Egg as food

Lore & Background

Bird eggs have been valuable foodstuffs since prehistory. In ancient Rome, eggs were preserved using various methods, and meals often started with an egg course; Romans crushed shells on their plates to prevent evil spirits from hiding there. The Babylonian Talmud states, 'A soft-boiled egg is better than six logs of farina.' During the Middle Ages, eggs were forbidden during Lent, partly to allow farmers to rest their flocks and limit feed consumption during scarce food stocks. In the seventeenth century, eggs scrambled with acidic fruit juices were popular in France, possibly originating lemon curd. Louis, Missouri company began transforming egg yolk and white into a meal-like substance. Early cartons were paper; polystyrene cartons became popular later, but by the twenty-first century, environmental concerns led to a return to biodegradable paper cartons.

Reader's Guide

Eggs are a common food and one of the most versatile ingredients in cooking, important in many branches of the modern food industry. The most commonly used bird eggs are from chickens, ducks, and geese, with smaller eggs like quail eggs used as gourmet ingredients in Western countries. Ostrich eggs are used as special luxury food, while gull eggs are considered a delicacy in England and parts of Scandinavia. In some African countries, guineafowl eggs are seen in marketplaces, especially in spring. Wild bird eggs are protected by laws in many countries, restricting collection or sale. Eggs are candled to check quality, and the size of the air cell determines grade, with AA being the freshest. Eggshell color varies by breed, with white or brown being common, but no significant link exists between shell color and nutritional value. The eggshell membrane, composed of fibrous proteins, may be used as a dietary supplement.

Did You Know?

• In ancient Rome, eggs were preserved using various methods, and meals often started with an egg course.
• The Babylonian Talmud states, 'A soft-boiled egg is better than six logs of farina.'