c: 2 eggs
Eggs are a complete protein source containing all nine essential amino acids, and are rich in choline, selenium, and lutein; the yolk provides significant amounts of vitamin D and is one of the few naturally occurring food sources of vitamin D.
About
Eggs are the reproductive bodies produced by female fowl, primarily chickens (Gallus gallus domesticus), consisting of a protein-rich white (albumen), a lipid-rich yellow yolk, and a protective calcium carbonate shell. Chicken eggs are the most widely consumed eggs globally, though duck, quail, and goose eggs are also used in cooking. The flavor is subtle and neutral, making eggs highly versatile; the yolk is rich and creamy with a slightly sweet undertone, while the white is relatively flavorless and becomes firm when cooked.
Eggs vary in color (brown, white, or speckled shells) and size, with large eggs being the standard in most Western recipes. The nutritional and flavor content varies slightly depending on the hen's diet and living conditions—pasture-raised or free-range eggs often display deeper yellow yolks and more complex flavor profiles than conventionally raised eggs.
Culinary Uses
Eggs are among the most fundamental ingredients in global cuisine, functioning as binders, leavening agents, emulsifiers, and primary proteins. They appear in breakfast preparations (fried, scrambled, poached, boiled), baked goods (cakes, cookies, pastries), custards, sauces (hollandaise, mayonnaise), and pasta doughs. In Asian cuisines, eggs are featured in fried rice, egg drop soups, and steamed custard dishes. Eggs are central to both sweet and savory preparations, with the cooking method—whether cooked gently for custards or whipped for meringues—significantly affecting texture and outcome. Their emulsifying properties make them essential for binding disparate ingredients.