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I am catering a lunch/celebration at the principal's farm on Tuesday.
- Thread starter dawn_mo
- Start date
You're welcome, Curious. I only think it's necessary if you're making the dressing ahead of time.
If I'm making the dressing right before serving I don't bother. Provided the egg has been handled safely up until then, it would take several hours at room temp. for harmful bacteria to spoil the sauce.
If I'm making the dressing right before serving I don't bother. Provided the egg has been handled safely up until then, it would take several hours at room temp. for harmful bacteria to spoil the sauce.
florisandy
Well-known member
I begg to differ Joe. For Caesar Salad, two hours maximum.
An excerpt from link (egg-containing foods):
Chill Properly
Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.
Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking
Use frozen eggs within one year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
Refrigerate leftover cooked egg dishes and use within 3-4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.
http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077342.htm
An excerpt from link (egg-containing foods):
Chill Properly
Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.
Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking
Use frozen eggs within one year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
Refrigerate leftover cooked egg dishes and use within 3-4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.
http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077342.htm
Actually, I agree. If I do the dressing the day before, with the poached egg yolks,
I refrigerate it and keep it cold. I only toss it at serving time. If it's a buffet I would toss the salad it in batches, keeping the rest chilled, not just for safety but so it doesn't wilt.
If I use a raw egg yolk as in the recipe, it's only right before serving, and the salad is eaten right away.
I refrigerate it and keep it cold. I only toss it at serving time. If it's a buffet I would toss the salad it in batches, keeping the rest chilled, not just for safety but so it doesn't wilt.
If I use a raw egg yolk as in the recipe, it's only right before serving, and the salad is eaten right away.