each:
Eggs are a complete protein source containing all nine essential amino acids, and provide choline, selenium, and lutein, with the yolk rich in fat-soluble vitamins (A, D, E) and omega-3 fatty acids depending on diet.
About
An egg is the reproductive body produced by a female bird, most commonly the domesticated chicken (Gallus gallus domesticus), consisting of a hard calcium carbonate shell, an albumen (egg white), and a yolk. Chicken eggs are the most widely consumed eggs globally and feature a mild, rich flavor. The yolk contains lipids and proteins, while the white provides protein-rich liquid that coagulates upon heating. Eggs vary in size, color (determined by breed), and nutritional content based on the hen's diet and living conditions.
Culinary Uses
Eggs are among the most versatile ingredients in cooking, serving as binder, leavening agent, emulsifier, and primary protein source. They feature prominently in breakfast preparations such as omelets, scrambles, and custard-based dishes. In baking, eggs provide structure and lift to cakes, meringues, and soufflés. Eggs are also essential in sauces (hollandaise, béarnaise), pastry creams, and mayonnaise. They are used across all major cuisines, from Asian egg fried rice to European frittatas and Spanish tortillas.