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You can freeze raw eggs and store them for up to ten months. If you have leftover egg yolks or whites after baking, you can freeze them too. However, to ensure that nothing goes wrong, you should pay attention to a few things.

Freezing eggs: In these cases it is worth it

You don’t have to freeze eggs to keep them for a long time: raw eggs can be kept in the refrigerator for at least four weeks – provided the shell is undamaged. Hard-boiled eggs will also keep for up to four weeks at a cool temperature. Therefore, in most cases it is not necessary to freeze eggs. Tip: You can use the water test to check whether the egg is still good after the best-before date has passed.

An exception is if you have a lot of eggs in stock or are going on vacation for a few weeks. Then it can make sense to store the eggs in the freezer.

You can also freeze egg yolks or egg whites if you only need part of the egg in a baking recipe. Raw egg yolks and whites would only keep for three days in the refrigerator, but a few months in the freezer.

By the way: When it comes to animal products, organic quality is particularly important. Therefore only buy organic eggs (code 0) – preferably those with additional certification from a nature association such as Bioland, Demeter or Naturland. Also, make sure there is no chick shredding.

Never freeze eggs in shell or cooked

However, freezing eggs can also go wrong. Be sure to note the following points:

Raw eggs in shell: If you put uncooked eggs whole in shell in the freezer, the yolk will expand and the shell will burst. The result: the eggs spread out in the freezer and freeze solid there. A big mess and waste of precious food.
Boiled eggs: In principle, hard-boiled eggs can be frozen. However, the result leaves a lot to be desired: The hard-boiled egg white changes its consistency, becomes rubbery and has a watery taste.

Freezing eggs: step-by-step instructions

If you keep the above points in mind, you can freeze eggs quite easily. The best way to do this is as follows:

If you want to freeze a whole raw egg, you should whisk it well first. Alternatively, you can freeze the egg yolk and egg white separately.
Place the egg in a clean freezer-safe container. Tip: Glass containers are more sustainable than plastic containers. Leave about a quarter of the container empty to avoid bursting in the freezer.
Label the containers with the current date and the number of eggs. This way you will know later when baking and cooking how many eggs, egg yolks, or proteins you have in front of you.
Freezing eggs as ice cubes: If you want to use the frozen eggs in small quantities, you can also freeze them in an ice cube tray and then put them in a freezer bag.

Shelf Life: Whole eggs will keep in the freezer for around eight to ten months. Frozen egg whites will keep for up to 12 months. Nevertheless, you should not store the eggs for too long: the longer they are in the freezer, the more they lose their taste.

Thawing: Frozen eggs should be thawed slowly in the refrigerator. Depending on the quantity, this takes half a day to a whole day. It goes a little faster if you put the container with the frozen eggs in a cold water bath. Under no circumstances should you thaw the eggs at room temperature or under heat.

Use: If the eggs or egg yolks or egg whites are completely thawed, you can continue to use them as usual. Don’t eat frozen eggs raw. Therefore: Heat properly before consumption!

Food

Peeling Green Asparagus: You Should Pay Attention to This When Cooking It

Peeling green asparagus is quick, but in many cases it is not necessary. We will show you what you have to consider and how to properly process green asparagus.

In contrast to white asparagus, green asparagus are not pricked as soon as the head sticks out of the ground, but continues to grow in the sun. That is why green asparagus does not need black foil. Sunlight gives it its green colour, plus more healthy vitamins and a stronger flavor than white asparagus.

Since green asparagus is less expensive to grow and harvest than white, it is usually a little cheaper. It is also less complicated to prepare. Because of its thin skin, you usually don’t have to peel green asparagus! If you buy it seasonally, you can also be sure that its growth has not been artificially accelerated by heaters or thermal foils. So there is a lot to be said for accessing seasonal green asparagus.

Note: The use of foil when growing white asparagus makes it a real problem for the environment. Not only does the film pollute the environment during its production and disposal, it also destroys the natural habitat of many endangered bird species.

Peel, cut, or break green asparagus?

Whether or not you need to peel green asparagus depends on how it was harvested. If the bottom third is purple-whitish and hard, be sure to peel that part and cut off the dried ends. The white rim has not yet seen sunlight and will still be very firm and brittle after cooking.

When the asparagus is green all the way through, just cut off the end an inch. You should never peel the green and soft asparagus skin. Most of the vitamins are just under the skin. If the asparagus spears are still very thick and the skin feels hard, peel only the lower third.

You can also break green asparagus instead of cutting them. Since the inedible part cannot be broken off, the asparagus will break off above the woody end. So you don’t have to use a peeler or knife and you can prepare your asparagus quickly and easily. For this, the asparagus must be very fresh and crisp.

Green asparagus tastes best fresh from the market. If necessary, you can wrap it in a damp cloth in the fridge and keep it fresh for a few days.

In order to avoid long transport routes and to protect the environment and climate, you should only buy asparagus regionally and seasonally. To be sure your asparagus is chemical-synthetic free, buy organic asparagus.

Boil green asparagus

The easiest way to prepare green asparagus is in boiling salted water. The cooking time is significantly shorter than with white asparagus and, depending on the thickness, is only around eight minutes.

In order for the asparagus to keep its bright green color, you can also add some white vinegar or lemon juice to the cooking water and shock the asparagus with ice water when they are done.

Or you can simply fry green asparagus in a pan with some cooking oil or fat. Cut into fine pieces, it is cooked within five minutes.

Of course, asparagus can also be grilled or put in the oven as an asparagus casserole. Green asparagus soup tastes particularly delicious. You can also use the woody ends that you removed earlier and boil them as a broth for the soup. In this way you use every gram of your precious asparagus and there are no leftovers that you have to throw away at the end.

Food

Botulism: How to Avoid the Risk of Food Poisoning When Preserving

Botulism is a serious form of food poisoning that can even be life-threatening. We tell you how botulism develops and how you can protect yourself from it.

Botulism is caused by the neurotoxin botulinum toxin. This toxin is caused by the bacterium Clostridium botulinum, which is particularly resistant to heat and cold. Botulism is not to be trifled with: in the worst case, this food poisoning can be fatal. Luckily, botulism is very rare.

Botulism: symptoms and diagnosis

Botulism can manifest itself through the following symptoms:

dry mouth
nausea
Vomit
Diarrhea
circulatory problems
Signs of paralysis in the eye and throat muscles
numbness in the hands

In severe cases, the paralysis spreads from the head.

There are antidotes that can be used to combat the symptoms. However, diagnosing botulism is not easy because it is such a rare phenomenon. If you suspect botulism, be sure to tell your doctor if you ate canned or preserved food before the onset of symptoms. Thanks to improved laboratory technology, it is now possible to detect toxins in stool samples within a few hours.

Botulism from cooked foods

The bacterium Clostridium botulinum occurs frequently in nature: It can be found in soil and water. That is why it can also get into our food. The name already suggests this: botulism comes from the Latin word botulus, which means “sausage”. The causative bacterium was first detected in a ham in 1896.

However, not only meat products are affected – the bacterium can also occur in preserved and particularly protein-rich foods. Canned foods and jars provide the perfect environment for the bacteria to multiply and produce botulinum toxin. To do this, it must be shielded from oxygen. Although the bacterium and the resulting toxins can be destroyed by heat, the contents of an infested can are often not heated to the required 80 degrees.

In the past, botulinum neurotoxins were often found in bloated tin cans. In the 19th century, seafarers in particular often contracted botulism during their long voyages because they ate the contents of the bloated cans for lack of alternatives. Since the neurotoxin botulinum toxin is colorless and odorless, the danger is not so easy to recognize.

In the past, however, canned goods were processed much less cleanly than they are today and botulism could easily form in the absence of air. In the meantime, this danger usually only exists if you cook it yourself. You should be particularly careful with beans, mushrooms and asparagus, as they contain a lot of protein. With other preserves like jam, on the other hand, the risk of botulism is almost impossible.

Avoid botulism: this is how you cook properly

Canning is a great way to stock up and preserve food. Nevertheless, the process is not entirely harmless because of the risk of botulism. However, to protect yourself from botulism while preserving, you just need to take a few precautions. It is particularly important that you pay attention to hygiene and boil the canned food long enough to kill the bacterium. You should follow these rules to protect against botulism when cooking:

Thoroughly boil all canning supplies, such as jars, lids, and sealing rings, for at least 10 minutes before using them. This will sterilize the jars. Wash your hands and work surface thoroughly, too.
You should also clean the food you want to preserve well. If you discover moldy areas, it is better not to process the affected specimen further. Also check carefully whether there are other moldy specimens.
Fill the jars and close them tightly. Boil the sealed jars in a large saucepan for 2 hours. When cooking on the stove, you reach a temperature of 100 degrees.
Repeat the cooking process again after 24 hours. This will destroy any germinated spores.
If you have a pressure cooker, use it to cook. If you work with a pressure cooker, the temperatures during cooking are between 116 and 119 degrees. So you can be sure that all bacteria will be killed. The higher temperatures are caused by the pressure that is created in the pressure cooker. This also reduces the cooking time to 25 minutes.
Don’t eat canned foods that have obviously been improperly stored. This is the case, for example, when the lid has opened. The same applies to bloated canned goods.
Never eat cooked food unheated. This is especially true for vegetables that are particularly rich in protein – for example beans. Before you eat preserves, you should heat them up to 80 degrees for at least five minutes. This will destroy any poison that may be present.
If you follow these safety rules, the risk of contracting botulism is extremely low.

Food

Egg Test: This is How You Find Out When an Egg is Still Good

You can use an egg test to find out whether a chicken egg is still good. Because even if the best-before date has passed, most eggs are not yet spoiled.

On each egg carton you will find a sticker with the best before date of the eggs. As a rule, the eggs themselves also have a stamp with the date on the shell. The minimum shelf life is 28 days from the laying day.

If the best before date has passed, many eggs are still good. They will keep for up to three weeks without the fridge. You can then keep them in the fridge for another week or two. To be on the safe side, however, you should not eat expired eggs raw, but only eat them as boiled eggs or well-fried fried eggs.

There are also various egg tests that you can use to find out whether older eggs are still good.

Egg test: the water check for breakfast eggs

The best known is this egg test with water to find out whether an egg is still edible. Simply put the raw egg in a glass of water.

If the egg sinks to the bottom, it’s still fresh.
If the egg floats on the surface of the water, it is spoiled.
If the egg is slightly slanted in the water, it should only be eaten well heated through.

Why is the egg floating on top? The older the egg is, the more water evaporates from the yolk through the shell. The free space fills with air, which allows the egg to rise up in the water glass. If the egg floats to the surface of the water, you should not eat it.

Egg test: what does the yolk look like?

The egg yolk also shows you whether the egg is still good. Accordingly, this method is not suitable for a boiled breakfast egg. But for all recipes with raw eggs, you can use this egg test:

Carefully crack an egg on a plate.
It is important that the plate really has a flat surface.
If the yolk is evenly distributed in the middle, the egg is still fresh.

Why does the yolk float in the middle? As an egg gets older, the white becomes more runny and can no longer hold the yolk in the middle. Then the yolk slips to the edge or runs out. It should then only be eaten well heated through.

Shake eggs or hold up to the light

There are two other egg testing methods to distinguish fresh eggs from spoiled ones. However, they are not always very clear. We therefore only recommend them in combination with the methods mentioned above:

Shake eggs

When you shake spoiled eggs, you can sometimes hear a gurgle. This occurs in older eggs because the egg whites are no longer quite solid. It then sloshes around inside the egg when you shake it.

Hold the egg up to the light

You can also hold the egg in front of a strong lamp or directly in front of the lightbulb. Because fresh eggs have a very translucent shell. You will then see the egg yolk through the shell.

Lifestyle

20 Tips When Buying A New Home To Make Sure Your Family Is Safe

Are you in the process of moving into a new house? If so, it’s important to take some time to make sure your family is safe. Inspecting the locks of your home is usually the first thing that comes to mind. Keyless entry solutions are considered to be the best way to keep your home safe. You should also consider investing in a home security system that can detect burglars, fire, and water leaks.

A crucial aspect of home safety that is often overlooked is checking for potential fire hazards. Make sure your smoke alarms are in working order and keep flammable items like matches and lighters out of reach of children. It’s also important to have an evacuation plan in case of a fire emergency.

Additionally, be mindful of potential environmental hazards. Test your water for lead, check for mold growth in damp areas, and properly dispose of any chemicals or pesticides. Keeping these considerations in mind will help ensure the safety and well-being of you and your family in your new home.

Here is a list of things you can do to ensure your home is as safe as possible.

Have your home inspected by a professional to identify any potential problems
Have all door and window locks inspected and have the locksmith change the front door locks
Check for lead paint and asbestos in the home before you buy it
Install carbon monoxide detectors in each room of the house
Make sure all of your fire extinguishers are up-to-date and properly functioning
Get a security system installed to keep your family safe while you’re away
Create a disaster preparedness plan in case of an emergency
Check the age of the home and whether it has been updated with safety features
Check the age of the home and whether it has been updated with safety features
Look for potential fire hazards, such as faulty wiring or overloaded outlets
Make sure there is a working smoke detector in every room
Check that all windows and doors can be opened and closed easily
Inspect the yard for any potential dangers, such as sharp edges or poisonous plants
Ask about the neighborhood – is it safe to walk around at night, etc.?
Check the crime rate in the neighborhood
Make sure there is a fire station nearby
See if there are any registered sex offenders living in the area
Ask if the house has been updated with newer safety features, such as carbon monoxide detectors and smoke alarms
Find out how long it would take for emergency services to respond to your address in case of an emergency
Drive or walk around the neighborhood during different times of day to get a feel for what it’s like living there

Food

5 Common Mistakes Beginners Make When Frying Steak

September 20, 2025

Get it out of your head that frying steaks are a special art that only men are born with. In fact, this is a clear scheme, completely obeying the female logic, which you just need to adhere to. And avoid mistakes that beginners often make. There are not so many fatal ones to count, the fingers of one hand are enough. So, bend your fingers.

The biggest nonsense is to beat a steak. This meat is meant to be fried as it is. By hammering it with a hammer, you lose all the juiciness and flavor, turning the steak into something incomprehensibly flabby.
Let the steak warm – after taking it out of the refrigerator, do not put it directly in the pan. Fibers of meat that are too cold will shrink during frying, condemning even the best piece of meat to stiffness. It is enough to hold the steak at room temperature for at least 20 minutes so that the meat does not experience shock when it comes into contact with the pan.
Remove excess moisture from the surface of the steak – otherwise, the meat will not be fried, but stewed in its own juice. To avoid this, simply wipe the steak dry with a paper towel.
Place the steak in a well-preheated skillet. Grease it with oil, put it on fire and wait 3-4 minutes, that’s enough. Inexperienced cooks shouldn’t heat the pan “to smoke”, as the pros often advise, why do we need a burnt crust of meat?
Finally, a bad idea is to start turning the meat with a fork. By piercing a piece, you release the juice from it, even though frying from all sides aims to seal all the juices inside the crust. So either get yourself some culinary tongs or get the hang of using a spatula masterly. But turning the meat with tongs, of course, is more convenient.

Marshall Islands

Are there any health considerations to keep in mind when trying Marshallese cuisine?

Introduction: Marshallese Cuisine

Marshallese cuisine is a traditional style of cooking from the Marshall Islands, an island nation in the Pacific Ocean. The cuisine is heavily influenced by seafood, coconut, and root vegetables. Marshallese cuisine is unique and flavorful, with a focus on fresh, locally-sourced ingredients.

Ingredients Used in Marshallese Cuisine

Marshallese cuisine has a strong emphasis on seafood, including fish, crab, and lobster. Coconut is also a staple ingredient and is used in many dishes, such as coconut milk and grated coconut. Root vegetables, such as taro and sweet potato, are also commonly used in Marshallese cuisine. Other common ingredients include breadfruit, pandanus, and banana.

Common Dishes in Marshallese Cuisine

One of the most popular dishes in Marshallese cuisine is ika mata, which is a dish made from raw fish marinated in lime juice and coconut milk. Another popular dish is lobster tail soup, which includes lobster tail, coconut milk, and various vegetables. Other popular dishes include roasted breadfruit, coconut crab, and fried rice with vegetables.

Nutritional Value of Marshallese Cuisine

Marshallese cuisine is generally considered to be healthy and nutritious. Seafood is a great source of protein and omega-3 fatty acids, while coconut is a good source of healthy fats. Root vegetables are also a good source of fiber and other important nutrients.

Health Considerations to Keep in Mind

While Marshallese cuisine is generally healthy, there are a few health considerations to keep in mind. Coconut is high in fat, so it should be consumed in moderation. Some traditional dishes may also be high in salt, so it’s important to watch your sodium intake. Additionally, some traditional cooking methods, such as deep frying, can be unhealthy if consumed in excess.

Conclusion: Enjoying Marshallese Cuisine Safely

Overall, Marshallese cuisine is a delicious and nutritious style of cooking. By keeping in mind a few health considerations, such as watching your coconut and salt intake, you can enjoy this cuisine safely. With its unique flavors and fresh ingredients, Marshallese cuisine is definitely worth trying.

Mauritania

Are there any health considerations to keep in mind when trying Mauritanian cuisine?

Introduction: Exploring Mauritanian Cuisine

Mauritanian cuisine is a unique blend of African and Arab culinary traditions, influenced by the country’s geography and history. This cuisine is characterized by the use of aromatic spices, fresh vegetables, and hearty grains such as millet and couscous. Some of the most popular Mauritanian dishes include thieboudienne, a flavorful fish and rice stew, and maafe, a peanut-based sauce served with vegetables and meat.

Nutritional Value of Mauritanian Dishes

Mauritanian cuisine is generally healthy and nutritious, with an emphasis on whole grains, vegetables, and lean protein sources. Many of the traditional dishes feature fish, which is a great source of omega-3 fatty acids and lean protein. Vegetables such as sweet potatoes, onions, and tomatoes are also commonly used, providing important vitamins and minerals. Additionally, Mauritanian cuisine often incorporates whole grains such as millet, which are high in fiber and can help promote healthy digestion.

Potential Health Benefits of Mauritanian Spices

Mauritanian cuisine is known for its use of flavorful spices such as cumin, ginger, and turmeric. These spices not only add taste and aroma to dishes but may also have potential health benefits. For example, turmeric has anti-inflammatory properties and may help lower the risk of chronic diseases such as cancer and heart disease. Cumin has been shown to improve digestion and may aid in weight loss.

Watch Out for High Sodium Content

One potential concern when consuming Mauritanian cuisine is the high sodium content in some dishes. Many of the traditional recipes use salt and salted fish as a primary seasoning, which can contribute to high blood pressure and other cardiovascular issues. To reduce sodium intake, it is recommended to limit the amount of added salt and to opt for fresh, unsalted fish whenever possible.

Concerns About Food Safety and Hygiene

Another consideration when trying Mauritanian cuisine is food safety and hygiene. As with any cuisine, it is important to ensure that the food is prepared and stored properly to avoid contamination and the risk of foodborne illness. Travelers should be cautious when consuming street food or dishes from informal markets and should take steps to protect themselves from potential foodborne illnesses.

Conclusion: Enjoying Mauritanian Food with Caution

Mauritanian cuisine offers a unique and delicious culinary experience, but it is important to be mindful of potential health considerations when consuming these dishes. By focusing on whole grains, lean proteins, and fresh vegetables, and being cautious of high sodium content and food safety concerns, individuals can enjoy the flavors and benefits of Mauritanian cuisine while maintaining good health.

Mauritius

Are there any health considerations to keep in mind when trying Mauritian cuisine?

Introduction: Exploring Mauritian Cuisine

Mauritian cuisine is a unique blend of flavors that reflects the island’s diverse cultural influences. The dishes are a fusion of Indian, Chinese, African, and European cuisine, and they feature a wide range of spices, herbs, and ingredients. Some of the popular Mauritian dishes include fish vindaye, dholl puri, gateaux piments, and rougaille.

If you are planning to try Mauritian cuisine, it is essential to keep in mind the health considerations. While the dishes can be flavorful and tempting, they may also come with potential health risks. The article will discuss the spices, ingredients, and nutritional value of Mauritian cuisine, as well as the potential health benefits and risks.

Spices and Ingredients Used in Mauritian Cooking

Mauritian cuisine uses a wide range of spices and ingredients that add flavor and aroma to the dishes. Some of the common spices used in Mauritian cooking include cumin, coriander, turmeric, saffron, ginger, garlic, and cinnamon. These spices are believed to have medicinal properties, such as anti-inflammatory and antioxidant effects.

In addition to spices, Mauritian dishes also feature a variety of ingredients, including seafood, meats, vegetables, legumes, and grains. Fish and seafood are popular ingredients in Mauritian cuisine as the island is surrounded by the Indian Ocean. Vegetables such as eggplants, pumpkins, and chayotes are also widely used. Legumes like lentils and chickpeas are a staple in many Mauritian dishes, and grains such as rice and wheat flour are used to make bread and roti.

Common Mauritian Dishes and Their Nutritional Value

Mauritian cuisine includes a range of dishes that offer various nutritional benefits. Dholl puri, a type of flatbread made with split peas, is high in protein and fiber. Rougaille, a tomato-based sauce with fish or meat, is rich in vitamins and minerals. Gateaux piments, a popular snack made with lentils, is high in protein and low in fat.

One of the most popular Mauritian dishes is fish vindaye, which is made with fish marinated in vinegar and spices. Fish is a good source of protein and omega-3 fatty acids, which are essential for heart health. However, it is important to note that some Mauritian dishes may be high in salt, sugar, or saturated fat, which can increase the risk of chronic diseases.

Potential Health Benefits of Mauritian Cuisine

Mauritian cuisine offers many potential health benefits due to the use of spices and ingredients that have medicinal properties. For example, turmeric is believed to have anti-inflammatory and antioxidant effects, which can help reduce the risk of chronic diseases such as cancer and heart disease. Ginger is also known for its anti-inflammatory effects and may help reduce nausea and vomiting.

Mauritian cuisine also includes a wide variety of fruits and vegetables, which are rich in vitamins, minerals, and fiber. These nutrients are essential for maintaining good health and reducing the risk of chronic diseases.

Potential Health Risks of Mauritian Cuisine

While Mauritian cuisine offers many potential health benefits, it is important to keep in mind the potential health risks. Some Mauritian dishes may be high in salt, sugar, or saturated fat, which can increase the risk of chronic diseases such as heart disease, diabetes, and obesity. Fried foods such as gateaux piments and samosas may also be high in calories and fat.

In addition, some Mauritian dishes may contain allergens such as nuts, shellfish, or gluten. It is important to check with the restaurant or cook about the ingredients used in the dish before consuming it.

Conclusion: Balancing Taste and Nutrition in Mauritian Cooking

Mauritian cuisine is a flavorful and diverse cuisine that offers a unique blend of spices and ingredients. While it offers many potential health benefits, it is important to keep in mind the potential health risks and balance taste with nutrition.

To ensure a healthy and balanced diet, it is recommended to choose dishes that are low in salt, sugar, and saturated fat, and high in fruits, vegetables, whole grains, and lean protein. It is also important to practice moderation and portion control when consuming Mauritian cuisine. By following these guidelines, you can enjoy the delicious flavors of Mauritian cuisine while maintaining good health.

Mexico

Are there any health considerations to keep in mind when trying Mexican cuisine?

Introduction: Exploring the Health Benefits and Risks of Mexican Cuisine

Mexican cuisine boasts a rich and diverse culinary tradition, with a wide range of flavorful dishes that can be enjoyed by food lovers around the world. From sizzling fajitas to spicy salsa and tangy guacamole, there’s something for everyone in this vibrant cuisine. However, like any other type of food, Mexican cuisine comes with certain health considerations that need to be taken into account when trying to maintain a balanced and healthy diet.

In this article, we will explore some of the key health benefits and risks of Mexican cuisine, and offer some tips on how to enjoy this delicious food while keeping your health in mind. Whether you are a seasoned fan of Mexican food or a newcomer to this cuisine, these insights can help you make informed choices about your diet and lifestyle.

Understanding Mexican Food: Ingredients and Preparation Methods

Mexican cuisine is known for its bold and spicy flavors, which are achieved through the use of a wide range of herbs, spices, and condiments. Some of the most commonly used ingredients in Mexican food include chili peppers, cumin, garlic, oregano, and cilantro. These ingredients not only add a lot of flavor to the food but also have powerful health benefits, such as reducing inflammation, boosting digestion, and enhancing immune function.

However, Mexican food can also be high in fat and sodium, depending on the ingredients and preparation methods used. Popular dishes like burritos, chimichangas, and nachos often contain a lot of cheese, sour cream, and other high-fat ingredients, while some sauces and condiments can be loaded with salt. To enjoy Mexican cuisine in a healthy way, it’s important to choose dishes that are prepared with fresh ingredients and to use moderation when it comes to high-fat and high-sodium foods.