Birds and reptiles lay eggs. But, the eggs we use in cooking are usually chicken eggs.
Eggs contain complete protein because they give us all of the eight essential amino acids in the right amounts that our bodies need. The egg white supplies over ½ of the protein, the potassium and the riboflavin. The egg yolk gives us vitamins A and D, all of the fat and cholesterol, and most of the vitamins, minerals, and calories. Infants under one year of age should never be fed egg whites because they cause allergic reactions in many children that age.
Cook's Note: Before buying eggs, check to make sure the shells aren't cracked. Look on the side of the carton for the expiration date and choose refrigerated eggs that will stay fresh longer.
You can test an egg's freshness by dunking it in cold water. Fresh eggs sink to the bottom, while older eggs float. The older an egg is the bigger its air chamber grows. A large air chamber is what causes old eggs to float.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.