To prevent eggs from absorbing odors from other foods in the refrigerator, store them in the original carton.
Besides basic white or brown chicken eggs, other common types include: duck eggs (larger than chicken, with a stronger flavor), quail eggs (smaller than chicken and generally used in specialty recipes or as hors d'oeuvres), and goose eggs (much larger than chicken and much stronger in flavor).
For best flavor, use eggs within 1 week of purchase. Eggs will keep for 5 weeks without loss of nutrients or functional properties.
To freeze: crack the egg and beat until just blended, then place 1 egg mixture in each muffin tin compartment to freeze them individually. Place muffin tin into the freezer; once solid, pop them out and store in a plastic freezer bag. To use, remove however you need and simply thaw in the refrigerator. If you prefer, beat all the eggs together, place in an airtight plastic container and freeze them all together; about 2 tablespoons of the slightly blended egg mixture will equal about one large egg.
In addition to eating eggs for breakfast, eggs are important during the cooking process by helping thicken food, acting as an emulsifier, and binding food together.
The color of the egg shell (white or brown) does not affect its flavor, quality, or nutrients; color is determined by the breed of the chicken.
The Produce Converter is a series out tools designed to help you get the most out of how to store your vegetables, and how many vegetables you need to buy to simplify cookiing.
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