Chicken Egg


Eggs are a wholesome and adaptable dish that may be prepared in a number of different ways. They can be used in a variety of recipes, such as omelets, frittatas, quiches, and salads, and can be boiled, fried, scrambled, or poached. Many baked foods, including bread, cakes, and cookies, also contain eggs as an ingredient. In general, eggs are a wholesome and mouthwatering supplement to any diet.

Both egg yolks and entire eggs are frequently used in cooking and provide large amounts of protein and choline.

Previously, the United States Department of Agriculture classified eggs as meats within the Food Guide Pyramid due to their high protein content. The cholesterol level, salmonella contamination, and allergy to egg proteins are some potential health risks associated with eggs despite their nutritional value.

Health Benefits of chicken egg

  • They provide complete protein. All nine “essential” amino acids, which are the building blocks of protein, are present in one egg’s 6 grams of the substance. This is crucial because those are the ones that your body cannot produce on its own. About half of that protein and only a modest amount of fat and cholesterol are contained in the egg white. 
  • They’re high in nutrients. With regards to most other foods, eggs have more vitamins, minerals, and amino acids per calorie. 
  • They increase “good” cholesterol production. People who consume three or more eggs per day tend to have an increase in this “good” cholesterol, known as HDL. Of course, “bad” LDL increases as well. But each of its component parts grows in size. This makes it more difficult for the negative things to harm you and simpler for the positive things to get rid of them.
  • They facilitate portion management. At just 70 calories per egg, you know precisely what you’re getting. They also transport easily. Put a few in your cooler once they have been hard-boiled.  You can make a quick, healthy meal by adding a salad or a few slices of bread.
  • They’re good for your heart.  That is correct. Patients with prediabetes or type 2 diabetes benefited from a high-egg diet meant for weight loss. According to a recent Chinese study, those who ate around 1 egg per day were nearly 20% less likely to acquire heart disease than non-egg eaters.

International Dishes using chicken egg

Single skillet in Israel. A meal with poached eggs, tomato-based sauce, feta cheese, and lots of spices is surprisingly easy to make. 

Fried Eggs in Mexico. In this ominously named Mexican egg dish, the yolk is not separated from the whites. The “divorced” element of huevos divorciados, or “divorced eggs,” refers to the plating rather than the eggs themselves. A barrier of beans separates two fried eggs. One egg is drenched in red salsa, while the other is drenched in green salsa, transforming this estranged meal into a wonderfully complementing pairing.

Omelette in Japan. Turning an omelet without shattering it can be difficult, but extra care is required when making a Japanese tamagoyaki, which consists of numerous sheets of cooked egg stacked on top of each other and then tightly folded. Tamagoyaki is commonly eaten for breakfast, although it can also be found in lunchtime bento boxes or with sushi.

Eggplant with egg in the Philippines. Tortang talong is frequently prepared with only two ingredients: talong (eggplant) and  (eggs). Roasting the eggplant, peeling it, slicing it open, immersing it in beaten eggs, then pan-frying it until golden brown is how it’s made. People occasionally add ground beef or diced vegetables.

Egg Curry in India. This spicy masala egg curry is a fantastic way to eat hard-boiled eggs. Before adding the eggs, the curry is seasoned with onion, tomato, red chili powder, coriander, and turmeric. To make a robust and full meal, serve it with steaming basmati rice, naan, or roti.


Omelette in Japan

Nutrition Facts

100 grams

100 grams

155 calories

*Percent Daily Value

16% total fat 11 g

16% Saturated fat 3.3 g

373 mg cholesterol 124%

5% sodium 124 mg

3% potassium 126 mg

1.1 g total carbohydrate 0%

0 g 0% dietary fiber

1 gram sugar

26% protein 13 g

0% vitamin C, 5% calcium

Vitamin D 21% Iron 6%

Cobalamin 18% Vitamin B6 5%

Magnesium 2%

Cooking Tips

  • Check the temperature of your stainless steel pan with water. Heat your cooking pan for about 90 seconds over medium heat before putting in a few teaspoons of water. If the water doesn’t do something or merely fizzles, your pan isn’t hot enough to keep the eggs from sticking. 
  • Allow hard-boiled eggs to cool before removing the shells. Giving your hard-boiled eggs ample time to cool is the first step towards easy peeling. After your eggs are done, we recommend adding the eggs directly to an ice bath to stop the eggs from cooking further and speed up the cooling process. 
  • Whisk and season your scrambled eggs prior to adding them to the pan. When whisking the eggs, you can add your seasonings to the mix. After all, no one wants a peppercorn or a ball of garlic powder on their plate.
  • Break the eggs on a flat surface and place them in a separate bowl. To improve the efficiency of your egg-cracking, always break eggs into another bowl rather than the pan in which you intend to cook the eggs. Cracking eggs on a separate surface helps prevent the transfer of salmonella, a foodborne infection that stays on the exterior of eggshells.


  • Eggs should be stored in the refrigerator’s main body rather than on the door to maintain a consistent and chilly temperature.
  • Leftover raw egg whites and yolks should be stored in sealed containers in the refrigerator right away. Cover the yolks with a little cold water to keep them from drying out. Before use, drain the water.
  • When keeping hard-boiled eggs, you might detect a “gassy” smell in your refrigerator. The unpleasant smell is created by hydrogen sulfide, which occurs during the cooking of eggs. It’s completely harmless and typically goes away after a few hours.

chicken eggs are not only scrumptious and adaptable, but also quite economical, and packed with nutrition.

Don’t be afraid to get a dozen or two the next time you’re at the grocery store or farmers’ market so you can enjoy all of this wonderful food’s many advantages. Your body will appreciate you, I promise, as will your taste buds!