After bringing you such astounding adventures as the journey of jello and the tale of TP, I couldn’t help but share with you some of the egg-citing things I have learned about eggs!  It all started with Matt (don’t these things always? j/k).  He doesn’t like mayonnaise and I found that many people who don’t like commercial mayo enjoy homemade mayo (my perfected homemade mayonnaise recipe soon to follow).  Several hours later, you find me surfing the net looking up the official name of the whites (albumen).  Here is some other interesting information about eggs (Bakers will be especially interested in the last three):

1. You absorb about 91% of the protein from a cooked egg that you consume, while you only absorb 51% if it was raw. (Wikipedia)
2. You can test an egg’s freshness by putting it in slightly salted water–fresh eggs will sink and spoiled eggs will float. (Wikipedia)
3. No matter the size of an egg (medium, large, extra large, or jumbo), the yolk size stays the same. (Joy of Baking)
4. 87 % of an egg white is water (so a jumbo egg has little increased nutritional value, just more water).  (Joy of Baking)
5. When a recipe calls for just egg yolks, you can freeze the whites!  Several people suggested freezing them in ice cube trays to easily identify the number of whites.  Good for up to 4 months! (National Center for Home Food Preservation)
6. When a recipe calls for just whites, you can freeze the yolks but they get a lumpy weird texture unless you blend them with 1/4 t sugar or a dash of salt (depending on what you intend to use them for).  Be sure to label them and adjust your recipe accordingly when you go to cook, otherwise you will end up with salty pudding! (National Center for Home Food Preservation)
7. 1 yolk=1 Tb (Joy of Baking)