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Egg

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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.

Egg
Comparison of egg sizes
Egg
White shell compared to brown shell

USDA Nutrition Facts

Eggs, scrambled, frozen mixture (USDA#43285)

Calories 133
Protein 13g
Total Fat 5g
Total Carbohydrates 7g
Dietary Fiber 0g
Sugars 7g
Potassium 147mg
Sodium 162mg
Cholesterol 65mg

Egg, white, dried (USDA#01173)

Calories 382
Protein 81g
Total Fat 0g
Total Carbohydrates 7g
Dietary Fiber 0g
Sugars 5g
Potassium 1125mg
Sodium 1280mg
Cholesterol 0mg

Egg, white, raw, frozen (USDA#01172)

Calories 47
Protein 9g
Total Fat 0g
Total Carbohydrates 1g
Dietary Fiber 0g
Potassium 136mg
Sodium 158mg
Cholesterol 0mg

Egg term - Related Content

Collections
Chicken Recipes

Chicken Recipes

View our collection of free chicken recipes including oven baked chicken and chicken breast recipes.
Glossary Terms
Egg Ring

Egg Ring

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 ...
Egg Coddler or Coddling Dish

Egg Coddler or Coddling Dish

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, ...
Egg Shell Cutter

Egg Shell Cutter

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 ...
Egg White Substitute

Egg White Substitute

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 ...
Egg Substitute

Egg Substitute

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. ...
Cooking Tips & Advice
Egg Frittata

Egg Frittata

A Frittata is an Italian version of the French omelet. It is open-faced and is not folded over like a French omelet and the preparation is also a bit different. A French ...
Egg Tips & Substitutions

Egg Tips & Substitutions

Tips| Substitutions Tips Scrambled Eggs: Scrambled eggs may turn slightly green if cooked at too high a temperature or allowed to sit in the pan for long periods. To ...
Egg Shopping Guide

Egg Shopping Guide

Composition | Color | Size | Grades | Freshness Composition An egg is composed of several structures that all serve an important function its construction. Besides ...
Egg Products

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 does not cook the ...
Egg Nutritional Facts

Egg Nutritional Facts

Nutrients in Chicken Eggs | Nutrients in Other Types of Eggs Egg Comparison | Cholesterol | Health Benefits Nutrients in Chicken Eggs ...
Recipes view more
Eggs in a Roaster

Eggs in a Roaster

Large quantity egg bake for a party of any sort! Works well for brunches or morning family reunions!
Eggs and Chives

Eggs and Chives

nice snack
Egg Drop Soup

Egg Drop Soup

Quick addition to any Chinese meal.
Egg Salad with Smoked Salmon and Dill

Egg Salad with Smoked Salmon and Dill

This is a great recipe that can be served as a sandwich or on baguettes as an appetizer.
Egg Foo Yung Sauce

Egg Foo Yung Sauce

A seasoned sauce that goes well with many egg dishes but especially with Egg Foo Yung to add a savory flavor to the eggs.
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