dozen large eggs
Eggs are a complete protein source containing all nine essential amino acids, along with choline (important for brain health) and lutein/zeaxanthin (supporting eye health). One large egg provides approximately 6-7 grams of protein and 70-80 calories.
About
An egg is the reproductive body produced by female chickens (Gallus gallus domesticus), consisting of a protein-rich white (albumen), a nutrient-dense yolk, and a calcium carbonate shell. Chicken eggs are the most widely consumed eggs globally and have been a dietary staple for millennia across virtually all cultures. Large eggs, the standard commercial size in North America, typically weigh 50-56 grams (1.75-2 oz). The white is largely water with ovalbumin protein, while the yolk contains lipids, cholesterol, and micronutrients including choline and lutein. Flavor is mild and neutral, with slight richness from the yolk.
Culinary Uses
Eggs function as one of the most versatile cooking ingredients, performing as a binder, emulsifier, leavening agent, and moisture provider. They are prepared across cuisines in countless ways: fried, scrambled, poached, boiled, baked into cakes and custards, whisked into meringues, and incorporated into sauces like hollandaise and mayonnaise. In baking, eggs provide structure and lift; in custards and creams, they create richness and viscosity. They are essential to omelets, frittatas, quiches, soufflés, and pasta doughs, and serve as binders in forcemeats, meatballs, and breading applications. From simple breakfast preparations to elaborate pâtisserie work, eggs remain indispensable.