EAT THE EGGS!

Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, poached, hard-boiled, soft-boiled, omelettes, and pickled. They also may be eaten raw, although this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51 percent bioavailable, whereas that of a cooked egg is nearer 91 percent bio-available, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.[24]

As a cooking ingredient, egg yolks are an important emulsifier in the kitchen, and are also used as a thickener, as in custards.


Soft-boiled quail eggs with potato galettes
The albumen, or egg white, contains protein, but little or no fat, and may be used in cooking separately from the yolk. The proteins in egg white allow it to form foams and aerated dishes. Egg whites may be aerated or whipped to a light, fluffy consistency, and often are used in desserts such as meringues and mousse.

Ground egg shells sometimes are used as a food additive to deliver calcium.[25] Every part of an egg is edible,[citation needed] although the eggshell is generally discarded. Some recipes call for immature or unlaid eggs, which are harvested after the hen is slaughtered or cooked, while still inside the chicken.[26]