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A food product produced from poultry that is used as both an ingredient and a main dish for baked foods. Eggs have a hard shell of calcium carbonate enclosing a liquid white, a single yolk (or an occasional double yolk)and an air cell. The white or albumen is a clear liquid that turns to an opaque white when cooked or beaten. The yolk is orange to yellow in color, and becomes pale yellow when cooked to a solid form. The air cell increases in size as the egg ages and begins to lose moisture, thus decreasing in quality. Eggs can be cooked by boiling, poaching, frying, microwaving, or baking and they are one of the most common ingredients used for a variety of recipes. The types of eggs that are available for food preparation include chicken, duck, goose, turkey, and quail. Ostrich eggs are another variety of egg that is consumed, but are not readily available. Large in size, one ostrich egg equals 2 dozen standard size chicken eggs.
Chicken eggs are the most commonly eaten egg, which are typically classified and sold in four standard sizes: medium, large, extra large, and jumbo. They are also categorized into grades, which include AA, A or B, each grade being determined by an inspector considering both the interior and exterior quality. The outside must be smooth, well formed and consistent in color. Inside, the inspector grades the yolk structure, the density of the white and the size of the air cell. Higher grades such as AA will have a well formed yolk that is high in structure surrounded by a firm-textured white that holds closely to the yolk when it is broken open. Lower grades of eggs have yolks with less depth surrounded by thinner whites that have a tendency to spread out as they cracked open. Also, lower grades will not be as fresh as the higher grades, since they have lost more moisture and contain more air. When a recipe requires a chicken's egg, it is most always referring to "large" eggs.
The shells of chicken eggs may vary in color from white to brown, which is due to the breed of hen laying the egg. Despite the color variation, there is no difference in quality or nutritional value of the egg contents.
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 Comparison of egg sizes |  |  White shell compared to brown shell |
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USDA Nutrition Facts |
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| Calories 133 |
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| Protein 13g |
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| Total Fat 5g |
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| Total Carbohydrates 7g |
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| Dietary Fiber 0g |
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| Sugars 7g |
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| Potassium 147mg |
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| Sodium 162mg |
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| Cholesterol 65mg |
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| Calories 382 |
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| Protein 81g |
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| Total Fat 0g |
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| Total Carbohydrates 7g |
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| Dietary Fiber 0g |
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| Sugars 5g |
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| Potassium 1125mg |
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| Sodium 1280mg |
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| Cholesterol 0mg |
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| Calories 47 |
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| Protein 9g |
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| Total Fat 0g |
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| Total Carbohydrates 1g |
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| Dietary Fiber 0g |
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| Potassium 136mg |
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| Sodium 158mg |
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| Cholesterol 0mg |
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Egg term - Related Content |
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| View our collection of free chicken recipes including oven baked chicken and chicken breast recipes. |
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| Approximately 3 inches in diameter, an Egg Ring is made to hold individual eggs so they can be cooked into a perfectly round shape. An egg is simply cracked open and dropped into ... |
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| A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs. Cooked more slowly than a boiled egg, ... |
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| Similar to a scissor in design, this kitchen tool snips off the top of a soft-boiled egg so it can be eaten while still in the shell. The Cutter, which may also be referred to as ... |
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| Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs. Since all of the cholesterol of an egg is in the ... |
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| An egg product that can be used as a replacement for fresh eggs in order to reduce or eliminate the cholesterol content found in whole eggs or for recipes requiring uncooked eggs. ... |
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An egg frittata is an Italian version of the French omelet. It is not folded over like a French omelet, but rather, it is open-faced, and the preparation is also slightly ... |
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| Egg Tips| Egg Substitutions
Egg Tips
Scrambled Eggs
Scrambled eggs may turn slightly green when cooked at too high a temperature or when the eggs are allowed to sit ... |
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| Eggshell and Yolk Color | Egg Size | Egg Grading | Egg Freshness
When shopping for food items, it is often beneficial to learn something about the products before you ... |
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Egg Products
Pasteurized Shell Eggs
Pasteurized shell eggs are heated for a period of time to destroy any bacteria that might be present, but the process ... |
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| Eggs and Cholesterol | Health Benefits of Eggs | Nutrients in Chicken EggsNutrients in Other Types of Eggs | Comparing Different Types of Eggs
Eggs and Cholesterol
The ... |
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| These fun little breakfast nests are a hit with the kids. The crispy hash brown nests goes great with the eggs and bacon. |
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| The combination of ingredients in just one piece of pie provides you with a complete breakfast. |
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| Large quantity egg bake for a party of any sort! Works well for brunches or morning family reunions! |
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| nice snack |
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| Quick addition to any Chinese meal. |
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| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
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