Eggs
Eggs have for a long time been the most common protein sources ever. And it is easy to see why. Chicken eggs are a staple in most meals in most cultures. They are either mixed in as an ingredient in many food products and many culinary dishes. Even many desserts are made with eggs (pancakes, whether you consider them a meal, a dessert, or a snack, these are made with eggs). On their own, eggs can be prepared in many ways (scrambled, sunny side up, hard boiled, soft boiled, poached), and mixed with many flavors (e.g. herbs, spices, meats, vegetables).
Most of the protein in eggs will be found in the egg whites, but even the egg yolks also have their share of protein. An average chicken egg contains about 3.6g of protein in the egg white, while the yolk contains around 2.7g of protein. They are a complete protein, in that they contain all 9 essential amino acids. The old-time bodybuilders, before the advent of today’s readily-mixed protein drinks, would often dump eggs and whole milk into a blender, and use the slush as their protein shake. This leads us to the next protein source: Milk.
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