labeling of, 91–92
for meat loaf recipes, 528, 529
Natural label, 92
old, water test for, 91
older, myths about, 89
Omega-3 Enriched label, 92
omelets, best cooking methods, 124
pack dates and sell-by dates, 90
pasteurized, about, 91
poached, best cooking methods, 103–5, 104–5
poached, common questions about, 105–6
poached, cooking in advance, 106
poached, strainer-to-pan technique, 104, 105, 106
preparing, for chopped salads, 835
salting, effect of, 119, 119–20, 120
scrambled, best cooking methods, 117–19
scrambled, creamy versus fluffy, 117–19
shelf life, 90
sizes and weights, 9, 88
soft-boiled, best cooking methods, 100
storing in refrigerator, 76
unrefrigerated, shelf life of, 91
USDA grades, 88
USDA weight standards, 88
whites, about, 87
whites, cooking temperatures, 97
whites, whipping, science of, 145–46
yolks, about, 87
yolks, cooking temperatures, 100
yolks, emulsifiers in, 802
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