• An egg shell has approximately 17,000 pores on its surface.¹
• Eggs contain high-quality protein with all nine essential amino acids. Dietary protein helps support muscle health in active people of all ages.²
• The US produces about 95.3 billion eggs per year.³

While all species of birds and many species of reptiles lay eggs, the chicken egg is the most commonly consumed egg in the United States. Chicken eggs are the egg of choice because chickens are the most efficient to raise on farms for the production of eggs. A mature chicken hen can lay over 300 eggs per year.

Eggs are a nutrient dense food and contain only 70 calories and 6 grams of high-quality protein per large egg. An egg is made up of two main parts. The yolk contains fat and other nutrients. The egg white is made mostly of water and protein. Eggs also contain other important nutrients such as iron, calcium, vitamin D, vitamin A, choline and the carotenoids lutein and zeaxanthin.

Eggs can be prepared many ways and are important ingredients in cooking and baking. Eggs can be hard cooked, soft cooked, scrambled, fried, and poached. Eggs are also crucial to many cooking and baking recipes. Eggs go through a chemical change as they are cooked. If cooked at too high of a temperature or if they are exposed to heat for too long, the proteins will become tough. Cooking and storing eggs is important to keep them from growing bacteria that could lead to food-borne illness. Eggs should be kept in their original container and in the refrigerator.

In cooking and baking there are five main functions of an egg. They bind, thicken, coat, serve as a leavening agent, and emulsify. Egg whites can be whipped to create an egg white foam. The foam is filled with air which helps to leaven baked goods. Egg yolk prevents egg whites from foaming, so it’s important to separate egg whites and yolks with care. Egg whites help keep baked goods moist without changing the flavor of foods. The egg yolk has a high percentage of fat as well as protein and water. If a recipe calls for an egg yolk, it is typically for the high fat content, increasing the ability to emulsify. Yolks also have the ability to thicken mixtures when they are heated because the proteins begin to denature and gel. Egg yolks add richness, flavor, and color to baked goods.