Whether you can't eat eggs due to an allergy or choose not to for personal reasons, finding a substitute for them can be tricky. Fortunately, there are several foods that can take the place of eggs in cooking and baking.

For less than 100 calories, one hard-boiled egg delivers at least 10 percent of your recommended daily intake of quality protein and vitamins A and B-12. Part of the vitamin A comes in the form of lutein and zeaxanthin, which are antioxidants that keep your eyes healthy.

If you eat only spinach and eggs, your diet might get a little boring but it would still be nutritious. Both foods are renowned for their health-giving properties, bountiful nutrients and antioxidants.

Eggs, rich in high-quality protein, are a nutritious and inexpensive meat substitute. Low in calories, they great when alone or used in a wide variety of recipes, such as sauces and baked goods.

Eggs often have a bad reputation, thanks to their high amounts of cholesterol and fat. While eggs' high cholesterol content only presents a health risk to a subset of the population -- those sensitive to dietary cholesterol -- using egg whites in place of whole eggs still offers health benefits.

Eggs may have received a bad rap in the past, but research is beginning to show just how good they are for you. The "American Journal of Clinical Nutrition" found no evidence between people who eat eggs and heart attacks.

White noise machines are electronic devices used in both personal and professional settings that repeatedly play sounds such as an ocean tide or patterns of noise to block out unwanted noise, promote relaxation and provide privacy.

Poaching an egg used to be a test of a chef's skill: dropping an egg into a pot of barely-simmering water, and cooking to a soft consistency without it falling apart, confirmed the kitchen master's talent.

Eggs are composed of a yellow yolk and translucent white fluid called albumen. They can be eaten raw, scrambled, poached, boiled, fried or as an ingredient in innumerable dishes. They help in coagulation, foaming, emulsification and browning. However, eggs—and in particular egg whites—can cause adverse side effects.

Eggs can be part of a healthy diet even though they're high in saturated fat and cholesterol. In fact, according to a summary of literature published in "The American Journal of Clinical Nutrition" in 2013, eating eggs isn't associated with a greater risk of cardiovascular disease.

If you're concerned about your cholesterol intake, it's wise to know the cholesterol content of the foods you eat. This will help you make cholesterol-conscious food choices. Because high cholesterol is linked to cardiovascular disease, you may have an interest in reducing your cholesterol intake.