An egg is a spheroid A spheroid, or ellipsoid of revolution is a quadric surface obtained by rotating an ellipse about one of its principal axes; in other words, an ellipsoid with two equal semi-diameters or ovoid In technical drawing, an oval is a figure constructed from two pairs of arcs, with two different radii (see image on the right). The arcs are joined at a point, in which lines tangential to both joining arcs lie on the same line, thus making the joint smooth. Any point of an oval belongs to an arc with a constant radius (shorter or longer), shaped cell The cell is the functional basic unit of life. It was discovered by Robert Hooke and is the functional unit of all known living organisms. It is the smallest unit of life that is classified as a living thing, and is often called the building block of life. Some organisms, such as most bacteria, are unicellular . Other organisms, such as humans, laid by females of many different species, including birds, reptiles Reptiles are animals in the class Reptilia characterized by breathing air, a "cold-blooded" (poikilothermic) metabolism, laying tough-shelled amniotic eggs (or retaining the same membrane system in species with live birth), and skin with scales or scutes. They are tetrapods (either having four limbs or being descended from four-limbed, amphibians Amphibians , such as frogs, toads, salamanders, newts, and caecilians, are ectothermic (or cold-blooded) animals that metamorphose from a juvenile water-breathing form, either to an adult air-breathing form, or to a paedomorph that retains some juvenile characteristics. Proteidae (mudpuppies and waterdogs) are good examples of paedomorphic species, and fish A fish is any aquatic vertebrate animal that is covered with scales, and equipped with two sets of paired fins and several unpaired fins. Most fish are "cold-blooded", or ectothermic, allowing their body temperatures to vary as ambient temperatures change. Fish are abundant in most bodies of water. They can be found in nearly all aquatic. Eggs have been eaten by mankind for millennia. Bird eggs (including chicken and turkey eggs) consist of a protective eggshell The generalized eggshell structure, which varies widely among species, is a protein matrix lined with mineral crystals, usually of a calcium compound such as calcium carbonate. It is calcium build-up and is not made of cells. Harder eggs are more mineralized than softer eggs, albumen (egg white Egg white is the common name for the clear liquid contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell (including the yolk). It consists mainly of about 15% proteins dissolved in water. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo,), and vitellus (egg yolk An egg yolk is a part of an egg which feeds the developing embryo. The egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae. Prior to fertilization, the yolk together with the germinal disc is a single cell; one of the few single cells that can be seen by the naked eye), contained within various thin membranes.

Egg yolks and whole eggs are a good source of protein Proteins are organic compounds made of amino acids arranged in a linear chain and folded into a globular form. The amino acids in a polymer are joined together by the peptide bonds between the carboxyl and amino groups of adjacent amino acid residues. The sequence of amino acids in a protein is defined by the sequence of a gene, which is encoded[1] and choline Choline is a water-soluble essential nutrient. It is usually grouped within the B-complex vitamins. Choline generally refers to the various quaternary ammonium salts containing the N,N,N-trimethylethanolammonium cation[2]. For this reason, the USDA The United States Department of Agriculture is the United States federal executive department responsible for developing and executing U.S. federal government policy on farming, agriculture, and food. It aims to meet the needs of farmers and ranchers, promote agricultural trade and production, work to assure food safety, protect natural resources, (United States Department of Agriculture) categorizes eggs as Meats within the Food Guide Pyramid The food guide pyramid known as the food pyramid, and formally titled the Improved American Food Guide Pyramid, was published by the FDB in Denmark in 1978 and later adopted by the USDA (United States Department of Agriculture) in 1992 to replace the earlier food groups classification system. The food guide pyramid suggested optimal nutrition[1]

Roe Roe or hard roe is the fully ripe internal ovaries or egg masses of fish and certain marine animals, such as shrimp, scallop, and sea urchins. As a seafood, roe is used both as a cooked ingredient in many dishes and as a raw ingredient and caviar Caviar, sometimes black caviar, is a luxury delicacy, consisting of processed, salted, non-fertilized sturgeon roe. The roe can be "fresh" or pasteurized, the latter having much less gastronomic and economic value are edible eggs produced by fish A fish is any aquatic vertebrate animal that is covered with scales, and equipped with two sets of paired fins and several unpaired fins. Most fish are "cold-blooded", or ectothermic, allowing their body temperatures to vary as ambient temperatures change. Fish are abundant in most bodies of water. They can be found in nearly all aquatic.

Contents

Collection

See also: List of egg dishes Ostrich The ostrich, Struthio camelus, is a large flightless bird native to Africa. It is the only living species of its family, Struthionidae and its genus, Struthio. Ostriches share the order Struthioniformes with the kiwis, emus, and other ratites. It is distinctive in its appearance, with a long neck and legs and the ability to run at maximum speeds egg (right), compared to chicken egg (lower left) and quail eggs (upper left)

Most commercially produced chicken eggs intended for human consumption are unfertilized, since the laying hens are kept without roosters A rooster, or a cock, is a male chicken with the female being called a hen. Immature male chickens of less than a year's age are called cockerels. The oldest term is "cock," from Old English coc. It is sometimes replaced by the term "cockerel" in the United Kingdom and Ireland. In North America, Australia and New Zealand ". Fertile eggs can be purchased and eaten as well, with little nutritional difference. Fertile eggs will not contain a developed embryo An embryo is a multicellular diploid eukaryote in its earliest stage of development, from the time of first cell division until birth, hatching, or germination. In humans, it is called an embryo until about eight weeks after fertilization (i.e. ten weeks LMP), and from then it is instead called a fetus, as refrigeration prohibits cellular growth for an extended amount of time (although sometimes the embryo is allowed to develop on purpose, as in balut).

Varieties

A variety of eggs as sold in Haikou, Hainan, China

Bird Birds are winged, bipedal, endothermic (warm-blooded), egg-laying, vertebrate animals. There are around 10,000 living species, making them the most varied of tetrapod vertebrates. They inhabit ecosystems across the globe, from the Arctic to the Antarctic. Extant birds range in size from the 5 cm (2 in) Bee Hummingbird to the 2.75 m (9 ft) Ostrich eggs are a common food Food is any substance or material eaten to provide nutritional support for the body or for pleasure. It usually consists of plant or animal origin, that contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life and one of the most versatile ingredients An ingredient is a substance that forms part of a mixture . For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial products contain a secret ingredient that is purported to make them better than competing products. In the pharmaceutical industry, an active ingredient is that part of a used in cooking. They are important in many branches of the modern food industry The food industry is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.[3] The most commonly used bird eggs are those from the chicken The chicken is a domesticated fowl, a subspecies of the Red Jungle Fowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other bird. Humans keep chickens primarily as a source of food, consuming both their meat and their eggs. Duck Duck is the common name for a number of species in the Anatidae family of birds. The ducks are divided between several subfamilies in the Anatidae family; they do not represent a monophyletic group but a form taxon, since swans and geese are not considered ducks. Ducks are mostly aquatic birds, mostly smaller than the swans and geese, and may be and goose The word goose is the English name for a considerable number of birds, belonging to the family Anatidae. This family also includes swans, most of which are larger than true geese, and ducks, which are smaller eggs, and smaller eggs such as quail Quail is a collective name for several genera of mid-sized birds in the pheasant family Phasianidae. New World quails and buttonquails (family Turnicidae) are not closely related but named for their similar appearance and behaviour eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches The ostrich, Struthio camelus, is a large flightless bird native to Africa. It is the only living species of its family, Struthionidae and its genus, Struthio. Ostriches share the order Struthioniformes with the kiwis, emus, and other ratites. It is distinctive in its appearance, with a long neck and legs and the ability to run at maximum speeds. Gull Gulls are birds in the family Laridae. They are most closely related to the terns (family Sternidae) and only distantly related to auks, skimmers, and more distantly to the waders. Until recently[vague], most gulls were placed in the genus Larus, but this arrangement is now known to be polyphyletic, leading to the resurrection of several genera eggs are considered a delicacy in England The area now called England has been settled by people of various cultures for about 35,000 years, but it takes its name from the Angles, one of the Germanic tribes who settled during the 5th and 6th centuries. England became a unified state in AD 927, and since the Age of Discovery, which began during the 15th century, has had a significant,[4] as well as in some Scandinavian countries, particularly in Norway After World War II, Norway experienced rapid economic growth, with the first two decades due to the Norwegian shipping and merchant marine and domestic industrialization, and from the early 1970s, a result of exploiting large oil and natural gas deposits that had been discovered in the North Sea and the Norwegian Sea. Today, Norway ranks as the. In some African countries, guineafowl The guineafowl are a family of birds in the Galliformes order, although some authorities (for example the American Ornithologists' Union) include the guineafowl as a subfamily, Numidinae, of the family Phasianidae. The guineafowl are native to Africa, but the Helmeted Guineafowl has been domesticated and both feral and wild-type birds have been eggs are commonly seen in marketplaces, especially in the spring of each year.[5] Pheasant Pheasants (or Phasianinae ) refer to any member of the subfamily of Phasianidae in the order Galliformes eggs and emu The Emu , Dromaius novaehollandiae, is the largest bird native to Australia and the only extant member of the genus Dromaius. It is also the second-largest extant bird in the world by height, after its ratite relative, the ostrich. The soft-feathered, brown, flightless birds reach up to 2 metres (6.6 ft) in height. The Emu is common over most of eggs are perfectly edible but less widely available.[4] 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.[4]

Quail eggs are considered a delicacy in many countries. They are used raw or cooked as tamago in sushi Sushi is a Japanese dish consisting of cooked vinegared rice which is commonly topped with other ingredients, such as fish or other seafood, or put into rolls. Sliced raw fish by itself is called sashimi, as distinct from sushi. Sushi that is served rolled inside or around dried and pressed sheets of seaweed (or nori) is makizushi (巻き). In Colombia Colombia (pronounced /kəˈlʌmbiə/ ), officially the Republic of Colombia (Spanish: República de Colombia, pronounced [reˈpuβlika ðe koˈlombja] ( listen)), is a constitutional republic in northwestern South America. Colombia is bordered to the east by Venezuela and Brazil; to the south by Ecuador and Peru; to the north by the Caribbean Sea;, quail eggs are considered less exotic than in other countries, and a single hard-boiled Boiled eggs are eggs cooked by immersion in boiling water with their shells unbroken. Eggs cooked in water without their shells are known as poached eggs, while eggs cooked below the boiling temperature, either with or without the shell, are known as coddled eggs. Hard-boiled eggs are either boiled long enough for the egg white and then the egg quail egg is a common topping on hot dogs A hot dog is a moist sausage of soft, even texture and flavor, often made from meat slurry.[citation needed] Most types are fully cooked, cured or smoked. When served, it is usually hot, and is placed in a special purpose soft, sliced hot dog bun, although it is possible for them to be eaten alone. It may be garnished with mustard, ketchup, onion, and hamburgers A hamburger is a sandwich consisting of a cooked patty of ground meat, (usually beef, but occasionally pork, turkey, or a combination of meats) placed between two buns. Hamburgers are often served with lettuce, bacon, tomato, onion, pickles, cheese and condiments such as mustard, mayonnaise, ketchup and relish. The hamburger has attained, often fixed into place with a toothpick A toothpick is a small stick of wood, plastic, bamboo, metal or other substance used to remove detritus from the teeth, usually after a meal. Some toothpicks are made from animal bones as opposed to wood. A toothpick usually has one or two sharp ends to insert between teeth. They can also be used for picking up small appetizers or as a cocktail.

Uses

Fried chicken egg

Chicken eggs are widely used in many types of dishes, both sweet and savory. Eggs can be pickled Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia, edible oils are used as, 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 Salmonella is a genus of rod-shaped, Gram-negative, non-spore forming, predominantly motile enterobacteria with diameters around 0.7 to 1.5 µm, lengths from 2 to 5 µm, and flagella which project in all directions . They are chemoorganotrophs, obtaining their energy from oxidation and reduction reactions using organic sources, and are facultative, 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.[6] As an ingredient, egg yolks are an important emulsifier An emulsion is a mixture of two or more immiscible (unblendable) liquids. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion tends to imply that both the dispersed and the continuous phase are liquid. In an emulsion, one in the kitchen, and the proteins in egg white allow it to form foams and aerated dishes.

Soft-boiled quail eggs, with potato galettes

The albumen Egg white is the common name for the clear liquid contained within an egg. It is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around either fertilized or unfertilized egg. It consists mainly of about 15% proteins dissolved in water. Its primary natural purpose is to, or egg white, contains protein but little or no fat Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemically, fats are generally triesters of glycerol and fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure and composition. Although the words "oils", "fats",. It can be used in cooking separately from the yolk, and can be aerated or whipped to a light, fluffy consistency. Beaten egg whites are used in desserts such as meringues Meringue is a type of dessert made from whipped egg whites and sugar. Some meringue recipes call for adding a binding agent such as cream of tartar or the cornstarch found in confectioner's sugar. Meringues are often flavoured with vanilla and a small amount of almond or coconut extract. They are light, airy and sweet and mousse Mousse is derived from the French word mousse which means “lather” or “foam”. A mousse is a stable prepared food that incorporates air bubbles to give it a light and airy texture. Depending on how it is prepared, it can range from light and fluffy to creamy and thick. Ground egg shells are sometimes used as a food additive Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling , salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, to deliver calcium Calcium is the chemical element with the symbol Ca and atomic number 20. It has an atomic mass of 40.078 amu. Calcium is a soft gray alkaline earth metal, and is the fifth most abundant element by mass in the Earth's crust. Calcium is also the fifth most abundant dissolved ion in seawater by both molarity and mass, after sodium, chloride,.[7]

Every part of an egg is edible,[citation needed] although the eggshell is generally discarded.

Flavour

Although the age of the egg and the conditions of its storage have a greater influence, the bird's diet does affect the flavor of the egg.[8] For example, when a brown-egg chicken breed eats rapeseed Rapeseed , also known as rape, oilseed rape, rapa, rappi, rapaseed and (in the case of one particular group of cultivars, canola) is a bright yellow flowering member of the family Brassicaceae (mustard or cabbage family). The name derives from the Latin for turnip, rāpum or rāpa, and is first recorded in English at the end of the 14th century or soy meals, its intestinal microbes metabolize them into fishy-smelling triethylamine, which ends up in the egg.[8] The unpredictable diet of free-range hens will produce unpredictable eggs.[8]

Cooking

Shopping for chicken eggs in a grocery store.

Egg white coagulates, or solidifies, when it reaches temperatures between 144°F and 149°F (62.2°C-65°C)[9]. Egg yolk coagulates at slightly higher temperatures, between 149°F and 158°F (65°C-70°C)[9].

If a boiled egg is overcooked, a greenish ring sometimes appears around egg yolk. This is a manifestation of the iron and sulfur compounds in the egg. It can also occur when there is an abundance of iron in the cooking water. The green ring does not affect the egg's taste; overcooking, however, harms the quality of the protein (chilling the egg for a few minutes in cold water until the egg is completely cooled prevents the greenish "ring” from forming on the surface of the yolk).

Cooking also increases the risk of atherosclerosis due to increased oxidization of the cholesterol contained in the egg yolk.[10]

Preservation

Salted duck egg

Preservation of edible eggs is extremely important, as an improperly-handled egg can contain elevated levels of Salmonella, bacteria that can cause severe food poisoning. The simplest method to preserve an egg is to treat it with salt. Salt draws water out of bacteria and molds, which prevents their growth.[11] The Chinese salted duck egg is made by immersing duck eggs in brine, or coating them individually with a paste of salt and mud or clay. The eggs stop absorbing salt after about a month, having reached chemical equilibrium.[11] Their yolks become an orange-red colored and solid, but the white remains liquid. They are boiled before consumption and often served with rice congee.

Pickled egg, colored with beetroot juice

Another method is to make pickled eggs, by boiling them first and immersing them in a mixture of vinegar, salt, and spices like ginger or allspice. Frequently, beetroot juice is added to impart a red color to the eggs.[12] If the eggs are immersed in it for a few hours, the distinct red, white, and yellow colors can be seen when the eggs are sliced.[12] If marinated for several days or more, the red color will reach to the yolk.[12] If the eggs are marinated in the mixture for several weeks or more, vinegar's acetic acid will dissolve much of the shell's calcium carbonate and penetrate the egg, making it acidic enough to inhibit the growth of bacteria and molds.[11] Pickled eggs made this way will generally keep for a year or more without refrigeration.[11]

Century egg

A century egg or hundred-year-old egg is preserved by coating an egg in a mixture of clay, wood ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with a comparatively mild, distinct flavor. The transforming agent in a century egg is its alkaline material, which gradually raises the pH of the egg from around 9 to 12 or more.[13] This chemical process breaks down some of the complex, flavorless proteins and fats of the yolk into simpler, flavorful ones, which in some way may be thought of as an "inorganic version" of fermentation.

Substitutes

For those who do not consume eggs, alternatives used in baking include other rising agents or binding materials, such as ground flax seeds or potato starch flour. Tofu can also act as a partial binding agent, since it is high in lecithin due to its soy content. Applesauce can be used, as well as arrowroot and banana. Extracted soybean lecithin, in turn, is often used in packaged foods as an inexpensive substitute for egg-derived lecithin.

Other egg substitutes are made from just the white of the egg for those who worry about the high cholesterol and fat content in eggs. These products usually have added vitamins and minerals as well as vegetable-based emulsifiers and thickeners such as xanthan gum or guar gum. These allow the product to maintain the nutrition and several culinary properties of real eggs, making possible foods like Hollandaise sauce, custard, mayonnaise, and most baked goods with these substitutes.

History

Bird eggs have been valuable foodstuff since prehistory, in both hunting societies and more recent cultures where birds were domesticated. In Thebes, Egypt, the tomb of Haremhab, built about 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican, as offerings.[14] In ancient Rome, eggs were preserved using a number of methods, and meals often started with an egg course.[14] The Romans crushed the shell in their plate to prevent evil spirits from hiding there.[3] In the Middle Ages, eggs were forbidden during Lent because of their richness.[3] It is possible that the word mayonnaise was derived from moyeu, the medieval French word for the yolk meaning center or hub.[3]

Egg scrambled with acidic fruit juices were popular in France in the 17th century; this may have been the origin of lemon curd.[8]

The dried egg industry developed in the 19th century, before the rise of the frozen egg industry.[15] In 1878, a company in St. Louis, Missouri started to transform egg yolk and white into a light-brown, meal-like substance by using a drying process.[15] The production of dried eggs significantly expanded during World War II, for use by the United States Armed Forces and its allies.[15]

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.[16]

Anatomy and characteristics

See also: Egg (biology) Schematic of a chicken egg: 1. Eggshell 2. Outer membrane 3. Inner membrane 4. Chalaza 5. Exterior albumen 6. Middle albumen 7. Vitelline membrane 8. Nucleus of pander 9. Germinal disc (nucleus) 10. Yellow yolk 11. White yolk 12. Internal albumen 13. Chalaza 14. Air cell 15. Cuticula

The shape of an egg is an ovate spheroid with one end larger than the other end. The egg has cylindrical symmetry along the long axis.

An egg is surrounded by a thin, hard shell. Inside, the egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae (from the Greek word khalazi, meaning hailstone or hard lump.)

Air cell

The larger end of the egg contains the 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, 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 actually float in the water and should not be eaten.[17]

Shell

Main article: Eggshell

Egg shell color is caused by pigment deposition during egg formation in the oviduct and can vary according to species and breed, from the more common white or brown to pink or speckled blue-green. In general, chicken breeds with white ear lobes lay white eggs, whereas chickens with red ear lobes lay brown eggs.[18] Although there is no significant link between shell color and nutritional value, there is often a cultural preference for one color over another. For example, in most regions of the United States, chicken eggs are generally white; while in the northeast of that country, and in countries as diverse as Costa Rica, Ireland, and the United Kingdom, they are generally light-brown. In Brazil and Poland, white chicken eggs are generally regarded as industrial, and brown or reddish ones are preferred.

White (albumen)

Main article: Egg white

Yolk

Main article: Egg yolk

The yolk in a newly laid egg is round and firm. As the yolk ages it absorbs water from the albumen, which increases its size and causes it to stretch and weaken the vitelline membrane (the clear casing enclosing the yolk). The resulting effect is a flattened and enlarged yolk shape.

Yolk color is dependent on the diet of the hen; if the diet contains yellow/orange plant pigments known as xanthophylls, then they are deposited in the yolk, coloring it. A colorless diet can produce an almost colorless yolk. Farmers may enhance yolk color with artificial pigments, or with natural supplements rich in lutein (marigold petals are a popular choice), but, in most locations, this activity is forbidden.

Abnormalities

See Egg yolk#Double-yolk eggs and Egg yolk#Yolkless eggs.

Nutritional value

Chicken egg, whole, hard-boiled
Nutritional value per 100 g (3.5 oz)
Energy 647 kJ (155 kcal)
Carbohydrates 1.12 g
Fat 10.6 g
Protein 12.6 g
Tryptophan 0.153 g
Threonine 0.604 g
Isoleucine 0.686 g
Leucine 1.075 g
Lysine 0.904 g
Methionine 0.392 g
Cystine 0.292 g
Phenylalanine 0.668 g
Tyrosine 0.513 g
Valine 0.767 g
Arginine 0.755 g
Histidine 0.298 g
Alanine 0.700 g
Aspartic acid 1.264 g
Glutamic acid 1.644 g
Glycine 0.423 g
Proline 0.501 g
Serine 0.936 g
Water 75 g
Vitamin A equiv. 140 μg (16%)
Thiamine (Vit. B1) 0.066 mg (5%)
Riboflavin (Vit. B2) 0.5 mg (33%)
Pantothenic acid (B5) 1.4 mg (28%)
Folate (Vit. B9) 44 μg (11%)
Calcium 50 mg (5%)
Iron 1.2 mg (10%)
Magnesium 10 mg (3%)
Phosphorus 172 mg (25%)
Potassium 126 mg (3%)
Zinc 1.0 mg (10%)
Choline 225 mg
Cholesterol 424 mg
For edible portion only. Refuse: 12% (Shell). One large egg is 50 grams. Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

Eggs add protein to one's diet, as well as various other nutrients.

Chicken eggs are the most commonly-eaten eggs. They supply all essential amino acids for humans,[19] and provide several vitamins and minerals, including vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. They are also an inexpensive single-food source of protein.

All of the egg's vitamin A, D and E is in the egg yolk. The egg is one of the few foods that naturally contain Vitamin D. A large egg yolk contains approximately 60 Calories (250 kilojoules); the egg white contains about 15 Calories (60 kilojoules). A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol (although one study indicates that the human body may not absorb much cholesterol from eggs[20]). The yolk makes up about 33% of the liquid weight of the egg. It contains all of the fat, slightly less than half of the protein, and most of the other nutrients. It also contains all of the choline, and one yolk contains approximately half of the recommended daily intake. Choline is an important nutrient for development of the brain, and is said to be important for pregnant and nursing women to ensure healthy fetal brain development.[21]

Recently, chicken eggs that are especially high in Omega 3 fatty acids have come on the market. These eggs are made by feeding laying hens a diet containing polyunsaturated fats and kelp meal. Nutrition information on the packaging is different for each of the brands.

Cooked eggs are easier to digest,[22] as well as having a lower risk of salmonella infection.[23]

Health issues

Cholesterol and fat

More than half the calories found in eggs come from the fat in the yolk; a large 50-gram chicken egg contains approximately 5 grams of fat. People on a low-cholesterol diet may need to reduce egg consumption; however, only 27% of the fat in egg is saturated fat (palmitic, stearic and myristic acids[24]) that contains LDL cholesterol. The egg white consists primarily of water (87%) and protein (13%) and contains no cholesterol and little, if any, fat.

There is debate over whether egg yolk presents a health risk. Some research suggests dietary cholesterol increases the ratio of total to HDL cholesterol and, therefore, adversely affects the body's cholesterol profile;[25] whereas other studies show that moderate consumption of eggs, up to two per day, does not appear to increase heart disease risk in healthy individuals.[26] Harold McGee argues that the cholesterol in the yolk is not what causes a problem, because fat (particularly saturated) is much more likely to raise cholesterol levels than the actual consumption of cholesterol.[17] A 2007 study of nearly 10,000 adults demonstrated no correlation between moderate (6 per week) egg consumption and cardiovascular disease or strokes except in the sub-population of diabetic patients which presented an increased risk of coronary heart disease.[27] Other research supports the idea that a high egg intake increases cardiovascular risk in diabetic patients.[28]

Type 2 diabetes

Consumption of eggs has been linked to an increased risk of Type 2 diabetes in both men and women. A 2008 study using data on over 50,000 individuals collected by the Physicians' Health Study I (1982-2007) and the Women's Health Study (1992-2007) determined that the “data suggest that high levels of egg consumption (daily) are associated with an increased risk of type 2 diabetes.”[29]

Contamination

A health issue associated with eggs is contamination by pathogenic bacteria like Salmonella enteritidis. Contamination of eggs exiting a female bird via the cloaca may also occur with other members of the Salmonella group, so care must be taken to avoid the egg shell becoming contaminated with fecal matter. In commercial practice, eggs are quickly washed with a sanitizing solution within minutes of being laid. The risk of infection from raw or undercooked eggs is dependent in part upon the sanitary conditions under which the hens are kept.

Health experts advise people to refrigerate eggs, use them within two weeks, cook them thoroughly, and never consume raw eggs.[23] As with meat, containers and surfaces that have been used to process raw eggs should not come in contact with ready-to-eat food.

A study by the U.S. Department of Agriculture in 2002 (Risk Analysis April 2002 22(2):203-18) suggests the problem is not as prevalent as once thought. It showed that of the 69 billion eggs produced annually only 2.3 million are contaminated with salmonella—equivalent to just one in every 30,000 eggs—thus showing that salmonella infection is quite rarely induced by eggs. However, this has not been the case in other countries where Salmonella enteritidis and Salmonella typhimurium infections due to egg consumptions are major concerns.[30][31][32] Egg shells act as hermetic seals which guard against bacteria entering, but this seal can be broken through improper handling or if laid by unhealthy chickens. Most forms of contamination enter through such weaknesses in the shell. In the UK the British Egg Industry Council award the lions stamp to eggs that among other things come from hens that have been vaccinated against salmonella. [33] [34] [35]

Food allergy

Main article: Egg allergy

One of the most common food allergies in infants is eggs.[36] Infants usually have the opportunity to grow out of this allergy during childhood, if exposure is minimized.[37] Allergic reactions against egg white are more common than reactions against egg yolks.[38]

In addition to true allergic reactions, some people experience a food intolerance to egg whites.[38]

Food labeling practices in most developed countries now include eggs, egg products and the processing of foods on equipment that also process foods containing eggs in a special allergen alert section of the ingredients on the labels.

Antibiotic resistance

Information obtained by the Canadian Integrated Program for Antimicrobial Resistance (CIPARS) “strongly indicates that cephalosporin resistance in humans is moving in lockstep with use of the drug in poultry production.” According to the Canadian Medical Association Journal, the unapproved antibiotic ceftiofur is routinely injected into eggs in Quebec and Ontario to discourage infection of hatchlings. Although the data are contested by the industry, antibiotic resistance in humans appears to be directly related to the antibiotic's use in eggs.[39]

Chicken egg grading

The US Department of Agriculture grade eggs by the interior quality of the egg and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size).

In other countries, particularly in European Union, eggs are graded by the hen farming method instead, e.g. from free range hens, battery cages etc.

Chicken egg sizes

Lists of miscellaneous information should be avoided. Please relocate any relevant information into appropriate sections or articles. (January 2010)
Medium white eggs in carton

Chicken eggs are graded by size, for the purpose of sales. The United States Department of Agriculture sizing is based by weight per dozen. The most common US size of chicken egg is 'Large' and is the egg size commonly referred to for recipes. The following egg masses have been calculated on the basis of the USDA sizing:

Modern Sizes (USA)
Size Mass per egg Cooking Yield (Volume)[3]
Jumbo Greater than 2.5 oz. or 71 g
Very Large or Extra-Large (XL) Greater than 2.25 oz. or 64 g 56 mL (4 tbsp)
Large (L) Greater than 2 oz. or 57 g 46 mL (3.25 tbsp)
Medium (M) Greater than 1.75 oz. or 50 g 43 mL (3 tbsp)
Small (S) Greater than 1.5 oz. or 43 g
Peewee Greater than 1.25 oz. or 35 g

In Canada, modern egg sizes are defined as follows:

Modern Sizes (Canada)[40]
Size Mass per egg
Jumbo 70 g or more
Extra Large 63-69 g
Large 56-62 g
Medium 49-55 g
Small 42-48 g
Peewee Less than 41 g

In Europe, modern egg sizes are defined as follows:

Modern Sizes (Europe)
Size Mass per egg
Very Large 73 g and over
Large 63-73 g
Medium 53-63 g
Small 53 g and under

In Australia, the Australian Egg Corporation defines the following sizes in its labeling guide.[41]

Modern Sizes (Australia)
Size Mass per egg
Jumbo 68 g
Extra-Large 60 g
Large 52 g

In Western Australia, two additional sizes are also standardized by the Golden Eggs Corporation[42]

Additional Sizes (Western Australia)
Mega or XXXL 72 g
Medium 43 g

In New Zealand sizes are based on the minimum mass per egg:[43]

Modern Sizes (New Zealand)
Size Minimum mass per egg
8 (Jumbo) 68 g
7 (Large) 62 g
6 (Standard) 53 g
5 (Medium) 44 g
4 (Pullet) 35 g
Traditional Sizes
Size Mass
Size 0 Greater than 75g
Size 1 70 g - 75 g
Size 2 65 g - 70 g
Size 3 60 g - 65 g
Size 4 55 g - 60 g
Size 5 50 g - 55 g
Size 6 45 g - 50 g
Size 7 less than 45 g

Issues in mass production

This article contains weasel words, vague phrasing that often accompanies biased or unverifiable information. Such statements should be clarified or removed. (March 2009)
Further information: Battery cage

Commercial factory farming operations often involve raising the hens in small crowded cages, preventing the chickens from engaging in natural behaviors such as wing-flapping, dust-bathing, scratching, pecking, perching and nest-building. Such restrictions can lead to pacing and escape behavior.[44]

Many hens confined to battery cages, and some raised in cage-free conditions, are de-beaked to prevent harming each other and cannibalism. According to critics of the practice, this can cause hens severe pain to the point where some may refuse to eat and starve to death. Some hens may be force molted to increase egg quality and production level after the molting.[45] Molting can be induced by extended feed withdrawal, water withdrawal or controlled lighting programs.

Laying hens are often slaughtered between 100–130 weeks of age, when their egg productivity starts to decline.[46] Due to modern selective breeding, laying hen strains differ from meat production strains. As male birds of the laying strain do not lay eggs and are not suitable for meat production, they are generally culled at the hatchery.[47]

Free-range eggs are considered by some advocates to be an acceptable substitute to factory-farmed eggs. Free-range laying hens are given outdoor access instead of being contained in crowded cages. Questions on the actual living conditions of free-range hens have been raised, as there is no legal definition or regulations for eggs labeled as free-range in the US.[48]

In the US, increased public concern for animal welfare has pushed various egg producers to release eggs under a variety of different standards. The most widespread standard in use is used by United Egg Producers and is a volunteer program known as United Egg Producers Certified (UEP Certified).[49] The program includes guidelines with regard to housing, feed, water, air, space allowance, beak trimming, molting, handling, and transportation; however, critics such as The Humane Society have alleged UEP Certification misleadingly allows for a significant amount of animal cruelty.[50] Other standards include "Cage Free", "Natural", "Certified Humane", and "Certified Organic." Of these standards, "Certified Humane", which carries requirements for stocking density and cage-free keeping, among others, and "Certified Organic", which requires hens have outdoor access and are fed only organic, vegetarian feed, among other requirements, are the most stringent.[51][52]

The European Union will introduce an EU-wide ban on the use of conventional battery cages for egg-laying hens. This ban is expected to come into effect from 1 January 2012, as per EU Directive 1999/74/EC.[53] The EU will instead permit the use of "enriched" cages that must meet certain space and amenity requirements. Egg producers in many member states have objected to the ban.

Cultural significance

Further information: Egg decorating, Easter egg, and Egging Hanácké kraslice, Easter eggs from the Haná region, the Czech Republic

A popular Easter tradition in some parts of the world is the decoration of hard-boiled eggs (usually by dyeing but often by spray-painting). Adults often hide the eggs for children to find, an activity known as an Easter egg hunt. A similar tradition of egg painting exists in areas of the world influenced by the culture of Persia. Before the spring equinox in the Persian New Year tradition (called Norouz), each family member decorates a hard-boiled egg and sets them together in a bowl.

Although a food item, eggs are sometimes thrown at houses, cars, or people. This act, known commonly as egging in the various English-speaking countries, is a minor form of vandalism and, therefore, usually a criminal offense and is capable of damaging property (egg whites can degrade certain types of vehicle paint) as well as causing serious eye injury.[54] On Halloween, for example, trick or treaters have been known to throw eggs (and sometimes flour) at property or people from whom they received nothing. Eggs are also often thrown in protests, as they are inexpensive and nonlethal, yet very messy when broken.

Palo Alto computer egg, birth place of computer

References

  1. ^ a b Agricultural Marketing Service, "How to Buy Eggs", Home and Garden Bulletin (United States Department of Agriculture (USDA)) (264): 1

    The Food Guide Pyramid (see inside back cover) suggests 2 to 3 servings each day of food from the meat group, the equivalent of 5 to 7 ounces of cooked lean meat, poultry, or fish. Because egg protein is of high quality, eggs are an alternative to lean meat, poultry, and fish. Count one whole egg as 1/3 serving, and remember that egg yolks should be limited to four per week.

  2. ^ Howe, Juliette C.; Williams, Juhi R.; Holden, Joanne M. (March 2004), [http://www.nal.usda.gov/fnic/foodcomp/Data/Choline/Choline.pdf USDA Database for the Choline Content of Common Foods], United States Department of Agriculture (USDA), p. 10, http://www.nal.usda.gov/fnic/foodcomp/Data/Choline/Choline.pdf 
    NDB No Description Beta Free GPC Pcho PtdCho SM Total N CC
-ine Cho Cho
01124 Egg, white, raw, fresh 0.3 0.2 0.6 0.0 0.3 0.0 1.1 4 A
01128 Egg, whole, cooked, fried 0.7 0.7 0.6 0.6 253.7 17.0 272.6 4 A
01129 Egg, whole, cooked, hard-boiled 0.6 0.7 0.5 0.5 209.9 13.6 225.2 4 A
01123 Egg, whole, raw, fresh 0.6 0.6 0.6 0.6 238.5 10.7 251.0 15 A
01125 Egg, yolk, raw, fresh 0.9 1.3 0.9 1.0 634.1 45.1 682.4 4 A
(mg/100g)
  3. ^ a b c d e Montagne, Prosper (2001). Larousse Gastronomique. Clarkson Potter. pp. 447–448. ISBN 0609609718.
  4. ^ a b c Roux, Michel; Martin Brigdale (2006). Eggs. Wiley. p. 8. ISBN 0471769134.
  5. ^ Stadelman, William (1995). Egg Science and Technology. Haworth Press. p. 1. ISBN 1560228547.
  6. ^ Evenepoel, P., Geypens, B., Luypaerts, A., Hiele, M., Ghoos, Y., & Rutgeerts, P. (1998). Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques. The Journal of Nutrition, 128 (10), 1716-1722. abstract
  7. ^ Anne Schaafsma, Gerard M Beelen (1999). "Eggshell powder, a comparable or better source of calcium than purified calcium carbonate: piglet studies". Journal of the Science of Food and Agriculture 79 (12): 1596–1600. doi:10.1002/(SICI)1097-0010(199909)79:12<1596::AID-JSFA406>3.0.CO;2-A. http://www3.interscience.wiley.com/cgi-bin/abstract/63003036/ABSTRACT.
  8. ^ a b c d McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 87. ISBN 0-684-80001-2.
  9. ^ a b "Frequently Asked Questions About Egg Food Safety". Egg Safety Center, Alpharetta, GA. http://www.eggsafety.org/f_a_q.htm.
  10. ^ USA (2009-10-16). "The role of eggs, margarines and fish oils in the nutritional management of coronary artery disease and strokes". Ncbi.nlm.nih.gov. http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed&cmd=retrieve&dopt=citation&list_uids=15477726. Retrieved 2010-01-10.
  11. ^ a b c d McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 116. ISBN 0-684-80001-2.
  12. ^ a b c Stadelman, William (1995). Egg Science and Technology. Haworth Press. pp. 479–480. ISBN 1560228547.
  13. ^ McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 117. ISBN 0-684-80001-2.
  14. ^ a b Brothwell, Don R.; Patricia Brothwell (1997). Food in Antiquity: A Survey of the Diet of Early Peoples. Johns Hopkins University Press. pp. 54–55. ISBN 0801857406.
  15. ^ a b c Stadelman, William (1995). Egg Science and Technology. Haworth Press. pp. 221–223. ISBN 1560228547.
  16. ^ Easterday, Jim (April 21, 2005). "The Coyle Egg-Safety Carton". Hiway16 Magazine. http://www.bcnorth.ca/magazine/pages/Jim/egg/egg1.htm. Retrieved 2008-04-21.
  17. ^ a b McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner. ISBN 0-684-80001-2.
  18. ^ "Information on chicken breeds" (PDF). http://www.ces.purdue.edu/extmedia/AS/AS-518.pdf. Retrieved 2010-01-10.
  19. ^ "Food and Agriculture Organization article on eggs". Fao.org. http://www.fao.org/AG/againfo/subjects/en/eggs.html. Retrieved 2010-01-10.
  20. ^ "University Science article on eggs and cholesterol". Unisci.com. 2001-10-29. http://unisci.com/stories/20014/1029013.htm. Retrieved 2010-01-10.
  21. ^ "Eggs and fetal brain development". Pdrhealth.com. http://www.pdrhealth.com/drug_info/nmdrugprofiles/nutsupdrugs/cho_0283.shtml. Retrieved 2010-01-10.
  22. ^ Evenepoel, P; Geypens B, Luypaerts A et al. (October 1998). "Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques". The Journal of Nutrition 128 (10): 1716–1722. PMID 9772141. http://jn.nutrition.org/cgi/content/full/128/10/1716.
  23. ^ a b "Eggs -- No Yolking Matter." Nutrition Action Health Letter, July/August 1997.
  24. ^ U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page
  25. ^ Weggemans RM, Zock PL, Katan MB (2001). "Dietary cholesterol from eggs increases the ratio of total cholesterol to high-density lipoprotein cholesterol in humans: a meta-analysis". Am. J. Clin. Nutr. 73 (5): 885–91. PMID 11333841.
  26. ^ Hu FB, Stampfer MJ, Rimm EB, et al. (1999). "A prospective study of egg consumption and risk of cardiovascular disease in men and women". JAMA 281 (15): 1387–94. doi:10.1001/jama.281.15.1387. PMID 10217054.
  27. ^ Qureshi AI, Suri FK, Ahmed S, Nasar A, Divani AA, Kirmani JF (2007). "Regular egg consumption does not increase the risk of stroke and cardiovascular diseases". Med. Sci. Monit. 13 (1): CR1–8. PMID 17179903.
  28. ^ Schärer M, Schulthess G (2005). "[Egg intake and cardiovascular risk]" (in German). Ther Umsch 62 (9): 611–3. PMID 16218496.
  29. ^ "Egg Consumption and Risk of Type 2 Diabetes in Men and Women". Biowizard.com. http://www.biowizard.com/pmabstract.php?pmid=19017774. Retrieved 2010-01-10.
  30. ^ Kimura, Akiko C. et al.; Reddy, V; Marcus, R; Cieslak, PR; Mohle-Boetani, JC; Kassenborg, HD; Segler, SD; Hardnett, FP et al. (2004). "Chicken Consumption Is a Newly Identified Risk Factor for Sporadic Salmonella enterica Serotype Enteritidis Infections in the United States: A Case-Control Study in FoodNet Sites". Clinical Infectious Diseases 38: S244–S252. doi:10.1086/381576. PMID 15095196.
  31. ^ Little, C.L et al.; Surman-Lee, S; Greenwood, M; Bolton, FJ; Elson, R; Mitchell, RT; Nichols, GN; Sagoo, SK et al. (2007). "Public health investigations of Salmonella Enteritidis in catering raw shell eggs, 2002-2004". Letters in Applied Microbiology (Blackwell Publishing) 44 (6): 595–601. doi:10.1111/j.1472-765X.2007.02131.x. PMID 17576219.
  32. ^ Stephens, N. et al.; Sault, C; Firestone, SM; Lightfoot, D; Bell, C (2007). "Large outbreaks of Salmonella Typhimurium phage type 135 infections associated with the consumption of products containing raw egg in Tasmania". Communicable diseases intelligence (Blackwell Publishing) 31 (1): 118–24. PMID 17503652.
  33. ^ Knowledge Guide, British Egg Information Service, retrieved 26 February 2010.
  34. ^ Lion Code of Practice, retrieved 26 February 2010.
  35. ^ Farming UK news article, retrieved 26 February 2010.
  36. ^ Egg Allergy Brochure, distributed by Royal Prince Alfred Hospital
  37. ^ “Egg Allergy Facts” Asthma and Allergy Foundation of America
  38. ^ a b Arnaldo Cantani (2008). Pediatric Allergy, Asthma and Immunology. Berlin: Springer. pp. 710–713. ISBN 3-540-20768-6.
  39. ^ Gulli, Cathy (June 17, 2009). "Playing chicken with antibiotics Antibiotics injected into chicken eggs is making Canadians resistant to meds". Macleans Magazine. http://www2.macleans.ca/2009/06/17/playing-chicken-with-antibiotics/. Retrieved 2009-06-24.
  40. ^ Source: Agriculture and Agri-food Canada
  41. ^ Egg Labelling Guide July 2007
  42. ^ "Golden Eggs Western Australia Product Range". Goldeneggs.com.au. http://www.goldeneggs.com.au/product_range/golden_eggs.html. Retrieved 2010-01-10.
  43. ^ "Egg Quality". Egg Producers Federation of New Zealand. http://www.eggfarmers.org.nz/egg-quality.asp. Retrieved 2010-01-10.
  44. ^ "Scientists and Experts on Battery Cages and Laying Hen Welfare". Hsus.org. http://www.hsus.org/farm/resources/research/welfare/scientists_and_experts_on_battery_cages.html. Retrieved 2010-01-10.
  45. ^ "Eggs and force-moulting". Ianrpubs.unl.edu. http://ianrpubs.unl.edu/poultry/mp70/mp70-15.htm. Retrieved 2010-01-10.
  46. ^ "Commercial Egg Production and Processing". Ag.ansc.purdue.edu. http://ag.ansc.purdue.edu/poultry/publication/commegg/. Retrieved 2010-01-10.
  47. ^ "Egg laying and male birds". Vegsoc.org. http://www.vegsoc.org/info/laying.html#male. Retrieved 2010-01-10.
  48. ^ "Free-range eggs". Cok.net. http://www.cok.net/lit/freerange.php. Retrieved 2010-01-10.
  49. ^ United Egg Producers Certified Program
  50. ^ "Wondering What The "UEP Certified" Logo Means?". Hsus.org. http://www.hsus.org/farm/resources/pubs/uep_certified_logo.html. Retrieved 2010-01-10.
  51. ^ "Egg Labels". EggIndustry.com. http://www.eggindustry.com/cfi/faq/. Retrieved 2010-01-10.
  52. ^ The Humane Society of the United States. "A Brief Guide to Egg Carton Labels and Their Relevance to Animal Welfare". Hsus.org. http://www.hsus.org/farm/resources/pubs/animal_welfare_claims_on_egg_cartons.html. Retrieved 2010-01-10.
  53. ^ "EUR-Lex - 31999L0074 - EN". Eur-lex.europa.eu. http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:31999L0074:EN:HTML. Retrieved 2010-01-10.
  54. ^ Stewart RM. Durnian JM. Briggs MC. "Here's egg in your eye": a prospective study of blunt ocular trauma resulting from thrown eggs. Emergency Medicine Journal. 23(10):756-8, 2006 Oct.

See also

External links

Find more about Egg on Wikipedia's sister projects:

Definitions from Wiktionary Textbooks from Wikibooks Quotations from Wikiquote Source texts from Wikisource Images and media from Commons News stories from Wikinews Learning resources from Wikiversity

Categories: Breakfast foods | Eggs (food)

 

The above information uses material from Wikipedia and is licensed under the GNU Free Documentation License.
Some facts may not have been fully verified for accuracy. [Disclaimers]
This page was last archived by our server on Tue Jul 27 21:53:13 2010. [ refresh local cache ]
Displaying this page or its contents does not use any Wikimedia Foundation's resources.
The owners of this site proudly support the Wikimedia Foundation.

[Hide]▼
'Egg (Food)' News
Going for thrills on the grill - Christian Science Monitor
news.google.com
Going for thrills on the grill

Christian Science Monitor

The centerpiece was boerewors, spicy pork sausage about five feet long curled up like a watch spring, and the finale was an enormous fried ostrich egg .
Google News Search: Egg (food),
Tue Jul 27 21:53:23 2010
'Egg (Food)' Images
egg prison jpg
jugsi.com
egg prison jpg
549px x 800px | 35.40kB

[source page]

Counting the days to freedom a k a scrambled eggs P

Yahoo Images Search: Egg (food),
Tue Jul 27 21:53:24 2010
'Egg (Food)' Blogs
Black & Decker 1-Tier Food Steamer/Rice Cooker | Best Rice Cooker ...
ricecookersworld.net
Black & Decker 1-Tier Food Steamer/Rice Cooker | Best Rice Cooker ...

admin

Sun, 18 Jul 2010 04:56:51 GM

BLACK &DECKER . FOOD. STEAMER4-quart/​3.8 liter capacity steamer with 8 cup rice bowlComes complete with . food. divider, . egg. holder and drip trayBuilt-in Flavor.

Google Blogs Search: Egg (food),
Sun Jul 18 15:07:52 2010
'Egg (Food)' Answers
Vietnamese food: Egg and Beef in Fish sauce?
Q. Whats the name of this food? I do believe only brown eggs are used and the beef is brisket...but I'm not sure. It should be cooked in fishsauce or soysauce. It's served over rice.
Asked by Candii Rainbow - Sat Jul 21 18:03:25 2007 - - 4 Answers - 0 Comments

A. Trung chien thit bo va la lot - egg omellete with beef and lalot ingredients: 5 brown eggs 300gr of beef minced, marinated with 1 teaspoon of sugar and 1 tablespoon of fish sauce 5 young la lot leaves, chopped 3 table spoons of oil 2 table spoons of fish sauce Method La lot is used as herb for this dish. Break the eggs into a big bowl, add la lot leaves, fish sauce and mix well. Heat a large frying pan until it is very hot. Add 1 table spoon of oil when it is hot, add the beef minced and stir- fry for 5 minutes, then add the beef into the egg mixture bowl. Wash the frying pan then heat the pan until it is very hot. Add the rest of the oil then pour the egg-beef mixture in and cook for 5 minutes on each side (low heat). serve at… [cont.]
Answered by Desi Chef - Sat Jul 21 18:57:40 2007

Yahoo Answers Search: Egg (food),
Sat Jul 17 11:57:19 2010
[Hide]▲