Eggs

Trivia
Blood spot on the yolk is naturally occurring. It does not indicate whether an egg is fertilized or not.

Sizes
Jumbo: 30 oz. per dozen
XL: 27 oz. per dozen
Large: 24 oz. per dozen
Medium: 21 oz. per dozen
Small: 18 oz. per dozen
Peewee: 15 oz. per dozen

Most recipes use a large egg!

Equivalencies
Serving size = 2 eggs
Whole: 1 dozen = 2 1/3 cups, 5 eggs = 1 cup, 1 egg = 3 tbsp.
Whites: 1 dozen = 1 1/2 cups, 7-8 whites = 1 cup, 1 white = 2 tbsp.
Yolks: 1 dozen = 7/8 cup, 1 yolk = 1 tbsp.

Substituting
1 Whole: 2 yolks + 1 tbsp. water OR 3 1/2 tbsp. egg substitute OR 2 1/2 tbsp of egg powder + 2 1/2 tbsp. water
1 White: 1 tbsp. powder + 2 tbsp. water
2 Yolks: 1 whole egg

Preparation
Separating Egg Yolks: Over a bowl, crack the shell on a hard flat surface. Break the egg in half while keeping one shell horizontally. Pass the yolk back and forth between the two halves until all the white is in the bowl. ~ If this makes you nervous, you can do a similar method by placing the whole egg in a cup and then pour into one hand. Allow the white to pass between your fingers.
Egg Wash: Mix an egg yolk along with a tablespoon of water and 1/8 tsp. salt. Whisk until they are incorporated. Then brush over bread or pastry items before baking.
Soft Boiled Eggs: Place eggs in a pan of boiling water. Once the water resumes a boil, then reduce the heat to a simmer for 3 - 4 minutes. The white should be set and the yolk runny.
Hard Boiled Eggs: Simmer eggs for 6 - 10 minutes. Then place in iced water to stop the cooking process.

Tips
When whisking egg whites, make sure the eggs are at room temperature and that all of your equipment is free of grease!

If your hard-boiled eggs have a green ring around the yolk, then the egg has been overcooked. Try turning these eggs into deviled eggs to hide the mistake!

If your hard-boiled eggs are too hard to peel, then the eggs you used are too

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