Poultry
Whole
Whole eggs are intact shell eggs—the default for frying, boiling, poaching, scrambling, and baking. Freshness shows in a tall yolk and tight white. Store cold, pointed end down, away from strong odours. They bind, leaven, enrich, and glaze across cuisines. Discard cracked shells or sulphur off-odours.
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Characteristics
Preparations
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 g
- Saturated Fat 2.83 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.2 g
- Polyunsaturated Fat 2.02 g
- Cholesterol 90.2 mg
- Sodium 70.8 mg
- Salt 0.15 g
- Total Carbohydrate 0.96 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 21.5 g
- Water 68.7 g
- Energy 170 kcal
- Water 68.7 g
- Carbohydrates 0.96 g
- Sugars 0.48 g
- Protein 21.5 g
- Fat 10 g
- Saturated Fat 2.83 g
- Monounsaturated Fat 4.2 g
- Polyunsaturated Fat 2.02 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 99.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.56 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 1.66 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 21.7 µg
- Vitamin B9 — Folate 53.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 1.06 mg
- Vitamin K 0.3 µg
- Minerals 398 mg
- Major Minerals 397 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 90.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.56 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 1.66 · vitamin-b6: 0.13 · vitamin-b7-biotin: 21.7 · vitamin-b9-folate: 53.8 · vitamin-d: 1.6 · vitamin-e: 1.06 · vitamin-k: 0.3 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Whole ingredients remained the default market form before extensive retail fabrication.