Jaje

Jaje is the singular noun for "egg" in several South Slavic languages, notably Croatian, Bosnian, and Serbian. It denotes the oval reproductive body laid by female animals and the edible egg used as food. The plural form is usually jaja, though usage can vary by dialect.

The term is of Proto-Slavic origin, with cognates found across related languages. In these languages, jaje functions as a basic noun for a common food item and appears in everyday discourse about cooking, farming, and biology.

Biologically, an egg refers to the reproductive body produced by female animals, often with a hard shell. In common culinary use, jaje most often refers to chicken eggs, but eggs from other birds and animals are described with species-specific terms. Egg quality is generally not indicated by shell color; freshness, storage, and handling are more important for safety and flavor. Eggs are perishable and are typically refrigerated.

Culinary use is wide: eggs are a versatile ingredient in baking, cooking, emulsions, and sauces. They provide high-quality protein and essential nutrients, and formats include whole eggs, separated whites and yolks, and various processed forms. In many cultures, eggs also carry symbolic meaning related to life and renewal, especially in springtime and Easter traditions, where decorating, gifting, or using eggs in festive dishes is common.