An average egg weighs 60-75 g. The yolk is almost twice as small as the white. The egg white and yolk are different. The yolk has about a third more minerals than the white. Fats are concentrated almost exclusively in the yolk. Eggs are a very good source of protein.

Tips about eggs

1. Egg yolks with sugar are best beaten in a porcelain dish in a warm place, but whites, on the contrary, whip better in a cold place.

2. To make egg whites whip better, add a small pinch of salt or a few drops of lemon juice.

3. Cracked eggs should be boiled in salted water and can even be wrapped in parchment paper beforehand.

4. If eggs crack during boiling, add a little vinegar to the water - then the eggs won`t leak out.

5. Pour unused egg yolk into a glass and cover with water or milk - for 1 day the yolk will stay as fresh as if the egg had just been broken.

6. You can check the freshness of an egg in salted water (dissolve 1 tablespoon of salt in 1 glass of water) - a fresh egg will sink to the bottom, a stale egg will float on top, and a completely spoiled egg will stand in the middle of the water.

7. If a recipe requires only the egg white, then poke a hole with a needle (best heated) at both ends, drain the white, but the yolk remains in the shell and stores excellently in the refrigerator for at least a couple of days.

Source: Nutrition