An egg as such describes many different things. In biology, an egg is a cell called mother cell (in contrast to daughter cells) resulting from the fertilization of a spermatozoon with an oocyte (ovum if we're talking about vegetables).

This stage represents the very first one of an entity, which will further develop to become an embryo, and so on. The egg is diploid, it contains the two fertilizing cells DNA, which are haploid cells (only having half the gene pool of a progenitor cell).

As for zoology, an egg stands for the result of the fertilization, we say to lay an egg. Oviparous species are those laying eggs before the hatching (like most birds do). Species of which eggs hatch within the matrix (uterus or variant) are called oviviparous. Amniotic eggs are different in that they have a shell which prevents humidity drain out from the egg. In the food-industry area, eggs are one of the most basic aliments for cooking, usually they're hen-eggs but sometimes there may be quail or ostrich eggs! As for feeding, an egg is considered as a high-protein aliments.

The animal feeding influences the yellow color of the egg (the oocyte). As for the shell, she used to be completely white, but older European hen species inbreeding with Asian hens resulted in that yellow brown color we know. It is just before hatching that the pigmentation of the egg is done.

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