• 12 oz. eggs
Eggs are a complete protein containing all nine essential amino acids, and the yolk is rich in choline, selenium, and lutein (important for eye health). A large egg contains approximately 6-7 grams of protein and is a bioavailable source of vitamins A, D, E, and B-complex vitamins.
About
Eggs are the reproductive cells laid by female birds, most commonly chickens (Gallus gallus domesticus), though duck, quail, ostrich, and other poultry eggs are also consumed globally. The chicken egg consists of three primary components: the shell (composed of calcium carbonate), the albumen or egg white (primarily water and ovalbumin protein), and the yolk (rich in fats, cholesterol, and fat-soluble vitamins). The flavor profile is mild and subtly nutty, with the yolk carrying more richness than the white. Commercial eggs vary in color—brown, white, and blue—determined by the chicken breed rather than nutritional content. Free-range, pasture-raised, and conventionally raised eggs differ in yolk color intensity and nutrient profiles, with darker yolks indicating higher carotenoid content.
Culinary Uses
Eggs are fundamental to global cuisine, functioning as a primary protein source, binder, leavening agent, emulsifier, and thickener depending on preparation. They are eaten whole—fried, scrambled, poached, boiled, or baked—and serve as the structural foundation for custards, sauces (hollandaise, béarnaise, mayonnaise), soufflés, and baked goods including cakes, pastries, and bread. In Asian cuisines, eggs are preserved through fermentation (century eggs), salting, or smoking. They appear in both sweet and savory applications across virtually every culinary tradition, from French omelets to Spanish tortillas to Chinese egg fried rice. Eggs are valued for their versatility and ability to bind, emulsify, and provide structure in dishes ranging from simple preparations to complex patisserie.