egg
n. countablen. an oval object with a hard shell that comes from a bird, especially a chicken. You can cook and eat them in many different ways.
n. an oval or round object laid by a female bird, reptile, fish, or insect, containing a developing embryo. In a culinary context, it refers specifically to the hard-shelled reproductive body of a domestic hen used as food.
I usually have a boiled egg for breakfast.
The recipe requires you to whisk three large eggs until the mixture becomes light and fluffy.
While most reptiles lay leathery eggs in hidden nests, many avian species produce calcified shells with intricate patterns designed to camouflage them from potential predators.
The noun is derived from Middle English eg, egg, egge (“egg of a domestic or wild fowl; egg of a snake”) [and other forms] (originally Northern England and Northeast Midlands), from Old Norse egg (“egg”), from Proto-Germanic ajją (“egg”) (by Holtzmann’s law), from Proto-Indo-European h₂ōwyóm (“egg”), probably from h₂éwis (“bird”), from h₂ew- (“to consume”). Doublet of huevo, oeuf, and ovum. Cognates Cognate with North Frisian ai (“egg”), Saterland Frisian Oai (“egg”), West Frisian aai, aei (“egg”), Bavarian Oa (“egg”), Dutch ei (“egg”), German Ei (“egg”), German Low German Ai, Ägg (“egg”), Limburgish ei, Éï (“egg”), Luxembourgish Ee (“egg”), Mòcheno oi (“egg”), Vilamovian e (“egg”), Yiddish איי (ey, “egg”), Danish æg (“egg”), Faroese, Icelandic, Norwegian Bokmål, and Norwegian Nynorsk egg (“egg”), Swedish ägg (“egg”), Crimean Gothic ada (“egg”); also Breton vi (“egg”), Cornish oy (“egg”), Welsh wy (“egg”), Latin ōvum (“egg”), Greek αβγό (avgó), αυγό (avgó, “egg”), Albanian vo (“egg”), Belarusian and Russian яйцо́ (jajcó, “egg”), Bulgarian яйце́ (jajcé, “egg”), Czech vejce (“egg”), Macedonian јајце (jajce, “egg”), Polish jajo (“egg”), Serbo-Croatian ја́јце, jájce (“egg”), Slovak vajce (“egg”), Slovene jájce (“egg”), Ukrainian яйце́ (jajcé, “egg”), Ossetian айк (ajk), айкӕ (ajkæ, “egg”), Armenian ձու (ju, “egg”), Northern Kurdish hêk (“egg”), Southern Kurdish خا (xa, “egg”), Zazaki hak (“egg”), Pashto هګۍ (hagë́y), ويه (wë́ya, “egg”), Persian خاگ (xâg), خایه (xâye, “egg”). The native English ey [and other forms] (plural eyren) (obsolete), from Old English ǣġ, is also derived from Proto-Germanic *ajją. It survived into at least c. 16th century before being fully displaced by egg. The verb is derived from the noun.
From Middle English eggen (“to urge on; to entice, incite, lure, tempt; to encourage, exhort, stimulate; (reflexive) to bestir (oneself); to challenge, taunt; to enrage, irritate”), from Old English eggian (“to egg, excite”), from Old Norse eggja (“to incite, egg on”), from egg (“an edge”), from Proto-Germanic agjō (“a corner; an edge”), ultimately from Proto-Indo-European h₂eḱ- (“sharp”). Cognates * Danish ægge, egge (“to incite, egg on; to excite, rouse”) * Swedish egga (“to excite, egg on”) * Faroese eggja (“to incite, egg on; to sharpen”) * Icelandic eggja (“to incite, egg on”) * Old English ġeeġġian (“to incite, egg on”) * Old Frisian eggia (“to fence”) * Middle Low German eggen (“to sharpen”) * Old High German ungiekkōt (“unworked, unformed”) * Middle High German ecken (“to sharpen”), German ecken (archaic) Compare typologically another cognate: Russian поощря́ть (pooščrjátʹ), akin to Russian о́стрый (óstryj), ultimately from the same PIE root. Also compare typologically noncognate: Bulgarian потиквам (potikvam), Czech nabádat (“urge, exhort”), Russian подстрека́ть (podstrekátʹ).
Countable when referring to the individual units; can be used uncountably when referring to the substance as a food ingredient.