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An egg is a spheroid or ovoid shaped cell laid by females of many different species, including birds, reptiles, amphibians, and fish. Eggs have been eaten by mankind for millennia. Bird eggs (including
chicken and turkey eggs) consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Every part of an egg is edible,[citation needed] although
the eggshell is generally discarded.
Eggs are considered a good source of protein and choline. Because of this, the egg falls in the Meats category under the Food Guide Pyramid.
Roe and caviar are edible eggs produced by fish.
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Collection
Most commercially produced chicken eggs intended for human consumption are unfertilized, since the laying hens are kept
without roosters. Fertile eggs can be purchased and eaten as well, with little nutritional difference. Fertile eggs will not contain a developed embryo, as refrigeration prohibits cellular growth for an
extended amount of time (although sometimes the embryo is allowed to develop on purpose, as in balut).
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Varieties
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Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry. The most commonly used bird eggs are those from the chicken.
Duck and goose eggs, and smaller eggs such as quail eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches. Gull eggs are considered a delicacy in England, as well as in
some Scandinavian countries, particularly in Norway. In some African countries, guineafowl eggs are commonly seen in marketplaces, especially in the spring of each year. Pheasant eggs and emu eggs are perfectly
edible but less widely available. Sometimes they are obtainable from farmers, poulterers, or luxury grocery stores. Most wild birds’ eggs are protected by laws in many countries, which prohibit collecting or selling
them, or permit these only during specific periods of the year.
Quail eggs are considered a delicacy in many countries. They are used raw or cooked as tamago in sushi. In Colombia, quail eggs are considered
less exotic than in other countries, and a single hard-boiled quail egg is a common topping on hot dogs and hamburgers, often fixed into place with a toothpick.
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Uses
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Chicken eggs are widely used in many types of dishes, both sweet and savory. Eggs can be pickled, hard-boiled, soft-boiled, scrambled, fried and refrigerated. They can also be eaten raw, though this is
not recommended for people who may be especially susceptible to salmonella, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51% bio-available, whereas
that of a cooked egg is nearer 91% bio-available, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs. As an ingredient, egg yolks are an important emulsifier in
the kitchen, and the proteins in egg white allow it to form foams and aerated dishes.
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The albumen, or egg white, contains protein but little or no fat. It can be used in cooking separately from the yolk, and can be aerated or whipped to a light, fluffy consistency. Beaten egg whites are
used in desserts such as meringues and mousse. Ground egg shells are sometimes used as a food additive to deliver calcium. It is untrue that the reason boiled eggs that are difficult to peel is because
they are too fresh. Peelability depends on the hen.
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