Oeuf

Oeuf is the French term for egg, a common food item and ingredient used in various cuisines worldwide. Oeufs are a staple in French cuisine, where they are used in a variety of dishes and cooking techniques.

Etymology

The word "oeuf" comes from the Old French "uef", which in turn is derived from the Latin "ovum". Both the Old French and Latin terms also mean "egg".

Nutritional Value

Oeufs 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 dietary debate.

Culinary Uses

In French cuisine, oeufs are used in a variety of ways. They can be boiled (oeuf dur), poached (oeuf poché), or scrambled (oeuf brouillé). They are also a key ingredient in dishes such as quiche, soufflé, and crème brûlée.

Cultural Significance

In France, the oeuf is not just a food item but also a cultural symbol. It is associated with the start of life and new beginnings, and is often used in Easter celebrations.

See Also

• Egg (food)
• French cuisine
• List of egg dishes

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