Egg

• Used as a binding agent in recipes like meatballs, burgers, and casseroles to hold ingredients together.
• Whipped into egg whites for creating light and airy desserts such as meringues, soufflés, and angel food cakes.
• Scrambled, fried, or poached for quick and nutritious breakfast dishes, often paired with toast or vegetables.
• Incorporated into batters for baked goods like cakes, muffins, and cookies to provide structure and moisture.
• Used in custards, puddings, and sauces like hollandaise to add creaminess and richness.
• Hard-boiled and sliced for salads, sandwiches, or as a standalone snack with seasoning.

• Rich in high-quality protein, supporting muscle growth and repair.
• Contains essential vitamins like B12, riboflavin, and folate for energy and cell health.
• Packed with choline, which supports brain function and memory.
• Provides antioxidants like lutein and zeaxanthin for eye health.
• Low in calories but nutrient-dense, aiding in weight management.
• Supports heart health when consumed in moderation due to healthy fats and nutrients.

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). Avoid storing eggs in the refrigerator door, as temperature fluctuations can reduce their shelf life. For longer storage, eggs can be frozen by cracking them into airtight containers or freezing them as separated yolks and whites.