On Food and Cooking

Sodium71 mg62 mg9 mg Calories 842064 Egg Allergies Eggs are one of the commonest foods to which people develop ...

the yolk from breaking and mixing with the white; and a high proportion of cohesive, jellylike thick wh ...

readily detects cracks in the shell, harmless but unappealing blood spots on the yolk (from burst capillaries in t ...

Egg grade has nothing to do with either freshness or size, and is not a guarantee of egg quality in your k ...

egg-leavened cake, then you may be better off with the premium grade, with its thicker white and a yolk me ...

the egg leaves the hen, it begins to deteriorate in important ways. There is a fundamental chemical change: ...

cluster, so the white of an older egg tends to be clear, not cloudy. And the white gets progressively more ...

in a humid refrigerator loses 4 milligrams of water to evaporation each day. The cook can use this ...

Three different grades of eggs. The AA egg has a high proportion of thick white and a firm, roun ...

white is runnier in the pan; a flabby yolk membrane is more likely to break when the egg is cracked ope ...

as well as storage, oiling is limited to long haul delivery routes. Egg Storage at Home: Cold, Still, ...

Storage Position Does it make a difference what posture we store our eggs in? Studies in the 1950s found al ...

covering with a lid. Whites freeze fairly well; they lose only a modest amount of their foaming powe ...

bacterium called Salmonella enteritidis was identified as the culprit in growing numbers of food poisonings in cont ...

old and people with weakened immune systems. The best way to reduce the already small chance of using ...

blended whole eggs, or separated yolks and whites can all be pasteurized by careful heating to tempe ...

runny liquid, do nothing more than add heat, and presto: the liquid rapidly stiffens into a solid that you ...

up into a compact wad whose shape is maintained by bonds between neighboring folds of the chain. In the chemi ...

flow together any more. The liquid egg thus becomes a moist solid. And because the large protein molecules have ...

up — pickling them in acid or salt, beating them into a foam — work in the same basic way, ...