Eggs

General information about eggs

Ingredients

"Although we eat them every day (in one form or another), we bet you really don't know eggs. All sorts of eggs - quail, sturgeon, goose - are delicious, but here's the skinny on those produced by chic
A chicken takes about 26 hours to produce an egg; after a 30-minute rest, she starts the process again. Fertilized eggs are no more nutritious than unfertilized eggs.
Egg shell color is determined by the chicken's breed.
Always refrigerate eggs; they lose more nutrition in a day at room temperature than a week of refrigeration. But do bring eggs to room temperature to achieve maximum volume in baking.
Eggs are generally edible for about a month. If your recipe calls for only egg whites and you'd like to save the yolks, cover them in water in a tight container, and refrigerate for up to three days.
On average, only 1 in 20,000 eggs might contain the bacteria for salmonella (so you might encounter a contaminated egg every 84 years).
All the fat in eggs (5g) is found in the yolks. Whites provide protein and riboflavin. And while eggs contain protein, iron, phosphorous and vitamins A, D and E, they have been demonized because of th

No directions, just egg factoids.