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The bird egg is a fertilized gamete (or, in the case of some birds, such as chickens, possibly unfertilized) located on the yolk surface and surrounded by albumen, or egg white. The albumen in turn is surrounded by two shell membranes (inner and outer membranes) and then the eggshell.
Cooking methods affect the nutritional values of eggs. [clarify] The diet of laying hens also may affect the nutritional quality of eggs. For instance, chicken eggs that are especially high in omega-3 fatty acids are produced by feeding hens a diet containing polyunsaturated fats from sources such as fish oil, chia seeds, or flaxseeds. [57]
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
The UK alone consumes more than 34 million eggs per day. [84] Hens of some breeds can produce over 300 eggs per year; the highest authenticated rate of egg laying is 371 eggs in 364 days. [85] After 12 months of laying, the commercial hen's egg-laying ability declines to the point where the flock is commercially unviable.
So, the short version of this debate: Dairy is milk, milk comes from mammals (like cows), and eggs come from chickens (birds). Therefore, they're not dairy. There you go.
An egg is fried and then rolled using a skewer which is usually made of bamboo. Telur pindang: Savory Indonesia: An egg boiled slowly in water mixed with salt, soy sauce, shallot skins, and teak leaf. Tokneneng: Savory Philippines: A tempura-like Filipino street food made by deep-frying orange batter covered hard-boiled chicken or duck eggs. [60]
The first five orange chicken unlaid eggs in the image, from left to right, are the types of eggs referred to as Eyerlekh. Eyerlekh (Yiddish: אייערלעך, "little eggs") are unlaid eggs found inside just-slaughtered chickens, and typically cooked in soup.
Cooked cow's hoof or cow's trotters, a delicacy in Uganda. A cow's trotters is the culinary term for the foot of cattle. The cuts are used in various dishes around the world, especially in Asian, African, French, and the Caribbean cuisine. [1] Latin American cuisine also uses cow's trotters for several traditional dishes.