Egg (food)
Egg (food)
An Egg (pronounced /ɛɡ/) is a common food item, derived from the reproductive system of female birds and other animals. The most commonly consumed eggs are those from the chicken, but eggs from ducks, quails, and other birds are also consumed worldwide.
Etymology
The term "egg" comes from the Old Norse word "egg", which is derived from the Proto-Germanic "*ajją", which in turn comes from the Proto-Indo-European "*h₂ōwyóm".
Related Terms
- Yolk: The yellow part of an egg, rich in protein and fat.
- Albumen: The clear, jelly-like substance surrounding the yolk in an egg, also known as egg white.
- Shell (egg): The hard, protective outer layer of an egg.
- Chalaza: The structure inside an egg that helps keep the yolk in place.
- Egg (biology): The reproductive cell produced by females, from which offspring can develop.
Nutritional Value
Eggs are a rich source of protein, vitamins, and minerals. They contain all nine essential amino acids, making them a complete protein source. They are also high in Vitamin B12, Vitamin D, and choline.
Culinary Uses
Eggs are used in a wide variety of culinary applications, from baking to cooking. They can be boiled, fried, poached, scrambled, or used as an ingredient in dishes like omelettes, quiches, and custards.
Health Considerations
While eggs are a nutritious food, they are also high in cholesterol, which can be a concern for individuals with certain health conditions. However, recent research suggests that dietary cholesterol does not have as significant an impact on blood cholesterol levels as previously thought.
External links
- Medical encyclopedia article on Egg (food)
- Wikipedia's article - Egg (food)
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