Kananmunat

Kananmunat are eggs laid by domestic chickens (Gallus gallus domesticus). They are a common staple in diets worldwide. The shells, which are calcium carbonate, come in white or brown colors depending on breed. Inside, the egg consists of a yolk, albumen (egg white), and protective membranes, all encased in a shell.

Nutrition plays a central role in kananmunat. A large egg provides about 6–7 g of high‑quality protein, roughly 5 g of fat, and around 70 kcal. The yolk contains most of the fat and cholesterol, as well as fat‑soluble vitamins A, D, and E and B vitamins; the white is mainly water and proteins such as ovalbumin. In addition, kananmunat supply minerals and choline; lutein and zeaxanthin occur in the yolk. Dietary considerations vary, but eggs are considered a nutrient-dense source of essential amino acids and micronutrients.

Production and labeling vary by system. Egg production uses conventional cages, enriched cages, free range and organic setups. In many regions, conventional cages have been restricted or phased out in favor of enriched or alternative housing to improve welfare. Shell color or size is often used in labeling; freshness and shell quality are commonly checked via candling and grading.

Safety and handling are important. Kananmunat should be refrigerated, typically around 4°C. In some countries eggs are washed, which removes protective layers and requires refrigeration; in others they are not washed. Cook eggs to safe temperatures to reduce Salmonella risk; pasteurized eggs are available for raw or lightly cooked preparations.

Uses and cultural notes: Eggs are versatile in cooking and baking, used in emulsions like mayonnaise, custards, and a wide range of baked goods. They provide structure, moisture, and color. The term kananmunat is the Finnish word for chicken eggs and appears in Nordic and Baltic culinary contexts.