eggs are one the most versatile ingredients in baking, used structurally for binding, texture, and aerating. Each egg has three parts: the shell, the white, and the yolk. The shell is thin and porous, usually white or brown, occasionally pale blue. The color of the eggshell is a result of the hen’s breed and regional preferences. Inside, all eggs have similar nutritional content, cooking characteristics, and taste. The white or albumen, clear and thick, makes up about two-thirds of the center; it is mostly water with some protein. The other third is occupied by the yellow yolk or ovum, which contains the majority of the fat and protein. Both white and yolk coagulate at temperatures below the boiling point of water, characteristics much exploited to yield interesting textures.