* 2 eggs
Eggs are a complete protein containing all nine essential amino acids, approximately 6-7 grams of protein per large egg. They are rich in choline, lutein, zeaxanthin, and selenium, with the yolk providing fat-soluble vitamins A, D, and E alongside cholesterol, while the albumen is nearly fat-free.
About
An egg is the reproductive body produced by female birds, most commonly chickens (Gallus gallus domesticus), consisting of a protective shell, albumen (egg white), and yolk. Chicken eggs are the most widely consumed eggs in culinary contexts globally. The shell ranges from white to brown depending on breed, while the interior comprises approximately 60% albumen—a protein-rich, translucent liquid that becomes opaque when cooked—and 30% yolk, a nutrient-dense sphere containing fat, cholesterol, and emulsifying compounds. The remaining 10% consists of the shell and internal membranes. Eggs have been domesticated for approximately 8,000 years and remain foundational to cuisines worldwide.
Eggs vary in size (small, medium, large, extra-large), color, and nutritional composition depending on hen diet, breed, and farming conditions. Free-range and pasture-raised eggs often display deeper yellow or orange yolks due to enhanced carotenoid intake. Temperature control during storage and freshness significantly affect cooking properties, particularly in applications requiring precise protein coagulation.
Culinary Uses
Eggs serve as one of the most versatile ingredients in professional and domestic cooking, functioning simultaneously as a primary protein, binder, emulsifier, leavening agent, and thickener. They are consumed as whole cooked dishes (fried, scrambled, poached, boiled), incorporated into baked goods (cakes, custards, meringues), used as liaison in sauces (hollandaise, béarnaise), and employed in charcuterie and forcemeats. Across cuisines, eggs appear in soups (French consommé, Chinese egg drop), pastas (carbonara, homemade noodles), and composed dishes. Their ability to denature and coagulate at precise temperatures makes them essential in custards, terrines, and quenelles. Raw or lightly cooked eggs feature in preparations like mayonnaise, tiramisu, and Caesar dressing, though food safety protocols now typically recommend pasteurized eggs for vulnerable populations.