All About Eggs

Egg Nutrition
     Guido's Omelet and Bistro Broccoli Salad
Eggs and Food Safety
     Rotini Salad Alfredo and Baked Nordic Fondue
Handling Eggs
     Asparagus and Parmesan Frittata and Taco Pie
Preparing Eggs
     Tomato and Cheese Strata and Cinnamon Twists
Decorating Eggs
     Easiest Chocolate Peanut Butter Pie


Eggs and Food Safety


Eggs, like other foods, are susceptible to bacterial growth due to their concentrated content of nutrients and high quality protein. The bacterium of particular importance to eggs and egg products is Salmonella (Sal'-mo-nell'a).

Salmonella—Bacteria which originate in the intestinal tract of warm blooded animals. Anything that touches the intestinal tract of these animals may be contaminated. Before they are packed, eggs are washed and sanitized and this reduces Salmonella bacteria that may be present on the shell. If the shell is cracked, chipped or broken, Salmonella could enter the egg. Salmonella can cause illness, salmonellosis, if ingested in large numbers, however, this is generally due to faulty hygiene, poor food handling methods or inadequate cooking or inadequate refrigeration.



When purchasing shell eggs, follow these guidelines:

  • Accept only clean, sound and odor free eggs.
  • Purchase eggs according to grade and size desired and only in the quantity needed for one to two weeks.
  • Accept only eggs delivered under refrigeration.
  • Accept only eggs packed in snug-fitting fiberboard boxes to reduce breakage. Eggs are generally packed and purchased in 30 dozen cases or half cases of 15 dozen.
  • Consider size and grade in relation to use and price. Also, compare prices for different sizes of eggs of the same grade.
  • Check the grade of eggs delivered to you. Inspect the shells and then randomly break a few. These eggs should meet the guidelines for their given grade.

Rotini Salad Alfredo


Yield: 24 Servings


  • Rotini (Spiral-shaped) pasta, any flavor, dry—1 lb. 9 oz.
  • Red bell pepper, chopped—3-1/2 cups (15 oz.)
  • Blanched peas—3 cups (14 oz.)
  • Chopped green onion—1-1/2 cups (3 oz)
  • Plain non-fat yogurt—3 lb. (1-1/2 qt.)
  • Reduced-fat mayonnaise—1-1/2 cups (12 oz.)
  • Grated Parmesan cheese—1 cup (4 oz.)
  • Dried basil leaves or dill weed*—1 tablespoons
  • Garlic salt—2 tablespoons
  • White pepper—1/2 teaspoon
  • Peeled, hard-cooked eggs, chopped—2 lb. 7 oz.**(22 large)


Cook pasta according to directions; drain

In large bowl, combine pepper, peas and green onions. Add pasta and stir gently.

In separate bowl, blend yogurt, mayonnaise, Parmesan cheese, basil or dill, garlic salt and pepper. Mix dressing into salad.

Add hard-cooked eggs and combine gently. Cover and refrigerate until serving.

* For a deviled egg variation, omit basil or dill. Substitute 1/2 teaspoon each of paprika and curry powder for 24 servings.

** If using peeled, hard-cooked egg product.

Per Portion: Calories—297, Protein—15 g, Fat—12 g, Carbohydrate—32 g.

Percent U.S. RDA Met Per Portion: 34% Protein, 20% Calcium, 26% Phosphorus, 15% Iron, 36% Vitamin A, 27% Thiamin, 29% Riboflavin, 13% Niacin, 73% Vitamin C.


Provided by American Egg Board


Baked Nordic Fondue


  • 2/3 cup softened butter or margarine
  • 1 small clove garlic, minced
  • 1 tsp. dry mustard
  • 1 loaf Italian bread
  • 3 cups shredded Jarlsberg cheese
  • 1/4 cup sliced green onion (scallions)
  • 1 tsp. salt
  • 1/2 tsp. paprika
  • Generous dash pepper
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 1 can (16 oz.) stewed tomatoes
  • 1 cup coarsely chopped fresh tomato
  • 3 eggs, beaten

In small bowl, blend 1/3 cup butter with garlic and 1/2 tsp. mustard. Cut bread into 1/2-inch slices. Spread one side of each slice with butter mixture. Blend cheese, onion, salt, paprika and pepper; set aside. In saucepan, melt remaining 1/3 cup butter. Add flour and cook, stirring, until bubbling. Remove from heat. Blend in milk and remaining mustard. Cook, stirring, until thickened and smooth. Add tomatoes. Blend 1/2 cup mixture into eggs; add to sauce; blend well.

In 13x9x2-inch butter baking dish, alternate bread and cheese, reserving 1/2 cup cheese mixture. Pour sauce over all. Sprinkle with remaining cheese. Cover and refrigerate overnight.

Bake, uncovered, at 375 degree F. for 45 minutes, or until golden and puffed.

Makes 8 servings.


Provided by Cheese Recipes From Norway

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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This page modified January 2007

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