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- Eggs add flavor and color, tenderize the product, add lightness when beaten, contribute to the structure and provide liquid in a recipe.
- Brown-shelled eggs have the same flavor and nutritional value as white-shelled eggs.
- Eggs are graded for quality (AA, A, B) by the United States Department of Agriculture (USDA). The best grade, AA, has a firm yolk that stands up higher and a white that spreads less than a lower grade egg when broken. All three grades are suitable for baking.
- Liquid pasteurized eggs and pasteurized eggs in the shell are available in some markets in the United States. These eggs may be substituted for unpasteurized eggs in recipes.
- Always store eggs in the refrigerator in their original carton. The carton protects them from absorbing odors in the refrigerator.
- Eggs can be stored in the refrigerator four to five weeks beyond the pack date on the carton, provided the shells are intact.
- Liquid pasteurized eggs may be refrigerated unopened for up to 12 weeks from the pack date.
- Substitute for 1 whole egg:
- 2 egg whites. Flavor and texture of the baked product may be altered when using this substitution.
- 1/4 cup liquid egg substitute. Egg substitutes contain egg whites, nonfat milk, vegetable oils and other ingredients to replace the yolk. If used in a cake recipe the flavor, color and texture may be altered. The baked product may be less tender, more pale and may not taste as rich.
- Substitute for 1 egg white:
- 1 tablespoons meringue powder plus 2 tablespoons water. This substitution may be made in meringues and royal icing.
- Powdered egg whites may be substituted in most recipes requiring egg whites. It can be used in angel food cakes or chiffon pies. Follow directions on the container.
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