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Egg is sold in a range of standard sizes, the most common being jumbo, extra large, large, and medium. Large eggs are used in most recipes. Chicken eggs are most commonly used; in some areas, duck, goose, and quail eggs are also available. Shell color-brown or white-is purely superficial; there is no difference in quality. Refrigerate in the carton for up to 5 weeks.
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Egg white is also known as albumen, accounts for ~ 60% of an egg's liquid weight. Beaten egg whites are an important component of many baked goods, such as cakes, because they provide structure, volume and leavening. As an egg ages, the egg white loses carbon dioxide, causing the white to become more thin and transparent. This causes older eggs to "spread out" in a pan, rather than retaining their shape and height. Egg white is an excellent source of protein and also contains niacin and riboflavin.
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Egg whites are also known as albumen, accounts for ~ 60% of an egg's liquid weight. Beaten egg whites are an important component of many baked goods, such as cakes, because they provide structure, volume and leavening. As an egg ages, the egg white loses carbon dioxide, causing the white to become more thin and transparent. This causes older eggs to "spread out" in a pan, rather than retaining their shape and height. Egg white is an excellent source of protein and also contains niacin and riboflavin.
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Egg yolk is the inner portion of the egg and is a good source of protein, iron, vitamins A and D. Egg yolks are also high in cholesterol (about 213 milligrams per egg).
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Egg yolks are the inner portion of the egg and are a good source of protein, iron, vitamins A and D. Egg yolks are also high in cholesterol (about 213 milligrams per egg).
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