61.   Coddled eggs are similar to poached or soft-boiled ones.

62.   Cook, stirring constantly, until eggs are very creamy and only just set.

63.   Cook over low heat, stirring, until the eggs are scrambled to your taste.

64.   Cook until eggs are thickened throughout but still moist.

65.   Cook over medium heat, lifting the sides of the frittata periodically to allow the uncooked egg to run underneath, until the eggs are almost set.

66.   Cook, stirring to break up eggs, until eggs are still moist but no visible liquid egg remains.

67.   Eggs are a good source of protein, calcium, iron, vitamins A and D, and riboflavin.

68.   Eggs are easier to separate when cold.

69.   Eggs are not edible.

70.   Eggs are the quintessential ingredient in a lot of dishes.