Eggs – Recipes for Everyone!

Eggs are a source of high-quality protein that is easily absorbed by the body. They are also rich in vitamins A, E, D, and K, as well as B-complex vitamins and minerals such as phosphorus, potassium, sodium, calcium, iron, magnesium, copper, zinc, and selenium. The yolk contains beta-carotene and lutein, which protect the eyes from harmful UVA and UVB rays, prevent macular degeneration, and improve vision.

That’s why it’s worth eating eggs!

Eggs are enjoyed not only as scrambled eggs or boiled eggs, but I also use them extensively in baking cakes.

Adding an egg to a batter ensures proper binding of ingredients and the right consistency. It also gives cakes a yellow color.

In baking, you can also use just egg whites. Whipped into a meringue, they add lightness to creams. With egg whites alone, you can also make meringues and meringue-based desserts.

Egg yolks give color and richness to creams and ice creams. They act as an emulsifier and help thicken sauces and creams.

People allergic to chicken eggs can replace them in baking with other ingredients that have similar properties. For example, mashed banana or soaked flax seeds can replace an egg in a batter. Egg whites in meringues can be substituted with aquafaba from chickpeas. Check out my egg-free recipes for more inspiration.

Here are my egg recipes.