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2. How to Store Eggs to Keep Them Fresh and Safe, According to ...

   www.aol.com/store-eggs-keep-them-fresh-200807213...

   Check your refrigerator's temperature: To ensure your eggs stay fresh, make sure your refrigerator is set to 40°F or colder. If your refrigerator is above this temperature, your eggs (and other ...

3. Egg oil - Wikipedia

   en.wikipedia.org/wiki/Egg_Oil

   Extracted egg oil. In alchemy, the oil was traditionally extracted from the yolk by a fairly simple process, [3] [failed verification] by which fifty eggs yielded approximately five ounces of oil. [4] Modern methods of production include liquid–liquid extraction [5] using common solvents such as hexane, [6] petroleum ether, chloroform, and ...

4. Pasteurized eggs - Wikipedia

   en.wikipedia.org/wiki/Pasteurized_eggs

   Egg products include whole eggs, whites, yolks and various blends with or without non-egg ingredients that are processed and pasteurized and may be available in liquid, frozen, and dried forms. [10] This is achieved by heating the products to a specified temperature for a specified period.

5. Separating eggs - Wikipedia

   en.wikipedia.org/wiki/Separating_eggs

   Separating eggs is a process, generally used in cooking, in which the egg yolk is removed from the egg white. This allows one part of the egg to be used without the other part, or each part to be treated in different ways. Recipes for custard call for egg yolks, for example. The most common reason for separating eggs is so the whites can be ...

6. How to Avoid the Dreaded Green Ring Around Your Hard ... - AOL

   www.aol.com/avoid-dreaded-green-ring-around...

   Here's everything you need to know to avoid the green ring around your hard-boiled egg yolk so you can have picture-perfect deviled eggs for Easter—and the rest of the year. Related: How to Make ...

7. Egg white - Wikipedia

   en.wikipedia.org/wiki/Egg_white

   Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many ...