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  2. Chicken egg sizes - Wikipedia

    en.wikipedia.org/wiki/Chicken_egg_sizes

    The United States Department of Agriculture sizing is based by weight per dozen. [4] The most common U.S. size of chicken egg is 'Large' and is the egg size commonly referred to for recipes. The following egg masses including shell have been calculated on the basis of the USDA sizing per dozen:

  3. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    In domestic cooking, bulk solids, notably flour and sugar, are measured by volume, often cups, though they are sold by weight at retail. Weight measures are used for meat . Butter may be measured by either weight ( 1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume ( 1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in ...

  4. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient: Using a balance to measure a mass of flour.

  5. Eggs All The Ways: Your Quick-Cook Guide - AOL

    www.aol.com/eggs-ways-quick-cook-guide-110000177...

    Add eggs and cook, stirring with rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium-soft eggs. FRIED (OVER EASY): Heat nonstick skillet on medium with oil lightly ...

  6. 13 Simple Ways to Cook Eggs - AOL

    www.aol.com/finance/13-simple-ways-cook-eggs...

    Fried Eggs. Preparation: Melt one tablespoon of butter or cooking oil in a nonstick frying pan over medium-high heat. If using cooking spray instead, heat the pan until a drop of water sizzles ...

  7. How to Cook Eggs - AOL

    www.aol.com/lifestyle/food-how-cook-eggs.html

    From scrambled eggs with smoked salmon to hash-brown eggs, we'll show you the best ways to make the most of the eggs in your refrigerator. We've even included recipes suitable for both breakfast ...

  8. Eggs as food - Wikipedia

    en.wikipedia.org/wiki/Eggs_as_food

    In addition, the protein in raw eggs is only 51 percent bioavailable, whereas that of a cooked egg is nearer 91 percent bioavailable, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs. [33] As a cooking ingredient, egg yolks are an important emulsifier in the kitchen, and are also used as a thickener ...

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