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Food safety is a top priority when handling raw eggs. A contaminated hen can transmit Salmonella inside the egg if the shell has not completely formed. Salmonella can also penetrate egg shells, which have tiny open pores.

Humans and their hominid ancestors have consumed eggs for millions of years.[1] The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE.[2] Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar.

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Chickens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens.[3] There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens.

Bird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures where birds were domesticated. The chicken was most likely domesticated for its eggs (from jungle fowl native to tropical and subtropical Southeast Asia and Indian subcontinent) before 7500 BCE. Chickens were brought to Sumer and Egypt by 1500 BCE, and arrived in Greece around 800 BCE, where the quail had been the primary source of eggs.[4] In Thebes, Egypt, the tomb of Haremhab, dating to approximately 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican, as offerings.[5] In ancient Rome, eggs were preserved using a number of methods and meals often started with an egg course.[5] The Romans crushed the shells in their plates to prevent evil spirits from hiding there.[6]

In the Middle Ages, eggs were forbidden during Lent because of their richness,[6] although the motivation for forgoing eggs during Lent was not entirely religious. An annual pause in egg consumption allowed farmers to rest their flocks, and also to limit their hens' consumption of feed during a time of year when food stocks were usually scarce.

The dried egg industry developed in the nineteenth century, before the rise of the frozen egg industry.[8] In 1878, a company in St. Louis, Missouri started to transform egg yolk and egg white into a light-brown, meal-like substance by using a drying process.[8] The production of dried eggs significantly expanded during World War II, for use by the United States Armed Forces and its allies.[8]

In 1911, the egg carton was invented by Joseph Coyle in Smithers, British Columbia, to solve a dispute about broken eggs between a farmer in Bulkley Valley and the owner of the Aldermere Hotel. Early egg cartons were made of paper.[9] Polystyrene egg cartons became popular in the latter half of the twentieth century as they were perceived to offer better protection especially against heat and breakage, however, by the twenty-first century environmental considerations have led to the return of more biodegradable paper cartons (often made of recycled material) that once again became more widely used.

Whereas the wild Asian fowl from which domesticated chickens are descended typically lay about a dozen eggs each year during the breeding season, several millennia of selective breeding have produced domesticated hens capable of laying more than three hundred eggs each annually, and to lay eggs year round.

The most commonly used bird eggs are those from the chicken, duck, and goose. Smaller eggs, such as quail eggs, are used occasionally as a gourmet ingredient in Western countries. Eggs are a common everyday food in many parts of Asia, such as China and Thailand, with Asian production providing 59 percent of the world total in 2013.[10]

The largest bird eggs, from ostriches, tend to be used only as special luxury food. Gull eggs are considered a delicacy in England,[11] as well as in some Scandinavian countries, particularly in Norway. In some African countries, guineafowl eggs often are seen in marketplaces, especially in the spring of each year.[12] Pheasant eggs and emu eggs are edible, but less widely available;[11] sometimes they are obtainable from farmers, poulterers, or luxury grocery stores. In many countries, wild bird eggs are protected by laws which prohibit the collecting or selling of them, or permit collection only during specific periods of the year.[11]

In 2017, world production of chicken eggs was 80.1 million tonnes. The largest producers were China with 31.3 million of this total, the United States with 6.3 million, India at 4.8 million, Mexico at 2.8 million, Japan at 2.6 million, and Brazil and Russia with 2.5 million each.[13] The largest egg factory in British Columbia, for example, ships 12 million eggs per week.[14]

For the month of January 2019, the United States produced 9.41 billion eggs, with 8.2 billion for table consumption and 1.2 billion for raising chicks.[15] Americans are projected to each consume 279 eggs in 2019, the highest since 1973, but less than the 405 eggs eaten per person in 1945.[15]

During production, eggs can be candled to check their quality.[16] The size of an egg's air cell is determined, and if fertilization took place three to six days or earlier prior to the candling, blood vessels can typically be seen as evidence that the egg contains an embryo.[16] Depending on local regulations, eggs may be washed before being placed in egg boxes, although washing may shorten their length of freshness.

Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. The egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae (from the Greek word , meaning 'hailstone' or 'hard lump'). The shape of a chicken egg resembles a prolate spheroid with one end larger than the other and has cylindrical symmetry along the long axis.

The larger end of the egg contains an air cell that forms when the contents of the egg cool down and contract after it is laid. Chicken eggs are graded according to the size of this air cell, measured during candling. A very fresh egg has a small air cell and receives a grade of AA. As the size of the air cell increases and the quality of the egg decreases, the grade moves from AA to A to B. This provides a way of testing the age of an egg: as the air cell increases in size due to air being drawn through pores in the shell as water is lost, the egg becomes less dense and the larger end of the egg will rise to increasingly shallower depths when the egg is placed in a bowl of water. A very old egg will float in the water and should not be eaten,[17] especially if a foul odor can be detected if the egg is cracked open.[18]

Eggshell color is caused by pigment deposition during egg formation in the oviduct and may vary according to species and breed, from the more common white or brown to pink or speckled blue-green. Generally, chicken breeds with white ear lobes lay white eggs, whereas chickens with red ear lobes lay brown eggs.[19] Although there is no significant link between shell color and nutritional value, often there is a cultural preference for one color over another (see Color of eggshell below). As candeling is less effective with brown eggs, they have a significantly higher incidence of blood spots.[20]

The eggshell membrane is a clear film lining the eggshell, visible when one peels a boiled egg. Primarily, it is composed of fibrous proteins such as collagen type I.[21] These membranes may be used commercially as a dietary supplement.

Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, poached, hard-boiled, soft-boiled, omelettes, and pickled. They also may be eaten raw, although this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51 percent bioavailable, whereas that of a cooked egg is nearer 91 percent bioavailable, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.[30]

Ground eggshells sometimes are used as a food additive to deliver calcium.[31] Every part of an egg is edible,[citation needed] although the eggshell is generally discarded. Some recipes call for immature or unlaid eggs, which are harvested after the hen is slaughtered or cooked, while still inside the chicken.[32]

Salmonella is killed instantly at 71 C (160 F), but also is killed from 54.5 C (130.1 F), if held at that temperature for sufficiently long time periods. To avoid the issue of salmonella, eggs may be pasteurized in-shell at 57 C (135 F) for an hour and 15 minutes. Although the white then is slightly milkier, the eggs may be used in normal ways. Whipping for meringue takes significantly longer, but the final volume is virtually the same.[34]

Although the age of the egg and the conditions of its storage have a greater influence, the bird's diet affects the flavor of the egg.[7] For example, when a brown-egg chicken breed eats rapeseed (canola) or soy meals, its intestinal microbes metabolize them into fishy-smelling triethylamine, which ends up in the egg.[7] The unpredictable diet of free-range hens will produce likewise, unpredictable egg flavors.[7] Duck eggs tend to have a flavor distinct from, but still resembling, chicken eggs.

Eggs may be soaked in mixtures to absorb flavor. Tea eggs, a common snack sold from street-side carts in China, are steeped in a brew from a mixture of various spices, soy sauce, and black tea leaves to give flavor. 2351a5e196