The European white egg (Amanita ovoidea) is a species of edible mushroom of the family Amanitaceae.
The color of the mushroom is white to cream. The size is over 15 centimeters. The cap is 10 to 12 centimeters, smooth, fleshy, sticky, and convex to shield shaped. The color of the spores are white, cream, or yellowish. The stipe is thick, cylindrical, powdery, has a ring, and a has a volva. The lamellae are thick, rounded, broad and are attached to the stipe. The volva is large, tall, and fleshy. The mushroom is symbiotic. The cap yellows with old age. The cuticle is smooth and shiny. The gills are free and crowded. The spores are broadly elliptical and amyloid. The spore print is white. This species of mushroom is commonly found in woods, roadsides, and lawns. It commonly grows under oak trees and chestnut trees in hilly areas.
The species is edible, however it can easily be confused with poisonous Amanita species. The writers of Roger's Mushrooms advise people not to attempt to eat this species because of this danger. Two deadly species that the mushroom may be confused with are Amanita virosa and Amanita proxima. In southern France, some people were inflicted with acute renal insufficiency because they accidentally ate A. proxima, thinking it was this species.
For those people who do eat it, it has been said that the flesh of this mushroom needs to be seasoned well with butter and salt to overcome an insipid taste. Other sources however, describe the mushroom as delicious. The flesh has a faint odor.
A study on the minerals in mushrooms of northwest Turkey included this species.