Learning something new: Egg

There is so much that I don't know, and I'm often very inquisitive in conversations, so I decided that I'm going to make an effort to learn something new everyday, afterall, with Google and Wikipedia, there's no reason that I shouldn't know a lot more than I do.
In order to retain a little more about what I've learned, I'm going to write some small summary reports here and make a learning journal.
If anyone has suggestions on what I should study up on, please give me your suggestions!


I'm starting with an egg. 

Yesterday we didn't have any eggs, so I had to look up what I can use as an egg substitution for baking.  There are many options, most of which I did not have, such as arrowroot (what's that?) tofu (yea right), and soy milk (nope!)  The two most helpful and feasible for me were 1. Applesauce and 2 Banana.   
I made pumpkin pancakes with applesauce instead of an egg and they turned out perfect! 
Tangent:  It seems like applesauce is going to be a new family staple as I now use it as an oil substitute in baking, and can also use it when we run out of eggs.  Applesauce, you're a life saver.

So my next question about the egg is the nutritional facts, of course we've all heard that the egg white is the healthy part with all the protein, and the yolk is bad bad bad.

So here's my discovery:

One YOKE contains all of the vitamins, A, D and E.
Calories: 60
Protein: 2g
Fat 5g (2 saturated)
Cholesterol 212 mg (71% of your daily value of cholesterol)
Carbs 0g

Yoke contains your daily value of Choline, which I'd never heard of before, but it's apparently important to pregnant and nursing women as it is important in brain development, and increases fetal/infant brain development.  So maybe Choline is why breastfed babies generally have higher IQs than formula fed babies? 
Also interesting, the yoke's color is due to the diet of the chicken, so if a chicken is fed colorless food, the yoke will also be colorless.  Which makes sense why my parents chicken's yokes are bright orange rather than a dull yellow.  So I'm going to just make a guess and say that the more deep the yoke color, the more vitamins it has.

So you see, the egg yoke should not be shunned.  Although it has heartattackingly high cholesterol, it's also goodness packed.  So throw a yoke or two in with those whites, then do a little exercise to transform the cholesterol to good! (is that how it works? maybe I need to study cholesterol next)

Egg Whites consists of water (87%) and Protein (13%), sounds like the egg white isn't as proteinalishious as it's cracked up to be (cracked up.. egg.. get it?) 
Calories: 16
Protein 3.5g
Fat 0g
Cholesterol 0g
Carbs 0g

So here's what I'm going to do... change nothing!  Skylar and I already make our scrambled eggs with more whites than whole eggs, the portions depend on how many eggs we have on stock, since using just the whites makes less food.  Today we had a full carton so I only used 1 whole egg and the rest all white. 

Another tip I discovered for the poor homemaker, whipping your whites makes it look like you have more food.  I wanted to make a quiche, but we only had 4 eggs, and it usually takes about 5 or 6 whole eggs to fill up a pie crust, but I didn't want to use the whole egg because we're trying to be more healthy, so I whipped the heck out of those four little egg whites gently folded in some turkey, spinach and feta and viola, a beautiful low cal quiche filling.