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02-01-2011, 03:14 PM
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#1
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Senior Cook
Join Date: Oct 2008
Location: Portland, Oregon
Posts: 223
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Keeping egg wash...
If I beat an egg and dip a fish fillet in it, can I refrigerate the egg and use it safely the next day for another fish fillet?
__________________
"First we eat, then we do everything else." M.F.K. Fisher
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02-01-2011, 03:21 PM
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#2
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Head Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 2,409
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Quote:
Originally Posted by Laury
If I beat an egg and dip a fish fillet in it, can I refrigerate the egg and use it safely the next day for another fish fillet?
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Yes
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02-01-2011, 03:21 PM
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#3
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Head Chef
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,478
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I wouldn't hesitate. A cold egg, with a cold piece of fish in it, and then refrigerated? Go ahead.
__________________
I just haven't been the same
since that house fell on my sister.
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02-01-2011, 03:22 PM
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#4
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Senior Cook
Join Date: Oct 2008
Location: Portland, Oregon
Posts: 223
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Thanks! When you're cooking for one, these things come up!
__________________
"First we eat, then we do everything else." M.F.K. Fisher
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02-01-2011, 03:27 PM
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#5
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 12,079
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Hey, than you for asking this, Laury!
I was wondering this a few days ago when I brushed a loaf of French bread with an eggwash. Eggs are not something I'm in short supply of, but it seemed like such a waste to dump the eggwash when the only thing that touched it was a small whisk and a silicon brush.
Does anyone know how long it would keep? A week? (I'm hoping)
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This is not a link to a blog site. Do not click. You won't be taken anywhere.
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02-01-2011, 03:34 PM
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#6
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Master Chef
Join Date: Apr 2009
Posts: 6,783
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Quote:
Originally Posted by pacanis
Hey, than you for asking this, Laury!
I was wondering this a few days ago when I brushed a loaf of French bread with an eggwash. Eggs are not something I'm in short supply of, but it seemed like such a waste to dump the eggwash when the only thing that touched it was a small whisk and a silicon brush.
Does anyone know how long it would keep? A week? (I'm hoping)
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In your case I would just make scrambled egg the next day. It only touched bread and just put it between 2 slices of the bread you brushed it with! LOL
__________________
Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.
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02-01-2011, 03:35 PM
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#7
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Head Chef
Join Date: Apr 2010
Location: Florida
Posts: 1,607
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__________________
A woman is like a tea bag, you never no how strong she is until you put her in hot water...
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02-01-2011, 03:36 PM
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#8
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Head Chef
Site Moderator
Join Date: Jan 2011
Location: Peyton, Colorado
Posts: 1,760
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I have heard that you can keep egg whites four days, and egg yolks two days, but these may be wives tales???
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 No matter where I serve my guests, it seems they like the kitchen best!
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02-01-2011, 03:37 PM
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#9
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 12,079
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Quote:
Originally Posted by msmofet
In your case I would just make scrambled egg the next day. It only touched bread and just put it between 2 slices of the bread you brushed it with! LOL
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I gotta have yellow in my scrambled eggs 
It was egg white and a TBS of water. One of my dogs got the yolk 
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This is not a link to a blog site. Do not click. You won't be taken anywhere.
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02-01-2011, 03:43 PM
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#10
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Senior Cook
Join Date: Oct 2008
Location: Portland, Oregon
Posts: 223
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Now I'm really glad I saved the egg. Another catfish fillet with Panko breading tonight. Roasted baby bok choi and Basmati rice on the side. A few squirts of lemon and YUM!
__________________
"First we eat, then we do everything else." M.F.K. Fisher
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