Do you like your eggs well
cooked? I hope so, because that’s
the recommended safe way
whether eggs are cooked in your
microwave or in a skillet.
The U.S. Department of Agri
culture says there may be some
risk in eating eggs lightly cooked
including soft-cooked, soft
scrambled, or sunny side up. Rec
ommendations from it, and other
health experts, are to cook eggs
thoroughly until both the yolk and
white are firm, not runny.
This warning comes because of
outbreaks of food-borne illness
caused by Salmonella enieritidis
bacteria. Scientists believe the
bacteria can go directly from in
fected laying hens into eggs be
fore the shells are formed.
Therc’s no danger in eating
eggs, as long as the eggs are
cooked well-done. The bacteria
are killed when eggs are cooked
thoroughly.
Be especially careful if you are
elderly, chronically ill or preg
nant. Your risk of becoming ser
iously ill from a food-borne illness
is greater than the general popula
tion’s. However, lower-risk peo-
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By JOYCE BATTCHER
pie react differently to food bac
teria. Some people will show no
signs of illness and others can be
come seriously ill. So why take a
chance?
Besides cooking eggs thor
oughly, realize that lightly cooked
foods containing eggs may also be
risky. These include soft custard,
soft meringue, chilled mousse and
French toast. Avoid eating these
homemade foods if they’re made
with eggs: mayonnaise, Caesar
salad dressing, Hollandaise sauce,
ice cream and eggnog. (Store
bought products and varieties
made with pasteurized egg prod
ucts are safe.) Use refrigerated
grade AA or A eggs with clean,
uncracked shells, and keep eggs
refrigerated.
If you have questions about us
ing eggs safely, call the USDA’s
toll-free Meat and Poultry Hot
line, 1-800-535-4555. In Wash
ington D.C. area, call (202)
447-3333. Hotline hours are 10
a.m. to 4 p.m. EDT.
I strongly recommend cooking
eggs thoroughly, but I also know
the results of overcooking eggs.
To microwave eggs to the well-
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done stage, yet prevent tough and
rubbery-tasting eggs, use the fol
lowing guidelines.
Don’t microwave eggs too long
and do allow standing time. Mic
rowave the least amount of time
given in a recipe. Then stir or lift
edges and look at the eggs. If
they’re almost cooked just
slightly soft stop microwaving.
Let them stand, tightly covered,
for a few minutes to finish cook
ing. Before serving, look again.
Gently stir or lift edges. If the yolk
and/or white are still runny, re
cover the dish and microwave on a
lower power setting, 30 seconds
for each one to two eggs. With a
clean utensil, stir or lift edges to
make sure the eggs are thoroughly
cooked.
Use a lower power setting. This
allows eggs to cook slower and
more evenly. Medium (50 percent
power, 325-350 watts) or Medium
Low (30 percent power, about 200
watts) are most often used. Scram
bled and poached eggs are often
cooked on High. However, if you
have problems getting them well
done and tender, try using a lower
power setting.
During cooking, cover eggs
tightly with plastic wrap or a tight
fitting lid. Stir scrambled eggs
and even omelets at least once
during cooking. Large amounts of
scrambled eggs need more fre
quent stirring. Omelets using
more than two large eggs are not
recommended because it’s diffi
cult to get the center completely
done without toughening the
edges.
The easiest eggs to microwave
to the well-done stage without
toughening are scrambled eggs. A
small omelet is a little trickier to
keep from toughening, but it can
be done. Try the two recipes be
low to practice microwaving safe,
perfectly cooked eggs.
Scrambled Egg Boats
2 small (about 3x4-mch crusty
French rolls)
Margarine or butter (room tem
perature)
Garlic powder or garlic salt
2 large whole eggs
4 egg whites (or 2 additional
whole eggs)'
14 cup low-fat milk
14 teaspoon dried thyme or sum
mer savory
14 teaspoon salt (optional)
Dash pepper
1 can (4 ounces) mushrooms, well
drained
14 cup chopped, cooked, low-salt,
low-fat cooked ham or cooked
shrimp
14 cup shredded Cheddar cheese
Cut rolls in half, lengthwise:
scoop out centers, leaving a half
inch shell or “boat.” Cut centers
into cubes and set aside. Lighdy
spread rolls with margarine and
sprinkle with garlic powder; set
aside.
With a fork or whisk, mix
whole eggs and egg whites in a
microwave-safe 1-quart measure
or deep dish. Stir in milk, season
ings and bread cubes. Cover with
plastic wrap. Microwave on Me
dium (50 percent power, 325-350
watts) 3 to 5 minutes or until puf
fy. Stir well, recover, and micro
wave (Medium) 1 to VA minutes
or until eggs are almost cooked.
Stir in mushrooms and ham, re
cover, and microwave (Medium)
1 to 2 minutes or until hot. Let
stand, covered, about 2 minutes.
Stir well; if eggs are still runny,
microwave (Medium) 1 to 2 min
utes or until set. Drain off any ac
cumulated liquid. Spoon eggs into
rolls. Set rolls on a microwave
safe plate; sprinkle each with
cheese. Microwave (Medium) 1 to
VA minutes or until cheese barely
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And Your Nearest Dealer
Lancaster Farming, Saturday, March 24,1990-B7
starts to melt. Serve hot. Makes 4
sandwiches.
Each sandwich: 253 calories,
18g protein, 13g fat, 18g carbohy
drate, 658 mg sodium, 152 mg cho
lesterol.
1 teaspoon margarine or butter
2 large eggs
2 tablespoons water
Dash onion powder
Dash dried oregano leaves
Dash salt and pepper (optional)
1 cup frozen mixed vegetable
blend
1 tablespoon water
1 teaspoon grated Parmesan
cheese
Use a 6- to 7-inch diameter
round casserole or reusable micro
wave dinner plate or a microwave
safe 8-inch pie plate. Melt butter
in plate by microwaving (High) 20
to 30 seconds. Spread butter over
plate bottom. Mix eggs, 2 table
spoons water, and seasonings until
blended; pour into plate. Cover
tightly with plastic wrap. Micro
wave on Medium (50 percent
power, 325-350 watts) 2 minutes.
Gently stir cooked edgges to cen
ter; smooth mixture and re-cover.
Continue microwaving (Medium)
2 to 3 minutes, rotating plate after
each 1 minute. Omelet is done
when center is set, but still slightly
moist. Let stand, covered, 1 to 2
minutes to finish cooking.
Meanwhile, place vegetables
and 1 tablespoon water in a micro
wave-safe small dish; cover with
plastic wrap. Microwave (High) 2
to 3 minutes or until hot. Drain
well. Spoon evenly over omelet.
Sprinkle with Parmesan cheese.
With pancake turner, fold omelet
in half. Slide onto serving plate.
Makes 1 to 2 servings.
Each serving 'A of recipe:
121 calories, 7g protein, 9g fat, 3g
carbohydrate, 99mg sodium,
252 mg cholesterol.
Hint; For more servings, make
additional omelets or make scram
bled eggs and add hot cooked
vegetables after cooking.
295 Woodcorner Rd
Lititz, PA 17543
1 Mile West of Ephrata
Phone:7l7-738-1121
Vegetable Omelet
THREE
SIZES:
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For Calves
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Months Old
ADJUSTABLE -
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LARGE -
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15 Months
And Older