the price of a dozen eggs in 2009 is about $2.89

When an egg is placed in Kary syrup the egg releases the water inside of it to achieve diffusion. There is a higher concentration of water in the egg than in the Karo syrup. When you touch the egg after it was left in the Karo syrup overnight you will find that it collapses under your touch because it has lost some of its volume (the water). The egg will also shrink in size.

There are approximately 6 grams of protein in one large boiled egg (or unboiled).

Two medium egg yolks can be used to make one large yolk.

it will burn and stick to the pan

yes it is a acid

whipped eggs on toast

1min

A soft boiled (don't boil, only simmer) egg takes between 3 & 7 minutes, depending on how you like it cooked. It is hard cooked in about 12 minutes

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Yes - room temperature eggs create better volume when whisked than cold eggs. Cakes and meringues rise much better when when eggs are room temperature.

Well,One whole "Large" egg weighs 1.67 ounces, or 47 grams. This is without the shell.

One egg white weighs 1 ounce, or 28 grams.

One egg yolk weighs .67 ounces, or 19 grams.

A pound is about 9 1/2 eggs, a pound of whites is about 16 whites, and a pound of yolks is about 24 yolks

hav not got a clue

YES and everyone should be using them for all items that do not reach 160 F. Item such as sunny-side up fried eggs, over easy eggs, Caesar dressing, meringue and mayonnaise. They are made by the Davison's Egg company and you find them in most higher end supermarkets. Would you even think of drinking unpasteurized milk? Then why would you eat unpasteurized eggs?

A simple soft boiled egg and toast fingers (soldiers) is essentially nursery food. Because the fingers are all cut from the same slice of toast they look, when lined up on the plate, like a little squad of soldiers or so they could be described to the child to whom the dish was served.

Go to this site for step by step instructions: http://www.pineapple-girl.com/omelet.htm

Depends, shell or no shell? Then i answer.

none

The egg will coagulate as a result of dry heat....i think thats what my textbook says

Most store bought eggs come from hens not socialized with roosters, therefore they cannot be fertile.

If you mean somehow fertilizing them after purchase, no. Fertilization happens inside the hen during mating. The shell is then formed around the yolk and white, and is then laid by the hen. Once the shell is formed, it is too late for it to be fertilized.

The best way to freeze eggs would be to crack them first. They can be separated into whites and yolks or blended into a yolk/white mixture. Some suggest freezing in ice cube trays for easier and portioned thawing. The thawed product will not necessarily behave the same as fresh and might be best used in baking applications.

Hard cooked eggs might look like they freeze OK, but the thawed product does not hold up. They become porous and fall apart.

Egg Pan