äggs

äggs is a term that appears to be a misspelling or a non-standard variant. The correct and universally recognized word is "egg." An egg is a reproductive cell, or ovum, produced by female animals. In culinary contexts, the term "egg" most commonly refers to the bird's egg, particularly that of a chicken, which is a widely consumed food item.

Bird eggs consist of a protective shell, typically made of calcium carbonate, which encloses the albumen (egg white) and the vitellus (egg yolk). The albumen is primarily composed of proteins and water, while the yolk is rich in fats, vitamins, and minerals. Eggs are a versatile ingredient in cooking and baking, used for binding, leavening, emulsifying, and adding richness. They can be prepared in numerous ways, including boiling, frying, scrambling, and poaching.

Beyond their nutritional value and culinary applications, eggs also play a significant role in biology and reproduction. Fertilized eggs develop into new organisms. The study of eggs is part of embryology and developmental biology. The term "äggs" does not hold any recognized meaning in standard English or Swedish, where "ägg" is the word for egg. It is likely a typographical error.