An egg is one of the most nutritious foods known, as it contains all of the essential nutrients in a balanced proportion. Once looked upon as a mere breakfast food to be fried, boiled, scrambled or whisked into an omelette, the egg appears today in various avtars on our tables. It is a versatile food, which can be eaten on its own, or added to curries. When whisked, it can form the basis for a velvety sauce or custard; the deep gold of the yolk adds colour and flavour and the frothy white adds lightness and air to a souffle or a cake.
Eggs also bind stuffings and fillings and glaze pastries and breads.