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Egg
From Wikibooks, the open-content
textbooks collection
 Bird
and fish eggs
are common food sources. For fish eggs, see roe or caviar.
Reptile eggs, particularly turtle eggs, are sometimes
eaten as well. Chicken eggs are standard. Duck, goose,
quail, and ostrich eggs are occasionally used as gourmet
ingredients.
Eggs are frequently used
to bind other ingredients together, trap air in the food,
or create an emulsion. Sometimes the whole egg is cooked
together. Sometimes the egg yolk is used separately from
the egg white. In most recipes, a whole egg may be
replaced with two egg whites to make a dish lower in fat
and cholesterol.
The primary cooking
techniques for savory eggs are:
- baking
- boiling
- frying (scrambled,
omelets, or fried)
- poaching
- soufflé
Egg wash is also often
used in baking and battering.
Eggs are a common food
allergy.
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