NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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hard
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soft
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runny
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see through
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Detailed explanation-1: -Adequate cooking brings eggs to a temperature high enough to destroy bacteria that might be present in the egg yolk or egg white. Egg white coagulates at 144-149° F, yolk coagulates at 149-158° F, and whole eggs coagulate at 144-158° F.
Detailed explanation-2: -When the eggs are subject to low-temperature environment, the egg yolk reduces its water content upon exposure to coldness. It becomes more viscous and undergoes irreversible gelation. It turns hard and bouncy after cooking.
Detailed explanation-3: -Cook egg dishes (frittata, quiche, casserole) to a safe internal temperature. Cook egg dishes that contain meat or poultry to 165°F. Cook egg dishes that do not contain meat or poultry to 160°F.
Detailed explanation-4: -One important benefit of thoroughly cooking the yolk is that the heat kills any bacteria. Eating uncooked yolks is not recommended, but if they’re lightly cooked, yolks retain more nutrients and you’ll lower the risk of unhealthy changes to cholesterol.