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Description

A large chicken egg is a versatile ingredient with a smooth, matte shell in shades of white or brown and a clear white and creamy-yellow, often intensely orange yolk, whose flavor is delicately buttery and slightly salty. Its appearance and aroma suit both simple and refined dishes, and the texture changes depending on the cooking method, from silky to fluffy. A large egg provides high-quality protein containing all essential amino acids, vitamins A, D, B12, riboflavin, and folic acid, as well as minerals such as phosphorus and iron, and choline beneficial for brain function. Regular, moderate consumption supports muscle building, eye health, and a feeling of fullness. Typical uses include hard and soft boiling, frying, scrambled eggs, baking, emulsified sauces, and as a binding ingredient in baked goods. Eggs are best stored in a cool place or refrigerator in their original packaging, not washed before storing, and used within the expiration date; cooked eggs can be stored for up to a week.