🧈Dairy & Eggs

Eggs

The most versatile ingredient in any kitchen. Eggs bind, leaven, emulsify, thicken, and glaze. A single large egg has 6g of complete protein, and they're one of the cheapest high-quality protein sources available.

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Where to Find It

Dairy aisle or a separate refrigerated egg section. Sometimes near the butter and cheese. Specialty eggs (organic, pasture-raised, cage-free) are usually on the top shelf at higher prices.

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How to Pick a Good One

Check every egg in the carton — open it and look for cracks. 'Large' is the standard size for recipes. Pasture-raised eggs have the richest yolks (deep orange). The color of the shell (white vs brown) does not affect flavor or nutrition.

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How to Store

Refrigerate in the original carton (not the door — too warm and jostled). Keep the carton closed to block odors. Do not wash eggs before storing — they have a natural protective coating.

Shelf life: Refrigerated: 3-5 weeks past the pack date. Hard-boiled: 1 week refrigerated. Float test: if it floats in water, toss it.

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Prepping Tips

For hard-boiled: start in cold water, bring to a boil, cover, remove from heat, let sit 10-12 minutes, then ice bath immediately. For easy peeling, use eggs that are at least a week old. Room-temp eggs whip better for meringues and souffles.

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Substitutions

Flax egg (baking)

1 tbsp ground flax + 3 tbsp water per egg

Vegan. Let sit 5 minutes to gel. Works for binding in muffins and quick breads.

Applesauce (baking)

1/4 cup per egg

Adds moisture, works in cakes and muffins. Won't help with leavening.

JUST Egg (cooking)

3 tbsp per egg

Plant-based. Scrambles and cooks like real eggs. Good for omelets.

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Common Uses

Scrambled, fried, poachedBaking (binding and leavening)Hard-boiled for snacks and saladsOmelets and frittatasEgg wash for pastry

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Frequently Asked Questions

How long do you boil eggs for hard-boiled?

Place eggs in cold water, bring to a rolling boil, then remove from heat, cover, and let sit: 6-7 minutes for jammy/soft, 10 minutes for medium, 12 minutes for fully hard-boiled. Immediately transfer to an ice bath to stop cooking.

How can you tell if eggs are still good?

The float test: place the egg in a bowl of water. If it sinks and lies flat, it's fresh. If it stands upright, use it soon. If it floats, throw it out. This works because old eggs develop air pockets as moisture evaporates through the shell.

Do eggs need to be refrigerated?

In the US, yes — eggs are washed before sale, which removes the natural protective coating (cuticle). This makes them vulnerable to bacteria if left out. In Europe and most other countries, eggs are not washed and can safely stay at room temperature.

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Recipes Using Eggs

21 recipes in our collection use eggs.

Nutrition

Per 1 large egg (50g)

Calories72

Protein6g

Carbs0.4g

Fat5g

Key Nutrients

Complete proteinCholine (brain health)Vitamin DB12Selenium

Quick Facts

Store SectionDairy & Eggs

Shelf LifeRefrigerated: 3-5 weeks past the pack date

Substitutions3 options