yumurta

Yumurta is the Turkish word for the egg, an oval reproductive body laid by female birds, most commonly domestic chickens. In food contexts, eggs are valued for their protein, emulsifying properties, and ability to act as a binding or leavening agent in a wide range of dishes. Eggs are typically enclosed in a hard shell that can be white, brown, or other colors depending on the breed, and they consist of an inner membranes, the albumen (egg white), and the yolk.

Eggs may come from various bird species, but the human food market is dominated by chicken eggs. Commercial eggs are produced under different farming systems, including cage, cage-free, free-range, and organic production, with differences in housing, feeding, and welfare standards. Fresh eggs are usually sold refrigerated or at room temperature in some regions, and they should be kept in their original carton to protect them and reduce moisture loss. Do not wash eggs before storage, and check expiration dates or freshness with simple tests such as the float test.

Nutritionally, eggs provide high-quality protein and essential nutrients such as vitamins, minerals, and fats. They contain cholesterol and should be consumed as part of a balanced diet. In cooking, eggs are used in countless ways: boiled, fried, scrambled, poached, or baked, and they play a key role in sauces, pastries, and batters. In Turkish cuisine, eggs appear in dishes such as menemen and various scrambled or fried preparations, illustrating their versatility in everyday cooking. For safety, eggs should be handled and stored properly to minimize the risk of salmonellosis, with pasteurized eggs available for raw or lightly cooked applications.