Yes, you can make green eggs by blending spinach or another green vegetable with the eggs before cooking. For the ham, you can use natural ingredients like pesto or fresh herbs to add a green color without using food coloring.

Endothermic, because energy is absorbed from the surrounding (Apex Physics 2023)

No, I don't think so.

Don't peel it until you're going to eat it or use it in cooking.

To answer simply, eggs and milk are both great protein sources. An average size egg contains about 6g of protein (12%), whilst a glass of milk contains about 8g of protein (3.5%). The protein is also high quality & is easily broken down by the body into usable amino acids. If someone does not eat meat (e.g. Vegetarians) they will need a good protein alternative; milk & eggs is one good source.

The grading of eggs is done by "candling" in which a light is shown through the egg to determine the quality of the contents. If the yolk is unbroken and round then it is considered "A" grade and suitable for retail or home use. A grade of AA is given to fresh eggs with a strong shell that can be cooked, unbroken, and made into hard or soft boiled eggs. So, yes, AA is slightly better than a simple A.

The amount of bacon and how the home fires are cooked alter the calorie count. Frying the potatoes in butter ups calories drastically.

As the egg decomposes, the mass of the egg is reduced. This is because the egg shell is porous and water vapor and gases can escape over time, reducing the mass of the egg. If the mass of the egg is less than the mass of the volume of water displaced by the egg, it will float.

Don't cook your eggs for longer than you have to and when they're finished cooking plunge them into cold water to stop the cooking process. Begin with room temperature eggs, as soon as the water comes to a boil, remove from heat and cover, let stand for 18 - 20 minutes. Remove and put in cold water. This will prevent cracking, green yolk, and will result in a tender, not rubbery, white. I I got this process from a Sara Moulton show years ago and have been using it ever since. Also, for easier peeling, don't use super fresh eggs.

A 3 day old hot dog should be safe to eat if it's been refrigerated.

Beating egg whites until a thick peak forms is ideal when making angel food cake as the egg is the leavener in the recipe. For meringue, it is what makes the meringue hold its form and not become watery and runny.

No you cannot change a hard boiled egg into its original state. You would have to make another egg. If you want a soft boiled egg, you would put the egg or eggs in a small pot covering the egg or eggs with cold water. Put a lid on the pot and wait for the water to boil (put burner on medium to high). Once the water has boiled, immediatly time the egg for 3 min, and once the 3 min is up, dump out hot water and rinse eggs with cold water to stop the egg from over cooking. Then crack open the top of the egg and enjoy!

# place eggs in single layer in saucepan. # Cover with at least one inch of cold water over tops of shells. # Cover pot with lid and bring to a boil over medium heat. # As soon as the water comes to a full boil, remove from heat and let stand. # Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes. # Large hard-cooked eggs: let stand in hot water 15 to 17 minutes. # When cooked to desired level, drain off hot water. # Immediately cover with cold water and add a few ice cubes. # Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve. # Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed. # Never boil eggs. It makes them rubbery. # Use older eggs. Fresh ones won't peel properly. # To keep eggs from cracking while cooking (before placing in water), pierce large end with a needle, which will also make them easier to peel.

9 Yolks in a single egg.

Theres also the case of Fiona Exton, who found 6 double-yolk eggs in a pack of 6 eggs.

Lead singer from band KOKOROLLER has cracked 7 double yolks in a row so far from a 12 pack of eggs at Bondi Beach bbq breakfast wait for next installment tomorrow morning to see if the remaining 5 are also double yolk if so is this a record?

Because a hard-cooked egg is considered a potentially hazardous food, they should not be left unrefrigerated for more than 2 hours. Or no more than 1 hour if the ambient temperature is over 90 degrees F.

Liquid takes the shells of eggs because the orange yolk has Clear stuff around it that makes the egg look good to eat.

if tour chicken comes from a village then its nothing wrong with it.if you buy from a pet shop the its not alright.

You could, but the results won't be good. They'll be spongy when thawed out.

A medium egg has an energy value of 78 kilocalories (324 kilojoules) and a large egg only supplies just over 330kJ.

Put the on a flat surface, then give each egg a quick spin. Hard boiled eggs should keep spinning for a longer time. This happens because the interior of the egg is solid, while in the uncooked eggs the liquid inside sloshes around, slowing the egg.

There is no evidence that egg white are made of Pus. If there is please post it in the answers below.