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.

Lecithin

One of the factors in egg yolk that helps to stabilize emulsions such as Hollandaise sauce, mayonnaise and other salad dressings. Lecithin contains a phospholipid called acetylcholine which has been demonstrated to have a profound effect on brain function. – See Cooking Functions, Hollandaise Sauce, Mayonnaise, Nutrient