Dairy & Eggs | Low Carb Mediterranean Ketogenic

Omega Eggs

Gallus gallus domesticus (modified feed) Allergens: Eggs
Omega Eggs

Sourcing & Taxonomy

  • Family N/A (Animal product)
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Chicken

The Forktionary Angle

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Definition

Eggs from hens fed a diet enriched with omega-3 fatty acids, offering enhanced nutritional benefits.

Sensory Profile

TasteRich, Umami, Slightly savory
TextureSmooth, Creamy (yolk), Firm (white)
AromaMild, Sulphurous (cooked)
AcidityLow

Technical Metrics

Nutrition Facts

Per 50g (1 large egg)
Calories155 kcal
Total Fat11.2 g
Saturated Fat3.6 g
Trans Fat0 g
Cholesterol373 mg
Protein12.6 g
Total Carbohydrate1.1 g
Dietary Fiber0 g
Total Sugars1.1 g
Calcium50 mg
Iron1.2 mg
Potassium138 mg

Chef’s Secret

For perfectly poached eggs, add a splash of white vinegar to the simmering water to help the whites set quickly.

Substitutions

Best Match

Regular Eggs

1:1

Identical culinary properties, slightly lower omega-3 content.

Flaxseed Meal (Binder)

1 tbsp meal + 3 tbsp water per egg

Vegan alternative for binding, not for texture or standalone consumption.

Tofu (Scrambled)

1:1 by volume

Vegan substitute for scrambled egg dishes, different flavor profile.

Buying Guide

Look for reputable brands. Store in original carton in the coldest part of the fridge.

Flavor Pairings

Avocado Spinach Smoked Salmon Hot Sauce Toast.