g/10oz eggs
Eggs are a complete protein containing all nine essential amino acids, and are rich in choline, selenium, and lutein, with the yolk providing additional fat-soluble vitamins including vitamins A, D, and E.
About
Eggs are the reproductive bodies produced by female chickens (Gallus gallus domesticus) and consist of a protein-rich white (albumen), a nutrient-dense yolk, and a protective calcium carbonate shell. The modern culinary egg is typically the chicken egg, though eggs from other birds—including quail, duck, goose, and ostrich—are also consumed globally. A standard large chicken egg weighs approximately 50 grams and contains roughly 6-7 grams of protein, with a mild, slightly sweet flavor that becomes richer when cooked. The albumen transitions from transparent to opaque white during cooking, while the yolk ranges in color from pale yellow to deep golden-orange depending on the hen's diet and breed.
Culinary Uses
Eggs serve as a fundamental ingredient across virtually all culinary traditions, functioning as a binder, leavening agent, emulsifier, and primary protein source. They are consumed as a standalone dish in preparations such as fried, scrambled, poached, and baked eggs; incorporated into baked goods where they provide structure and moisture; and used in sauces (béarnaise, hollandaise, mayonnaise) where their lecithin content creates stable emulsions. Eggs feature prominently in custards, meringues, quiches, pasta doughs, and countless other applications. Hard-boiled eggs are common in salads and as standalone snacks across Mediterranean and Asian cuisines.