Eggs
Eggs
Eggs (/ɛɡz/) 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.
Etymology
The term "egg" comes from the Old Norse word "egg", which is derived from the Proto-Germanic "*ajją".
Types of Eggs
There are several types of eggs commonly consumed by humans, including:
- Chicken eggs: The most commonly consumed type of egg worldwide.
- Duck eggs: Larger and richer in flavor than chicken eggs, they are often used in baking.
- Quail eggs: Small but packed with nutrients, they are considered a delicacy in many cultures.
- Ostrich eggs: The largest of all eggs, they are equivalent to about 24 chicken eggs.
Nutritional Value
Eggs are highly nutritious, providing high-quality protein and a wide range of essential vitamins and minerals.
Health Implications
While eggs are high in cholesterol, recent studies have shown that moderate egg consumption does not increase the risk of heart disease in healthy individuals.
Culinary Uses
Eggs are used in a variety of culinary applications, including:
- Baking: Eggs provide structure, leavening, color, and flavor to baked goods.
- Cooking: Eggs can be cooked in many ways, including boiling, frying, and scrambling.
Related Terms
- Albumen: The white part of an egg, which contains about 60% of the egg's total protein.
- Yolk: The yellow part of an egg, which contains all of the egg's fat and cholesterol.
- Chalaza: The structure inside the egg that keeps the yolk in place.
External links
- Medical encyclopedia article on Eggs
- Wikipedia's article - Eggs
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