ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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What’s in an egg? And how is this humble ingredient so versatile and valuable in the kitchen? An egg appears so simple, but is actually a complex network of protein, fats, vitamins, minerals, and water. On their own, eggs are delicious, convenient and pragmatic—they can be prepared and enjoyed in so <a href="https://www.chefsteps.com/activities/the-egg-hub">many different ways</a>. But look beyond those classic preparations and you’ll see that the egg touches nearly every single corner of a kitchen—from breakfast to dinner, savory to sweet. The unique properties of yolks and whites make this ingredient a true multi-faceted tool to unlock a multitude of textures and culinary possibilities—from impossibly light and fluffy meringue to rich, dense custards, and everything in between. We’re diving in deep to elaborate on eggs. The page below is divided into three sections: the anatomy of an egg; egg quality and the anatomy of an egg carton; and the textures that eggs unlock in cooking—gelling, foaming, and emulsifying. We’re focusing on eggs produced in the United States. If you’re in a different country, we’d love to hear your eggsperiences with egg sourcing, storage, and cooking in the comments below. Let’s get cracking!