Large Eggs
Large eggs, essential in cooking, are a versatile ingredient. Each egg typically weighs around 50-60 grams, comprising a yolk, white (albumen), and shell. Yolks provide fat and flavor, whites provide protein, and the shell protects. Eggs offer structure, emulsification, binding, leavening, and richness in dishes. Size matters; recipe standardization is essential. They are a fundamental ingredient, essential for many recipes, and offer a wide range of cooking possibilities.
History
The domestication of chickens dates back thousands of years, with evidence in ancient civilizations. Eggs were a readily available, affordable protein source. They were used in savory and sweet dishes, crucial for baking before chemical leaveners, and feature prominently in global cuisines, from French omelets to Italian pasta.
Common Uses
- Scrambled eggs: a breakfast staple, also used in dishes like fried rice.
- Omelets: customizable and quick meals with various fillings.
- Baked goods: adding structure and richness to cakes, cookies, and breads, used for leavening.
- Custards and sauces: acting as an emulsifier and thickener in hollandaise and custards.
- Binding agent: used in meatloaf, meatballs, and crab cakes, holding ingredients together.
- Poached eggs: often served with hollandaise sauce, avocado toast, or Eggs Benedicts.
- Fried eggs: can be prepared with the yolk runny or firm for many dishes, served in sandwiches or over rice.
Storage Tips
Store eggs in their original carton in the refrigerator between 35°F and 40°F (2°C and 4°C), away from the door where temperatures fluctuate. They typically last 3-5 weeks beyond the 'sell-by' date if refrigerated correctly. Test freshness using the 'float test': fresh eggs sink; older ones float due to air entering the shell. Use quickly once cracked, refrigerate leftovers, and avoid cross-contamination.
Nutrition Facts (per 100g)
Common Substitutes
- For binding: 1/4 cup applesauce or mashed banana per egg in baked goods.
- For binding: 2 tablespoons ground flaxseed with 6 tablespoons water, let sit 5 minutes, per egg.
- For binding: 1/4 cup silken tofu, blended smooth, per egg.
- Commercial egg replacers: follow package instructions for structure and binding.
- For richness, and some binding: 1 egg yolk can be used in sauces or custards.
- For vegan preparations: a 'flax egg' can be used as a binder. Aquafaba or a commercial egg replacer can be used.