Over the past 4 decades or so, the egg has been both reviled as a source of bad cholesterol and rehabilitated as an inexpensive source of protein for an increasingly hungry world.
Females of every species produce eggs, however, eggs are laid by birds, reptiles, amphibians, and fish have been eaten by humans for thousands of years. Eggs consist of a protective shell of varying colors, albumen (egg white), and vitellus (egg yolk).
Egg yolks and whole eggs have significant amounts of protein and choline, and are widely used in cooking. The USDA categorizes eggs as Meats within the Food Guide Pyramid due to their high protein content.
The most commonly used bird eggs are those from the chicken. Duck and goose eggs, and smaller eggs, such as quail eggs, are sometimes used as a gourmet ingredient in western countries. Other popular choices for egg consumption are roe, and caviar (fish). Continue reading