Protein
Egg
Also called eggs, hen egg
A hen's egg: a fat-rich yolk that emulsifies, and a white that sets into a gel. Duck eggs are richer and not a silent swap.
Origin
Chickens were domesticated from red junglefowl in Southeast Asia.
Flavour
A good yolk tastes rich and slightly sweet; the white is almost clean. Old eggs smell of sulphur and will not poach neatly.
How to use it
Room-temperature eggs incorporate into batters and emulsions without seizing; fridge-cold yolks can split mayonnaise and croissant dough. For carbonara, residual heat of drained pasta should thicken yolk and cheese — a wet flame makes scrambled egg. Jammy ramen eggs want a rapid boil, an ice bath, then soy-mirin brine. In pad thai, scramble in the empty hot wok before the noodles return, so the egg sets in pieces rather than coating everything grey. Overcooked yolk turns powdery and green-grey at the edge.
Storage
Refrigerate in the carton, pointed end down, away from cut onion.
Recipes using it
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