An egg is a spheroid or ovoid shaped cell laid by females of many different species, including birds, reptiles, amphibians, and fish. Eggs have been eaten by mankind for millennia. Bird eggs (including chicken and turkey eggs) consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk) contained within various thin membranes. Every part of an egg is edible, although the eggshell is generally discarded. Eggs are considered a good source of protein and choline. Because of this, the egg falls in the Meats category under the Food Guide Pyramid. Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry. The most commonly used bird eggs are those from the chiken. Duck and goose eggs, and smaller eggs such as quail eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches. Gull eggs are considered a delicacy in England as well as in some Scandinavian countries, particularly in Norway. In some African countries, guineafowl eggs are commonly seen in marketplaces, especially in the spring of each year. Pheasant eggs and emu eggs are perfectly edible but less widely available. Sometimes they are obtainable from farmers, poulterers, or luxury grocery stores. Most wild birds’ eggs are protected by laws in many countries, which prohibit collecting or selling them, or permit these only during specific periods of the year. Quail eggs are considered a delicacy in many countries. They are used raw or cooked as tamago in sushi. In Colombia, quail eggs are considered less exotic than in other countries, and a single hard-boiled quail egg is a common topping on hot dogs and hamburgers, often fixed into place with a toothpick. Chicken eggs are widely used in many types of dishes, both sweet and savory. Eggs can be pickled, hard-boiled, soft-boiled, scrambled, fried and refrigerated. They can also be eaten raw, though this is not recommended for people who may be especially susceptible to salmonella, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51% bio-available, whereas that of a cooked egg is nearer 91% bio-available, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs. As an ingredient, egg yolks are an important emulsifier in the kitchen, and the proteins in egg white allow it to form foams and aerated dishes.

and meals often started with an egg course. the medieval French word for the yolk meaning center or hub. eggs were forbidden during Lent because of their richness. Egg scrambled with acidic fruit juices were popular in France in the 17th century. eggs were preserved using a number of methods. The Romans crushed the shell in their plate to prevent evil spirits from hiding there. In 1878. The egg carton was invented by Joseph Coyle in Smithers. the tomb of Haremhab. for use by the United States Armed Forces and its allies. Early egg cartons were made of paper. a company in St. It is possible that the word mayonaise was derived from moyeu. before the rise of the frozen egg industry. shows a depiction of a man carrying bowls of ostrich eggs and other large eggs. in both hunting societies and more recent cultures where birds were domesticated. In the Middle Ages. In ancient Rome. this may have been the origin of lemon curd. meal-like substance by using a drying process.Egypt.History : Bird eggs have been valuable foodstuff since prehistory. as offerings. to solve a dispute about broken eggs between a farmer in Bulkley Valley and the owner of the Aldermere Hotel. presumably those of the pelican. Louis. . The production of dried eggs significantly expanded during World War 11.British columbia. The dried egg industry developed in the 19th century. built about 1420 BCE.Misouri started to transform egg yolk and white into a light-brown. In Thebes.

Types of egg : Cage free eggs Cage-free and free range chiken eggs appeal to people who object to caging animals. the cage-free system does not necessary provide optimal safety to the hens. however. The “free” hens can be very crowded on a henhouse floor. . Instead. better standards may come from a United Egg Producers Certified Egg. and injury can result.

Duck egg Duck eggs look like chicken eggs. but they also have a higher fat content and more cholesterol. but are larger: As with chicken eggs. Duck eggs have more protein and more flavor/richness than chicken eggs. The egg white is more transparent. When boiled. See a full nutritional comparison of chiken and duck egg. they are sold in sizes ranging from small to jumbo. . the white turns bluish and the yolk turns red-orange. without the yellowish tinge of a chicken’s white.

a single emu egg is equivalent to about 10 hen’s eggs. compared with 34% to 35% in a hen’s egg. in Australia today they are served largely as curiosities. it contains more fat as well. .Emu eggs Emu eggs are becoming increasingly available from breeders. it accounts for about 45% of the egg. The empty shells are much desired as crafts and objects d’art. it will take about 1 hour 45 minutes for a medium-sized emu egg. they have been spotted at some Whole Foods Markets for $19. The flavor is said to be stronger. a good breeding pair of emus can produce just 20 to 50 eggs per breeding season). The yolk is a paler yellow than a hen’s egg. The emu is the second largest bird.99 per egg (compared to a chicken’s daily output. after the ostrich. The shells are handsome and can range from teal to dark green (see photo at right). while they have been a part of the Bushmen’s diet for 30. If you want to hardboil one.000 years.

. herbicides or fertilizers. They cannot be given any antibiotics or hormones. the yolks can be paler in color. Like free-range hens. Once the eggs are laid. However. free of chemical pesticides. more stringently. these hens must have daily outdoor access in an area covered with natural vegetation. Should a hen require antibiotics for medical reasons. and will have the USDA seal on the carton. However. the vegetation cannot have been treated with chemical pesticides. i.Organic egg Organic chicken eggs follow the USDA organic certification guidelines. Learn more about organic eggs.e. it cannot be returned to an organic flock. . Thus. the flavor is much more vibrant. no artificial coloring or vitamins are added. Their feed and bedding (straw) must be wholly organic.

. this reptile’s egg has a mild. rich flavor.Turtle egg The odd egg out on this list. and birds and other predators are on the hunt for these delicious eggs. Turtles lay their eggs in the sand on the beach. Its soft shell is buff or speckled.

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