Etymology
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glair (n.)

white of an egg (used as a varnish), c. 1300, from Old French glaire "white of egg, slime, mucus" (12c.), from Vulgar Latin *claria (ovi) "white part (of an egg)," from Latin clarus "bright, clear" (see clear (adj.)). Related: Glaireous.

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oval (n.)

1560s, "a plane figure in the general shape of the lengthwise outline of an egg," from French ovalle "oval figure," from noun use of Medieval Latin ovalis "of or pertaining to an egg," from Latin ovum "egg" (see ovary). The earliest use of the word in English (mid-15c.) was in reference to a Roman crown awarded as the symbol of an ovatio (see ovation).

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eggplant (n.)

also egg-plant, plant cultivated for its large oblong or ovate fruit, which is highly esteemed as a vegetable, 1763, from egg (n.) + plant (n.). Originally of the white variety. Compare aubergine.

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albumen (n.)

1590s, "white of an egg," from Latin albumen (ovi) "white (of an egg)," literally "whiteness," from the neuter of albus "white" (see alb). The organic substance (which exists nearly pure in egg whites) so called from 1800, also known as albumin (1869, from French albumine).

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ovoid (adj.)

"egg-shaped," by 1817, from Modern Latin ōvoīdēs, a hybrid from Latin ōvum "egg" (see ovum) + Greek -oeidēs "like" (see -oid). Related: Ovoidal.

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ovi- 

word-forming element meaning either "of or pertaining to an egg or eggs," from Latin ōvum "egg" (see ovum), or "of or pertaining to sheep," from Latin ovis "sheep" (see ewe).

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ovivorous (adj.)

1812, "egg-eating;" 1865, "sheep-eating;" see ovi- + -vorous.

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ovary (n.)

"that part of the female animal in which eggs are generated," 1650s, from Modern Latin ovarium "ovary" (16c.), from Medieval Latin ovaria "the ovary of a bird" (13c.), from Latin ovum "egg," from PIE *ōwyo‑, *ōyyo‑ "egg," which is perhaps a derivative of the root *awi- "bird." In classical Latin, ovarius meant "egg-keeper," but Thomson ("Autumn") used ovarious (adj.) for "consisting of eggs."

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caviar (n.)

also caviare, "roe of certain large fish, salted and served as food," 1550s, from French caviar (16c.), from Italian caviaro (modern caviale) or Turkish khaviar, from Persian khaviyar, from khaya "egg," from Middle Persian khayak "egg," from Old Iranian *qvyaka-, diminutive of *avya- (from PIE *ōwyo‑, *ōyyo‑ "egg," which is perhaps a derivative of the root *awi- "bird"). The second element is Persian dar "bearing." The Russian name is ikra.

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nit (n.)

"louse egg," Middle English nite, from Old English hnitu, from Proto-Germanic *hnitu- (source also of Norwegian nit, Middle Dutch nete, Dutch neet, Middle High German niz, German Niß), from PIE root *knid- "egg of a louse" (source also of Russian, Polish gnida, Czech knida; Greek konis, genitive konidos "egg of a louse").

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