What is it?
Eggs are such as basic, everyday ingredient that it’s easy to overlook their powerful and diverse functions in cooking and baking. Eggs give structure to baked goods (cakes, muffins, pancakes) as well as savory foods like meatloaf. They work as a leavener, thickener and binder in sauces like hollandaise and mayonnaise, and they give smoothness to everything from custards to truffles. On top of all their undercover work, eggs are nutritious and delicious on their own, whether poached, fried, scrambled, or made into an omelet or frittata. Seeegg yolks和egg whitesfor their specific uses, as well as prepping techniques.
Kitchen math:
Eggs are sold in standard sizes: medium, large, extra-large, and jumbo. Most recipes call for large eggs; if a recipe doesn’t specify, assume it means large.
1 large egg = 2 oz. = 3-1/4 Tbs. (1 Tbs. yolk; 2-1/4 Tbs. white) 1 extra-large egg = 4 Tbs.
1 medium egg = 3 Tbs. 5 whole large eggs = about 1 cup
没有吗？
在不需要很多鸡蛋的食谱中，将一种尺寸代替另一个鸡蛋通常不是问题。但是，随着鸡蛋要求增加的数量，量的差异将变得更加明显。当用不同尺寸的鸡蛋替换时，请使用上面的等效物来找出您从大鸡蛋中获得的总体积，然后使用多大的鸡蛋来达到该量。
How to choose:
The most common eggs used in cooking are unfertilized hen eggs. Eggs can be brown or white (or even shades of pale greens and blue), which is determined by breed. Fresh eggs are your best bet for flavor, and farm-fresh are a great treat. At the supermarket, check the carton for a date. Though salmonella is rare in eggs, people at risk should not consume raw or undercooked eggs. Pasteurized eggs, available at many markets, are a good alternative in such cases.
How to prep:
Many recipes call for room-temperature eggs. To warm cold eggs quickly, put them in a bowl of warm water.
如何存储：
Store eggs in the refrigerator in the carton in which they came. They’ll keep for several weeks, though they’re best used within one week.
Cross Reference
egg whites; egg yolks
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awesome work..
我们在全球和特别是西方烹饪食谱中所需要的一切。为什么您不给我们更多的越南或中国食品的秘密。这很受欢迎，我的朋友们来了，说亚洲食品很细腻。