Eiern

Eiern is not a distinct topic or entity. In German grammar, Eiern is the dative plural form of the noun Ei, whose base plural is Eier. The form appears in phrases with a determiner in the dative case, such as "in den Eiern" (in the eggs) or "mit den Eiern" (with the eggs). It is used only in context and is not a standalone noun in normal usage.

Eggs are a common food produced by many bird species, with chicken eggs accounting for most human consumption. They are valued for their protein content and versatility. Shell color and size vary by breed and farming practices; eggs are typically classified by size (small, medium, large) and by freshness. They are sold fresh, refrigerated, and in processed forms such as pasteurized liquid eggs or dried powders.

Nutritionally, eggs provide high-quality protein, fats, vitamins (notably B12 and riboflavin), and minerals. Proper storage helps maintain quality; refrigerated eggs have a longer shelf life and should be kept away from strong odors. Food-safety guidelines emphasize cooking eggs to sufficient temperatures to reduce the risk of foodborne illness; pasteurized eggs are available for recipes calling for raw or lightly cooked eggs.

Culinary uses include boiling, frying, scrambling, poaching, and baking. Eggs serve as a leavening agent in many baked goods and as emulsifiers in sauces and dressings. In culture, eggs feature in festive traditions such as dyed Easter eggs in various regions, reflecting their long-standing symbolic and practical roles in cuisine and celebration.