eggs plus 1 egg white
Eggs are a complete protein containing all nine essential amino acids, rich in choline, lutein, and zeaxanthin; the yolk is a significant source of vitamin D and B vitamins. The added egg white increases protein content while reducing fat and cholesterol per serving.
About
An egg is the reproductive body produced by female birds, most commonly chickens, containing a nutrient-dense yolk surrounded by albumen (egg white) and enclosed in a protective shell. Chicken eggs are the most widely consumed type globally, though duck, quail, and goose eggs are also used culinarily. The yolk contains fat, cholesterol, and fat-soluble vitamins, while the albumen is primarily protein and water. Eggs vary in size, color (determined by breed), and quality based on the diet and treatment of the laying bird. The term "plus 1 egg white" indicates a preparation where whole eggs are used with an additional egg white added, typically to increase protein content or modify the ratio of yolk to white for specific culinary applications.
Eggs are graded by freshness and appearance (AA, A, or B in the United States), and their culinary properties—including coagulation temperature, emulsifying ability, and foaming capacity—depend on the structural integrity and composition of both components.
Culinary Uses
Eggs are among the most versatile ingredients in cooking, functioning as binder, emulsifier, leavening agent, and protein source across virtually all cuisines. The yolk emulsifies sauces (hollandaise, mayonnaise) and enriches custards and ice creams; the white coagulates to set dishes and foams when whipped for meringues and soufflés. The combination "eggs plus 1 egg white" is employed in custards, cakes, and quiches where increased protein stability is desired without excess yolk richness—common in lighter pastry creams, angel food preparations, or delicate mousses. Scrambled, fried, poached, and baked whole, eggs form the basis of countless breakfast dishes globally.