eggs 2

DairyYear-round; widely available from commercial production throughout all seasons, though heritage and pasture-raised varieties may show seasonal variation in nutritional profile.

Eggs are a complete protein source containing all nine essential amino acids, and are rich in choline, selenium, and lutein; the yolk provides significant quantities of cholesterol and fat-soluble vitamins A, D, and E.

About

An egg is the reproductive body produced by female birds, most commonly the domestic chicken (Gallus gallus domesticus), consisting of a protein-rich white (albumen) and a nutrient-dense yolk enclosed within a calcium carbonate shell. Eggs are characterized by their mild, slightly rich flavor and versatile culinary properties, with variations in color, size, and nutritional composition depending on the bird species and diet. Common varieties include white and brown shell eggs from chickens, and specialty eggs from quail, duck, and goose.

The composition of an egg—approximately 73% water, 13% protein, 11% fat, and 1% minerals—makes it a fundamental ingredient in both savory and sweet applications. The protein structure changes with heat, enabling eggs to function simultaneously as a binding agent, emulsifier, leavening agent, and thickener depending on preparation method.

Culinary Uses

Eggs serve as a cornerstone ingredient across global cuisines, functioning in multiple capacities. They are prepared as standalone dishes (fried, boiled, scrambled, poached, baked en cocotte), used as a binding agent in forcemeats and terrines, employed as a leavening agent in cakes and soufflés, and utilized as an emulsifier in sauces like hollandaise and mayonnaise. In baking, eggs provide structure, moisture, and rise; in custards and creams, they create richness and texture. Eggs appear in countless preparations—from Spanish tortillas to French omelets to Asian egg-fried rice—and are fundamental to charcuterie, terrines, and pâtés.

Forms & Preparations

  • Whole egg — Intact with shell; used in most cooking applications.
  • Separated (whites and yolks) — Divided into albumen and yolk for distinct culinary functions, such as whites for meringue and yolks for custard.
  • Pasteurized/cooked — Heat-treated to eliminate pathogens; used in applications where raw or lightly cooked eggs present a food safety concern.
  • Dried powder — Dehydrated whole egg, whites, or yolks; used in industrial baking and as a shelf-stable ingredient.
  • Liquid egg product — Liquid pasteurized egg sold in cartons; convenient for institutional cooking and baking.
  • Cured (salt-cured, fermented) — Such as century eggs or salt-cured duck eggs; develops distinct umami and pungent flavor profiles used in Asian cuisines.

Substitutes

  • Unknown — The liquid from cooked chickpeas can replicate egg whites in meringues and foams at a 1:1 ratio by volume; less effective for binding applications.
  • Unknown — One tablespoon ground flax or chia mixed with three tablespoons water replaces one egg in baking; works best for binding in quick breads and cookies, less suitable for leavening.
  • Unknown — One tablespoon cornstarch mixed with three tablespoons liquid replaces one egg as a binder in sauces and custards; lacks the emulsifying properties of whole eggs.
  • Unknown — One tablespoon butter plus one tablespoon milk can replace one egg for binding in some baked goods, though results vary by application.