Egg

A chicken egg is an oval, shell-covered package with a golden yolk surrounded by clear, viscous white. It sets into tender, custardy textures or firm curds depending on heat, binds and emulsifies batters and sauces, and whips into foams for meringues and soufflés; commonly sold graded by size. Dietary classification varies; many vegetarians eat eggs, but they are an animal product.

Domestication traces to junglefowl in South and Southeast Asia, with egg use spreading globally alongside poultry keeping. Today eggs are produced worldwide and feature across cuisines, from stir-fries and soups to pastries and noodles, typically marketed by grade and size.