eiers

eiers are the reproductive eggs produced by female animals and widely consumed as food. In Afrikaans, eier is singular and eiers is plural. The most common edible eggs come from chickens, but eggs from ducks, quails, geese, and other birds are also consumed, as are ostrich and other large eggs in some markets.

Biology and production: Eggs form in the oviduct, where the white (albumen) and yolk are encased in a calcium carbonate shell. Shell color varies by breed and does not reflect quality or flavor. In many countries eggs are graded by size and quality (eg, AA, A, B) and sold fresh or processed. Production systems range from conventional cages to cage-free, free-range, and organic farming.

Nutrition and culinary uses: A large egg provides about 70 calories, around 6 grams of protein, and fats that include cholesterol. Eggs supply vitamins A, D, and B12, riboflavin, and minerals such as selenium and phosphorus. The yolk contains fats and emulsifiers like lecithin, which aid in sauces; the white can thicken and aerate in baking and cooking.

Storage and safety: Eiers should be refrigerated to slow spoilage. Keep eggs in their carton to protect from odors and moisture and store away from strong-smelling foods. Do not consume raw eggs or undercooked dishes unless they are pasteurized or treated to reduce pathogens; cook eggs to a safe temperature to kill Salmonella; practice good kitchen hygiene.

Other considerations: Egg labeling may indicate origin, welfare standards, and farming method. Some consumers choose alternative products such as plant-based egg substitutes. Egg availability and regulations vary by country, reflecting cultural dietary preferences, animal welfare laws, and food safety standards.