Ägget

Ägget is the Swedish term for the egg, a reproductive cell produced by female animals, most commonly the domestic chicken. In cooking and food production, chicken eggs are the standard form, though eggs from other birds such as ducks and quail are also consumed.

Structure and composition: A typical chicken egg consists of a hard shell, a protective cuticle, an air cell at the wide end, and internal components: the albumen (egg white) surrounding the yolk, reinforced by membranes and the chalazae. The shell is mainly calcium carbonate and is perforated by microscopic pores that allow gas exchange. The yolk contains fats and nutrients; the white is rich in protein.

Production and labeling: Eggs sold for consumption are typically unfertilized. In many countries eggs are graded by weight and may be labeled by farming method (for example free-range, barn), and bear a best-before date. Shelf life depends on storage conditions.

Nutrition and cooking: Eggs are a versatile ingredient used for binding, emulsification and leavening. They provide high-quality protein, fats, vitamins such as B12 and D, and minerals. They can be prepared in many ways: boiled, fried, poached, or used in baking.

Safety and culture: Refrigeration slows bacterial growth; eggs should be cooked thoroughly to reduce Salmonella risk. In Sweden and elsewhere, eggs are also part of cultural traditions, including Easter eggs (påskägg), painted or filled eggs and egg hunts.