Food: Facts - Eggs

• -          An egg is approximately 1/3 yolk and 2/3 white.

• -          The yolk of a large egg is about 1 tablespoon plus 1 teaspoon and the white is about 2 tablespoons.

• -          White and brown eggs have no difference in their nutritional value.

• -          An egg that has an odor, natural discoloration, or old crack may mean that it is destroyed and must be discarded.