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Egg

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
  • souffle

Egg wash is also often used in baking and battering.

Eggs are a common food allergy.

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