Egg (food)

:This article is about bird eggs as food; for the edible eggs of sea animals, see roe and caviar, and for other meanings, see egg.

Related Topics:
Bird - Roe - Caviar - Egg

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Bird eggs are a common food source. The most commonly used bird eggs are those from the chicken, duck, and goose, but smaller eggs such as quail eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches. The eggs of turtles are sometimes used for food also. Eggs are frequently used in both sweet and savoury dishes as a source of protein and/or to bind the other ingredients in a recipe together. Sometimes the whole egg is cooked together. Sometimes the egg yolk is used separately from the egg white (or albumen).

Related Topics:
Bird - Food - Chicken - Duck - Goose - Quail - Ostrich - Turtle - Protein - Recipe - Egg yolk - Egg white - Albumen

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The egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalaza (Greek word from "khalaza" meaning hailstone, or hard lump.)

Related Topics:
Egg yolk - Egg white - Chalaza

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