Eggs as food
Eggs are animal reproductive cells and their supporting contents, eaten whole or used as ingredients. Chicken eggs are the most widely consumed.
Egg white: The mostly water-and-protein portion of an egg surrounding the yolk. Its proteins form foams and set into a firm structure when heated.
Protein denaturation: The unfolding of a protein’s structure without breaking its amino-acid chain. Egg proteins unfold under heat or agitation, enabling them to form new structures.
Mayonnaise: A thick sauce made by emulsifying oil with an aqueous liquid, commonly using egg yolk. Yolk helps stabilize the oil-and-water mixture that defines mayonnaise.
Salmonella: A genus of bacteria that includes species capable of causing foodborne illness. Contaminated eggs can transmit Salmonella, making safe handling and cooking important.
Egg yolk: The nutrient-rich central portion of an egg, containing fat, proteins, and emulsifiers. Its lecithin helps bind oil and water in sauces and batters.
Protein coagulation: The aggregation of unfolded proteins into a more solid network. Coagulation turns liquid egg into the set texture of boiled or scrambled eggs.
Meringue: A preparation of whipped egg whites and sugar, baked or used as a dessert component. Egg-white foam supplies meringue’s airy structure.
Egg allergy: An immune reaction to proteins in eggs, most common in young children. Eggs are a common allergen and can appear in foods beyond obvious egg dishes.
Eggshell: The hard, porous outer covering of a bird’s egg, made mainly of calcium carbonate. Its pores permit gas exchange, while the shell protects the contents before cracking.
Emulsion: A mixture in which droplets of one liquid are dispersed throughout another liquid. Yolk compounds help keep oil droplets dispersed in egg-based sauces.