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 | | Search results for the keyword(s): egg shopping guide | | | Additional Related Content | | |
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| 100 document(s) found |
| Shown: 1 - 10 Next 10 |
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| The yellow liquid of an egg making up about 40 percent of the liquid weight of the egg. Egg yolks are an excellent source of protein and iron, but are high in cholesterol. An ... |
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| Eggs cooked by frying them in a pan. Butter or cooking fat is heated in the bottom of the pan. Whole eggs are cracked and opened over the pan. The eggs are cooked until the whites ... |
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| Eggs that are pasteurized to destroy any bacteria that may be present. The pasteurization process heats the eggs for a period of time to destroy the bacteria, but the process does ... |
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| An egg cooked in water that is heated to a temperature slightly below the boiling point. There are several methods to poach eggs. The egg can be kept in the shell and placed into ... |
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| Eggs boiled in their shells until the whites are firm and the yolks are partially firm but not completely firm, as they would be in a hard-cooked egg. Also referred to as medium ... |
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| An egg product that can be used as a replacement for fresh eggs in order to reduce or eliminate the cholesterol content found in whole eggs or for recipes requiring uncooked eggs. ... |
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| An egg dish that blends the whites and yolks of eggs with milk and seasonings to be cooked in an open pan. When making Scrambled Eggs, heat the pan prior to cooking the eggs to ... |
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| A variety of egg that comes from a duck, which is typically raised for its meat and feathers. A duck egg is similar to a chicken egg with a few differences. In the duck egg, the ... |
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| A method of cooking an egg in which the egg is cooked more slowly than a boiled egg, but basically yields the same results, except that the egg is more tender. Since it cooks very ... |
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| An egg produced by a quail that is small and oval shaped with a speckled outer shell ranging in color from dark brown to blue or white. The shells are very thin and easily ... |
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