egg plus 2 large egg yolks
Eggs are a complete protein source containing all nine essential amino acids; yolks are particularly rich in choline, lutein, and zeaxanthin, along with B vitamins and selenium.
About
An egg is the reproductive body produced by female birds, most commonly the domestic chicken (Gallus gallus domesticus), consisting of a protective shell, albumen (egg white), and yolk. The egg yolk is the nutrient-rich central sphere, typically yellow to orange in color, surrounded by the clear albumen and enclosed within a calcified shell. Chicken eggs are the most widely consumed eggs globally, prized for their versatility, balanced nutrient profile, and functional properties in cooking. The yolk contains fats, proteins, and emulsifiers (notably lecithin) that make it essential for binding, emulsifying, and enriching countless preparations. Large eggs typically weigh 50-56 grams, with yolks comprising approximately 30-35% of total weight.
Culinary Uses
Eggs function as a fundamental ingredient across virtually all culinary traditions. Whole eggs are used for binding (in meatballs, baked goods), leavening (in cakes, soufflés), and emulsifying (in mayonnaise, hollandaise). Egg yolks specifically are employed to create rich sauces, custards, and ice cream bases; they are also critical in pasta doughs and pastry creams. The yolk's emulsifying properties make it indispensable in vinaigrettes and mayonnaise, while its thickening capacity is leveraged in crème brûlée and zabaglione. In baking, yolks enrich doughs and create tender, golden pastries.