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| | Cookbook:Egg - Wikibooks, collection of open-content textbooks |
 | | Eggs may also be pickled, hard-boiled and refrigerated, or eaten raw, though the latter is not recommended for people who may be susceptible to salmonella, such as the old, the infirm or pregnant women. |
 | | Eggs should always be broken into a cup, the whites and yolks separated, and they should always be strained. |
 | | Egg products include whole eggs, whites, yolks and various blends with or without non-egg ingredients that are processed and pasteurized and may be available in liquid, frozen, and dried forms. |
| en.wikibooks.org /wiki/Cookbook:Egg (780 words) |
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