Most eggs come from hens, but duck, goose, and quail eggs are available too. Eggs should be refrigerated in the original container, large end up. Because the yolk is high in cholesterol, imitation eggs come from egg whites and additives.
Eggs are eaten in almost every regional cuisine, coming from both domesticated and wild fowl, and cooked by a wide variety of methods. They are essential in most baking, and in preparing an extensive array of dishes for every possible meal, from breakfast through evening desserts, and even confectionery.

Tagged with →  
Share →
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.