Egg

• Used as a binding agent in recipes like meatballs, burgers, and baked goods to hold ingredients together.
• Whipped into meringues or soufflés to create light, airy textures in desserts and baked dishes.
• Scrambled, fried, or poached for breakfast dishes or as a topping for rice bowls and salads.
• Incorporated into batters for cakes, pancakes, and waffles to add moisture and structure.
• Used in custards, quiches, and sauces like hollandaise to create creamy, rich textures.
• Pickled or boiled for snacks, appetizers, or garnishes in salads and ramen bowls.

• Rich in high-quality protein, supporting muscle growth and repair.
• Contains essential vitamins like B12, which boosts energy and supports brain health.
• Packed with choline, promoting healthy brain function and liver health.
• Provides lutein and zeaxanthin, antioxidants that support eye health.
• Low in calories while being nutrient-dense, aiding in weight management.
• Supports heart health with healthy fats and omega-3s (especially in pasture-raised eggs).

Store eggs in their original carton in the refrigerator to protect them from absorbing odors and to maintain freshness. Keep them at a consistent temperature below 40°F (4°C) to extend shelf life. Avoid storing eggs on the refrigerator door, as frequent temperature changes can reduce their quality. For longer storage, eggs can be frozen by cracking them into airtight containers or ice cube trays, but avoid freezing them in their shells.