– 2 eggs

Eggs are the reproductive cells of domesticated fowl, primarily chickens (Gallus gallus domesticus), though eggs from ducks, quail, and other poultry are also consumed globally. The edible egg consists of three main components: the shell (a calcium carbonate structure), the albumen or egg white (a clear protein-rich liquid), and the yolk (a nutrient-dense sphere rich in lipids and fat-soluble vitamins). Chicken eggs are the most widely consumed, with flavor profiles ranging from mild and neutral to rich and buttery depending on the bird's diet and freshness. Eggs vary in size, color (determined by breed rather than nutritional content), and quality, graded by standards such as USDA grades AA, A, and B based on shell integrity, yolk appearance, and albumen clarity.

Eggs are among the most versatile ingredients in culinary practice, serving as binding agents, emulsifiers, leavening agents, and primary proteins across virtually all cuisines. They are prepared through numerous cooking methods: boiled, fried, scrambled, poached, baked, and steamed. Eggs function as essential components in baking (cakes, pastries, custards), sauces (mayonnaise, hollandaise), and pastry creams. In savory contexts, they appear in omelets, frittatas, egg fried rice, soufflés, and numerous breakfast preparations. Their capacity to denature and coagulate at different temperatures makes them indispensable for thickening, structuring, and creating emulsions in both sweet and savory applications.