Cooking with Eggs -- Modern Recipes

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Features: Round eggs have larger yolks, while elongated eggs have more albumen. Fresh eggs have slightly rough shells with a bright white color. If the shells are dull, make a sound when shaken, and are smooth, they are not fresh. Fresh eggs, when opened, have full, glossy yolks and condensed albumen that does not spread easily. If the yolks are sunken and the albumen is scattered, the eggs have spoiled. The nutritional components of eggs include protein, fat, vitamins, etc., with protein being the primary nutrient. The protein in eggs is stored in the yolks, not only being easily absorbed by the human body but also being one of the essential elements for maintaining body structure and repairing damaged tissues. However, excessive protein can be converted into fat for storage or generate heat to enhance physical strength. While eggs are nutritious, they should still be consumed in moderation.