In most recipes, one 'large' egg may be substituted for one 'extra large' egg, without any noticeable difference in the result. The same goes for 'medium' and 'jumbo' sizes.Continue Reading
The classification of an egg size as 'large' is based on a minimum weight of 24 ounces, while 'extra large' eggs have a minimum weight of 27 ounces. When a recipe calls for an egg without specifying the size, it typically refers to the 'large' size, which is equivalent to about three tablespoons.
Only in recipes where precise proportions are key (such as sponge or angel's food cakes) should minor variation in quantities be of concern.Learn more about Dairy & Eggs
To make eggs Florentine, cream cooked spinach with whisked egg yolk and poached eggs. The serving includes slices of buttered toast topped with the hollandaise sauce, spinach and poached eggs, with salt and pepper added to taste.Full Answer >
It is advisable to eat no more than seven eggs per week, which averages out to about one egg per day. A large egg contains 186 milligrams of cholesterol, notes the Mayo Clinic. The daily recommended allowance of cholesterol is 300 milligrams in a healthy adult or 200 milligrams in an adult with heart disease, high cholesterol or diabetes.Full Answer >
Raw eggs in their shell should not be kept in the freezer, but egg whites can be frozen for up to 12 months. Egg yolks should not be frozen as they do not freeze well.Full Answer >
Cracking eggs on a flat surface rather than the edge of a bowl helps to keep egg shells out of the bowl. If pieces of eggshell end up in the bowl anyway, using your finger to remove the egg shell is unhygienic, and using a spoon is often difficult.Full Answer >