Eggs
Eggs are among the most versatile foods, combining high nutritional value with a wide range of culinary applications. Thanks to their unique composition, they are a source of easily digestible protein, vitamins B, D, and E, as well as healthy fats and micronutrients. Eggs can be a standalone dish or a key component in sauces, baked goods, casseroles, and salads. They are used both in everyday meals and in restaurant-level dishes. Learn more about salad ingredients in the parent section.
Different Types of Eggs
Chicken Eggs – The Culinary Standard
Chicken eggs are the most common type of egg worldwide, used in both home and professional cooking. Their balanced composition includes about 6 grams of protein, fats, vitamins A, D, B12, choline, and minerals such as selenium and iron. This makes eggs an ideal ingredient for breakfast, snacks, baking, or complex dishes requiring a binding or thickening base. Chicken eggs can be prepared in dozens of ways: soft- or hard-boiled, fried (sunny-side up, omelets), baked in bread or vegetable cups, poached, or turned into soufflés. They are essential for making pancakes, fritters, pastries, muffins, and homemade pasta. Raw yolks are used in mayonnaise, hollandaise sauce, or desserts like tiramisu. Eggs pair wonderfully with vegetables, meat, cheese, and grains. They are indispensable in dishes like casseroles, salads, and roulades. For example, a cheese and herb omelet or a stuffed egg pancake are classic examples of a complete breakfast. In salads, eggs add richness and textural contrast, especially when combined with ingredients like vegetables, creating a harmonious flavor profile.
Quail Eggs – A Miniature Delicacy
Quail eggs are a compact and refined alternative to chicken eggs, increasingly featured in modern culinary recipes. Despite their small size, they have high nutritional value: quail eggs contain more protein, iron, potassium, and vitamins B1 and B2 per unit weight than chicken eggs. They are easily digestible and rarely cause allergic reactions, making them particularly valuable in children's and dietary nutrition. Thanks to their size and elegant appearance, quail eggs are often used in cold appetizers, sandwiches, salads, and as a decorative element in gourmet plating. They are hard-boiled, stuffed, baked, or served pickled. In many global cuisines, they are also consumed raw – for example, in Japanese sashimi dishes or as a topping for sauces. Despite their delicacy, quail eggs fulfill the same culinary functions as chicken eggs: they bind ingredients, add structure, and deepen flavor. They are ideal for combining with soft-textured and subtly flavored ingredients. Often served with bread, they create eye-catching canapés or tartlets.
Boiled and Stuffed Egg Dishes
Boiled eggs are a classic preparation method that preserves most of the nutrients. They can be soft- or hard-boiled, then used in salads, sandwiches, soups, as a garnish, or as a standalone snack. Stuffed eggs are especially popular – dishes in which boiled whites are filled with mixtures of yolk, cheese, fish, pâté, mushrooms, or herbs. These are not only tasty but also visually appealing, making them a favorite on festive tables. Fillings often include spices, herbs, and smooth textures – such as pâtés, cream cheese, or yogurt. They are served chilled and sometimes garnished with red caviar or vegetable pieces. Boiled eggs are also used in well-known dishes such as Olivier salad, Mimosa, crab stick salad, herring under a fur coat, potato salad, or liver pâté. A major advantage of eggs in this form is their long shelf life and ease of preparation. They pair well with many foods, making both hearty and light dishes. For example, when combined with poultry, boiled eggs add juiciness to meat filling or roulades, enriching the dish’s texture and nutritional content.
Eggs in Sauces, Creams, and Baking
Eggs play a crucial role in preparing sauces, desserts, and dough due to their binding, emulsifying, and stabilizing properties. Yolks, in particular, form the base for classic sauces like mayonnaise, hollandaise, béarnaise, and custards. Egg whites are whipped into stiff peaks for use in mousses, meringues, sponge cakes, and soufflés. Thanks to their structure, eggs add fluffiness, elasticity, and tenderness to dough. In baking, eggs are included in pancakes, muffins, cakes, pastries, roulades, and cookies. They help retain the shape of baked goods, regulate moisture, and produce a golden crust. Combined with fats, dairy, or sugar, eggs create a uniform mixture that serves as the base for many confections. Besides traditional sweet desserts, eggs are widely used in savory baking – quiches, tartlets, pies. They blend easily with other ingredients, developing complex flavors. For example, in classic mayonnaise or hollandaise, eggs are complemented by sauces, fats, and acids, creating a stable emulsion with a rich taste and creamy texture.
Storage, Safety, and Egg Alternatives
Proper egg storage ensures their safety and nutritional quality. The best way to store eggs is in the refrigerator at +2 to +6 °C, ideally in a carton on the bottom shelf. Eggs should not be washed before storage, as this can damage their protective coating. For culinary use, it's best to bring them to room temperature beforehand – this improves texture in sauces or whipped egg whites. Special care should be taken when using raw eggs in dishes that are not cooked – such as homemade mayonnaise or certain desserts. In these cases, use only fresh eggs from trusted sources or pasteurized versions. Eggs with cracks or off smells are unfit for consumption and should be discarded. For people with allergies or vegans, there are many egg alternatives: aquafaba (chickpea water), applesauce, ground flax or chia seeds, mashed banana, and food-grade gelatin. In baking, eggs are often replaced with dairy products, soy flour, or specialty mixes. These substitutes are especially effective when combined with ingredients like dairy products, which help achieve the desired texture and flavor.