Eggs · Ingredient encyclopedia
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Ingredient encyclopedia

Eggs

Chicken eggs are a longstanding staple used to bind, enrich and set batters.

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Potato & Onion Frittata
From our recipe: Potato & Onion Frittata

US season & availability

Available year-round in US supermarkets; not a local harvest calendar.

How to choose

Choose clean, uncracked refrigerated eggs; US recipes usually assume large eggs.

How to store

In the US keep eggs refrigerated at 40°F (4°C) or below, in the carton; federal guidance gives 3–5 weeks for raw shell eggs.

Prep with confidence

Crack into a separate bowl to check for shell; wash hands afterward and do not taste raw batter.

Nutrition reference · per 100 g

Food form in this reference: Whole raw egg, edible contents without shell

Values are for 100 g of the USDA reference food named below, not a serving or the recipe shown. Raw/cooked state, edible portion, variety and brand matter. Missing values are omitted, never treated as zero.

100 g is a comparison basis, not a suggested portion — especially for salt, oil, spices and sweeteners.

Energy
143 kcal
Protein
12.56 g
Sodium
142 mg
Fat
9.51 g
Carbohydrate
0.72 g
Fiber
0 g
More reported vitamins & minerals
Iron
1.75 mg
Vitamin A (RAE)
160 µg RAE
Calcium
56 mg
Potassium
138 mg
Vitamin C
0 mg

USDA reference food (original record): Egg, whole, raw, fresh
USDA FoodData Central · SR Legacy · FDC ID 171287 · 100 g

Sources & editorial method →

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Every recipe below lists this ingredient. Read the recipe for its exact form, amount, equipment and allergens.

More recipes using this ingredient (84)

Put a table together

Bring something good

Beans make the pot hearty; cornbread catches the sauce. Tart cranberry and creamy brie finish in small bites. Vegetarian, not vegan; contains dairy, egg and wheat.

A menu suggestion, not a single recipe. Each dish keeps its own yield and cooking instructions.

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