In most recipes, one 'large' egg may be substituted for one 'extra large' egg, without any noticeable difference in the result. The same goes for 'medium' and 'jumbo' sizes.Know More
The classification of an egg size as 'large' is based on a minimum weight of 24 ounces, while 'extra large' eggs have a minimum weight of 27 ounces. When a recipe calls for an egg without specifying the size, it typically refers to the 'large' size, which is equivalent to about three tablespoons.
Only in recipes where precise proportions are key (such as sponge or angel's food cakes) should minor variation in quantities be of concern.Learn more about Dairy & Eggs
To make a hard-boiled egg, the American Egg Board suggests placing one or more eggs into a pot of cold water, then bringing the water to a boil. As soon as the water boils, the heat can be turned off and the eggs allowed to sit in the hot water.Full Answer >
It is advisable to eat no more than seven eggs per week, which averages out to about one egg per day. A large egg contains 186 milligrams of cholesterol, notes the Mayo Clinic. The daily recommended allowance of cholesterol is 300 milligrams in a healthy adult or 200 milligrams in an adult with heart disease, high cholesterol or diabetes.Full Answer >
In a standard recipe, the number of jumbo eggs equivalent to one large egg varies based on the total number of eggs being used. Substitute the sizes one for one in a recipe that calls for one egg. In recipes calling for two or more eggs, different equivalencies apply.Full Answer >
For a perfectly poached egg, bring water, 1 teaspoon salt and 2 teaspoons vinegar to a simmer. Crack the egg into a small cup and use a spoon to get the water moving quickly. Add the egg, turn off the heat, cover and let cook for five minutes.Full Answer >