An
egg is either:
- an ovum, the female, larger of the two gametes, that fuse in sexual reproduction, or
- a body consisting of the resulting zygote, partly nutrient for the developing organism (the yolk[?]), and partly a buffer to protect the zygote (the albumin or "egg-white").
- Reptile eggs, bird eggs, and mammalian monotreme eggs are surrounded by a protective shell, either flexible or inflexible.
Birds' eggs are commonly regarded as a food source by non-vegans. The most-used eggs are chicken, duck and goose, but smaller eggs such as quail eggs are occasionally used as a gourmet ingredient. 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. Egg-yolks contain a small amount of fat and cholesterol, and people on a low-cholesterol diet may feel the need to cut down on egg consumption, though scientists are unsure of the merit of such a move. Egg-whites consist primarily of water (7/8th) and protein (1/8th) and contain no cholesterol or fat.
The primary cooking techniques for savoury eggs are:
- Fabergé eggs are much prized collectors' items. Carl Fabergé was the favourite jeweller of many European Royal houses, including the Romanovs of Russia.
- Easter eggs, also known as Pace eggs, are an ancient symbol of spring and the beginning of new life. They figure in egg hunts, egg rolling contests and egg-tapping.
- Egg decorating is a craft which has become much more popular in recent years.
- Eggs in the pan give pancakes, but nevermore chicks.
- The egg pretends to be cleverer than the hen.
- Never a chicken comes from broken eggs.
- Eggs not yet laid are uncertain chickens.
- Old eggs, old lovers and an old horse, are either rotten or for the worse.
- Tread carefully among eggs.
- He who wants eggs must endure the clucking of the hen.
- One rotten egg spoils the pudding.
- He who has many eggs scatters many shells.
- Half an egg is worth more than all the shell.
Ovoid means egg-shaped.