jajka

Jajka are the eggs produced by birds, most commonly domestic chickens, and are widely used as food. The term jajko denotes a single egg; jajka is the plural form. In Polish markets, eggs are usually sold as Class A or Class B and by size categories such as small, medium, large, and extra-large. The color of the shell—white, brown, or tinted—depends on the breed and does not reflect quality or nutritional content.

Nutritionally, eggs provide high-quality protein and fats, along with vitamins A, D, B12, riboflavin, and minerals like selenium. A typical large egg contains about 70–80 kilocalories. Eggs also contain cholesterol, but dietary cholesterol's effect on blood cholesterol varies among individuals.

Culinary uses include boiling, frying, scrambling, poaching, and baking, as well as emulsions such as mayonnaise. They are valued for their binding, enriching, and foaming properties in recipes. Eggs can be consumed cooked; raw consumption carries food-safety risks and is discouraged by many guidelines. Proper storage is essential: refrigerate eggs, keep them in their original carton to limit moisture loss and absorption of odors, and use them before the indicated date.

In farming and regulation, egg production is subject to animal-welfare and hygiene standards. In Polish culture, eggs also appear in traditional crafts and celebrations, such as decorated pisanki for Easter.