Edible Eggs

Nutritional Value:

One large egg (50 grams) provides

Calories: 78

Fat: 5 grams (2/3 of which is unsaturated)

Protein: 6 grams

Cholesterol: 213 milligrams

Vitamins and Minerals:Vitamin A: 6% of the Daily Value (DV)

Vitamin D: 10% of the DV

Vitamin E: 6% of the DV

Vitamin K: 7% of the DV

Vitamin B12: 9% of the DV

Folate: 6% of the DV

Phosphorus: 9% of the DV

Selenium: 22% of the DV

Culinary Uses:

Versatile

Eggs can be cooked in numerous ways, including boiled, fried, scrambled, poached, and baked.

Binding Agent

They help bind ingredients together in dishes like meatballs and meatloaf.

Emulsifier

Eggs create smooth emulsions in sauces and dressings.

Leavening Agent

They add air and volume to baked goods like cakes and soufflés.

Storage

Refrigeration

Store eggs below 4°C (39°F) for optimal freshness.

Shelf Life

Unopened, refrigerated eggs can last for several weeks.

Avoid Washing

Washing eggs can remove the protective coating on the shell, increasing the risk of bacterial contamination.