Eggs are inexpensive self-contained source of nourishment.  
An egg is the substance from which another animal of the same species grows. In our diet, the chicken egg is the most popular but duck, geese, quail, pheasant, pigeon, guinea fowl, gull, ostrich and emu eggs are also eaten.

Eggs are a main food source for protein and of vitamins and minerals. In fact, they contain every vitamin except vitamin C. They also contain moderate amount of fat, 10 grams per 100 grams and cholesterol. 

While eggs cholesterol content may be a problem for someone with high blood cholesterol most people can eat four eggs in one week without a problem. If the rest of your diet is low-fat, one egg a day is fine.

Eggs form an integral part of cookery, the egg white and egg yolk can be used combined or separated for many purposes within cooking.

Eggs are used in a wide variety of ways, either as full menu dishes such as omelettes and other breakfast dishes or as a binding, thickening, glazing, emulsifying, enriching, aerating or clarifying agents.



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