Topic summary
Chicken eggs
Extracted from the Wikipedia article Eggs as food.
Types of dish
Chicken eggs are widely used in numerous types of dish, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, poached, boiled (hard- or soft-), omelettes, and pickled. They also may be eaten raw, although this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51 percent bioavailable, whereas that of a cooked egg is nearer 91 percent bioavailable, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.