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Topic: Separating eggs

	Eggs - joyofbaking.com (Site not responding. Last check: 2007-10-12)
		Egg is the reproductive body laid by the female encased in a round or oval shell.
		Eggs are also used as a thickener in custards and creams, and to glaze pastries and breads.
		Eggs shells are porous and therefore pick up odors easily, so store eggs in their carton away from strong odors (e.g.
	www.joyofbaking.com /eggs.html (1642 words)

	Recipes on CD (Site not responding. Last check: 2007-10-12)
		Separating eggs is yet another hazard if the eggs are too old because initially the yolk is held inside a fairly tough transparent membrane but this weakens with age and so breaks more easily.
		The eggs now available on a large scale commercially are as follows: free range means the hens have continuous daytime access to open air runs that contain vegetation; barn or perchery means the hens are enclosed but have floor space covered in straw or other materials.
		Eggs labeled organic are produced in the same way as free range but in this case the hens habitat is land that has been certified as free from herbicides and pesticides (as is the land on which their feed has been grown).
	www.recipes-on-cd.com /information/eggs.htm (1359 words)

	separation - Hutchinson encyclopedia article about separation (Site not responding. Last check: 2007-10-12)
		Mixtures of solids and liquids may be separated in a number of ways, depending on the solubility of the solid.
		This method is used to separate blood; the red blood cells sink to the bottom of the container and a clear plasma liquid remains at the top.
		Fractional distillation is used to separate the components of crude oil (unrefined petroleum) into its different fractions such as petrol, kerosene, fuel oils, and lubricating oils.
	encyclopedia.farlex.com /separation (966 words)

	FABULOUS FOODS - ALL YOU NEED TO KNOW ABOUT EGGS
		A little known fact about eggs is that they can absorb odors from your refrigerator if stored in an open container, although this shouldn't be a major problem unless you're storing eggs along side opened containers of onions and garlic or other such strong smelly foods.
		Over the egg white bowl, gently pour the contents between the two shell halves, allowing the egg whites to pour out in the process, leaving just the yolk in the shell.
		This is why it's a good idea when separating eggs to have three bowls: one for the yolks, one for the whites and one bowl to separate over so that you won't have to throw out a whole batch if one yolk breaks while separating.
	www.fabulousfoods.com /school/csingred/eggs.html (789 words)

	MoonDragon's Nutrition Information - Recipes: Egg Information For Storage & Use
		In whatever way they are served, eggs are a good source of efficient protein and some of the minerals and vitamins needed for building the body and keeping it healthy.
		The number of eggs cooked at a time, the size of the pan, and the quantity and temperature of the water all affect the rate at which eggs cook.
		Poached eggs are good when served on corned beef hash, on any chopped cooked meat heaped on buttered toast, on toast spread with pate de foie gras, or when served with tomato or cream sauce.
	www.moondragon.org /nutrition/recipes/eggdishes/egginformation.html (1865 words)

	M
		After the egg is laid and it begins to cool, an air cell forms between these two layers at the large end of the egg.
		Egg foams were used in pastries much earlier, but the name meringue came from a pastry chef named Gasparini in the Swiss town of Merhrinyghen.
		The differences are in the ratio of egg white to sugar, the method of mixing or the method of cooking.
	www.aeb.org /LearnMore/Eggcyclopedia/M.htm (1599 words)

	Favorite Brand Name Recipes
		The color of the egg shell (white or brown) is determined by the breed of the chicken.
		To separate an egg yolk from a white, gently tap the egg in the center with a table knife or against a hard surface, such as the side of a bowl.
		The basic principle of egg cookery is to cook eggs until the whites are completely coagulated (thickened) and the yolks begin to thicken.
	www.fbnr.com /ECguide/ECGhtml/69175.htm (1435 words)

	Fight BAC!
		Cooking Whole Eggs for Use in Recipes – As a nutritious combination of egg whites and yolks, whole eggs should be fully cooked for assured safety in recipes that call for raw or lightly cooked eggs.
		Pasteurized shell eggs are heat-treated to destroy any bacteria, should they be present, and are especially suitable for preparing egg recipes that are not fully cooked, but may also be used for other recipes, including baked goods.
		And, although eggs are easiest to separate when cold, whites reach their fullest volume if allowed to stand at room temperature for about 20 to 30 minutes before beating.
	www.aeb.org /LearnMore/FightBac.htm (3451 words)

	Separating an Egg (Site not responding. Last check: 2007-10-12)
		Crack the egg on the edge of the bowl for the whites.
		Separate the two halves of the shell, keeping the two halves together at the bottom.
		If you are separating the eggs in order to beat the whites, you may want to use a small bowl to catch the whites individually and then transfer the whites one at a time into the bowl that you will use for beating.
	www.wyomerc.com /eggseparation.html (287 words)

	Powdered Eggs
		The fact powdered eggs are a non-perishable food when stored in an airtight container is their greatest advantage.
		When the eggs are powdered, this is reduced to less than 22 cubic inches per dozen powdered eggs.
		Our egg mix is mostly whole egg powder with a bit of powdered milk and vegetable oil which has been perfectly blended into the powder.
	waltonfeed.com /self/eggs.html (485 words)

	Pillsbury Baking: Baker's Corner
		A number of recipes call for the whites and yolks of eggs to be separated.
		Tip the egg so that the majority of its contents are in 1 half; pull the 2 halves of the shell apart.
		Add the egg yolk mixture to the remaining hot mixture and continue to stir over low heat until it thickens to the desired consistency.
	www.pillsburybaking.com /bakersCorner/tTip.aspx?id=91&showright=no (334 words)

	eG Forums -> Separating Eggs (Site not responding. Last check: 2007-10-12)
		My whole cooking life I cracked eggs on the side of the bowl but at the suggestion of someone on these boards (I forget who) I have recently started just tapping them on the counter and then separating the two halves with my thumbnail.
		Also, the sharp egg shell is what makes separating with shells so quick; it slices the white from the yolk in about two transfers and allows you to cut the chalazae into the whites.
		Salmonella lives on the shell of the egg, and it is important to reduce the contact time between the content of the egg and the outside of it.
	forums.egullet.org /index.php?showtopic=11519 (1451 words)

	The Webtender: Egg yolk (Site not responding. Last check: 2007-10-12)
		Separating eggs (separating the yolk from the white) is easier if the egg is cold.
		This can be done by using an egg separator, or by cracking the egg into a funnel over a bowl (the white will fall through, but the yolk won't).
		It is also possible to separate eggs by passing the yolk back and forth from one half of the shell to the other, while letting the white slip into a bowl.
	www.webtender.com /db/ingred/79 (307 words)

	Eggs (Site not responding. Last check: 2007-10-12)
		A fresh egg is heavy due to its high water content, so it will rest lengthwise at the bottom of a pan filled with water.
		As egg begins to set, run spatula under edge of omelet, lifting cooked portion and allowing uncooked portion to spread to bottom of pan tilting pan as necessary.
		Whip egg whites until frothy, then gradually add sugar a little at a time, until sugar is dissolved and whites are very stuff.
	home.comcast.net /~culinaryjen/Eggs.html (1478 words)

	Blondie (Site not responding. Last check: 2007-10-12)
		Separating eggs from the egg mass is always a little nerve racking.
		Due to the small size of my egg containers, the eggs must be separated into smaller bundles.
		Since the eggs were more than 12 hours old by the time we got to them we made sure to keep the eggs oriented in the same direction as we found them.
	www.tinygiants.com /blondieeggs/blondieggs.htm (156 words)

	ZFIN: Zebrafish Book: Genetic Methods
		Eggs can be successfully held for periods exceeding 6 hours, although the fertilization rate is compromised.
		To delay fertilization of eggs after they are extruded from the female zebrafish, eggs are held at room temperature (18-22C) in the ovarian fluid (the fluid that surrounds mature eggs) of coho salmon.
		It is possible that females produce and resorb eggs on a daily cycle and eggs may be in peak condition for fertilization for only a short period of time.
	zfin.org /zf_info/zfbook/chapt7/7.52.html (1433 words)

	Basics (Site not responding. Last check: 2007-10-12)
		These are: Cooking Pasta, Storing and Recooking Pasta, Sautéing, Separating Eggs, Steaming, and yes, even Boiling Water.
		Separating eggs means to divide it into its two parts; the yellow yolk (high fat part), and the clear egg white (no fat) for separate uses.
		Crack egg in halves and keeping the yolk in one half while you pour off the white into a bowl.
	www.halcyon.com /wturner/2ez/basic.html (392 words)

	Soufflés
		First, you must separate the eggs in such a way that the whites contain not one whit of yolk.
		As a rule, you will be separating eggs in order to cook the yolks and to whip the whites.
		To separate eggs for a recipe involving beaten whites, get out the bowl in which you're going to do the beating, and find a mug or a teacup with a moderately sharp edge.
	www.portifex.com /Culinarion/Souffle.htm (1248 words)

	Constructing an Egg Candler
		To construct an egg candler for detecting embryonic development or for separating shell eggs.
		This box is to hold the egg in place so the embryo can be observed by the students.
		Place a flashlight in the large end of the cone, darken the room, turn on the flashlight, hold the large end of the egg at an angle to the small end of the cone examine the interior contents of the egg.
	www.urbanext.uiuc.edu /eggs/res25-candler.html (540 words)

	The Food Timeline: cake history notes
		The later are rarely dairy cream; instead creme patissiere (confectioner's custard--milk, sugar, egg yolks, and a little flour) or creme au buerre (a rich concoction of egg yolks creamed with sugar syrup and softened butter) are used.
		White part.--Whites of four eggs, one cup of white sugar, half a cup of butter, half a cup of sweet milk, two teaspoonfuls fo baking-powder, one teaspoonful of vanilla or lemon, and two and a hlaf cups of sifted flour.
		Dark Part.---Yolks of 7 eggs, 3 cups brown sugar, 1 of butter, 1 of sour milk, 4 of flour, sifted and heaping, 1 tablespoon each of cinnamon, allspice and cloves, 1 teaspoon soda; put in pans a spoonful of white part and then a spoonful of dark, and so on.
	www.foodtimeline.org /foodcakes.html (17192 words)

	7/06/05 - Eggs - :: LEAST I COULD DO FORUM::
		Eggs are commonly used in baking, and while there's no serious variety of them, there is quite a bit to know about them.
		Symbolically, the egg stands for the renewal of life.
		For some reason the eggs my mom used to buy have thinner shells than the ones I've been buying, so I always mess it up.
	www.leasticoulddo.com /forum/index.php?showtopic=10409 (1770 words)

	Eggs \| Food & Wine (Site not responding. Last check: 2007-10-12)
		The egg industry has even developed new "good" eggs that are higher in nutrients or lower in fat and cholesterol.
		Eggs do contain a lot of cholesterol: one large egg has 213 mg, 71 percent of the government's recommended Daily Value.
		Egg substitutes, which typically consist of egg whites, vegetable oil, color and flavoring, are cholesterol-free, which makes them a great alternative for people with high blood cholesterol.
	www.foodandwine.com /articles/eggs (1054 words)

	Egg Advise and Tips
		When a recipe calls for room temperature eggs, pull eggs from the refrigerator and set out at room temperature for about 30 minutes or place them in a bowl of warm water for about 5 minutes.
		When making deviled eggs, the night before lay your carton of eggs on its side in the refrigerator and the egg yolks will stay in the middle after they are cooked.
		Placing cold eggs directly in warm or hot water causes shells to crack, much the way crockery does when subjected to extreme temperature changes.
	www.dvo.com /newsletter/monthly/2004/march/tabletalk2.html (572 words)

	Epigenesis and Preformationism
		The egg is not a completely unstructured blob, but rather a complex of different materials that can respond to influences both within the egg and from the external environment.
		Not a mosaic of cells already predetermined by their inherited determinants in the nucleus, the early embryonic stages are instead a population of separate totipotent organisms, each capable of becoming a whole.
		century, they had moved toward an understanding that included a fertilized egg that was to some extent preorganized and differentiated, including in the nuclear chromosomes, and also a capacity of the individual organism to respond to changes in its environment or to self-regulate.
	plato.stanford.edu /entries/epigenesis (5461 words)

	Staying sharp in the kitchen (Metro Times Detroit) (Site not responding. Last check: 2007-10-12)
		Using scrupulously clean hands, as they always should be when you’re working in the kitchen, crack the egg on a flat surface, open the shell and dump the raw egg into one bare hand, cupped palm up over the bowl you’ll collect the whites in.
		While eggs last a long time in the fridge, their quality deteriorates, they lose much of their flavor and color, and the yolks become very fragile, to the point that it’s almost impossible to flip frying eggs without breaking them.
		The separating trick is a small thing, but it makes cooking easier, and so, more pleasurable.
	www.metrotimes.com /editorial/story.asp?id=7442 (920 words)

	Eggs
		Serve a softboiled egg in the lovely ceramic double egg cup.
		Coddle perfect eggs in cheerful little blue porcelain pots with gleaming stainless steel lids.
		Made of heavy plastic, this egg separator helps with the task of separating eggs without bursting the yolks.
	www.kitchenconservatory.com /egg.htm (128 words)

	Angel cake: Facts and details from Encyclopedia Topic (Site not responding. Last check: 2007-10-12)
		(which is achieved principally by separating eggs and using only the egg whites.
		Other sources of color are controlled as well -- light colored butter or other fat, EHandler: no quick summary.
		(the usual chemical leavening is enhanced (or replaced) by whipping the egg whites until they are stiff, EHandler: no quick summary.
	www.absoluteastronomy.com /encyclopedia/a/an/angel_cake.htm (703 words)

	HELPFUL HOW-TO #18 SEPARATING EGGS
		Separating Eggs: Eggs are easiest to separate when cold.
		Use an inexpensive egg separator placed over a small bowl.
		Crack egg, allowing yolk to fall into center of separator, and white will slip through the slots.
	www.dvo.com /recipe_pages/betty/HELPFUL_HOW-TO_-18_SEPARATING_EGGS.html (283 words)

	[No title]
		One of these days, when you least expect it, a recipe is going to call for egg whites only, or egg yolks only.
		Separating eggs is easier than you think, especially if you don't mind getting your hands messy.
		If you have a garbage bag handy, you can toss the shells in as soon as you've separated the eggs.
	www.tutorials.com /05/0573/0573.asp (77 words)

	Vanilla bean adds fresh touch to crème brûlée
		Eight eggs are needed for 8 ramekins or servings of crème brûlée.
		Hold half of each egg shell in each hand and transfer the yolk from one half eggshell to another, allowing the whites to drip into the bowl.
		If a shell accidentally breaks while separating the eggs, use a discarded half from the eggshell bowl.
	www.azcentral.com /arizonarepublic/food/articles/1026chef1026.html (571 words)

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