Fun Facts About Eggs

The next section in Martha Stewart's Cooking School Cookbook is Eggs! Since we will be talking about them for a while we decided to share some interesting facts we have learned about eggs. Eggs are the most versatile protein because it can be the basis for so many dishes. Eggs should be cooked on low to medium heat. Eggs are comprised of the yolk (yellow part) and albumen (white part). Yolk = most fat and most flavor Egg whites whip up to many times its volume. Fresh egg = plump ...