crack a few EGGS

Let’s face it, eggs serve so many functions in the kitchen that it’s practically impossible to cook without them. But aside from eating them for breakfast or using them in baking, have you ever stopped to think about eggs’ quirkier characteristics? Like, what’s the difference between white and brown ones? (Nutritionally, nothing, they simply come from different breeds of hens.) Or why are some hard-cooked eggs so difficult to peel? (Because they’re too fresh.) These are just two of the mysteries behind this culinary wonder.

NUTRITION: It’s true that eggs are a bit high in cholesterol, but they can still play a part in a healthy diet, and are one of the best forms of protein you can eat. At 70 calories, a large egg contains 13 vitamins, is one of the only natural sources of vitamin D, and contains just 6% of the daily value for fat.

When purchasing eggs, avoid those that are cracked, broken, or leaking. And although the shell is a great protective barrier, it is porous and not impenetrable, so