Everyone
deserves a well-earned break now and then and if you’re
the type of person who would like to combine a trip abroad
with a delicious cooking experience, this is the prize for
you!
Making
any raw egg product, is always risky from a food hygiene
point of view I suppose and really depends on a number
of factors:
Where
in the world you are: in NZ for example we have little
problem (if any) with food poisoning from eggs, due
to the strict control measures/hygiene of the farms
The
reliability of the supplier (see above)
Your
climate: the warmer the climate the more chance of
problems
The
freshness of the egg
How
the egg has been stored at home: always store them
in the fridge, never at room temperature
However,
the eggs are best left at room temperature for 30
- 60 minutes prior to use for any baking purposes
Store
away from any strong smelling foods and raw meats
and fish (the top shelf is best...or the special storage
rack if the fridge has one).
Think
not of the egg shell as a solid object but as a sponge;
as it is very porous and will absorb any strong odours
and bacteria from foods they are left in contact with/near
Make
only as much mayonnaise as is required and store any
left over in a sealed container in the fridge for
no more than 3 days
How
can you tell if an egg is fresh or not?
Look
for the use by date; it should have at least 3 weeks
left . . . 5 weeks means they are really
fresh and straight from the farm . . . .the eggs I
use in NZ are delivered on a Tuesday after being laid
on the weekend; they don't come much fresher than
that!
When
you break them open a fresh egg's yolk will stand
tall and the white will be tight, with very little
'secondary white (this is the really runny part of
the white. If you boil it the yolk will be central.
If you were to fry it, it will stay compact and nicely
shaped.
As
the egg gets staler/older the white will break down
and become more liquid, as such the yolk will start
to flatten and spread out also. If you boil it the
yolk will be off centre. If you were to fry it, it
will stay fairly compact but the white will start
to spread out.
A
stale egg (3 - 4 weeks after being laid) will have
little or no tight white and will be totally secondary
white. If you boil it the yolk will be touching if
not breaking the surface of the white. If you try
and fry these, they will run all over the pan . .
. so if this sounds like your fried eggs . . . you
have been buying or the store is selling stale eggs!
Making
any raw egg product, is always risky from a food hygiene
point of view I suppose and really depends on a number
of factors: 
