Poultry
Chicken
S tier
Chicken eggs are the global default table egg—balanced white-to-yolk ratio, neutral flavour, and unmatched versatility for frying, poaching, baking, and emulsifying sauces. Shell colour may be white or brown without changing interior quality; freshness and diet shape taste more than pigment. Use large or extra-large for most recipes; weigh for pastry precision. From soft scramble to macarons, chicken eggs set the culinary baseline every other egg type is measured against.
Also known as: Chicken egg, Hen egg
Track this ingredient
Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Domestication of chickens made eggs a reliable year-round food across Asia.
European cookery codified chicken-egg techniques still used today.
Industrial layer systems made chicken eggs inexpensive staples.
Free-range and specialty chicken eggs diversified retail choice.