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Eggs

Three cracked eggs in a glass bowl next to a half-dozen brown eggs still in their carton on a wood counter.
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Eggs are the backbone of most breakfast and brunch menus, prized for the way the yolk binds, thickens, and enriches while the white sets to give structure. A whole large egg contains both fat and protein in one shell, which is why it works as a leavener in baked goods, a binder in patties and meatloaf, and a standalone dish scrambled, fried, or poached.

Varieties

Duck eggs, sometimes used in richer brunch baking, have larger yolks and more fat than chicken eggs, giving custards and cakes a denser, richer crumb. Standard recipe measurements assume large chicken eggs; using extra-large or jumbo without adjusting can throw off batter consistency in baked goods.

Buying tips

Choose Grade AA or A cartons with no visible cracks, and shake gently to check nothing rattles loosely. Color (brown versus white) depends on the hen's breed, not freshness or nutrition. For brunch dishes where the yolk color and flavor matter, like hollandaise or custard, pasture-raised eggs tend to have deeper orange yolks.

Substitutes

Storage

Keep eggs in their original carton on a middle shelf of the refrigerator, not the door, where temperature swings more. Refrigerated eggs stay safe for about 3 to 5 weeks past the pack date. Once cracked, use raw yolks or whites within 2 to 4 days in a sealed container.

How to use

For breakfast, eggs go into scrambles, fried and over-easy preparations, omelets, and poached dishes like eggs Benedict. For brunch baking, they leaven pancakes and waffles, bind French toast batter, set quiches and frittatas, and brush onto pastry as an egg wash for shine and color.

What it pairs with

Eggs pair naturally with smoked salmon, avocado, sharp cheddar or gruyere, fresh herbs like chives or dill, crisp bacon, and roasted breakfast potatoes. For brunch spreads, they sit well alongside citrus, sparkling wine cocktails, and buttery pastries.

Nutrition

One large egg has about 72 calories, 6 grams of protein, and 5 grams of fat, along with choline, vitamin D, and B12. Most of the fat and cholesterol sits in the yolk, so egg-white-only dishes cut calories but lose some nutrients along with it.

FAQ

Can egg whites replace whole eggs in a recipe?

Yes for binding, but the dish loses richness and fat. Use 2 egg whites in place of 1 whole egg, and expect a slightly drier texture in baked goods like muffins or cakes.

How can you tell if an egg is still good?

Submerge it in water: fresh eggs sink and lie flat, older but still usable eggs tilt upright, and eggs that float should be discarded since air has built up inside the shell as it ages.

Why do brunch recipes often call for room-temperature eggs?

Room-temperature eggs whip to greater volume and incorporate more evenly into batter, which matters for airy pancakes, souffle-style dishes, and cakes; cold eggs can cause butter in a batter to seize.

Can eggs be frozen?

Yes, but not in the shell. Beat whole eggs lightly before freezing in an airtight container, and they'll keep well for up to a year, mainly useful for baking rather than frying or poaching later.

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