Egg food

Egg food

Egg (food)

An egg is a versatile food product, laid by female animals of many different species, including birds, reptiles, amphibians, and fish. The most commonly consumed eggs are those from the chicken, followed by duck and goose eggs. Eggs are a staple food and one of the most complete sources of protein, making them an important component of many diets around the world.

Composition

Eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. The egg yolk is a major source of vitamins and minerals, while the egg white contains primarily protein.

Culinary Use

Eggs are used in many different types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, hard-boiled, soft-boiled, and pickled. They can also be made into omelettes, frittatas, quiches, and custards.

Nutrition

Eggs are a very good source of inexpensive, high-quality protein. More than half the protein of an egg is found in the egg white, which also includes vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.

Health Concerns

While eggs are high in cholesterol, studies have shown that consuming eggs does not appear to increase the risk of heart disease in healthy individuals. However, people with certain health conditions, such as diabetes, should monitor their egg consumption.

See Also

• Chicken egg sizes
• Egg allergy
• Egg as food
• Egg yolk
• Egg white
• Eggshell
• List of egg dishes

External Links

• The Incredible Edible Egg - American Egg Board