beaten egg
Eggs are a complete protein containing all nine essential amino acids, plus choline for cognitive function and lutein for eye health. The nutritional profile varies slightly depending on egg size and chicken diet, but a large beaten egg provides approximately 6 grams of protein and around 70 calories.
About
Beaten egg refers to eggs (from domesticated fowl, typically chicken) that have been mechanically agitated with a fork, whisk, or mixer to blend and incorporate air into the yolk and white. This preparation breaks the surface tension between the yolk and albumen, creating a homogeneous mixture with varying degrees of aeration depending on the vigor and duration of beating. The result is a lighter, more uniform consistency than whole unbeaten eggs, often used as a binding agent, coating, or base for egg dishes. Beaten eggs can be combined with seasonings or other ingredients before cooking, and the incorporation of air affects the final texture of dishes—particularly important in applications like omelets, soufflés, custards, and battered foods.
Culinary Uses
Beaten eggs serve multiple functions in the kitchen. As a binder, they hold ingredients together in meatballs, patties, and custard fillings. As a coating, beaten egg acts as an adhesive for breadcrumb crusts in fried preparations. Beaten eggs form the base for numerous dishes including omelets, frittatas, scrambled eggs, and French toast, where the incorporation of air creates lighter, fluffier textures. In baking, beaten eggs contribute structure, moisture, and lift to cakes, quick breads, and pastries. Additionally, beaten egg wash is brushed onto breads and pastries before baking to create a golden, glossy finish. The degree of beating matters: gently beaten eggs maintain a looser consistency for custards, while vigorously beaten eggs with stiff peaks are essential for soufflés and chiffon cakes.
Recipes Using beaten egg (31)
African Foo Foo
African Foo Foo from the Recidemia collection
Almond Muffins with Lemon Butter
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hoffman Estate in Grand Prairie, Texas in 1992.
Annie's Scotch Eggs
This is an unusual variation on traditional Scotch eggs. Makes 10.
Barabrith
Barabrith from the Recidemia collection
Breadfruit Roll with Fish Filling
Breadfruit Roll with Fish Filling from the Recidemia collection
Cereal Griddle Cakes
From my Grandmother’s Estate. Notation on card says this was one of several griddlecake recipes served at church breakfast fundraisers for years. Dated 1928.
Colonial Goose
Colonial Goose is the name for a surprisingly effective preparation of roast leg of lamb. Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce.
Date Cake with Sour Cream Topping
Purchased from Stahl Estate in Tulsa, Oklahoma in 1988.
Dog Biscuits
These dog biscuits have a bit of protein from peanut butter and some abrasiveness from bran flakes and oats. I use a mostly-oat low-fat granola in place of just the oats and the kind of bran cereal with flax seeds in for some extra texture.
Dutch Bloemen Sprits
Chocolate and cinnamon flowers Makes about 60 cookies
Griddle Cakes
From my Grandmother’s Estate. Notation on card says this was one of several griddlecake recipes served at church breakfast fundraisers for years. Dated 1928.
Lentil Rice Loaf
This isn't exactly a meatloaf imitation, but it is a hearty version of a vegetarian classic. It's not too far from a version that was sold commercially in the past, but has been discontinued.
Mandasi
Donuts! These are commonly sold by women in the market or at bus stations to earn a little extra income.
Meatloaf with Forethought
This recipe says not to have the gravy with the meatloaf, but have baked potatoes with the meatloaf. Have gravy later in the week over rice, noodles, or cold meatloaf. I think I'd have it over whatever I wanted.
Nut Griddle Cakes
From my Grandmother’s Estate. Notation on card says this was one of several griddlecake recipes served at church breakfast fundraisers for years. Dated 1928.
Nutty Raisin Griddle Cakes
From my Grandmother’s Estate. Notation on card says this was one of several griddlecake recipes served at church breakfast fundraisers for years. Dated 1928.
Old-fashioned Lithuanian Cracker Stuffing
Makes 2½ cups stuffing, enough for 3 – 4 pound chicken.
Orange Bread
- This bread is a fond memory of my childhood, visiting Agnes Frances Primm, my Grandma-Ag. As a young adult, I tried to duplicate the recipe, and unable, I went back and begged her for the secrets of it.
Parmo
The humble Parmo - A Teesside (Manchester) delicacy Take a combination of cheese, chicken and bechamel sauce, add a night on the tiles (optional) - all the ingredients you need to enjoy the classic Parmo.
Perkedel Djagung
Indonesian corn burgers.
Phulourie
Phulourie from the Recidemia collection
Qargha Baghli Mimli
Qargha Baghli Mimli from the Recidemia collection
Raised Pancakes
Raised Pancakes from the Recidemia collection
Raisin Griddle Cakes
From my Grandmother’s Estate. Notation on card says this was one of several griddlecake recipes served at church breakfast fundraisers for years. Dated 1928.
Rice Cakes
Rice Cakes from the Recidemia collection
Rice Pudding
This is an old standby that is still popular. Serve it hot or chilled. Many prefer rice pudding served warm. Try it for a new taste treat.
Senator McConnell's Kentucky Hot Brown
Home Cookin' Kentucky Recipes from the Office of Senator Mitch McConnell, public domain government resource—original source of recipe Serves: 4 to 6
Sour Milk Griddle Cakes
From my Grandmother’s Estate. Notation on card says this was one of several griddlecake recipes served at church breakfast fundraisers for years. Dated 1928.
Super BreadFruit Roll with Fish Filling
Super BreadFruit Roll with Fish Filling from the Recidemia collection
Tamago Toji
Tamago Toji Egg drop soup. This recipe is from the book "At Home with Japanese Cooking" by Elizabeth Andoh.
Yamco
Yamco from the Recidemia collection