 The egg is the oval reproductive body laid by a hen, with a hard, brown- or white-colored outer shell that envelops a liquid embryo. Other fowl, sea creatures and reptiles lay eggs as well, but unless labeled as such (i.e. ostrich eggs or quail eggs), the reference "egg" applies only to the egg of a hen.
The egg shell, which takes up roughly 10% of the egg's weight, is made of a calcarous material that is pervious to water and air. Inside the shell is the egg white or albumen, which is a clear-whitish liquid that makes up roughly 60% of the egg's weight, and the egg yolk, which is a yellow substance high in fat, iron and proteins that makes up roughly 30% of the egg's weight. The chalaza, or chalazae, are two thick strands of egg white that from each end of the yolk to the shell, and are used to hold the yolk in the center of the shell.
The egg is one of the most versatile and widely used ingredient in cuisine. Simple preparations of the egg include poaching, hard-boiling, frying and baking. But the egg is also used as leavener for breads and cakes, and is used to prepare salad dressings, glaze pastries, thicken sauces and to coat meats with breadcrumbs.
Eggs should be consumed within 1 month. For concerns, place the egg in salted water; if the egg floats atop the water, it is no longer edible.
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