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Eggs are the oval or spherical reproductive bodies produced by female birds, most commonly the domestic chicken (Gallus gallus domesticus). A chicken egg consists of a hard calcium carbonate shell enclosing the albumen (egg white), a dense protein mass, and the yolk, a fat and nutrient-rich sphere suspended within the white. The yolk ranges in color from pale yellow to deep orange depending on the hen's diet, while the albumen is translucent and colorless when raw. Eggs from other poultry—including ducks, geese, quail, and ostrich—are also consumed, each with distinct size, flavor, and compositional characteristics. The flavor is delicate and slightly sulfurous, becoming richer and more complex upon cooking.

Eggs serve as a fundamental building block in cuisines worldwide and are categorized by size (jumbo, large, medium, small) and grade based on shell quality and interior consistency. Storage in cool conditions preserves quality for several weeks; older eggs are preferable for hard-boiling due to easier shell removal.

Eggs are among the most versatile ingredients in cooking, functioning as binder, emulsifier, leavening agent, and standalone protein. Raw or cooked, they appear in breakfast dishes (fried, scrambled, poached, boiled), baked goods (cakes, pastries, custards), sauces (hollandaise, mayonnaise, béarnaise), and binding preparations (meatballs, forcemeats, terrines). In Asian cuisines, eggs are preserved (century eggs, salted eggs), fermented, or incorporated into noodle dishes and stir-fries. Eggs are essential to charcuterie, pâtés, and aspics. The yolk's emulsifying properties make it indispensable for mayonnaise and aioli, while the white's coagulation properties are crucial for clarifying stocks and creating meringues. Proper cooking temperature—soft-set yolks at 158–160°F (70–71°C), firm whites at 149–158°F (65–70°C)—ensures food safety and desired texture.