f: 1 egg

OtherYear-round. Commercial eggs are produced continuously through controlled breeding and lighting; however, pastured hens naturally lay more prolifically in spring and early summer.

Eggs are a complete protein source containing all nine essential amino acids, and are rich in choline, selenium, and lutein. The yolk contains significant cholesterol and fat-soluble vitamins including vitamins A, D, and E.

About

An egg is the reproductive body produced by a female bird, most commonly the chicken (Gallus gallus domesticus), consisting of a protein-rich white (albumen), a nutrient-dense yolk, and a calcium-based shell. Chicken eggs are the primary culinary egg worldwide, though eggs from quail, duck, goose, and other birds are also consumed. The yolk ranges from pale yellow to deep orange depending on the hen's diet, while the white is translucent when raw and opaque when cooked. Eggs vary in size (typically graded as small, medium, large, or extra-large) and freshness affects both flavor and cooking properties.

Culinary Uses

Eggs are fundamental to cooking across nearly all cuisines, serving as binder, emulsifier, leavening agent, and primary protein source. They are prepared through countless methods: fried, scrambled, poached, boiled, baked, or whipped into meringues and soufflés. In baking, eggs provide structure, moisture, and lift; in sauces like hollandaise and mayonnaise, they emulsify fats and liquids. Eggs appear in pasta doughs, custards, curries, fried rice, and countless other dishes. Fresh eggs are essential for proper emulsification and aerating; older eggs are better for hard-boiling. Cooking temperature and duration dramatically affect texture and food safety.

Forms & Preparations

Whole raw egg — Uncooked egg in shell, used for beating, baking, and cooking applications requiring precise control over cooking methods.
Separated whites and yolks — Albumen and yolk divided for specialized applications; whites are whipped for meringues and mousses; yolks for custards and emulsified sauces.
Beaten or scrambled — Whole eggs whisked with air incorporation, cooked gently to creamy or firm consistency depending on desired result.
Hard-boiled — Whole egg simmered in water until both white and yolk solidify; used in salads, deviled eggs, and as garnish.
Dried egg powder — Dehydrated whole eggs, whites, or yolks, reconstituted with water; used in baking and as shelf-stable ingredient.
Pasteurized liquid egg — Heat-treated liquid whole eggs, whites, or yolks in refrigerated form; used in food service and where safety standards require pasteurization.