Eggs

Eggs from chickens, or as we commonly know them, 'chicken eggs,' are one of nature's most fascinating and versatile foods. At their simplest, chicken eggs are the eggs laid by female chickens. Each egg is encased in a protective shell. Inside this shell, two main components reside: the egg white (albumen) and the egg yolk.
The egg white is a clear, protein-rich fluid that turns white and solidifies when cooked. The yolk, a ball of nutrients and fats, provides a creamy texture and rich flavor. Eggs taste mildly savory and slightly creamy, especially the yolks. They're a staple in a a ton of recipes, from the humble boiled egg to complex sauces like hollandaise.
Chicken eggs have a surprisingly long shelf life. When stored properly in the refrigerator, they can last for about 3 to 5 weeks. The key to maximizing an egg's shelf life is to keep it in its carton in the coldest part of the fridge, away from the door. This method prevents temperature fluctuations that can affect the egg's quality.
Eggs are super nutritional. A single large egg contains about 70 calories, 6 grams of protein, and 5 grams of fat, including omega-3 fatty acids. They're also a source of important vitamins and minerals, such as Vitamin D, B6, B12, and minerals like zinc, iron, and copper.

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There are a number of reasons you might need to substitute chicken eggs, ranging from dietary restrictions to allergies, or simply running out of them.

In a pinch, alternatives include:
- Silken tofu for scrambles or quiches.
- Applesauce or mashed bananas for baking (use 1/4 cup per egg required).
- Commercial egg replacers available in most health food stores.
- Vinegar and baking soda for cakes and cupcakes (1 tablespoon of vinegar and 1 teaspoon of baking soda per egg).

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To check an egg's freshness, submerge it in water. Fresh eggs sink, while older ones float.

Use the entire egg to avoid waste, eggshells can be crushed and used as compost or as a calcium supplement for garden soil.

For easier peeling, add eggs to boiling water rather than starting them in cold water.

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