Eggs comprise a fundamental food product consisting of a protective shell, albumen (egg white), and yolk, serving as a primary ingredient in countless culinary applications. This category includes varieties classified by size (small, medium, large, extra-large, jumbo) and grade (AA, A, B), which indicate quality and freshness. Further differentiation is made by farming methods, encompassing conventional, cage-free, free-range, pasture-raised, and organic options. These products are typically washed and inspected to ensure safety while maintaining their structural integrity, requiring consistent refrigeration to preserve quality. Eggs serve multiple culinary functions—from providing structure and leavening in baked goods to acting as a binding agent in patties and a base for emulsions like mayonnaise and custards. Their unique chemical properties, enabling them to foam, thicken, and enrich, make them an indispensable ingredient in both professional and home kitchens. Available in standardized cartons, eggs provide a versatile, nutrient-dense component that is essential to a wide range of recipes. The category continues to evolve with modern demands, offering innovations such as nutritionally-enhanced eggs with added omega-3s and vitamin D, while maintaining their foundational role in global cuisines.
