The chicken probably was domesticated for its eggs (from jungle fowl native to tropical and subtropical Southeast Asia and Indian subcontinent) before 7500 BCE. In 2012, the European Union banned battery husbandry of chickens.Īncient Egyptian depictions of offerings at the tomb of Menna, including a basket of eggsīird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures where birds were domesticated. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. 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. Despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins.Ĭhickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. Due to their protein content, the United States Department of Agriculture formerly categorized eggs as Meats within the Food Guide Pyramid (now MyPlate). Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Fish eggs consumed as food are known as roe or caviar.īird and reptile eggs consist of a protective eggshell, albumen ( egg white), and vitellus ( egg yolk), contained within various thin membranes. People may also eat the eggs of reptiles, amphibians, and fish. Eggs of other birds, including ostriches and other ratites, are eaten regularly but much less commonly than those of chickens. The most widely consumed eggs are those of fowl, especially chickens. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1500 BCE. Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Fried eggs with carrot, Parmesan and cream
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