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Evanston Advisors Monthly

Vol. 3, Issue 5 • September 2010 • Professional Network Version

		MONTHLY MESSAGE Freedom to do Great Work An inspirational book explains how we can allow ourselves to do really exceptional work. READ MORE...
		FINANCIAL INFORMATION Saving on Car Rentals Renting a car can add substantially to the cost of your trip. But there are some things you can do to help keep your costs down and end up with more money to spend on fun. READ MORE...
		FINANCIAL INFORMATION Where the Jobs Are The nation's unemployment woes are serious and well-documented. But there are states where unemployment is low and opportunity is high. Most of these are states with small populations and diverse economies. READ MORE...
		LIFESTYLE INFORMATION Trading School for Travel You can't always schedule travel for times when your child is not in school. So when should you take your child out of class to travel, and how can you smooth the way with the school? READ MORE...

NEWS TO USE

Egg Safety The recent recall of eggs contaminated with salmonella has sent shivers through kitchens everywhere, and reopened the question of when eggs are safe to eat. Raw eggs should never be considered safe, and even pasteurized egg products should not be eaten raw. In general, experts agree, you should follow some basic safety procedures when they are cooking with eggs: Wash your hands after you handle eggs, and wash down your counter and any utensils you used. When you are using eggs in baked foods such as casseroles, make sure the internal temperature of the food is at least 160 degrees Fahrenheit. Egg dishes such as a quiche should be cooked or reheated to at least 165 degrees. Cook fried or poached eggs until the yolks are hard. Runny yolks are not safe to eat. Raw eggs can keep in the refrigerator for about a month. After that, throw them out.