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An egg is the ovum produced by a female animal for reproduction, often prepared as food.

Most edible eggs, including bird eggs and turtle eggs consist of a hard, oval outer eggshell, the "egg white," or albumen, the egg yolk, and various thin membranes. Every part of these eggs is edible, although the eggshell is generally discarded.

Roe and caviar are edible eggs produced by marine animals.

Egg uses as food ingredients

Bird eggs are a common food source. gbc bates supply. 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.

Chicken eggs are widely used in many types of cooking. Dishes that use eggs range from both sweet to savoury dishes. Eggs may be pickled; hard-boiled and refrigerated; or eaten raw, though the latter is not recommended for people who may be susceptible to salmonella, such as the elderly, the infirm, or pregnant women.

Whole eggs

Many recipes call for whole eggs (without the eggshell). Spiral Binding Supply.