butter 2 quart casserole or souffle dish.
In a shallow dish, place bread slices in milk until softened but not falling apart. Place a layer of bread slice in the buttered casserole dish.
Mix together diced tomatoes, tomato paste and salt. Place a layer of tomato mixture over bread slices.
Mix mozzarella and cheddar cheese together. Sprinkle a thin layer over tomato mixture.
Continue layering bread, tomatoes and cheese, reserving a small portion of the tomato mixture and cheese. Top with a layer of bread.
Poke several holes in casserole. Pour eggs over top, allowing them to absorb into the casserole.
Top with remaining tomato mixture and cheese. Sprinkle with parmesan cheese.
Bake at 350 degrees for 50-60 minutes and serve immediately.
Provided by The Fremont Company
(Makes 24 rolls)
Combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 1/4 cup butter until warm (120 degrees to 130 degrees F). Add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 6 to 8 minutes. Cover; let rest 10 minutes.
Roll dough to 24—x 12-inch rectangle. Melt remaining butter; brush on lengthwise half of dough, covering a 24—x 6-inch area. Sprinkle with brown sugar, cinnamon and walnuts. Fold dough in half, lengthwise, covering filling. Cut, crosswise, into 24 (1-inch) strips. Twist each strip twice in opposite directions. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.
Bake at 375 degrees F for 15 minutes or until done. Remove from sheets; cool on wire racks. Drizzle with icing.
Icing: In small bowl, combine 1 cup powdered sugar, sifted; and 1-2 tablespoons milk. Stir until smooth.
Provided by Fleischmann
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified January 2007
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