four eggs
Eggs are a complete protein source containing all nine essential amino acids, with approximately 6-7 grams of protein per large egg. They are rich in choline, lutein, and zeaxanthin, and provide B vitamins (particularly B12) and selenium.
About
An egg is the reproductive body produced by a hen (Gallus gallus domesticus) and other fowl, consisting of a protein-rich albumen (white), a fat-rich yolk, and a calcium carbonate shell. The chicken egg is the most widely consumed and produced egg globally, with thousands of years of domestication history spanning cultures from Asia to Europe. Eggs vary in size, color, and nutritional composition depending on the breed of hen, diet, and farming conditions. The white, pale yellow or orange yolk, and shell each serve distinct culinary and nutritional functions, with the yolk providing emulsifying and binding properties essential to numerous cooking techniques.
Culinary Uses
Eggs are among the most versatile culinary ingredients, functioning as a binder, emulsifier, leavening agent, and thickener across sweet and savory applications. They are central to breakfast preparations (scrambled, fried, poached, boiled), baked goods (cakes, pastries, bread), sauces (mayonnaise, hollandaise, béarnaise), and custards. Eggs feature prominently in dishes such as French omelets, Spanish tortillas, Chinese egg fried rice, Italian pasta carbonara, and Japanese tamagoyaki. Their coagulation properties make them essential for binding forcemeats and terrines, while their emulsifying capacity is critical for vinaigrettes and creamy preparations. Proper cooking temperature and technique determine texture—from barely set to fully coagulated.