This document discusses eggs and their uses in cooking. It identifies three common forms of eggs - fresh eggs sold individually or by the dozen, frozen eggs that must be thawed before use, and dried eggs primarily used in food industry as ingredients. The document explains how eggs are cooked in many ways and can be used as the main ingredient or in appetizers to desserts. It also discusses proper cooking techniques and temperatures to avoid overcooking as well as how eggs are used as emulsifiers, binding agents, and to create foams of different textures. Finally, it lists several egg dishes from different cultures.