Egg products are regarded as more versatile and safer than shell eggs since they are pasteurized to eliminate bacteria.
It is safer as the egg will be left undisturbed.
Baking soda/Bicarbonate of Soda are the best egg substitutes.
There isn't a product that looks like an egg and cooks like an egg but is low fat. This is because it isn't like milk where you can alter the product before sale. There are a couple of substitutes though. If cooking, you could use only the egg whites, as most of the fat of an egg is in the yolk. You can also buy cartons of egg white for this purpose. There are also vegan egg substitutes that come as liquid or powder, made from things like soy. These are typically lower fat than real eggs, but they also taste slightly different.
Because it is safer to lay their eggs in sand, in water, it is cold, and the babies inside the eggs will die. Just my thoughts.
That depends on if you are allergic to all egg-products or just straight eggs. If you are allergic to egg-products, you should avoid anything that has eggs in it (including bread and other baked goods like cakes and cookies). If you are allergic to just straight eggs, avoid things with plain eggs (scrambled eggs, quiche, omelets, mousse, etc.). A lot of things have eggs in them and it is also important to note that many egg-substitutes are made up of 99% egg, which won't help you if you are allergic to eggs, so be careful what you substitute.
boiled eggs bounce better than raw eggs because the raw egg has a thinner membrane than that of a boiled egg making it easier to break
No the eggshell of brown eggs is not thicker than the eggshell of white eggs.
Depending on the reptile, because the word "reptile" is a very broad term, usually a chicken egg is larger. A chicken egg is larger than most lizard eggs, turtle eggs, tortoise eggs, and snake eggs. Some bigger species do have bigger eggs than chickens though. Hope this helps :]
Cooking with Egg SubstitutesUsually the measurements are on the carton that the egg substitute comes in (just like artificial sweeteners do.)Egg to Liquid Egg Substitute Conversion:1 egg = 1/4 cup egg substitute2 eggs = 1/2 cup egg substitute4 eggs = 1 cup egg substitute8 eggs = 1 pint carton egg substituteJust reverse it if you need to use eggs instead of the egg beaters or egg substitue.
Eggs provide steam for leavening or moisture for starch. Egg yolks add moisturizing fat and helps emulsify the batter, giving the baked good a smooth and creamy texture. The egg whites act as strengtheners. There are substitutes for fresh eggs, but they do alter the recipe. via craftybaking.com
No desi eggs are more nutrition than the table eggs!