1. Fresh eggs or shell eggs.
These are most often used for breakfast cookery and are the main subject of this section.
2. Frozen eggs.
• Whole eggs with extra yolks
Frozen eggs are usually made from high-quality fresh eggs and are excellent for use in scrambled eggs, omelets, French toast, and in baking.They are pasteurized and are usually purchased in 30-pound (13.6-kg) cans.These take at least two days to thaw at refrigerator temperatures.
3. Dried eggs.
Dried eggs are used primarily for baking.They are not suggested for use in breakfast cookery.
Unlike most dehydrated products, dried eggs are not shelf-stable and must be kept refrigerated or frozen, tightly sealed.
Continue reading here: Egg Substitutes
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