Eggs

Description

Eggs have a delicate, slightly buttery flavor; fresh egg whites are transparent before cooking and turn white after being cooked, while the yolk is creamy and intensely yellow or orange depending on the hen's feed. The shells come in various shades that do not affect the taste. They are a concentrated source of high-quality protein with all essential amino acids, vitamins A, D, B12, riboflavin, folate, minerals (selenium, iron), as well as choline and antioxidants lutein and zeaxanthin, which are beneficial for the brain and vision. Regular, moderate consumption supports muscle building, a feeling of fullness, and overall metabolic health; individuals with certain conditions should consult their doctor regarding the amount. The culinary uses of eggs are nearly limitless — they are great for soft and hard boiling, frying, omelets, baking, emulsified sauces (mayonnaise, hollandaise), breading, and combining ingredients. Store eggs in the refrigerator in their original packaging, preferably with the pointed end down, do not wash before storing, use raw within a few weeks, and hard-boiled within a week.