Eggs (size L)

Description

Eggs (size L) have a delicate, slightly buttery flavor with a creamy yolk and clear white, which becomes juicy and firm when cooked. They are a source of high-quality protein and vitamins A, D, B12, and B vitamins, as well as choline, lutein, and zeaxanthin that support brain function and eye health; one L egg provides about 6–7 g of protein and 70–80 kcal, making them a nutritious ingredient in the diet that promotes satiety and tissue regeneration. In the kitchen, eggs are versatile: for hard and soft boiling, frying, omelets, baking, emulsifying sauces (e.g., mayonnaise), breading, and enriching creams. They should be stored in the refrigerator in their original packaging, with the pointed end down, away from strongly scented products; do not wash before storing and use within a few weeks of the lay date.