Egg (கோழி முட்டை)

An egg is a biological structure produced by female animals, most commonly birds, reptiles, amphibians, and fish, used for reproduction. In everyday usage, the word “egg” typically refers to the chicken egg, which is widely consumed by humans as a food item.

A typical chicken egg has three main parts:

1. Shell:

   • Hard, outer covering made mostly of calcium carbonate.

   • Usually white or brown, depending on the breed of chicken.

   • Porous, allowing air and moisture exchange.

2. Egg white (Albumen):

   • Clear when raw, turns white when cooked.

   • Rich in proteins, especially albumin.

   • Acts as a protective layer around the yolk and provides nutrition.

3. Yolk:

   • Yellow to deep orange in color.

   • Contains fats, vitamins, and minerals.

   • The main source of nutrition for the developing embryo in fertilized eggs.

Eggs are versatile in cooking and are used in various dishes—boiled, scrambled, fried, poached, or as ingredients in baking and sauces. They’re valued for their high-quality protein and nutrient content.