“When my mom took her home economics courses in the 1950s, they learned every egg preparation there was,” Turgeson says. “The reason for that was, they didn’t know what kind of eggs their husband might want.” In today’s world, husbands are expected to make their own eggs, she adds. “When I’m teaching an egg unit, we’re thinking about the function of an egg in the recipe.” What do eggs do, what kind of nutrition do they provide, and how do you look at shelf after shelf of cartons and decipher through the labeling which kind is best to buy?