ey

Definition

An egg.

Etymology

Inherited from Middle English ei, ey, from Old English ǣġ, from Proto-West Germanic *aij, from Proto-Germanic *ajją (“egg”), from Proto-Indo-European *h₂ōwyóm (“egg”), probably from *h₂éwis (“bird”), from *h₂ew- (“to consume”). Doublet of egg, 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”). This native English form was displaced by the Old Norse–derived egg in the 16th century.

Example Sentences

• "And one of theym... cam in to an hows and axed for mete and specyally he axyd after eggys, and the goode wyf answerde that she could speke no Frenshe. And the marchaunt was angry, for he also coude speke no Frenshe, but wolde have hadde egges; and she understode hym not. And thenne at laste a-nother sayd that he wolde have eyren. Then the good wyf sayd that she understod hym wel. Loo, what sholde a man in thyse dayes now wryte, egges, or eyren? Certaynly it is hard to playse every man, by-cause of dyversite and chaunge of langage."
• "Take brothe of capons withoute herbes, and breke eyren, and cast into the pot, and make a crudde therof, and colour hit with saffron, and then presse oute the brothe and kerve it on leches; and then take swete creme of almondes, or of cowe mylk, and boyle hit; […]"