vajcia

Vajcia are the eggs produced by female birds and are widely used as food. In Slovak, the word vajcia is the plural form, with vajce as the singular. The term originates from Proto-Slavic and has cognates in other Slavic languages, reflecting its common botanical and culinary role in the region.

Eggs are produced by poultry kept on farms, in backyards, or bought from shops. They come in varieties such as chicken, duck, goose, and quail eggs, with chicken eggs dominating most markets. Egg sizes are typically labeled in markets as small to extra-large (often S, M, L, XL) and commonly correspond to a weight category per egg.

Nutritionally, eggs provide high-quality protein and contain fats, vitamins A, D, E, B12, riboflavin, and minerals such as selenium and iodine. They also supply choline. Eggs contain cholesterol, but dietary cholesterol has a limited impact on blood cholesterol for most people, and moderate consumption can be part of a balanced diet.

Culinary uses include boiling, frying, poaching, scrambling, and incorporation into baked goods. Proper handling involves refrigeration, avoiding cross-contamination, and observing sell-by or expiry dates. Cooking eggs thoroughly reduces the risk of foodborne illness, particularly for certain populations.

Culturally, eggs feature in various traditions and cuisines. They are common in baking, breakfast dishes, and seasonal celebrations such as Easter, where eggs are often dyed and decorated. Vajcia thus represent both a staple food and a cultural symbol in many contexts.