Eggs

Last Updated: September 28 2022

A shelled vessel for protein and fats in the white and yolk, respectively, that carries a surprisingly large amount of nutrients; especially choline and leucine as well as many carotenoids coloring the yolk. Eggs do not inherently increase circulating cholesterol.

Eggs is most often used for

Summary

Eggs are the vessel for offspring for various species. Chicken eggs in particular are widely used for human nutrition.

The Egg is divided into a yellow-orange nutrient sac known as the 'Yolk' and the proteinaceous albumin known as the 'White'. The Yolk tends to be the source of most dietary fat and is designed to feed the fetus (if it were present), and the whites the source of most dietary protein and are designed to both supply the yolk with nutrition and to protect the yolk either physically or enzymatically.

Some nutrients or non-nutritive components are placed ubiquitously across the egg, while others are isolated to either the yolk or the white.

What else is Eggs known as?
Note that Eggs is also known as:
  • Ovum
  • Ova
  • Eggs
  • Egg

Don't miss out on the latest research

Become an Examine Insider for FREE to stay on top of the latest nutrition research, supplement myths, and more

    Frequently asked questions

    Other FAQs

    References
    4.^Hodzic A, Hamamdzic M, Gagic A, Mihaljevic M, Vegara M, Krnic J, Pasic Juhas EThe influence of dietary palm olein, fish oil and lard on the egg yolk and plasma lipid composition, and performances of laying hensPol J Vet Sci.(2008)
    5.^Kuksis AYolk lipidsBiochim Biophys Acta.(1992 Mar 25)
    9.^Guimarães MC, Amaral LG, Rangel LB, Silva IV, Matta CG, Matta MFGrowth inhibition of Staphylococcus aureus by chicken egg yolk antibodiesArch Immunol Ther Exp (Warsz).(2009 Sep-Oct)
    10.^Plagemann I, Zelena K, Krings U, Berger RGVolatile flavours in raw egg yolk of hens fed on different dietsJ Sci Food Agric.(2011 Aug 30)
    13.^Kim HK, Lee S, Leem KHProtective effect of egg yolk peptide on bone metabolismMenopause.(2011 Mar)
    15.^Yoon J, Park JM, Kim KJ, Kim YH, Min JAntimicrobial activity of the cell organelles, lysosomes isolated from egg whiteJ Microbiol Biotechnol.(2009 Nov)
    16.^White HB 3rd, Dennison BA, Della Fera MA, Whitney CJ, McGuire JC, Meslar HW, Sammelwitz PHBiotin-binding protein from chicken egg yolk. Assay and relationship to egg-white avidinBiochem J.(1976 Aug 1)
    17.^Cordeiro CM, Hincke MTRecent patents on eggshell: shell and membrane applicationsRecent Pat Food Nutr Agric.(2011 Jan)
    20.^Nakano T, Ikawa NI, Ozimek LChemical composition of chicken eggshell and shell membranesPoult Sci.(2003 Mar)
    21.^Ha YW, Son MJ, Yun KS, Kim YSRelationship between eggshell strength and keratan sulfate of eggshell membranesComp Biochem Physiol A Mol Integr Physiol.(2007 Aug)