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Cooks love eggs and the wise cook is never without a good supply. Eggs are versatile, easy to use, easy to digest, and most people like them. They are always obtainable and their price remains reasonable. Store them in a cool place, larder or refrigerator, and there is always the basis of a quick, inexpensive meal. If you keep them in the refrigerator, take them out and let them reach kitchen temperature before using. Beaten when warm rather than cold, the whites produce far greater volume for meringues or soufflés. Most people are now familiar with the grading system, from Grade 1 for the largest down to Grades 5 or 6 for the smallest.
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Eggs are always obtainable and …