Csiratojás

Csiratojás, or chicken egg, is the reproductive product of the domesticated chicken (Gallus gallus domesticus) and one of the most widely consumed animal-origin foods worldwide. Most eggs sold for eating are unfertilized, though fertilized eggs can be produced in farm settings.

An egg comprises a hard outer shell, shell membranes, an albumen (egg white), and a yolk. The chalazae anchor the yolk in the center, while an air cell forms as the egg cools after laying. Shell color varies by breed and does not indicate quality or nutritional content; common colors include white and brown, among others.

Egg sizes are standardized by weight, and larger eggs generally contain more calories and nutrients. Shell color and yolk shade are influenced by the chicken’s diet, not by the egg’s safety or value. Freshness can be judged by candling or by simple tests such as the float test, and by the date on the packaging.

Production and safety: Eggs are produced in a range of farming systems, with welfare standards and antibiotic use varying by region. For safety, eggs should be refrigerated where recommended, stored away from strong odors, and cooked to a safe temperature before consumption. Cracked eggs should be discarded; pasteurized eggs are available for uses involving raw or lightly cooked preparations.

Nutrition and culinary uses: A large egg provides about 70 kcal, roughly 6 g of protein, 5 g of fat, and small amounts of carbohydrates, along with vitamins A, D, B12, riboflavin, and minerals. Eggs are versatile in cooking, contributing to emulsions (such as mayonnaise), binding, leavening, and a wide range of dishes.