Using and Storing Eggs Correctly For Paleo Meals
Eggs are a staple food of the paleo diet. Packed with goodness, they make up an integral part of many paleo meals. Eggs are rich in protein, iron, folate, zinc, calcium, and most vitamins except vitamin C. The whites of eggs contain zero fat, and the yolk contains around 5-grams of fat per egg.
While in previous years there has been some speculation over the health risks of eating too many eggs, research has shown that eggs actually promote “good cholesterol” (HDL) in the body, not the “bad cholesterol” (LDL) caused by saturated fats that clog up the arteries.
Whether making gluten-free recipes or paleo diet snacks, eggs will be a main feature in your culinary endeavors. It is therefore very important that you know how to get the best out of your eggs in terms of usage and storage.
It is of the utmost importance that you wash eggs before use. Although eggs may look clean, not all manufacturers thoroughly wash eggs before dispatch. On closer inspection you will see traces of feces and often blood. Use a scourer with hot water and a dash of washing up liquid to clean off any dirt. Don’t scrub too hard because eggshells are porous and are also easy to crack.
Eggs should be kept in their carton. This is because the shell is porous and it is possible that flavors from other foods in your fridge will penetrate the shell and affect the taste. It is okay to take the eggs out and store them in the door of the fridge, as long as the door has a plastic pull down cover for protection.
You can safely store eggs in the fridge between 4-5c for up to 4-weeks, or until the use-by-date, which ever comes first. Be careful storing eggs at room temperature. One day out on the side is the equivalent to a week’s storage in the fridge.
Cracking and Storing
When making your healthy recipes you may wish to re-store eggs once they have been cracked and separated. That’s fine, but make sure you do the following. Yolks should be placed in a bowl with a touch of added water and covered with cling film. You can then store the yolks for up to 4-days before using them. You can freeze yolks for up to 6-months, but unlike whites, yolks seem not to keep as well and do lose their flavor somewhat.
Egg whites must be stored in an airtight container and can also be kept in the fridge for up to 4-days. Egg whites can also be frozen in an airtight container for up to 6-months. Make sure you thaw and bring to room temperature before using.