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An Introduction to Eggs 02:14

Jason Fullilove

Eggs are a simple, wholesome ingredient with many uses and preparations.

An Introduction to Eggs 02:14

Jason Fullilove

Eggs are a simple, wholesome ingredient with many uses and preparations.

Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. When buying eggs, Chef Jason recommends purchasing eggs that are labeled as pastured and organic. This means the chickens that produce the eggs are allowed to roam freely outdoors, hunting for bugs and seeds as they would naturally do. These chickens have a healthier lifestyle than chickens raised indoors, and therefore produce a higher quality egg. 00:29

  2. 2. The three basic parts of an egg are the shell, the yolk, and the white. Egg whites are best used for meringues, soufflés, or other dishes that call for aeration. The egg yolk is denser in nutrients than the white. It is best used for rich, creamy dishes. 00:55

  3. 3. To handle and consume eggs safely, be sure to store them in a refrigerator with a temperature below 40 degrees. Use within a week or two of purchasing. Eggs can last for longer but the flavor and quality of the egg will reduce significantly, resulting in a lower quality dish. 01:23

  4. 4. Eggs are highly versatile and can be prepared many different ways. Some examples of egg-based dishes include: fried eggs, omelettes, eggs benedict, custard, and ice cream. 01:43

What You'll Need


- Eggs

Chef Notes

Eggs come in different colors. They can be blue, green, white or brown. The difference in color comes from a difference in chicken breeds. It does not mean one kind of egg is better, healthier, or more flavorful than another.

Eggshells are made almost entirely of calcium carbonate. The surface of the shell is covered in thousands of tiny pores that air and moisture can pass through, so it is very important to store the eggs properly and use them soon after the time of purchase.

The egg white is known as the albumen, which comes from “albus”, the Latin word for “white.”

Egg yolks contain less water and more protein than egg whites. The yolk also holds most of the vitamins and minerals of the egg, including: iron, vitamin A, vitamin D, phosphorus, and calcium.

There are many different kinds of eggs that can be used in cooking. Chef Jason mentions chicken eggs, ostrich eggs, quail eggs, and duck eggs.

Organic eggs are laid by chickens that eat an organic feed and don’t receive vaccines or antibiotics.


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Taught by


Chef Jason Fullilove

Los Angeles

Fullilove’s passion for food grew partially from his cultured childhood experience. Born and raised in Cleveland, Ohio, Full... read more