Egg (size L)
Description
An egg (size L) has a delicate, slightly buttery flavor with a creamy, intensely yellow yolk surrounded by a translucent white part that becomes firm and white when cooked. The shell can be white or brown, and in the European Union, a size L egg typically weighs 63–73 g, making it a versatile kitchen ingredient. An egg provides high-quality protein, essential amino acids, vitamins A, D, B12, and riboflavin, as well as minerals such as selenium and phosphorus. It also contains choline beneficial for the brain and lutein and zeaxanthin for the eyes; moderate consumption is safe even with the presence of cholesterol. It is suitable for frying, boiling, baking, making emulsified sauces, and as a binding and glazing ingredient. Store in a cool place or refrigerator in the original packaging, do not wash before storing, and use raw within 3–5 weeks, cooked within a week.
