Description
Eggs are versatile and nutritious, commonly used in cooking and consumed worldwide. Here’s a brief overview:
Composition:
- Shell: The outer protective layer, often white or brown depending on the hen’s breed.
- Egg White: High in protein, contains water and essential amino acids.
- Yolk: Rich in fats, vitamins, minerals, and cholesterol.
Nutritional Benefits:
- Protein: A complete protein source containing all essential amino acids.
- Vitamins and Minerals: Includes Vitamin D, B12, riboflavin, choline, and selenium.
- Low in Carbs: Less than 1 gram per egg, making it keto-friendly.
Uses:
- Culinary: Essential in baking, binding, and thickening recipes. Commonly prepared as boiled, fried, scrambled, or poached.
- Other Applications: Used in hair masks, skincare, and as fertilizer in gardening.
Fun Fact:
The color of an egg’s shell doesn’t affect its flavor or nutritional value—it’s determined by the hen’s breed.
