The hard part of making an egg replacement product is coming up with a substitute for the protein in egg whites. Wilson Hui/Flickr hide caption

itoggle caption Wilson Hui/Flickr

Eating eggs with your salad helps boost absorption of carotenoids — the pigments in tomatoes and carrots. Photo illustration by Meredith Rizzo/NPR hide caption

itoggle caption Photo illustration by Meredith Rizzo/NPR

Cartons of eggs are stacked on shelves at Laurenzo's Italian Center, May 21, 2015, in Miami. Joe Raedle/Getty Images hide caption

itoggle caption Joe Raedle/Getty Images

A gate blocks the entrance of a farm operated by Daybreak Foods, on May 17, 2015 near Eagle Grove, Iowa. The facility was reportedly struck by the current outbreak of bird flu. Secretary of Agriculture Tom Vilsick says biosecurity measures are crucial to containing the spread of the disease, which has only infected birds, not humans. Scott Olson/Getty Images hide caption

itoggle caption Scott Olson/Getty Images

Steve Kudlacek is an undergraduate at the University of California, Irvine who helped Professor Greg Weiss develop a way to unboil an egg. Steve Zylius/UC Irvine Communications hide caption

itoggle caption Steve Zylius/UC Irvine Communications

These "enriched cages" from the JS West farm in Atwater, Calif., in 2011 comply with the state's new law. They are larger and allow chickens to perch and lay eggs in enclosed spaces. Jill Benson/AP hide caption

itoggle caption Jill Benson/AP

To refrigerate or not to refrigerate? It boils down to bacteria, aesthetics and how much energy you're willing to use. Robert S. Donovan; Flickr / Alex Barth; Flickr hide caption

itoggle caption Robert S. Donovan; Flickr / Alex Barth; Flickr