Kananmunaa

Kananmunaa is the Finnish word for a chicken egg, the reproductive cell laid by domesticated hens. An egg consists of a calcium carbonate shell, two membranes, the albumen (egg white), and the yolk. Shell color can be white, brown, or other hues depending on the breed, but color does not indicate quality or flavor. Eggs are produced in a range of housing systems, including cages, enriched cages, barns, free-range, and organic setups, with welfare standards and labeling varying by country.

Nutrition and use: Eggs provide high-quality protein and are a source of essential nutrients such as vitamins A, D, B12, riboflavin, and choline, along with minerals like selenium. The yolk contains fats and cholesterol; current nutrition guidance recognizes that most people can include eggs as part of a balanced diet, though individuals with certain health conditions should follow medical advice.

Storage and safety: For safety, eggs are best kept refrigerated where required and should be cooked thoroughly to reduce the risk of Salmonella. Pasteurized eggs are available for dishes that use raw or lightly cooked eggs.

Culinary use: Eggs are versatile ingredients used in boiling, frying, scrambling, baking, and emulsions such as mayonnaise. In addition to everyday cooking, they feature in many traditional and modern dishes and desserts in Finland and around the world.