Eggs

Important to nearly all types of cooking and baking, eggs are graded AA, A, or B by size and quality. Most eggs used in cooking come from hens, but quail and duck eggs are also used in some cuisines. Egg shells may be contaminated with salmonella, so unless labeled as pasteurized, should be cooked all the way through.

Useful Links:

BBC – Food – Egg recipes

Fun related videos

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