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  2. Chicken egg sizes - Wikipedia

    en.wikipedia.org/wiki/Chicken_egg_sizes

    Medium white eggs in carton. Chicken eggs are graded by size, for the purpose of sales. The egg shell constitutes 8–9% of the weight of the egg (calculated from data in Table 2, F. H. Harms). [1] A scale for grading eggs. An egg scale that was patented in 1924

  3. Haugh unit - Wikipedia

    en.wikipedia.org/wiki/Haugh_unit

    An egg is weighed, then broken onto a flat surface (breakout method), and a micrometer used to determine the height of the thick albumen (egg white) that immediately surrounds the yolk. The height, correlated with the weight, determines the Haugh unit, or HU, rating.

  4. 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.

  5. Eggs as food - Wikipedia

    en.wikipedia.org/wiki/Eggs_as_food

    Egg yolk becomes a gel, or solidifies, between 61 and 70 °C (142 and 158 °F). Egg white gels at different temperatures: 60 to 73 °C (140 to 163 °F). The white contains exterior albumen which sets at the highest temperature. In practice, in many cooking processes the white gels first because it is exposed to higher temperatures for longer. [36]

  6. List of foods by protein content - Wikipedia

    en.wikipedia.org/wiki/List_of_foods_by_protein...

    Wolffia arrhiza, dry weight: 40; Nori seaweed, dried sheets: 5.81; ready-to-eat green vegetables: 0.33 to 3.11; ready-to-eat starchy tubers: 0.87 to 6.17 high scores: home-prepared potato pancakes 6.17; French fries 3.18-4.03; average scores: baked potato 2.5; boiled yam 1.49; low scores: boiled sweet potato 1.6; boiled Black Beans: 9; boiled ...

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  8. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight. In most countries, meat is described by weight or count: "a 2 kilogram chicken"; "four lamb chops". Eggs are usually specified by count.

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