Ingredient encyclopedia · Proteins
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Eggs
The most versatile ingredient in the kitchen: binder, leavener, emulsifier, thickener, glaze, and main course. Whites are protein and water; yolks carry fat, flavor, and lecithin — nature's emulsifier.
On the palate
Flavor
Mild, rich, sulfurous at the edges. Freshness shows in a plump, standing yolk and tight white.
Handle with care
Prep & knife work
·
Separate cold, whip whites at room temperature.
·
Crack on a flat surface, not an edge — fewer shell shards.
·
Age whites a day for meringue with more stable volume.
At the stove
Cooking methods
Poaching (gentle water, 3 min)
Soft scramble (low heat, constant motion)
Frying
Baking into custards (75–82°C)
Flavor friends
Pairs well with
Chives
Bacon
Cheese
Toast
Out of it?
Substitutions
Flax egg: 1 tbsp ground flax + 3 tbsp water (baking)
Aquafaba: 3 tbsp per egg (meringues)
Mashed banana (¼ cup, quick breads)
Keep it fresh
Storage & shopping
Storage
Refrigerate in the carton, pointed end down, away from the door. Do not wash until use.
Shelf life
3–5 weeks refrigerated. Float test: a fresh egg sinks and lies flat; a floater is past it.
Seasonality
Year-round; pastured eggs peak in spring and summer.
Shopping tips
Date codes matter more than carton poetry. Deep orange yolks usually mean pasture or pigment-rich feed.
Nutrition
About 70 kcal each with 6 g of complete protein, choline, and B12.
A longer story
History
Domesticated fowl have fed humans for millennia; the French codified the egg into more than a hundred classic preparations.
Understand it
Lessons that cover this
Put it to work
Recipes with eggs
…and 82 more in the cookbook.