Eggs are everywhere. Most of us cook them without a recipe and rarely think twice when adding them to baked goods. But are you really getting the most out of your eggs? This humble staple is more complex than it may seem. It contains two very different elements: the fatty yolk and the lean, protein-packed white. While this combination is the basis of its culinary and nutritional superpowers, it also makes cooking eggs trickier than you think. Read on for easy fixes for common egg mistakes.

By Alice K. Thompson for Food Network Kitchen