Listen carefully to a spoken conversation and you’ll notice that the speakers use a lot of little quasi-words—mm-hmm, um, huh? and the like—that don’t convey any information about the topic of the conversation itself. For many decades, linguists regarded such utterances as largely irrelevant noise, the flotsam and jetsam that accumulate on the margins of language when speakers aren’t as articulate as they’d like to be.

But these little words may be much more important than that. A few linguists now think that far from being detritus, they may be crucial traffic signals to regulate the flow of conversation as well as tools to negotiate mutual understanding. That puts them at the heart of language itself—and they may be the hardest part of language for artificial intelligence to master.

“Here is this phenomenon that lives right under our nose, that we barely noticed,” says Mark Dingemanse, a linguist at Radboud University in the Netherlands, “that turns out to upend our ideas of what makes complex language even possible in the first place.”

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An egg is an amazing thing, culinarily speaking: delicious, nutritious, and versatile. Americans eat nearly 100 billion of them every year, almost 300 per person. But eggs, while greener than other animal food sources, have a bigger environmental footprint than almost any plant food—and industrial egg production raises significant animal welfare issues.

So food scientists, and a few companies, are trying hard to come up with ever-better plant-based egg substitutes. “We’re trying to reverse-engineer an egg,” says David Julian McClements, a food scientist at the University of Massachusetts Amherst.

That’s not easy, because real eggs play so many roles in the kitchen. You can use beaten eggs to bind breadcrumbs in a coating, or to hold together meatballs; you can use them to emulsify oil and water into mayonnaise, scramble them into an omelet or whip them to loft a meringue or angel food cake. An all-purpose egg substitute must do all those things acceptably well, while also yielding the familiar texture and—perhaps—flavor of real eggs.

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