Eggs

Eggs are reproductive cells produced by female birds and other animals, with chicken eggs the most commonly consumed by humans. A typical egg consists of a hard outer shell, protective membranes, an albumen (egg white), and a yolk, all enclosed within the shell.

Nutritional value: A large chicken egg (~50 g) provides about 6 grams of high‑quality protein, 5 grams of fat, and 70–80 calories, along with vitamins A, D, B12, riboflavin, and minerals such as selenium and iodine. The yolk contains most of the fat and cholesterol.

Shell color ranges from white to brown, depending on breed, but color does not indicate quality or flavor. The shell is porous and is lined with membranes that help protect the contents; the white is mostly water and protein, while the yolk is rich in fat and nutrients.

Production and safety: Eggs are produced by hens in farms and backyards. After laying, eggs are collected, cleaned, and graded for size and quality. In many countries, eggs are refrigerated to slow bacterial growth, and some facilities pasteurize egg products for raw‑dishes.

Culinary uses: Eggs are used in countless ways, including boiling, frying, poaching, and scrambling, as well as in baking and sauces. Egg white proteins aid foaming and emulsions, while yolk emulsifies and adds richness; both parts contribute to texture and moisture.

Storage and safety: Store eggs in the refrigerator, ideally in their original carton on a shelf rather than in the door. They typically keep for three to five weeks from the pack date; hard‑boiled eggs are best consumed within one week. Cook eggs to avoid Salmonella risk.