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.

Cooking Functions

Although eggs are widely known as breakfast entrées, they also serve in many other ways. In fact, the cooking properties of eggs are so varied that eggs have been called “the cement that holds together the castle of cuisine”.

Eggs bind ingredients in dishes such as meatloaves or crab cakes, leaven such baked high-rises as soufflés and sponge cakes and thicken custards and sauces.

Eggs emulsify mayonnaise, salad dressings and Hollandaise sauce and are frequently used to coat or glaze breads and cookies.

Eggs clarify soups and coffee and retard crystallization in boiled candies and frostings.

Eggs add color, flavor, moisture and nutrients to baked goods such as cakes. As a finishing touch, hard-boiled eggs often serve as a garnish. For more in-depth information visit www.IncredibleEgg.org.