lg egg; plus
Large eggs are an excellent source of complete protein (approximately 6-7 grams per egg) and contain choline, lutein, and zeaxanthin; they also provide vitamin D, selenium, and antioxidants, with approximately 70-80 calories per large egg.
About
A large egg is the reproductive body produced by domesticated hens (Gallus gallus domesticus), typically weighing 50-56 grams, containing a nutrient-dense yolk surrounded by albumen (egg white) and enclosed in a porous calcium carbonate shell. The yolk comprises approximately 33% of the total egg mass and contains most of the fat, cholesterol, and fat-soluble vitamins, while the albumen comprises 60% and consists primarily of water and proteins. Eggs are graded by size classification in commercial systems, with "large" being the standard size used in most recipes and culinary applications.
Culinary Uses
Large eggs function as a versatile binding, leavening, emulsifying, and structuring agent across virtually all culinary traditions. They are essential in baking (cakes, pastries, custards), cooking (omelets, scrambled eggs, fried eggs), and sauce preparation (mayonnaise, hollandaise, béarnaise). Eggs are used as binders in meatballs and forcemeats, as emulsifiers in salad dressings and rich sauces, and as leavening agents in soufflés and meringues. Preparation methods include poaching, boiling (soft-, medium-, or hard-cooked), scrambling, frying, baking, and whisking into batters and doughs.