Eggcyclopedia

Welcome to the The Incredible Edible Egg™ Eggcyclopedia, where you can access the latest egg information from A-Z. The Eggcyclopedia was developed by the American Egg Board (AEB) on behalf of America's egg farmers who are committed to caring for their hens and producing high-quality eggs for you and your families.

Just click on any letter below to bring up a list of egg terms and their related definitions.

Biotin

One of the B vitamins which plays an important role in cell metabolism and the utilization of fats, proteins and carbohydrates. Biotin is present in many foods, including egg yolk, and is synthesized by the body.

Avidin, one of the egg proteins, can combine with biotin and make biotin unavailable. However, a human would have to eat 24 raw egg whites a day for biotin to be inhibited by avidin. Heat inactivates the avidin and eggs should be served cooked.

– See Avidin