labeling of, 91–92 for meat loaf recipes, 528, 529 Natural label, 92 old, water test for, 91 older, myths about, 89 Omega-3 Enriched label, 92 omelets, best cooking methods, 124 pack dates and sell-by dates, 90 pasteurized, about, 91 poached, best cooking methods, 103–5, 104–5 poached, common questions about, 105–6 poached, cooking in advance, 106 poached, strainer-to-pan technique, 104, 105, 106 preparing, for chopped salads, 835 salting, effect of, 119, 119–20, 120 scrambled, best cooking methods, 117–19 scrambled, creamy versus fluffy, 117–19 shelf life, 90 sizes and weights, 9, 88 soft-boiled, best cooking methods, 100 storing in refrigerator, 76 unrefrigerated, shelf life of, 91 USDA grades, 88 USDA weight standards, 88 whites, about, 87 whites, cooking temperatures, 97 whites, whipping, science of, 145–46 yolks, about, 87 yolks, cooking temperatures, 100 yolks, emulsifiers in, 802 Egg(s) (recipes) The Best Egg Salad, 821, 821 Chopped Ranch Cobb Salad, 841–42 Creamy Scrambled Eggs, 122, 122 Diner-Style Asparagus, Shallot, and Goat Cheese Omelet, 126–27 Diner-Style Ham and Cheese Omelets, 125, 125–26 Diner-Style Mushroom, Pepper, and Onion Omelet, 126 Eggs Benedict, 112, 112–13 Eggs Florentine, 113 Extra-Crisp Sunny-Side-Up Eggs, 116, 116 Foolproof Hard-Boiled Eggs, 102, 102–3 Foolproof Hollandaise Sauce, 107, 108, 111 Foolproof Soft-Boiled Eggs, 101, 101 Light and Fluffy Scrambled Eggs, 121, 121 Micro-Steamed Asparagus with Poached Egg and Walnut Vinaigrette, 424, 425 Perfect Poached Eggs, 103, 107 Potato Hash with Peppers and Onions, 137, 139, 140 Roasted Beet Salad with Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette, 796, 796–97 Spring Vegetable Salad, 783, 783–84 Tender Fancy-Pants Omelet, 128, 129 Electromagnetic radiation, 422, 887 Emmental cheese, flavor of, and best uses for, 718–19 Emulsions and emulsifiers best types, for vinaigrettes, 776–77 for creamy vegetable soups, 203–4 defined, 773 ...Egg(s) (recipes) The Best Egg Salad, 821, 821 Chopped Ranch Cobb Salad, 841–42 Creamy Scrambled Eggs, 122, 122