Poultry
Egg
Eggs are one of the most adaptable ingredients in cooking, binding batters, enriching sauces, setting custards, and serving as a complete protein on their own. Yolk, white, and shell each have distinct culinary roles, while species and breed influence colour, richness, and flavour. From breakfast staples to pastry, pasta, and confectionery, eggs underpin professional and home kitchens alike. Provenance labels such as free range and organic, together with bird species, help cooks choose eggs suited to poaching, baking, or preservation.
Also known as: Eggs
Track this ingredient
Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles. Showing 10 of 50.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.4 g
- Saturated Fat 2.89 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.75 g
- Polyunsaturated Fat 2.09 g
- Cholesterol 93.1 mg
- Sodium 70.9 mg
- Salt 0.16 g
- Total Carbohydrate 0.98 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 20.3 g
- Water 66.8 g
- Energy 194 kcal
- Water 66.8 g
- Carbohydrates 0.98 g
- Sugars 0.5 g
- Monosaccharides 0.36 g
- Disaccharides 0.16 g
- Protein 20.3 g
- Animal Protein 19.3 g
- Fat 10.4 g
- Saturated Fat 2.89 g
- Monounsaturated Fat 3.75 g
- Polyunsaturated Fat 2.09 g
- Trans Fat 0.1 g
- Vitamins 102 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.54 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 1.58 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 20.7 µg
- Vitamin B9 — Folate 51.2 µg
- Vitamin B12 — Cobalamin 3.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 1 mg
- Vitamin K 0.3 µg
- Minerals 352 mg
- Major Minerals 345 mg
- Trace Minerals 6.6 mg
- Salt 0.16 g
- Sodium Chloride 0.16 g
- Cholesterol 93.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 3.2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.54 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 1.58 · vitamin-b6: 0.13 · vitamin-b7-biotin: 20.7 · vitamin-b9-folate: 51.2 · vitamin-d: 1.5 · vitamin-e: 1 · vitamin-k: 0.3 ·
Minerals
Sodium: 70.94 · Potassium: 207 · Calcium: 67 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Poultry muscle is relatively lean; skin and dark meat raise fat and energy.
In the kitchen
Culinary partners and combinations that usually underperform with Egg.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Chickens were domesticated in Southeast Asia and eggs became a reliable year-round food source as poultry spread westward.
European cookery texts documented precise egg-based sauces, custards, and pastry techniques that remain foundational today.
Large-scale poultry farming and refrigeration made eggs an inexpensive everyday protein in industrialised countries.
Free-range, organic, and specialty breed eggs gained mainstream retail presence as consumers sought higher welfare and flavour.