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1. 蛋 (dàn) - This is a general term for "egg" and can refer to any type of egg, including chicken eggs. It is often used in cooking and recipes.
2. 鸡卵 (jīluǎn) - This is a more formal term for "chicken egg" and is often used in scientific or technical contexts.
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鸡蛋 (jīdàn) is a common ingredient in Chinese cooking. It is often used in dishes such as 炒蛋 (chǎodàn, "scrambled eggs") and 蛋炒饭 (dànchǎofàn, "fried rice with egg"). It can also be used to make 蛋挞 (dàntà, "egg tart") and 蛋糕 (dàngāo, "cake").
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"鸡卵/雞卵" (jī luǎn) and "鸡蛋/雞蛋" (jī dàn) both refer to "chicken eggs" in Chinese, and they have the same meaning. "鸡卵/雞卵" is less commonly used in everyday language, while "鸡蛋/雞蛋" is the more standard and widely recognized term for chicken eggs. Both terms can be used interchangeably to mean the same thing.
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