add 1 beaten egg

Chicken eggs are a protein-rich food produced by the reproductive system of laying hens, consisting of a yolk, white (albumen), and shell. The yolk contains fat, cholesterol, and fat-soluble vitamins, while the white is primarily albumin protein and water. Eggs are a fundamental ingredient across virtually all culinary traditions, prized for their ability to bind, emulsify, leaven, and coagulate when heated. A large chicken egg typically weighs 50 grams and provides approximately 6-7 grams of complete protein.

When beaten, eggs incorporate air, creating a foam structure that is essential for leavening in cakes, meringues, and soufflés. The mechanical action denatures proteins, allowing them to trap and stabilize air bubbles. Beaten eggs are used in both sweet and savory preparations, functioning as a binder in meatballs and croquettes, a coating in breading applications, and a base for custards and sauces.

Beaten eggs serve multiple functions in cooking. They act as a binding agent in mixtures (meatloaf, burgers, bread pudding), a leavening agent in baked goods (cakes, pancakes, waffles), and a thickening agent in custards and crème brûlée. In savory preparations, beaten eggs coat ingredients for pan-frying or deep-frying. Beaten egg whites are whipped into stiff peaks for meringues and mousse, while whole beaten eggs create the base for omelets, scrambled eggs, and frittatas. In Asian cuisines, beaten eggs are swirled into soups and fried rice. Proper incorporation—gently folding rather than stirring—prevents deflating trapped air in lighter preparations.