Eggs are usually used in most recipes. Besides delicious, eggs provide protein, vitamin A, riboflavin, and other vitamins and minerals, whereas the yolk contains all the fat, saturated fat, and cholesterol in an egg. That is why eggs are an excellent source of high-quality protein and are far less expensive than most other animal-protein foods.
An egg can be cooked alone - boiled, poached, fried, scrambled - or be used as an ingredient in baking, batters and cakes.
Eating eggs might make your meal more satisfying too. Based on the recent study, people who ate a scrambled-egg-and-toast breakfast felt more satisfied and ate less at lunch than when they ate a bagel (that supplied the same number of calories) for their breakfast.
Even, for people who are watching their cholesterol, a daily egg is fit into their eating plans. To get the delicious cooking recipes with eggs, you can just search online, in cookbooks, or at local food stores for ideas
However in cooking with eggs, you should also consider how fresh an egg is. The freshness of an egg is not only determined by the date when the egg was laid, but also by the way the egg has been stored. Proper handling and storage is perhaps the most important factor in determining freshness.
A general rule to follow is that any egg that looks or smells odd should not be used. If an egg is bad, you will know it. Just smell the egg or just crack each egg in a small bowl to smell, then your nose will tell you.