A food product produced from fowl that is used as both an ingredient and a main dish for baked foods. Eggs have a firm shell of calcium carbonate enclosing a liquid white, a single yolk (or an occasional double yolk) and an air cell. The white or albumen is an obvious liquid that turns to an opaque white when cooked or beaten.
It is a yellow liquid of an egg creation up about 40 percent of the liquid weight of the egg. Egg yolks are an outstanding source of protein and iron, but are high in cholesterol. An egg yolk turns to an solid yellow as it is cooked.
Ice cream the characteristic cold Italian treat which is quite well-known the world over, that has very high dietary value; soft and thick at the time, flavorsome, refreshing and also real and, especially if it is home-based fresh daily, is a joy for the eyes and palate, its right for persons of any age.