Eggs remain a mealtime staple well beyond Easter, offering a mix of nutrition and versatility suitable for any dish — even dessert. According to Kansas State University food scientist Karen Blakeslee, eggs are packed with benefits, including eight essential nutrients and a natural source of vitamin D. They’re also rich in protein and choline, which supports brain health.

In cooking, eggs serve multiple functions. They help bind ingredients in recipes like meatloaf and baked goods. When whipped, eggs add volume to dishes like cakes and soufflés.

Despite their benefits, eggs are one of the nine major food allergens. Those with egg allergies need to carefully read food labels to avoid exposure.

Eggs can be used whole or separated into yolks and whites for different culinary applications. They can be prepared in a variety of ways — boiled, fried, scrambled, poached, baked, and more.

Egg cartons often contain detailed labeling, and the American Egg Board’s Incredible Egg program provides helpful infographics to explain the terms.