To make a hard-boiled egg, the American Egg Board suggests placing one or more eggs into a pot of cold water, then bringing the water to a boil. As soon as the water boils, the heat can be turned off and the eggs allowed to sit in the hot water.
A:As of 2014, the standard price for non-organic eggs being sold in a supermarket in the United States is $2 per dozen. This may vary slightly by state, but as of this date, it is considered the average rate.
A:If the brie cheese is refrigerated, the rind is easy to remove by trimming it off. If the brie cheese has been sitting at room temperature, the cheese can be scooped away from the rind after cutting into it.
A:According to EatByDate.com, unopened Parmesan cheese stays fresh for two to four months past the printed package date when stored in the refrigerator. Frozen, unopened Parmesan cheese stays fresh for six to eight months past the printed package date. Parmesan cheese should be stored properly for maximum freshness.
A:Hard-boiled eggs stay fresh for up to one week in a refrigerator, according to the USDA Food Safety and Inspection Service. Water used for boiling removes the eggs' protective coating, increasing the chance that bacteria enters the shell.
A:Using a timer to track cooking time is the best way to ensure that hard-boiled eggs are done. Hard-boil eggs can be cooked using multiple techniques, but all techniques lead to a cooking time of about 10 to 12 minutes in a pot of boiling water.
A:It is possible to get sick from eating old eggs, depending on how old they are and how they were stored, according to the Egg Safety Center. Eggs refrigerated at 45 degrees Fahrenheit or lower are okay to eat four to five weeks after they were packed.
A:Sour cream may be safe to eat after the expiration date passes, but is ideally discarded after the expiration date since that date indicates the last date food or beverages are safe to consume. The expiration date on foods falls into the broader category of food labeling. The expiration date indicates the maximum date foods stay fresh; eating foods past expiration dates may pose health and safety risks, including dairy products like sour cream and milk.
A:Milk is not an antacid. An antacid is a nonprescription drug that is used to treat heartburn and acid reflux. People should not take antacids with milk, because milk can absorb antacids and reduce their effectiveness.
A:Eggs that have reached their expiration date typically remain good for another 3 or 4 weeks. FDA regulations require newly cartoned eggs to carry an expiration date 30 days from the time they were packaged.
A:A hard boiled egg can be kept safely at room temperature for approximately two hours. Refrigerate any hard boiled eggs that will not be eaten immediately; doing so will prevent spoilage and potential food-borne illness.
A:A double-yolk egg occurs when a chicken's eggs get backed up in their oviduct system, causing two yolks to be encased in a shell. The occurrence is very rare, happening in about one out of 1,000 eggs, which has lead some people to believe various superstitions are attached to breaking open an egg that has two yolks in it.
A:Milk should be kept refrigerated whenever possible and should be discarded if it spends more than two hours at temperatures above 40 degrees Fahrenheit. If a refrigerator loses power, it can maintain the safety of milk and other foods for up to four hours as long as it remains closed.
A:The weight of an average egg yolk is 18 grams, approximately 30 percent of the total weight of the egg. The thick, clear white part of the egg, called albumen, makes up 60 percent of an egg's weight.
A:The easiest egg poachers to learn to use are metal poachers that fit into an ordinary pan. Usually, poachers have four cups for holding raw eggs. Measure water into the pan so that it doesn’t touch the cups. Bring the water to a simmer, place the egg poacher into the pan and cook the eggs for 2 to 6 minutes, depending on how firm you want the yolks.
A:To scald cream, you need to heat it in a pot on the stove to just below the boiling point, which is about 180 degrees Fahrenheit. It should be removed from heat at that time to prevent it from boiling over and givng the cream a scorched taste. Scalding cream is most often called for when infusing other flavors into the cream for a specific recipe, including ice cream flavors.