Chicken eggs

Description

Chicken eggs have a delicate, slightly buttery flavor; raw egg white is clear and gelatinous, and after cooking, it becomes white and firm, while the yolk is creamy and more intensely flavored. The oval shell comes in shades of white and brown, and the interior is homogeneous and compact. They are a source of high-quality protein as well as vitamins A, D, B12, and riboflavin, as well as choline and lutein, which are beneficial for vision. They contain healthy fats and cholesterol, the moderate intake of which is usually safe for healthy individuals. In the kitchen, they work well as an ingredient in scrambled eggs, omelets, boiled eggs, baked goods, emulsified sauces (e.g., mayonnaise), as well as breading and creams, fitting both savory and sweet dishes. It is best to store them in the refrigerator in their original packaging, pointed end down, do not wash before storing, and consume within a few weeks; cooked eggs can be stored for 3–4 days.