CHICKEN EGGS
Chicken eggs are one of the most essential ingredients in Italian cooking, valued for their versatility in both savory and sweet recipes. This guide covers their characteristics, sizes, freshness, how to choose and store them, and the many ways Italians use eggs in traditional cooking.
Quick Facts
Egg Type
Chicken egg from the domestic hen, the type of egg most commonly used in Italian cooking.
Shell Color
Usually white or shades of brown. Shell color does not determine the quality, flavor, or nutritional value of the egg.
Sizes
Classified in Europe as S, M, L, and XL according to the weight of the egg.
Freshness
Fresh eggs generally have a firm white and a high, rounded yolk that holds its shape when cracked.
Italian Classification
Class A eggs are intended for direct sale to consumers and are graded by weight according to European standards.
Flavor
Mild and delicate, becoming richer and more pronounced depending on the cooking method and accompanying ingredients.
Storage
Keep at a stable, cool temperature and follow the storage and use-by instructions printed on the package.
Best Uses
Fresh pasta, frittatas, carbonara, fillings, breading, cakes, custards, creams, and many traditional Italian desserts.
Role in Italian Cooking
Used as a main ingredient, binder, coating, thickener, and structural element in countless savory and sweet Italian recipes.
Learn About Chicken Eggs
Chicken Eggs Recipes
Related Ingredients
Discover authentic Italian ingredients, seasonality and cooking guides.