oeuf

Oeuf is the French word for an egg, commonly referring to the egg produced by hens but also used for eggs from other birds such as ducks, quail, and geese. Eggs are a versatile food item found in cuisines worldwide and play a prominent role in French cooking.

An egg consists of a hard outer shell, thin membranes, and internal components: the albumen (egg white) and the yolk. Shell color—white, brown, or bluish-green depending on the breed—does not determine taste or quality. The air cell at the blunt end forms as the egg ages.

Nutritionally, eggs are a concentrated source of high‑quality protein and contain fats, vitamins, and minerals. A typical large egg (about 50 g) provides roughly 6–7 g of protein and around 70–80 kcal; per 100 g, about 13 g protein and 10 g fat, with cholesterol in the yolk. They are a common source of vitamins such as A, D, B12, riboflavin, and choline.

Culinary uses include binding, leavening, emulsification, and flavor. In French cooking they are prepared in many ways: oeuf à la coque (soft-cooked), oeuf poché (poached), oeuf dur (hard-boiled), oeuf sur le plat (fried), and oeuf brouillé (scrambled), as well as in omelettes and quiches. Egg-based emulsions like mayonnaise and hollandaise rely on yolks for texture and stability.

Storage and safety: refrigerate eggs and keep them in their original carton to protect from odors. Do not wash eggs before storage, as the natural cuticle helps protection. Store at a cool, steady temperature and use within a few weeks of laying; cook until white and yolk are firm to reduce food-safety risks. Pasteurized eggs are available for raw preparations.