Egg (food)

Egg (food)

An egg is a versatile food item, widely consumed across the globe. It is produced by female animals of many different species, including birds, reptiles, amphibians, and fish. However, the most commonly consumed eggs are those from the chicken.

Nutritional Value

Eggs are a rich source of protein, vitamin B12, vitamin D, and minerals such as zinc, iron, and copper. They also contain cholesterol, which has been a subject of controversy in terms of its impact on heart health.

Culinary Uses

Eggs are used in a variety of culinary applications, including baking, cooking, and as a binding agent in many recipes. They can be cooked in numerous ways, such as boiling, frying, scrambling, and poaching.

Health Concerns

While eggs are a nutritious food, they can also pose health risks if not handled or cooked properly. Raw or undercooked eggs can contain Salmonella, a type of bacteria that can cause food poisoning.

See Also

• Chicken
• Protein
• Vitamin B12
• Vitamin D
• Zinc
• Iron
• Copper
• Cholesterol
• Salmonella

Egg (food) Resources
Latest articles Most recent articles Ongoing trials	Wikipedia