one large egg
Eggs are a complete protein source containing all nine essential amino acids, approximately 6-7 grams of protein per large egg. They are rich in choline, selenium, and lutein, and contain choline important for brain development and lutein beneficial for eye health.
About
A large egg is an ovoid reproductive cell produced by hens (Gallus gallus domesticus), typically weighing 56-63 grams including shell. Chicken eggs consist of three primary components: the protective shell (composed primarily of calcium carbonate), the white or albumen (a protein-rich, translucent fluid), and the yolk (an emulsified suspension of fat, protein, and micronutrients with a characteristic golden to deep yellow hue). The flavor profile is mild and neutral, allowing eggs to function as both a primary ingredient and a binding or enriching agent across culinary applications. Large eggs are the standard size used in most recipes and culinary traditions worldwide.
Culinary Uses
Eggs serve as fundamental ingredients across virtually all culinary traditions, functioning in multiple roles: as a primary dish (fried, scrambled, poached, boiled), as a binding agent in baked goods and forcemeats, as an emulsifier in sauces like mayonnaise and hollandaise, and as a leavening agent in cakes and soufflés. The white coagulates around 140°F (60°C), while the yolk sets at approximately 158°F (70°C), making temperature control critical for achieving desired textures. Eggs are essential to baking, custards, pasta dough, and numerous sauces; they are also consumed in countless breakfast preparations across cultures.