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Home > Recipes > Glossary > Glossary Ingredients

Glossary Ingredients


	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. See recipes featuring Egg »

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