Eggs
kippeneieren · eggs · oeufs
Eggs: what every chef needs to know
The chicken egg is one of the most versatile and a go-to products in commercial kitchens. A medium egg weighs 55–65 g (size M) and consists of the white (albumin, 33 g, 87% water and protein), the yolk (17 g, 50% fat plus lecithin and colour) and the shell. Egg colour — white or brown — is purely breed-dependent and has no bearing on flavour or nutritional value. Freshness can be tested with the float test: fresh = sinks and lies flat; ageing = stands upright; bad = floats. Yolk colour is determined by feed (maize = yellow, herbs and grass = orange). The emulsifying properties of lecithin in the yolk are the foundation of mayonnaise, hollandaise sauce and countless other emulsions. The egg is unique in that it simultaneously coagulates, emulsifies, foams (meringue) and colours.
Eggs: nutritional values per 100g (whole ei, raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Eggs: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Burgundian dish: poached eggs in a rich red wine sauce with bacon, pearl onions and mushrooms. Traditionally served on fried croutons. The red wine in the sauce calls for a white wine in the glass to contrast the flavours.
Poached eggs on toasted English muffin with smoked salmon (or ham), finished with classic hollandaise sauce. An emulsion sauce of egg yolk, butter and lemon that demands technical precision: too hot and the sauce splits, too cold and it sets.
Italian open omelette: eggs beaten with fillings (vegetables, cheese, cured meats), set in a frying pan and finished in the oven. Unlike the French omelette, the frittata need not be folded. Can be served cold or warm as an antipasto or main course.
Airy soufflé omelette: egg yolks and whites beaten separately, whites to stiff peaks, than gently folded. Cooked in a frying pan, folded and served immediately. The technique demands speed: a soufflé omelette waits for no one.
North African (Tunisian-Israeli) dish: eggs poached in a spiced tomato sauce with peppers, cumin and harissa. Served directly in the pan. A widely used breakfast dish in Israel, popular in professional kitchens as a vegetarian brasserie choice.
French bistro classic: egg baked in a buttered ramekin with a splash of cream, herbs and optionally cheese or truffle. Steamed au bain-marie until the white is just set and the yolk still runny. Simple in ingredients, demanding in timing.
Eggs: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
perfect runny yolk, set white
Maximum 65°C, otherwise curdling and splitting
Heated meringue is safe for raw egg
Use the freshest egg possible for good compactness
Eggs: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Eggs: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. Free-range eggs have a richer yolk colour in spring due to higher carotenoid intake from outdoor foraging.
Eggs: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Eggs: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Unoaked Chardonnay is the most reliable choice with eggs: no buttery oak clashing with sulfurous compounds in egg yolk, but clean acidity, chalky minerality, and subtle saute. A Chablis-style suits poached and braised egg preparations.
- Chablis AOC (Bourgogne)
- Chablis Premier Cru (Les Montees de Tonnerre)
- Mâcon-Villages AOC
- Bourgogne Blanc (sans élevage)
Bubbles cut through the fat-rich structure of egg yolk and cleanse the palate. blanc the Blancs (100% Chardonnay) has the clean acidity that egg preparations need without an aggressive oak character. The classic choice with eggs Benedict and oeufs and meurette.
- Champagne Blanc de Blancs AOC (bijv. Billecart-Salmon)
- Crémant d'asace Blanc de Blancs AOC
- Crémant de Bourgogne AOC
Grüner Veltliner brings a characteristic white pepper note and vibrant acidity that works brilliantly with protein-rich preparations. The lighter Federspiel weight (max 11.5% abv.) does not overpower a frittata or omelette. White pepper and egg is a gastronomic classic.
- Wachau DAC Federspiel (Oostenrijk)
- Kremstal DAC (Oostenrijk)
- Kamptal DAC (Loimer, Hirsch)
Pinot blanc is soft, neutral, and subtle: the ideal complement for egg preparations that should not dominate. The mild apple-like saute and gentle acidity work well with oeuf cocotte (egg in a ramekin with cream) and delicate omelettes.
- asace Pinot Blanc AOC (Hugel, Trimbach)
- asace Pinot Blanc Auxerrois blend
- Klevener de Heiligenstein AOC (zeldzaam)
The delicate almond-citrus profile of Soave suits lightly prepared eggs: soft poached eggs, vegetable frittata, or shakshuka without overly strong spices. Its lower acidity compared to Chablis makes it milder alongside protein-rich textures.
- Soave DOC (Veneto)
- Soave Classico DOC (Veneto)
- Soave Superiore DOCG
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Eggs
How do I test whether an egg is still fresh?
Float test: place the egg in a glass of water. Fresh (1–3 days): sinks, lies flat. Acceptable (7–10 days): sinks but tilts upright. Old but still usable (2–3 weeks): stands upright on the bottom. Floats: discard immediately. Alternatively: crack it open — a fresh yolk sits high and compact, the white is thick.
How do I make hollandaise without it breaking?
Monitor temperature constantly: maximum 65°C (149°F). Use a thermometer. Start with a gastrique reduction and egg yolks. Add clarified butter drop by drop. If the sauce breaks: whisk 1 tbsp cold water in a clean bowl, add the broken sauce drop by drop while whisking continuously.
Do pasteurised eggs taste different?
There can be a slight difference due to the pasteurisation process (57–60°C / 135–140°F for 3.5 min). The white whips slightly less stiffly (20–25% less foam volume). For hollandaise, mayonnaise and tiramisu: an excellent option for vulnerable groups. For omelettes and baking: no perceptible difference.
At what temperature should you store Eggs?
Store Eggs at 5°C to +8°C (store refrigerated after purchase in NL/EU), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Eggs professionally?
The primary professional technique for Eggs is Sous vide poached at 63°C for 1 hours. Always verify core temperature with a calibrated probe thermometer.
Does Eggs contain allergens?
Eggs contains: Eggs. Declaration required under EU Regulation 1169/2011 Annex II.
Alternatives for Eggs
Professional substitutes for eggs in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
