Egg

Eggs are commonly used as a key ingredient in baking, to emulsify sauces such as mayonnaise, to thicken custards, as a glaze for breads and pastries, and to add richness and texture to dishes. They are also a breakfast staple, enjoyed in styles such as scrambled, poached, fried, or boiled.

A single large egg contains approximately 70 calories (293 kJ).

Each egg provides about 6 grams of high-quality protein.

Eggs contain roughly 5 grams of fat, mostly located in the yolk.

Eggs contain a minimal amount of carbohydrates, less than 1 gram.

Eggs are an excellent source of B vitamins, particularly B12 and riboflavin. They also contain vitamins A, D, E, and K.

They provide various minerals, including phosphorus, selenium, and iodine.

Eggs are a source of high-quality protein and contain a range of vitamins and minerals that are essential for good health. They contribute to muscle strength, brain function, and eye health, and are a source of choline, which is important for the nervous system.

While eggs are nutritious, they also contain cholesterol, which can be a concern for individuals with certain health conditions. The consumption of raw or undercooked eggs carries a risk of salmonella infection. People with allergies to eggs should avoid them altogether.

Eggs are a fundamental ingredient in recipes such as omelets, quiches, cakes, and cookies.

They can be boiled, fried, scrambled, poached, baked, or used in various forms in cooking and baking.

Eggs pair well with a variety of foods including cheeses, vegetables, meats, and bread. They can also be used to create rich sauces like hollandaise.

Eggs are an indispensable food ingredient with a rich history and extensive uses across various cuisines. They are highly nutritious, offering a good balance of fats, proteins, and essential vitamins and minerals. While they pose certain health risks if not handled properly, their benefits and culinary flexibility make them a beloved staple worldwide.