Egg

Aves, Gallus gallus domesticus

Eggs are eaten cooked or raw. Cooks use them in baking, boil or simmer them, and pickle or preserve them.

Vegetarian
Egg
Gluten-free
Allergen: egg

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Dairy & eggs
Part used: Egg
Family: Phasianidae
Cooked most in: Asia, Europe, Africa
Top country: Indonesia
Dishes: 170 in the catalogue
Energy: 143 kcal per 100 g

Photo: Flixtey · CC BY-SA 4.0 · Wikimedia Commons

In the kitchen

How to use egg

Typical ways to cook or use it

Bake
Boil simmer
Pickle
Preserve
Raw

Cooking with it

The yolk and white set at different temperatures, and temperature affects how long setting takes. Overcooking a boiled egg can produce a greenish ring around its yolk. Starting eggs in boiling water makes them easier to peel after cooking than starting them in cold water.

Shopping

Choosing and storing egg

Choosing a good one

A small air cell is a sign of a very fresh egg.

Keeping it

Fridge · whole

Nutrition

What 100 g of egg holds

Per 100 g, raw. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 55%Fat 42%Carbohydrate 3%of the macronutrients by weight

Nutrition per 100 g of egg, raw
Energy	143 kcal · 599 kJ
Protein	13 g
Fat	9.5 g
of which saturated	3.1 g
Carbohydrate	0.72 g
of which sugars	0.37 g
Fibre	0 g
Sodium	142 mg
Cholesterol	372 mg

Nutrition per 100 g of egg, raw: minerals and vitamins
Potassium	138 mg
Calcium	56 mg
Iron	1.8 mg
Magnesium	12 mg
Zinc	1.3 mg
Vitamin A (RAE)	160 µg
Folate	47 µg
Vitamin B12	0.89 µg

Other forms

Protein 53%Fat 43%Carbohydrate 4%of the macronutrients by weight

Nutrition per 100 g of egg, other form
Energy	148 kcal · 617 kJ
Protein	12 g
Fat	10 g
of which saturated	3.2 g
Carbohydrate	0.96 g
of which sugars	0.2 g
Fibre	0 g
Sodium	129 mg
Cholesterol	411 mg

Nutrition per 100 g of egg, other form: minerals and vitamins
Potassium	132 mg
Calcium	48 mg
Iron	1.7 mg
Magnesium	11 mg
Zinc	1.2 mg
Vitamin A (RAE)	180 µg
Folate	71 µg
Vitamin B12	1 µg

Source: USDA FoodData Central (foods 171287, 748967), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where egg is cooked

170 dishes in the catalogue use egg. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list egg among their ingredients.

Origins

About 1,500 BCE · South-eastern Asia
People began collecting chicken eggs for food in Southeast Asia around this time.
The 1600s · France
Eggs scrambled with acidic fruit juice were popular in France.
1878 · United States
A St. Louis company began drying egg yolks and whites into a meal-like product.

On the table

Dishes made with egg

48 of the 170 catalogued dishes that use it, spread across the countries they come from.

Otak-otak
Indonesia
Laksa
Iran
Bauernfrühstück
Germany
Kaspressknödel
Austria
Olivier salad
Russia
Tarta de Santiago
Spain
Lemon ricotta pancakes
United States
Danwake
Nigeria
Dressed herring
Sorrel soup
Eastern Europe
Äggakaka
Sweden
Capoun
France
Zlyvana kasha
Ukraine
Adjidjat
Algeria
Banana Breakfast Cookies
Africa
Kotlet schabowy
Poland
Poqui poqui
Philippines
Spätzle
Tajine el bey
Tunisia
Bibimbap
Fried rice
China
Huevos rancheros
Mexico
Kolkata biryani
Rakott krumpli
Hungary
Strapatsada
Greece
Tarana
North Macedonia
Harşo
Rufioi
Italy
Bobotie
South Africa
Chebakia
Fetîr
Türkiye
Filet américain
Belgium
Gâteau Basque
Milanesa
Mish-mash
Bulgaria
Ovdukh
Azerbaijan
Chả trứng
Vietnam
Komplet lepinja
Serbia
Smaženice
Chawanmushi
Japan
Gado-gado
Indonesia
Eiernockerl
Austria
Mimosa salad
Saffron pancake
Sweden
Saumagen
Germany
Carbonara
Italy, United States
Hojas de parra
Spain
Pancake
Nigeria

Dish lists come from Wikidata; a dish counts when its recorded ingredients include egg.

Good to know

Diet and allergens: egg in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: Contains: eggsChecked and not found: soy, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin: From: eggChecked and not found: fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten: None
Alcohol: None
Caffeine: None
Pork: None