Egg (mass)

Description

Egg (mass) has a delicate, slightly creamy flavor and a contrasting structure — transparent white, golden yolk, and hard shell; when beaten, it creates a uniform, smooth mass of light color, easy to season and flavor. In the kitchen, it serves as a carrier of taste and texture, binding, emulsifying, and leavening dishes, from omelets and salads to creams, mayonnaise sauces, baked goods, and coatings. Eggs are an excellent source of high-quality protein, B vitamins, choline, vitamin D, selenium, and the carotenoids lutein and zeaxanthin, which support brain and eye functions; however, cholesterol content should be considered in individual dietary recommendations. Store in the refrigerator in the original carton, separate from strongly scented products, use within a few weeks, or use pasteurized masses for dishes consumed raw.