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Egg

Eggs are a true culinary marvel, a versatile ingredient that can transform into a multitude of dishes. From breakfast staples like scrambled eggs and omelets to elegant desserts like custards and soufflés, eggs play a starring role in kitchens around the world. Their unique properties – the ability to bind, thicken, emulsify, and leaven – make them indispensable for both savory and sweet creations.

Introduction

Beyond their culinary versatility, eggs are a nutritional powerhouse, packed with essential vitamins, minerals, and high-quality protein. They’re a complete protein source, meaning they contain all nine essential amino acids our bodies need. Eggs are also rich in choline, a nutrient essential for brain health, and lutein and zeaxanthin, antioxidants that support eye health.

Culinary Uses

  • Breakfast: Scrambled, fried, poached, boiled, omelets, frittatas, quiche, breakfast burritos, egg sandwiches… the possibilities are endless.
  • Baking: Cakes, cookies, muffins, pastries, meringues, custards, puddings all rely on eggs for structure, leavening, and richness.
  • Sauces and Dressings: Mayonnaise, hollandaise, Caesar salad dressing, and many other sauces use eggs as emulsifiers to create smooth, creamy textures.
  • Pasta: Eggs are essential for making fresh pasta dough, adding richness and a beautiful golden color.
  • Main Courses: Eggs are the star ingredient in dishes like shakshuka, huevos rancheros, and egg curry.
  • Binding and Coating: Eggs help bind ingredients together in meatballs, meatloaf, and veggie burgers. They also act as a coating for fried foods like chicken tenders and fish fillets.
Kitchen Guide

Eggs Preparation

November 16, 2023

I love to use eggs for baking and cooking, but I especially love to enjoy their natural taste. In this article, I’m going to share with you a few ways to cook eggs. Note that if you are preparing eggs as a meal (for example, for breakfast), three eggs is considered a full portion.

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Tom Tom Founder

Tips for Cooking with Eggs

  • Freshness Matters: Use the freshest eggs possible for the best flavor and texture.
  • Temperature Control: Eggs cook best over low to medium heat to prevent them from becoming rubbery.
  • Don’t Overcook: Overcooked eggs become tough and dry. For scrambled eggs, cook until just set but still slightly moist.
  • Salt at the End: Adding salt too early can break down the egg whites and make them watery.
  • Separate Carefully: When separating eggs, it’s important to avoid getting any yolk in the whites, as this can affect the texture of your final dish.

A Brief History

Humans have been consuming eggs for thousands of years, with evidence of their use dating back to ancient civilizations. Chickens were domesticated for egg production around 7500 BC, and eggs have been a staple food ever since.

Nutritional Information

One large egg contains approximately:

  • Calories: 78
  • Protein: 6 grams
  • Fat: 5 grams
  • Cholesterol: 186 milligrams
  • Vitamins: A, D, E, K, B vitamins
  • Minerals: Selenium, iodine, zinc, iron

With their incredible versatility, nutritional value, and affordability, eggs are a true kitchen staple.

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