Also known as:
Anda, Motte, Muttai, Guddlu

Eggs laid by various poultry animals is consumed in various forms. Raw, cooked, boiled and whole. The albumen and yolk is consumed and the shell discarded.

Commonly used in:
Used to make omletts, baked dishes, fillings for sandwich and rolls, rice-based dishes.

Health Benefits:
The cooked albumen is rich in proteins and the yolk is high in cholestrol fat. It is the only source of naturally available Vitamin D. Good for brain development and eyesight. An egg a day is a common dietary inclusion.