Egg (whole)

Description

A whole egg is an ingredient with a delicate, slightly sweet flavor and a contrasting appearance: a smooth shell (most often white or brown) conceals a transparent, gelatinous white part when cooked and a creamy, yellow yolk. The texture varies depending on the preparation, from creamy to fluffy or firm. Eggs are a nutrient-dense product providing high-quality protein, healthy fats, vitamins A, D, B12, riboflavin, folic acid, selenium, as well as choline and antioxidants lutein and zeaxanthin, which support muscles, the brain, and vision; they also contain cholesterol, so moderation is advisable. In the kitchen, eggs are suitable for hard and soft boiling, frying, making scrambled eggs, baking, thickening sauces, acting as an emulsifier in mayonnaise, and as a binder in coatings and baked goods. Store eggs in their original packaging in the refrigerator (about 4°C), do not wash before storing, use within a few weeks, and cooked eggs can be kept for up to 1 week.