eggs
Eggs are a complete protein containing all nine essential amino acids, approximately 6 grams per large egg, and are rich in choline, selenium, and antioxidants such as lutein and zeaxanthin. The yolk contains most micronutrients and fat-soluble vitamins (A, D, E, K), while the albumen is predominantly protein with minimal fat.
About
Eggs are the reproductive bodies produced by female birds, most commonly domestic fowl (Gallus gallus domesticus), consisting of a nutrient-rich yolk encased in albumen (egg white), all enclosed within a protective calcified shell. Chicken eggs are the most widely consumed eggs globally, with brown and white shell varieties differing only in shell pigmentation and breed origin, not nutritional content. The yolk ranges from pale yellow to deep orange depending on the hen's diet, while the albumen is clear and transforms from liquid to opaque upon heating. Eggs possess a mild, slightly sweet flavor that varies subtly based on the hen's feed and living conditions.
Other culinary eggs include those from quail (smaller, speckled), duck (larger, richer yolk), goose (large, robust flavor), and ostrich (equivalent to approximately 24 chicken eggs), each with distinct compositional and flavor characteristics.
Culinary Uses
Eggs function as a fundamental ingredient across virtually all global cuisines, serving multiple roles: as a primary protein source in preparations from simple boiled or fried eggs to omelets and scrambles; as a binding agent in meatballs, forcemeats, and terrines; as a leavening agent in cakes, soufflés, and meringues; and as an emulsifier in mayonnaise, hollandaise, and custards. They are essential to both sweet and savory cooking—from custard tarts and pavlovas to quiches and pasta carbonara. Preparation methods range from minimal cooking (soft-boiled, poached) to extended heating (hard-boiled, baked), with each method altering texture and nutritional bioavailability. Eggs pair effectively with virtually all vegetables, proteins, herbs, and fats.
Used In
Recipes Using eggs (1,742)
Pumpkin Bread III
American cuisine Native American cuisine Breakfast cuisine vegetarian cuisine Holiday Recipes b
Pumpkin Bread Trinidad
Pumpkin Bread Trinidad from the Recidemia collection
Pumpkin Carrot Raisin Bread
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Pumpkin Cheesecake
This seasonal version is all cheesecake without a crust, highlighting its pure, creamy pumpkin flavor. Like most cheesecakes, this one is placed in a water bath to ensure even baking.
Pumpkin Muffins
Pumpkin Muffins from the Seattl
Pumpkin Pie
Pumpkin pie is a traditional American dessert.
Pumpkin pie squares
Pumpkin pie squares from the Recidemia collection
Pumpkin Soy Cream Cheese Bars
Yield: 24 bars Serving size: 1 bar
Puncha-crema
Pyragas
Lithuanian coffee cake
Pyttipanna
Pyttipanna
Qi Cai Cao Dan
Colorful stir-fried egg
Queen of Puddings
This favourite English pudding is a baked bread pudding with a an apricot glaze and a soft meringue topping.
Queque Seco
Queque Seco from the Recidemia collection
Quesadilla Salvadorena
Quesadilla Salvadorena from the Recidemia collection
Quick and Easy Chocolate Cheesecake Pie
Quick and Easy Chocolate Cheesecake Pie from the Recidemia collection
Quick and Easy Gluten-free Muffins
right|350px|Quick and easy muffins Quite awhile ago, someone was looking for gluten-free recipes.
Quindão de Yayá
right|Quindão de Yayá
Rabbit in Orange Sauce
300px| Rabbit in Orange Sauce This recipe is for 4 servings
Rabbit Pie
Serve 4.
Raised Potato Doughnuts
Raised Potato Doughnuts from the Recidemia collection
Raisin bran muffins
Raisin bran muffins from the Recidemia collection
Raisin Chocolate Kugelhopf
Raisin Chocolate Kugelhopf
Raisin Cookies
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mclean Estate in Irving, Texas in 1982.
Raisin Crumb Pie
Raisin Crumb Pie - makes two pies.
Raisin Tart with Sour-Cream Sauce
Raisin Tart with Sour-Cream Sauce from the Recidemia collection
Raspberry-spiked Chocolate Brownies
Raspberry-spiked Chocolate Brownies from the Recidemia collection
Ravanija
Ravanija from the Recidemia collection
Raviolis stuffed with Mushrooms and Potatoes
Contributed by World Recipes Y-Group * Yield: 4 Servi
Ravishing Rhubarb Cake
Ravishing Rhubarb Cake from the Recidemia collection
Real Mango Ice Cream
Real Mango Ice Cream from the Recidemia collection
Real Spanish Omlette
I ordered a Spanish Omlette at a beach restaurant on the Southern coast of Spain. It beats any Spanish omlette I've ever had.
Reduced-fat Carrot Cake
Makes 1 cake and 1 cup of frosting (16 servings)
Red Velvet Cake with History
Red Velvet Cake with History from the Recidemia collection
Refrigerator Bread Dough
Purchased from the Woods Estate in Canton, Texas in 1988. Dated 1944.
Regular Sweet Bread
In Romanian: Cozonaci obisnuiti
Reindling
Austrian Cuisine is a traditional cake from Carinthia, southern Austria. Originally, it was served on festive days like weddings, baptisms or religious holidays (especially on Easter).
Rhubarb Bars
Rhubarb Bars from the Recidemia collection
Rhubarb Dump Cake
Rhubarb Dump Cake from the Recidemia collection
Rice and Cheese Bake
300px| Rice and Cheese Bake Serves 4
Rice and Cheese Florentine
Makes 6 servings
Rice and Coconut Snowballs
Makes 6 servings
Rice and Offal Balls
Rice and Offal Balls from the Recidemia collection
Rice Buttermilk Pancakes
Makes 6 servings
Rice Buttermilk Waffles
Makes 6 servings
Rice-Cheese Casserole
Milk, Nonfat, Dry Instant by the US Department of Agriculture, public domain government resource—original source of recipe : 9
Rice Cream with Mandarin Oranges
Makes 6 servings
Rice Crème Brûlée
Makes 6 servings
Rice Custard with Strawberry Topping
Makes 8 servings
Rice Dessert Fabuleux
Makes 12 servings