Eier

Eier, or eggs, are reproductive bodies produced by female animals primarily chickens, consumed as a staple food worldwide. A typical chicken egg consists of a hard calcium carbonate shell, two membranes, an albumen (egg white), and a yolk. Shell color varies by breed and does not indicate quality or nutritional content; fertilization status does not affect safety for human consumption in standard eggs unless incubated.

Egg production involves hens kept in various systems, from conventional battery cages to cage-free, free-range, and organic setups. Welfare, environmental, and biosecurity concerns drive regulatory standards and consumer choices. Eggs are usually cleaned, graded, and refrigerated; they may be sold with different size classifications and quality grades.

Nutritionally, a large egg provides roughly 6 grams of high-quality protein, fats (including cholesterol) and a range of vitamins and minerals, notably vitamins A, D, B12, and choline. Dietary cholesterol considerations have evolved; most guidelines emphasize moderation within a balanced diet. Raw or undercooked eggs carry a risk of Salmonella; pasteurized or fully cooked eggs mitigate this risk.

Culinarily, eggs are versatile: boiled, fried, poached, scrambled, or baked; they act as emulsifiers in sauces and binders in doughs and pastries. Storage life is extended by refrigeration; hard-boiled eggs keep about a week when refrigerated. Eggs have a long cultural history and appear in diverse dishes worldwide.