doz. eggs
Rich in high-quality complete protein with all nine essential amino acids; excellent source of choline, selenium, and lutein. Contain approximately 70 calories per large egg with 6 grams of protein and 5 grams of fat.
About
An egg is the reproductive body produced by female birds, particularly the domesticated chicken (Gallus gallus domesticus), consisting of a nutrient-rich yolk, protective albumen (egg white), and an outer shell. Chicken eggs are the most commonly consumed type in culinary practice. A standard large egg weighs approximately 50-57 grams and has a smooth, hard shell that ranges in color from white to dark brown depending on the breed; shell color does not affect nutritional content or flavor. The yolk, typically golden to deep orange depending on the hen's diet, comprises about 30% of the egg's weight and contains fat, cholesterol, and fat-soluble vitamins. The albumen, which makes up roughly 60% of the egg, is primarily water and protein, with minimal fat content.
Culinary Uses
Eggs are among the most versatile culinary ingredients, serving multiple structural, binding, leavening, and emulsifying functions across nearly all cuisines. They are prepared as standalone dishes (fried, boiled, scrambled, poached, baked en cocotte), incorporated into sauces (hollandaise, béarnaise, mayonnaise), used as binders in meat preparations (meatballs, forcemeats), incorporated into batters and doughs (cakes, pastries, pancakes), and employed as emulsifiers in custards and creams. In baking, eggs provide structure and leavening; in cooking, they create richness and bind ingredients. They are central to preparations ranging from simple breakfast fare to complex patisserie.