An egg is a round or oval body laid by the female of any number of different species, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves. Most edible eggs, including bird eggs and turtle eggs, consist of a protective, oval eggshell, the albumen (egg white), the vitellus (egg yolk), and various thin membranes. Every part is edible,[citation needed] although the eggshell is generally discarded. Eggs are considered a good source of protein and choline. Because of this, the egg falls in the Meats category under the Food Guide Pyramid.
Roe and caviar are edible eggs produced by fish.
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