Egg (food)

An egg is a round or oval body laid by the female of any number of different species, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves. Most edible eggs, including bird eggs and turtle eggs, consist of a protective, oval eggshell, the albumen (egg white), the vitellus (egg yolk), and various thin membranes. Every part is edible, although the eggshell is generally discarded. Eggs are considered a good source of protein and choline.
Roe and caviar are edible eggs produced by fish.
Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry.The most commonly used bird eggs are those from the chicken. Duck and goose eggs, and smaller eggs such as quail eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches. Gull eggs are considered a delicacy in England, as well as in some Scandinavian countries, particularly in Norway. In some African countries, guineafowl eggs are commonly seen in marketplaces, especially in the spring of each year. Pheasant eggs and emu eggs are perfectly edible but less widely available. Sometimes they are obtainable from farmers, poulterers, or luxury grocery stores. Most wild birds' eggs are protected by laws in many countries, which prohibit collecting or selling them, or permit these only during specific periods of the year.