The stringy white thing is called Chelaze, it is a twisted thick strand of protein/egg white, perfectly safe to use.
Normally recipes and professional kitchens use LARGE eggs.
The only difference between white eggs and brown eggs is the hen that laid them! Simply put, white eggs are laid by white hens and brown eggs are laid by brown hens. As far as nutrition and taste, they are […]
You want to whip the egg whites until they are super stiff, standing in “peaks” in the bowl. You can also almost hold the bowl over your head upside down and they won’t fall out.
Depending on your preference of hard boiled or soft boiled eggs. Refer to image.
Around 2 minutes.
Sunny side up egg is fried with the yolk facing up and is not flipped. An over easy egg is flipped while the yolk is still runny.
In its original carton, top shelf, towards the back of the fridge.