– 2 well beaten eggs
Eggs are a complete protein source containing all nine essential amino acids, and are rich in choline, selenium, and lutein. A large egg contains approximately 6-7 grams of protein and provides important micronutrients including vitamin D, vitamin B12, and antioxidants.
About
Eggs are the reproductive bodies produced by female fowl, primarily chickens (Gallus gallus domesticus), consisting of a protein-rich white (albumen), a nutrient-dense yellow yolk, and a calcium carbonate shell. Chicken eggs are the most widely consumed and commercially available eggs globally, though eggs from ducks, quail, and other birds are also used culinarily. A large chicken egg weighs approximately 50 grams and contains approximately 6-7 grams of protein, 5 grams of fat, and minimal carbohydrates. The flavor is mild and neutral, with slight variations based on the hen's diet and living conditions; free-range and pasture-raised eggs often exhibit deeper golden yolks and richer flavor profiles. When beaten or whisked, eggs incorporate air, creating foam and increasing volume—a critical function in binding, leavening, and emulsifying.
Culinary Uses
Beaten eggs serve multiple functions in cooking: they act as a binder in meatballs, burgers, and baked goods; as a leavening agent in soufflés, cakes, and omelets; as an emulsifier in sauces like hollandaise and mayonnaise; and as a coating in egg wash applications. Well-beaten eggs are essential in scrambled eggs, frittatas, crepes, and custards. They are used across virtually all culinary traditions—from French omelets and Asian egg fried rice to Spanish tortillas and Middle Eastern shakshuka. Beaten egg whites create meringues and mousses, while whole beaten eggs provide structure and richness to batters, custards, and bound dishes.