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Store eggs in their original carton in the refrigerator to maintain freshness and prevent them from absorbing strong odors.

Place the egg in a bowl of water; if it sinks, it's fresh. If it floats, discard it.

There is no taste or nutritional difference. The shell color is determined by the breed of the hen.

Place eggs in a pot, cover with water, boil for 9-12 minutes, then transfer to an ice bath to stop cooking.

Crack the egg, gently transfer the yolk between the two shell halves, letting the white fall into a bowl, or use an egg separator.

Room-temperature eggs blend more easily with other ingredients, creating a smoother batter and better texture.

Yes, but reheat gently to avoid overcooking. Use a microwave at low power or a stovetop over low heat.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Eggs can last 3 to 5 weeks in the refrigerator when stored properly.

Washing eggs is not recommended before storing, as it can remove the protective coating. Wash them just before use if desired.

Eggs can be frozen out of the shell. Beat them lightly and place in a freezer-safe container.

Do not use eggs with cracked shells, as bacteria can enter and cause spoilage.

Yes, you can use alternatives like applesauce, mashed banana, yogurt, or commercial egg replacers.

Whisk eggs well, cook over low heat, and stir gently. Add a little milk or cream for extra fluffiness.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

After boiling, cool eggs in ice water, gently crack the shell, and peel starting from the wider end where the air pocket is.