Well, I will eat them as a necessary part of baked goods, but otherwise, I steer clear of them. The sulfuric smell of them cooking is enough to put me off.
Eggs are not only a rich source of protein, they're high in sulfur, with the white, or albumen, containing the majority. Each egg yolk contains 0.016 milligram of sulfur, and the white contains 0.195 milligram, according to B. Srilakshmi, author of "Food Science."Apr 13, 2015
This post was edited by tom jackson at July 18, 2017 11:20 AM MDT
Both---eggs are produced with the perfect balance of white and yolk.
(And, it just dawned on me---the chicken must have come first because the egg would have been eaten immediately and then we would have neither egg nor chicken.)
Yoke women myself. We eat scrambled eggs for breakfast every morning. My two year old grandson loves them. I use half yoke half whole egg when I make my scrambled eggs, its richer that way. My secret to great tasting eggs is to not over cook them and to use lots of butter.