H ome & G arden Enjoy edible eggs!

Julie Cascio, University of Alaska

Fairbanks Cooperative Extension Service

Spring has arrived. Well, that is what the calendar tells us, and maybe the weather. April is a time for eating eggs.

April 9 is Easter. Hard cooked eggs are fun to munch on, make into Deviled Eggs, or slice then add to salads. Or, use a food-safe coloring to dye the hard cooked eggs, then refrigerate within two hours. Eat the hard cooked eggs within 7 days of cooking.

April 16 is National Day for Eggs Benedict: poached eggs with toast, bacon and Hollandaise sauce. Hollandaise sauce uses egg yolk, fresh lemon juice, butter and spices. Or, as Eggs Hemingway, use a slice of smoked salmon instead of the bacon. This is a yummy way to enjoy Alaskan salmon. An option with vegetables is Eggs Florentine: poached eggs with toast, spinach and Mornay sauce. Mornay sauce is made with grated Gruyere and Parmesan. Using a different cheese would make a cheese sauce variation that could be used instead.

Wait, this is about using eggs when an outbreak of avian influenza occurred and caused egg shortage earlier this year? The USDA Egg Markets Overview indicates safe, fresh eggs will be available, though prices are higher than last year.

Choose shelled eggs at the store with clean, uncracked shells that have been kept refrigerated.

Refrigerate eggs at 40°Fahrenheit or lower, in the original carton on an inside shelf. Freezer Storage - If you have more eggs than you can use within a few weeks of buying them, break each egg out of its shell and freeze. Freeze clean, fresh eggs. Beat the whole egg(s), just until blended, pour into freezer containers, seal tightly, label with the number of eggs and the date, and freeze. For best quality, use within one year, states www.fsis.usda.gov

Or put the food together then freeze unused portions for later use. Egg Burritos are an example of this. Go to www.pillsbury.com for a recipe that includes more ingredients.

To freeze egg parts separately, American Egg Board www.incredibleegg.org shares:

WHITES - Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour the whites into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in a standard ice cube tray. Then transfer to a freezer container.

YOLKS - The gelation property of egg yolk causes it to thicken or gel when frozen. If frozen as they are, egg yolks will become so gelatinous that they will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Label the container with the number of yolks, the date, and whether you’ve added salt (for main

Egg Burritos

dishes) or sweetener (for baking or desserts). Freeze.

To use frozen eggs thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they’re thawed. Thawed egg whites will beat to better volume if you allow them to sit at room temperature for about 30 minutes. Use thawed frozen eggs only in dishes that are thoroughly cooked.

On a softened flour tortilla place scrambled eggs, shredded cheese, and salsa down the center. Fold in the outer edges then tightly roll it to secure the filling. Serve immediately or, to freeze, wrap each burrito in foil. Place in sealable freezer plastic bag, remove as much air as possible, and freeze up to 1 month. To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 2 minutes 30 seconds to 4 minutes 30 seconds, turning once, until heated through (at least 165°F).

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20 lb. Lean Ground Beef

10 lb. Rib Steak

10 lb. Chuck Roast

10 lb. Round Steak

5 lb. Stew Meat

5 lb. Pork Sausage

5 lb. Bacon

10 lb. Pork Chops

10 lb. Pork Steak

20 lb. Whole Fryers

10 lb. Chicken Thighs

5 lb. Chicken Breasts

10 lb. Ham

Approx. 130 lb. $899

Family Pack

2 lb. Bacon

2 lb. Breakfast Sausage 10 lb. Lean Ground Beef 5 lb. Whole Chicken 6 lb. Chuck Roast 3 lb. Sirloin Roast

2 lb. Sirloin Steak

2 lb. Round Steak

5 lb. Pork Chops

3 lb. Pork Spareribs

3 lb. Pork Roast

2 lb. Italian Sausage

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10 lb. Whole Fryer

8 lb. Game Hens

5 lb. Bnls Skinless Chicken Breast

5 lb. Chicken Thighs

5 lb. Chicken Drums

5 lb.

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16 lb. 93% Ground Beef

4 lb. Rib Eye Steak

4 lb. T-Bone Steak

12 lb. Round Roast

4 lb. Short Ribs

4 lb. Boneless Pork Chops

6 lb. Pork Roast

5 lb. Ham Streak

10 lb. Whole Chicken

10 lb. Chicken Drumsticks

5 lb. Assorted Cold Cuts

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3 lb. Shoulder Bacon

2 lb. Breakfast Sausage

8 lb. 93% Ground Beef

2 lb. Shrimp

5 lb. Beef Ribeye Steak

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2 lb. Filet Mignon

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5 lb. Italian Sausage

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5 lb. Ground Beef

Pork Pack

5 lb. Bacon

5 lb. Round Steak

5 lb. Pork Chops

5 lb. Pork Country Style Ribs

2 lb. Pork Sausage

3 lb. Bacon

5 lb. Chicken Breast

5 lb. Chicken Thighs

5 lb. Chicken Drumsticks

Approx. 50 lb. $299

Approx. 45 lb. $289