Large eggs are a common choice for cooking and baking. In the U.S., a large egg typically weighs about 2 ounces (56 grams) including the shell. When you crack it open, the contents are around 50 grams. If a recipe calls for large eggs, you can expect consistent results because most recipes are designed around this size. If you're substituting other sizes, keep in mind that medium or extra-large eggs will change the volume, so it's helpful to measure if precision matters.

Vinegar is often used when cooking eggs, especially for poaching. Adding a splash of vinegar to the water helps the egg whites set more quickly, creating a neater shape. This happens because vinegar increases the acidity, which causes the proteins in the egg white to coagulate faster. You can also use vinegar in recipes like pickled eggs, where it acts as a preservative and adds tangy flavor. Just a little goes a long way!

The white stringy part you see inside an egg is called the chalaza. It's completely natural and safe to eat. The chalaza helps keep the yolk centered in the egg, acting like a little anchor. You might notice it more in fresher eggs, and it doesn't affect taste or texture. If you prefer, you can remove it when cooking, but it's not necessary for most recipes.

• Check the date: Look for the sell-by or expiration date on the carton.
• Do the float test: Place the egg in a bowl of water. Fresh eggs sink, while older eggs float.
• Inspect the shell: Make sure there are no cracks or unusual smells.

Storing eggs in the refrigerator helps keep them fresh longer. If you're unsure, it's always best to check before using them in your favorite recipes.

Yes, you can freeze eggs if you want to extend their shelf life. To do this, crack the eggs and beat them gently, then pour them into a freezer-safe container. You can also freeze just the yolks or whites separately. Remember to label the container with the date. When you're ready to use them, thaw in the refrigerator and use in recipes like scrambled eggs or baking. Freezing whole eggs in the shell isn't recommended, as the shell can crack.