Egg Tips
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Egg equivalents:
4 to 6 whole eggs=1 cup
8 to 10 egg whites=1 cup
12 to 14 egg yolks=1 cup
Eggs should be stored in the refrigerator with large end up. For best flavor and cooking quality, eggs should be used within a week after purchase.
To store egg whites, refrigerate in a tightly covered container; use within a day or two.
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
