Hello! I'm Elena, your nutrition expert from Castelló, and today we'll look at how to handle the most delicate star in our kitchen when the heat is on: the egg.
This morning, while organizing the fridge, I was thinking about that question we've all asked ourselves at some point: why are eggs left out at the supermarket, but at home we rush to put them in the cold? It's not a whim; it's pure food safety. Summer is the critical season for foodborne illness, and the egg is, technically, the ingredient that presents us with the biggest challenges in the kitchen. Let's see how to handle it like true professionals so we can enjoy it safely.
The temperature dilemma: From the supermarket to your fridge
The reason they aren't refrigerated before sale is to avoid sudden temperature changes. If an egg goes from cold to warm, moisture condenses on its surface, making it easier for microorganisms to pass through the shell's pores and contaminate the inside.
Golden rules at home:
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Constant cold: Once home, keep them in the fridge, ideally between 1 and 10 °C.
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Wash or not wash?: Never wash them before storing them! The shell has a natural protective layer; if you remove it, you leave the door open to bacteria and odors from the fridge. Only wash them just before using them, and dry them very well.
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Placement: The best spot is the fridge door, where there is less moisture and they keep perfectly.
Safe handling: The art of avoiding contamination
Sometimes the risk isn't in the egg itself, but in how we handle it.
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Cracking: Never crack the egg on the edge of the plate or container where you're going to cook it. Do it in a separate one to avoid bits of shell dirt falling in.
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Separating yolks: Forget the trick of using the shell to separate the egg white. It's much safer to use very clean hands.
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Cross-contamination: Avoid letting utensils that have touched raw egg come into contact with already cooked food.
Summer cooking: Sauces and Omelets
At this time of year, "setting" is your best friend for avoiding risks.
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Omelets: Don't leave beaten egg sitting for too long. Also, try to make sure the omelet is well set; in summer, it's better to avoid ones that are too runny.
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Homemade mayonnaise: Make it just before eating. A technical trick is to always add a splash of lemon or vinegar, since their acidity helps preserve it.
Tools for a safe kitchen
Even with the highest standards of hygiene, choosing the right ingredients and seasonings helps keep your dishes balanced and healthy.
Flavor without risk
If you're going to make that homemade mayonnaise on the spot and want just the right amount of salt without compromising your family's cardiovascular health, my favorite tool is Bonsalt 0% Sodium.
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I choose it because it delivers that salty flavor with 0% sodium.
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For everyday use, the 85 g Small Salt Shaker is the most practical format.
Technical warning from Elena: Bonsalt 0% Sodium should be used exclusively raw. Heat will degrade its properties and alter the flavor; it's the "final touch" once the dish is served, never a cooking ingredient.
Elena's "Life Tip"
The dessert rule: If you're making homemade custard or flan, put it in the fridge as soon as it loses its initial heat and serve it immediately when you take it out. In summer, food shouldn't spend time "watching TV" on the table; from fridge to plate is the safest distance for your health.
What's your trick to keep potato omelet from sticking while still making it safe this summer? I'll read you in the comments!
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