Egg

Bird eggs are a common food and one of the most versatile ingredients used in cooking. Chicken eggs are widely used in many types of dishes, both sweet and savory. Eggs can be pickled, hardboiled, scrambled, fried and refrigerated. The most common egg used today is the hen's egg, though duck, goose and other fowl are available in some areas.
The egg white is an excellent source of protein and riboflavin. An egg white (albumin) is fat free and contains only 10 calories. Egg yolks contain all of the fat in an egg and are a good source of protein, iron, vitamins A and D, choline and phosphorus. Egg yolks are high in cholesterol. The color of the yolk depends entirely on the hen's diet. Hens fed on alfalfa, grass and yellow corn lay eggs with lighter yolks than wheat-fed hens. The egg shell's color is determined by the breed and has nothing to do with either taste or nutritive value.

Storage of Eggs
§ Eggs must always be refrigerated. When stored at room
temperature, they lose more quality in 1 day than in a
week in the refrigerator.
§ Eggs should be stored in the carton in which they came;
transferring them to the egg container in the refrigerator
door exposes them to odors and damage. They should
always be stored large-end-up and should never be
placed near odoriferous foods (such as onions) because
they easily absorb odors.
§ The best flavor and cooking quality will be realized in
eggs used within a week. They can, however, be
refrigerated up to a month, providing the shells are intact.
§ Leftover yolks can be covered with cold water and
refrigerated, tightly covered, for up to 3 days. They can be
frozen only with the addition of 1/8 teaspoon salt or 1 1/2
teaspoons sugar or corn syrup per 1/4 cup egg yolks.
§ Tightly covered egg whites can be refrigerated up to 4
days. They can be frozen as is up to 6 months. An easy
way to freeze whites is to place one in each section of an
ice cube tray.
§ Hard-cooked eggs should be refrigerated no more than a

week. Eggs are available in other forms including powdered and frozen (whole or separated). Commercially frozen egg products are generally pasteurized and some contain stabilizing ingredients.

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