The Reminder is making its archives back to 2003 available on our website. Please note that, due to technical limitations, archive articles are presented without the usual formatting.
What do eggs and strawberries have in common? Aside from the fact they're both used in Easter and other spring meals, both should be kept refrigerated until ready to use, say the experts who staff the Food Safety Information Society's consumer line. Eggs lose one day's freshness each hour they're left at room temperature. Use eggs straight from the refrigerator. If a recipe calls for eggs at room temperature, bring the eggs you're going to use out of refrigerator 15 minutes ahead of time. Just 15 minutes at room temperature is all it takes for egg whites to be ready to whip into the highest volume for meringues and cakes. Strawberries, too, lose quality and nutrients when left at room temperature. So, they should be stored in the refrigerator. And this becomes absolutely essential once the caps are removed or they're sliced. Just before preparing, wash thoroughly under cool running water being sure the water gets into the crevices of the berries. For advice on what to do if your recipe calls for raw or lightly cooked eggs plus more tips on safely using eggs, strawberries and other Spring foods, call 1-800-892-8333 Monday thru Friday, 10 a.m. to 6 p.m. or log onto the Web site at www.foodsafetyline.org.4/19/2004
