[walkabout]

Depends on your cooking. Lots of baking, or lots of certain dishes (pastas, stir fries, that call for or benefit from eggs)? You’ll tear through eggs even if nobody eats them scrambled or over-easy for breakfast.

One angel food cake or batch of soufflé and you’ll use a bunch right there. Just a glaze on some meat pasties might burn two or three, and they’re barely even an ingredient in that case. Hell, family of five, one scrambled egg breakfast a week can knock out an entire dozen if you use zero other eggs that week for anything.

The things are little chemical miracles somewhere between useful and indispensable for all kinds of stuff in the kitchen, or good as a (usually…) dirt-cheap source of protein, vitamins, and flavor that can be added to lots of dishes or eaten on their own, making them remarkably versatile and easy to use.