Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Kitchen Dictionary Entry
    Lost? Site Map

    Kitchen Dictionary: egg

    egg

    The most common egg used today is the hen's egg, though duck, goose and other fowl are available in some areas. The eggshell's color is determined by the breed and has nothing to do with either taste or nutritive value. The color of the yolk depends on the hen's diet -- wheat-fed hens will have darker yolks than hen's fed other grasses. Fertile eggs (expensive because of high production costs) are no more nutritious than non-fertile eggs, and blood spots do not indicate fertile eggs, they are simply that: harmless tasteless blood spots. Egg yolks are high in cholesterol (215 mg for a large egg, and the American Heart Association recommends only 300mg/day); an egg white (albumin) is fat free and contains only 10 calories. Substitution: 1 egg (in baking)= 1 tbsp ground flax seed + 2 tbsp water + 1/4 tsp baking powder

    plural: eggs

    Ingredient

    Season: available year-round

    How to select: Eggs come in the following sizes based on minimum weight per dozen: jumbo (30 oz./dozen), extra large (27 oz), large (24 oz.), medium (21 oz.), small (18 oz.) and peewee (15 oz.). Most hens' eggs are classified according to quality (using exterior and interior criteria) and size by the USDA standards: AA, A, and B. In high quality eggs the white and yolk both stand higher and spread less.

    How to store: While eggs will keep in your refrigerator for several weeks, it's important to note that they can lose some quality. A little known fact about eggs is that they can absorb odors from your refrigerator if stored in an open container, although this shouldn't be a major problem unless you're storing eggs along side opened containers of onions and garlic or other such strong smelly foods. Egg whites will keep out of the shell tightly covered and refrigerated for four days days; egg yolks for a day or two less, but also cover with water. Hard-cooked eggs will keep for a week refrigerated.

    How to prepare: Delicious on their own, eggs are used as a leavener in cakes and breads, as a base in dressings, as a thickener in sauces, and as a coating in batters. Egg whites WILL NOT WHIP if they come into contact with even the slightest trace of fat, grease or egg yolk. Egg whites that are at room temperature will whip easier and faster. You can add 1/4 teaspoon of cream of tartar to help the process along.

    Matches well with: anchovies, asparagus, bacon, bread, butter, capers, caviar, cheese, chicken livers, chives, crab, cream, ham, hollandaise sauce, mushrooms, onions, Parmesan cheese, parsley, pepper, potatoes, scallions, shallots, shrimp, smoked salmon, spinach, tomato, truffles

    Substitutions: 1/4 cup egg substitute = 1 large egg;
    3 small eggs = 2 large eggs;
    2 tbsp egg substitute = 1 egg white;
    2 tsp sifted dry egg white powder + 2 tbsp warm water = 1 egg white;
    2 tbsp dry, sifted egg yolk powder + 2 tsp water = 1 egg yolk;
    1/2 of large egg = 2 tablespoons of one large egg (beat first!)
    Also see Egg Replacer Recipe #19402

    More Egg Recipes
    Popular Egg Recipes
    TSR Version of Chili's Southwestern Egg Rolls by Todd Wilbur
    Copycat Cheesecake Factory's Avocado Egg Rolls by Todd Wilbur
    Chick & Egg Krispies Nest Easter Treats
    Advertisement

    Nutrition Facts

    Calculated for 1 large
    Amount Per Serving %DV
    Calories 71
    Calories from Fat 42 (59%)
    Total Fat 4.8g 7%
    Saturated Fat 1.6g 7%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 1.0g
    Trans Fat 0.0g
    Cholesterol 186mg 62%
    Sodium 71mg 2%
    Potassium 69mg 1%
    Total Carbohydrate 0.4g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 6.3g 12%

    How is this calculated?

    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites