Eggs

White and Brown Eggs

Eggs should be fresh. Make sure you inspect each one carefully before you buy them to make sure they are not cracked or dirty. If you have some that are in question of their freshness, you can check them by floating them in a bowl of water. If it stays on the bottom then it is fresh. If it starts to rise or floats on the top then throw it away.

Eggs usually need to be brought up to room temperature before you bake with them. They add richness to the batter and act as an emulsifier by binding incompatible ingredients together (such as oil and water).

By the way, the only difference between a white and brown eggs is the color of the shell. Otherwise they are the same. They should be stored in the refrigerator in their original carton.

Use caution with raw eggs

As tempting as it may be, do not eat raw dough containing raw eggs. You run the risk of contracting Salmonella poisoning.

Egg-associated salmonellosis is a public health problem in the United States.
A bacterium, Salmonella enteritidis, can be inside perfectly normal-appearing eggs, and if the eggs are eaten raw or undercooked, the bacterium can cause illness.

A person infected with the Salmonella usually has fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage. The illness usually lasts 4 to 7 days, and most persons recover without antibiotic treatment. The diarrhea can be severe, and the person may be ill enough to require hospitalization.

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