Eggs are animal products laid by hens, eaten boiled, scrambled, or used in baking. They provide high-quality protein and fat and are common ingredients in commercial pet foods, but raw eggs may carry bacteria. Only plain, fully cooked eggs are appropriate.
Eggs are sold raw in shells, pasteurized in cartons, or dried as powder. They are used in omelets, baked goods, and sauces like mayonnaise. Egg whites and yolks have different textures and are often separated for recipes.
Raw eggs can carry bacteria, and raw whites contain proteins that can interfere with biotin. Cooking makes eggs safer and easier to digest. Plain eggs are the simplest option.
Hard-boiled eggs are common in salads. Scrambled eggs often include butter or milk.
Eggs are sold in sizes from small to jumbo, with white or brown shells. Shells can crack and leave raw residue on counters. Egg-based leftovers like quiche or casseroles often include dairy, onions, or spices. Egg cartons are often left on counters during prep. Cracked shells are sometimes composted, so keep bins covered.
