Egg
Egg whites are composed of about 90 percent water, 10 percent protein, and trace amounts of fat and nutrients, while egg yolks contain a variety of unsaturated and saturated fatty acids and a range of vitamins and minerals. The hue of the egg yolk is determined by its concentration of lutein, a carotenoid derived from the laying hen’s diet. The color of an egg’s shell is determined solely by the breed of the animal that produces it. When raw, eggs have little or no flavor, but when they are cooked they release sulfur compounds, which gives them their distinctive flavor. The longer eggs are cooked, the more sulfur compounds they release—which is why hard-boiled eggs (which are usually cooked for too long at a too-high temperature) can have such a strong sulfur odor.
- Best Pairings:
Citrus, cream, cheese, mushroom, truffle, beef, chicken, roasted/smoked meats, seafood, asparagus.
- Surprise Pairings:
Vanilla, carrot, rhubarb.
- Substitutes:
Mayonnaise, vegetable purées, cream, butter; in baking: applesauce.
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