An introduction to eggs

Nutrients, including proteins, vitamins and minerals, are rich in both the white and yolk of an egg. Cholesterol, fat-soluble vitamins (such as vitamins D and E), and essential fatty acids are also found in the yolk. As their unique chemical make-up is basically the glue of many major baking reactions, eggs are also an essential and versatile component for cooking.

Nutritional highlights

A very good source of cheap, high-quality protein is eggs. In egg whites, which also contain vitamin B2 and lower levels of fat than yolk, more than half the protein of an egg is contained. Eggs are rich sources of selenium, vitamin D, B6, B12 and zinc, iron and copper minerals. Egg yolks have more fat and calories than white yolks. They are a source of fat-soluble vitamins A, D, E and K and lecithin, the compound that helps recipes like hollandaise or lecithin to be emulsified.

Based on what the chickens were eating, certain egg products now contain omega-3 fatty acids (always check the box). As they contain all nine essential amino acids, the ones we can not synthesize in our bodies and must acquire from our diet, eggs are considered a full’ source of protein.

One medium egg (boiled) contains:

  • 84 calories
  • 8.3g protein
  • 5.7g fat
  • 1.6g sat fat
The Scottish Pantry Network