Food for Today ©2010

Chapter 33: Eggs

Chapter Summary

Eggs are versatile, nutritious, and economic. They are comprised of several parts. Eggs contain many valuable nutrients. They should be selected and handled with care. Eggs are available in different grades and sizes. Proper storage keeps eggs fresh. Egg substitiutes are a low-calorie, fat- and cholesterol-free alternative to eggs. Eggs have special properties that allow them to act as binders, emusifiers, and leavening agents. Some ways of preparing eggs require cracking the shell, separating eggs, or beating egg whites. Egg cookery can be simple or complex. There are numerous methods for cooking eggs.