two eggs

An egg is the reproductive body produced by a female fowl, typically a chicken (Gallus gallus domesticus), consisting of a protective shell, albumen (white), and yolk. Chicken eggs are the most commonly consumed eggs in culinary applications worldwide. The shell is typically white, brown, or speckled, depending on breed; the color has no bearing on nutritional content or flavor. The albumen is a clear, viscous protein-rich liquid that becomes opaque and solidifies when heated. The yolk is a nutrient-dense sphere ranging from pale to deep golden yellow, containing fats, proteins, and emulsifying compounds. Eggs vary in size (graded as small, medium, large, extra-large, and jumbo) and freshness; older eggs have larger air cells and looser albumen.

Other culinary eggs include duck, quail, goose, and ostrich eggs, each with distinct flavor profiles and cooking properties.

Eggs are among the most versatile ingredients in global cuisine, functioning as binders, thickeners, emulsifiers, leavening agents, and standalone proteins. They appear in breakfast preparations (scrambled, fried, poached, baked), baked goods (cakes, pastries, breads), sauces (hollandaise, mayonnaise, béarnaise), and custards. In Asian cuisines, eggs are used in fried rice, noodle dishes, and tea-steeped preparations. Eggs can be soft-cooked, hard-cooked, poached, scrambled, or baked at varying temperatures to achieve different textures. Their emulsifying properties make them essential in mayonnaise, aioli, and cake batters. The yolk and white serve different functions: yolks enrich and emulsify, while whites provide structure and foam.