Egg

Description

Eggs are a product with a delicate, slightly buttery flavor and various shapes and colors of the shell, most often white or brown, with a creamy yolk inside. When cooked, the egg white becomes firm and translucent, while the yolk can be creamy or hard, depending on the preparation. Their appearance and texture make them a versatile ingredient in both savory and sweet dishes. Eggs are a source of high-quality protein and vitamins A, D, B12, and minerals such as iron and selenium, as well as choline important for brain function and lutein and zeaxanthin that support vision. They contain healthy fats and provide energy with relatively low calorie content, although individuals with lipid issues should pay attention to their yolk consumption. In the kitchen, they work well as a standalone dish and as an ingredient in omelets, casseroles, cakes, mayonnaise, or breading, combining textures and emulsifying sauces. Store in the refrigerator in the original carton, do not wash before placing them in, use by the expiration date, or store cooked eggs for up to a week.