Eggs

Ingredients · Dairy & eggs

Eggs

The binder, wash, and sometimes the whole dish. Room-temp eggs coat better for breading.

In the air fryer. For hard-cooked, use a muffin ring or silicone cups; for washes, beat until even.

Nutrition

Typical values per 1 large egg (~50g)

72kcal

Protein
6g
Fat
5g
Carbs
0g

Approximate kitchen reference. Not a lab label. Brands and cuts vary.

Origin

Chicken eggs are the global default; duck and quail appear in specialty cooking.

Herbal & culinary notes

Complete protein, choline, and lutein in the yolk. Most healthy people can include whole eggs regularly.

How to store

Refrigerate in the original carton on a shelf (not the door). Use by the pack date; hard-cooked eggs keep about 1 week.

Food safety

Cook until yolks/whites are firm for high-risk diners. Dishes with eggs should reach 160°F (71°C).

Food hazards

Salmonella can be inside intact shells. Don't eat raw cookie dough with untreated eggs; wash hands after cracking.

Recipes using Eggs

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