Eiertypes

Eiertypes is a term used to describe the different categories of eggs as they appear in culinary practice as well as in biology and food production. The concept encompasses eggs from various animal species, as well as attributes including shell color, size, freshness, and whether the egg is fertilized.

In biology, eggs are classified by species and by physical traits such as shell thickness and yolk-to-white ratio. In the food industry, eggs are graded and sold in weight classes and sometimes labeled by origin and farming method.

Culinary types of eiertypes are usually defined by preparation method. Common categories include soft- and hard-boiled eggs; fried eggs (including sunny-side up and over-easy); poached eggs; scrambled eggs; baked eggs such as shirred eggs; coddled eggs; and eggs prepared in preserves or pickled forms. Other uses include deviled eggs and omelets, which use beaten eggs as a base.

Species-based varieties include chicken eggs as the standard in many cuisines, with duck eggs being larger and richer, and quail eggs being small and delicate. Goose and ostrich eggs are used less frequently due to size and handling requirements. Eggs from other birds, and even fish eggs (roe), are treated as distinct eiertypes in certain culinary and cultural contexts, though roe is typically categorized separately from shell eggs.

Safety and storage practices affect all eiertypes. Refrigeration, pasteurization for raw preparations, and proper handling prevent foodborne illness. Freshness is assessed by candling and the date on packaging.

Culturally, eggs hold varied symbolic and culinary roles around the world, featuring in holidays, daily meals, and regional specialties. The term eiertypes reflects both the diversity of eggs and the ways people prepare and consume them.

See also eggs and egg preparation.