Magazine F - Egg - Issue 15

Eggs, a food ingredient strongly associated with chickens, are laid by poultry like ducks and turkeys. A fundamental and versatile foodstuff, a single chicken egg is an ideal source of protein with high biological values (BV) reaching up to 100. Eggs appeal to everyone, and anyone from novice home cooks to professional chefs enjoy boiling, frying, whisking, and even incorporating the raw ingredient into endless culinary creations. They star in ubiquitous Western brunch dishes like eggs Benedict, croque madame, and scrambled eggs, and they shine in classic Asian steamed eggs and rolled omelets. Without a doubt, eggs are a staple across the globe. Now the conversation has turned to animal welfare, sparking a remarkable rise in free-range, organic eggs and egg alternatives as a substitute for animal protein.