Uovo

Uovo is the Italian word for egg, commonly used to refer to the reproductive cell produced by birds, most often chickens in cooking. The term derives from Latin ovum.

A typical egg consists of a hard outer shell and protective membranes surrounding the contents: the albumen (egg white) and the yolk. The yolk is the yellow, nutrient-rich portion. Small string-like structures called chalazae anchor the yolk in the center. An air cell forms at the blunt end of the egg as moisture and gases exchange with the environment. Eggs develop in the female’s oviduct; after ovulation, the yolk is encased by successive layers of albumen and membranes before the shell is deposited.

Production and varieties: Hen eggs are the most common consumed eggs worldwide, but eggs from other birds such as ducks, quails, geese, and ostriches are also eaten. Shell color varies with breed and is not an indicator of quality or freshness. Most commercial eggs are produced under intensive farming systems, though many producers offer free-range or organic options.

Culinary uses: Eggs serve multiple culinary roles as binders, thickeners, emulsifiers, and leavening agents. They are used in dishes ranging from boiled, fried, and poached preparations to custards, pastries, and sauces such as mayo and hollandaise. In some cuisines, eggs are used raw or lightly cooked in sauces, which requires safety considerations and pasteurized forms in certain applications.

Nutrition and safety: A typical large egg provides about 70–80 calories, roughly 6–7 grams of protein, fats, vitamins, and minerals. Dietary cholesterol discussions continue, but eggs can fit balanced diets for many people. Eggs should be refrigerated to maintain freshness; shells can protect for several weeks, while liquid eggs are usually pasteurized for safety.