Egg (food) 1

Egg (food)

On the left a chicken egg, the egg most commonly eaten by humans, and on theright two quail eggs

Eggs are laid by females of many differentspecies, including birds, reptiles,amphibians, and fish, and have probablybeen eaten by mankind for millennia. Birdand reptile eggs consist of a protectiveeggshell, albumen (egg white), and vitellus(egg yolk), contained within various thinmembranes. Popular choices for eggconsumption are chicken, duck, quail, roe,and caviar, but the egg most often consumedby humans is the chicken egg, by a widemargin.

Egg yolks and whole eggs store significantamounts of protein and choline,[1][2] and arewidely used in cookery. Due to their proteincontent, the United States Department ofAgriculture (USDA) categorizes eggs as Meats within the Food Guide Pyramid.[1] Despite the nutritional value ofeggs, there are some potential health issues arising from egg quality, storage, and individual allergies.

Chickens and other egg-laying creatures are widely kept throughout the world, and mass production of chicken eggsis a global industry. There are issues of regional variation in demand and expectation, as well as current debatesconcerning methods of mass production, with the European Union's ban on battery farming of chickens.

HistoryBird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures wherebirds were domesticated. The chicken was probably domesticated for its eggs from jungle fowl native to tropical andsubtropical Southeast Asia and India 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.[3] In Thebes, Egypt, thetomb of Haremhab, built about 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other largeeggs, presumably those of the pelican, as offerings.[4] In ancient Rome, eggs were preserved using a number ofmethods, and meals often started with an egg course.[4] The Romans crushed the shells in their plates to prevent evilspirits from hiding there.[5] In the Middle Ages, eggs were forbidden during Lent because of their richness.[5] Theword mayonnaise possibly was derived from moyeu, the medieval French word for the yolk, meaning center orhub.[5]

Egg scrambled with acidic fruit juices were popular in France in the 17th century; this may have been the origin oflemon curd.[6]

The dried egg industry developed in the 19th century, before the rise of the frozen egg industry.[7] In 1878, acompany in St. Louis, Missouri started to transform egg yolk and white into a light-brown, meal-like substance byusing a drying process.[7] The production of dried eggs significantly expanded during World War II, for use by theUnited States Armed Forces and its allies.[7]

In 1911, the egg carton was invented by Joseph Coyle in Smithers, British Columbia, to solve a dispute about brokeneggs between a farmer in Bulkley Valley and the owner of the Aldermere Hotel. Early egg cartons were made ofpaper.[8]

Egg (food) 2

Varieties

Ostrich egg (right), compared to chicken egg(lower left) and quail eggs (upper left)

Bird eggs are a common food and one of the most versatile ingredientsused in cooking. They are important in many branches of the modernfood industry.[5] The most commonly used bird eggs are those from thechicken. Duck and goose eggs, and smaller eggs, such as quail eggs,are occasionally used as a gourmet ingredient, as are the largest birdeggs, from ostriches. Gull eggs are considered a delicacy in England,[9]

as well as in some Scandinavian countries, particularly in Norway. Insome African countries, guineafowl eggs are commonly seen inmarketplaces, especially in the spring of each year.[10] Pheasant eggsand emu eggs are perfectly edible, but less widely available.[9]

Sometimes they are obtainable from farmers, poulterers, or luxurygrocery stores. Most wild birds’ eggs are protected by laws in manycountries, which prohibit collecting or selling them, or permit these only during specific periods of the year.[9]

See also fish eggs.

Cooking issuesEgg white coagulates, or solidifies, when it reaches temperatures between 144 °F and 149 °F (62.2 °C-65 °C).[11]

Egg yolk coagulates at slightly higher temperatures, between 149 °F and 158 °F (65 °C-70 °C).[11]

If a boiled egg is overcooked, a greenish ring sometimes appears around egg yolk due to the iron and sulfurcompounds in the egg. It can also occur when there is an abundance of iron in the cooking water. The green ringdoes not affect the egg's taste; overcooking, however, harms the quality of the protein Chilling the egg for a fewminutes in cold water until it is completely cooled prevents the greenish "ring” from forming on the surface of theyolk.Cooking also increases the risk of atherosclerosis due to increased oxidization of the cholesterol contained in the eggyolk.[12]

Types of dishes

A fried chicken egg, "sunny side up"

Chicken eggs are widely used in many types of dishes, both sweet andsavory, including many baked goods. Some of the most commonpreparation methods include scrambled, fried, hard-boiled, soft-boiled,and pickled. They can also be eaten raw, though this is notrecommended for people who may be especially susceptible tosalmonellosis, such as the elderly, the infirm, or pregnant women. Inaddition, the protein in raw eggs is only 51% bioavailable, whereas thatof a cooked egg is nearer 91% bioavailable, meaning the protein ofcooked eggs is nearly twice as absorbable as the protein from raweggs.[13] As an ingredient, egg yolks are an important emulsifier in thekitchen, and the proteins in egg white allow it to form foams andaerated dishes.

Egg (food) 3

Soft-boiled quail eggs, with potato galettes

The albumen, or egg white, contains protein but little or no fat, and canbe used in cooking separately from the yolk. Egg whites may beaerated or whipped to a light, fluffy consistency, and are often used indesserts such as meringues and mousse. Ground egg shells aresometimes used as a food additive to deliver calcium.[14] Every part ofan egg is edible, although the eggshell is generally discarded.

Flavor variations

A batch of tea eggs with shell still on soaking in abrew of spices and tea

Although the age of the egg and the conditions of its storage have agreater influence, the bird's diet does affect the flavor of the egg.[6] Forexample, when a brown-egg chicken breed eats rapeseed or soy meals,its intestinal microbes metabolize them into fishy-smellingtriethylamine, which ends up in the egg.[6] The unpredictable diet offree-range hens will produce unpredictable eggs.[6] Duck eggs tend tohave a flavor distinct from, but still resembling, chicken eggs.

Eggs can also be soaked in mixtures to absorb flavor. Tea eggs aresteeped in a brew from a mixture of various spices, soy sauce, andblack tea leaves to give flavor.

Preservation

Salted duck egg

Careful preservation of edible eggs is extremely important, as an improperlyhandled egg can contain elevated levels of Salmonella bacteria that can causesevere food poisoning. The USDA recommends refrigerating eggs in order toprevent the growth of Salmonella.[15] Refrigeration also preserves the taste andtexture. However uncracked eggs can be left unrefrigerated for several monthswithout spoiling.[16]

The simplest method to preserve an egg is to treat it with salt. Salt draws waterout of bacteria and molds, which prevents their growth.[17] The Chinese saltedduck 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 osmotic equilibrium.[17] Their yolks take on anorange-red color and solidify, but the white remains liquid. They are boiled before consumption, and are often servedwith rice congee.

Egg (food) 4

Pickled egg, colored with beetrootjuice

Another method is to make pickled eggs, by boiling them first and immersingthem in a mixture of vinegar, salt, and spices, such as ginger or allspice.Frequently, beetroot juice is added to impart a red color to the eggs.[18] If theeggs are immersed in it for a few hours, the distinct red, white, and yellow colorscan be seen when the eggs are sliced.[18] If marinated for several days or more,the red color will reach the yolk.[18] If the eggs are marinated in the mixture forseveral weeks or more, the vinegar will dissolve much of the shell's calciumcarbonate and penetrate the egg, making it acidic enough to inhibit the growth ofbacteria and molds.[17] Pickled eggs made this way will generally keep for a yearor more without refrigeration.[17]

Century egg

A century egg or hundred-year-old egg is preserved by coating an egg in amixture of clay, wood ash, salt, lime, and rice straw for several weeks to severalmonths, 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 sulfurand ammonia, while the white becomes a dark brown, transparent jelly with acomparatively mild, distinct flavor. The transforming agent in a century egg is itsalkaline material, which gradually raises the pH of the egg from around 9 to 12or more.[19] This chemical process breaks down some of the complex, flavorlessproteins and fats of the yolk into simpler, flavorful ones, which in some way maybe thought of as an "inorganic" version of fermentation.

Cooking substitutesFor 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 inlecithin 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 fatcontent in eggs. These products usually have added vitamins and minerals, as well as vegetable-based emulsifiersand thickeners such as xanthan gum or guar gum. These allow the product to maintain the nutrition and severalculinary properties of real eggs, making possible foods such as Hollandaise sauce, custard, mayonnaise, and mostbaked goods with these substitutes.

Nutritional value

Chicken egg

whole, hard-boiled

Nutritional value per 100 g (unknown operator: u'strong' oz)

Energy 647 kJ (unknown operator: u'strong' kcal)

Carbohydrates 1.12 g

Fat 10.6 g

Protein 12.6 g

- Tryptophan 0.153 g

- Threonine 0.604 g

Egg (food) 5

- 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 (18%)

Thiamine (vit. B1) 0.066 mg (6%)

Riboflavin (vit. B2) 0.5 mg (42%)

Pantothenic acid (B5) 1.4 mg (28%)

Folate (vit. B9) 44 μg (11%)

Vitamin B12 1.11 μg (46%)

Choline 225 mg (46%)

Vitamin D 87 IU (15%)

Vitamin E 1.03 mg (7%)

Calcium 50 mg (5%)

Iron 1.2 mg (9%)

Magnesium 10 mg (3%)

Phosphorus 172 mg (25%)

Potassium 126 mg (3%)

Zinc 1.0 mg (11%)

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 [20]

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

Egg (food) 6

Chicken eggs are the most commonly eaten eggs. They supply all essential amino acids for humans,[21] and provideseveral vitamins and minerals, including retinol[22] (vitamin A), riboflavin (vitamin B2), folic acid (vitamin B9),vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. They are also a single-food source ofprotein.All of the egg's vitamin A, D, and E are in the egg yolk. The egg is one of the few foods to naturally contain vitaminD. 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 ofcholesterol (although one study indicates the human body may not absorb much cholesterol from eggs.[23]) The yolkmakes 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 therecommended daily intake. Choline is an important nutrient for development of the brain, and is said to be importantfor pregnant and nursing women to ensure healthy fetal brain development.[24]

The diet of the laying hens can greatly affect the nutritional quality of the eggs. For instance, chicken eggs that areespecially high in omega 3 fatty acids are produced by feeding laying hens a diet containing polyunsaturated fats andkelp meal. Pasture-raised free-range hens which forage largely for their own food also tend to produce eggs withhigher nutritional quality in having less cholesterol and fats while being several times higher in vitamins and omega3 fatty acids than standard factory eggs [25] Focusing on the protein and crude fat content, a 2010 USDA studydetermined there were no significant differences of these two macronutrients in consumer chicken eggs.[26]

Cooked eggs are easier to digest,[27] as well as having a lower risk of salmonellosis.[28]

Egg (food) 7

Anatomy and characteristics

Schematic of a chicken egg:1. Eggshell

2. Outer membrane3. Inner membrane

4. Chalaza5. Exterior albumen6. Middle albumen

7. Vitelline membrane8. Nucleus of pander

9. Germinal disc (nucleus)10. Yellow yolk11. White yolk

12. Internal albumen13. Chalaza14. Air cell15. Cuticula

A raw chicken egg within its membrane, the shellremoved by soaking in vinegar

The shape of an egg resembles a prolate spheroid with one end largerthan the other, with cylindrical symmetry along the long axis.

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

Air cell

The larger end of the egg contains the air cell that forms when thecontents of the egg cool down and contract after it is laid. Chickeneggs are graded according to the size of this air cell, measured duringcandling. A very fresh egg has a small air cell and receives a grade ofAA. As the size of the air cell increases, and the quality of the eggdecreases, the grade moves from AA to A to B. This provides a way oftesting the age of an egg: as the air cell increases in size, the eggbecomes less dense and the larger end of the egg will rise toincreasingly shallower depths when the egg is placed in a bowl ofwater. A very old egg will actually float in the water and should not beeaten.[3]

Shell

Egg shell color is caused by pigment deposition during egg formationin the oviduct and can vary according to species and breed, from themore common white or brown to pink or speckled blue-green. Ingeneral, chicken breeds with white ear lobes lay white eggs, whereaschickens with red ear lobes lay brown eggs.[29] Although there is nosignificant link between shell color and nutritional value, there is oftena cultural preference for one color over another (see 'Production issues',below).

White

White is the common name for the clear liquid (also called thealbumen or the glair/glaire) contained within an egg. In chickens it isformed from the layers of secretions of the anterior section of the hen'soviduct during the passage of the egg.[30] It forms around eitherfertilized or unfertilized yolks. The primary natural purpose of eggwhite is to protect the yolk and provide additional nutrition for the

growth of the embryo.

Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins,mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, andthe carbohydrate content is less than 1%. Egg white has many uses in food, and many others, including thepreparation of vaccines such as those for influenza.

Egg (food) 8

YolkThe yolk in a newly laid egg is round and firm. As the yolk ages it absorbs water from the albumen, which increasesits size and causes it to stretch and weaken the vitelline membrane (the clear casing enclosing the yolk). Theresulting 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 asxanthophylls, then they are deposited in the yolk, coloring it. Lutein is the most abundant pigment in egg yolk.[31] Acolorless diet can produce an almost colorless yolk. Yolk color is, for example, enhanced if the diet includesproducts such as yellow corn and marigold petals.[15] In the US, the use of artificial color additives is forbidden.[15]

Egg Yolk Oil or Egg Oil is used for cosmetics and dermatology.

Abnormalities

See Double-yolk eggs and Yolkless eggs.

Health issues

Cholesterol and fatMore than half the calories found in eggs come from the fat in the yolk; a large (50 gram) chicken egg containsapproximately 5 grams of fat. People on a low-cholesterol diet may need to reduce egg consumption; however, only27% of the fat in egg is saturated fat (palmitic, stearic and myristic acids[32]) that contains LDL cholesterol. The eggwhite 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 increasesthe ratio of total to HDL cholesterol and, therefore, adversely affects the body's cholesterol profile;[33] whereas otherstudies show that moderate consumption of eggs, up to one a day, does not appear to increase heart disease risk inhealthy individuals.[34] Harold McGee argues that the cholesterol in the yolk is not what causes a problem, becausefat (in particular, saturated) is much more likely to raise cholesterol levels than the actual consumption ofcholesterol.[3] A 2007 study of nearly 10,000 adults demonstrated no correlation between moderate (six per week)egg consumption and cardiovascular disease or strokes, except in the subpopulation of diabetic patients whopresented an increased risk of coronary heart disease.[35] Other research supports the idea that a high egg intakeincreases cardiovascular risk in diabetic patients.[36] A 2009 prospective cohort study of over 21,000 individualssuggests that "egg consumption up to 6/week has no major effect on the risk of CVD and mortality and thatconsumption of 7+/week is associated with a modest increased risk of total mortality" in males, whereas amongmales with diabetes, "any egg consumption is associated with an increased risk of all-cause mortality and there wassuggestive evidence for an increased risk of MI and stroke".[37]

Egg (food) 9

Type 2 diabetesStudies have shown conflicting results about a possible connection between egg consumption and type two diabetes.A 2008 study by the Physicians' Health Study I (1982–2007) and the Women's Health Study (1992–2007)determined the “data suggest that high levels of egg consumption (daily) are associated with an increased risk of type2 diabetes.”[38] However, a study published in 2010 found no link between egg consumption and type 2 diabetes.[39]

Contamination

Egg cleaning on a farm in Norway

A health issue associated with eggs iscontamination by pathogenic bacteria, suchas Salmonella enteritidis. Contamination ofeggs exiting a female bird via the cloacamay also occur with other members of theSalmonella genus, so care must be taken toprevent the egg shell from becomingcontaminated with fecal matter. Incommercial practice, eggs are quicklywashed with a sanitizing solution withinminutes of being laid. The risk of infectionfrom raw or undercooked eggs is dependentin part upon the sanitary conditions underwhich the hens are kept.

Health experts advise people to refrigerateeggs, use them within two weeks, cook themthoroughly, and never consume raw eggs.[28] As with meat, containers and surfaces that have been used to processraw 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 theproblem is not as prevalent as once thought. It showed that of the 69 billion eggs produced annually, only 2.3 millionare contaminated with Salmonella—equivalent to just one in every 30,000 eggs—thus showing Salmonella infectionis quite rarely induced by eggs. However, this has not been the case in other countries, where Salmonella enteritidisand Salmonella typhimurium infections due to egg consumptions are major concerns.[40][41][42] Egg shells act ashermetic seals that guard against bacteria entering, but this seal can be broken through improper handling or if laidby unhealthy chickens. Most forms of contamination enter through such weaknesses in the shell. In the UK, theBritish Egg Industry Council award the lions stamp to eggs that, among other things, come from hens that have beenvaccinated against Salmonella.[43][44][45]

Food allergyOne of the most common food allergies in infants is eggs.[46] Infants usually have the opportunity to grow out of thisallergy during childhood, if exposure is minimized.[47] Allergic reactions against egg white are more common thanreactions against egg yolks.[48]

In addition to true allergic reactions, some people experience a food intolerance to egg whites.[48]

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

Egg (food) 10

Farming issues

Eggs for sale at a grocery store

Most commercially farmed chicken eggsintended for human consumption areunfertilized, since the laying hens are keptwithout roosters. Fertile eggs can be eaten,with little nutritional difference to theunfertilized. Fertile eggs will not contain adeveloped embryo, as refrigerationtemperatures inhibit cellular growth for anextended time. Sometimes an embryo isallowed to develop but eaten beforehatching as with balut.

Grading by quality and size

The US Department of Agriculture gradeseggs by the interior quality of the egg (see Haugh unit) and the appearance and condition of the egg shell. Eggs ofany quality grade may differ in weight (size).

•• U.S. Grade AA eggs have whites that are thick and firm; yolks that are high, round, and practically free fromdefects; and clean, unbroken shells. Grade AA and Grade A eggs are best for frying and poaching, whereappearance is important.

•• U.S. Grade A eggs have characteristics of Grade AA eggs except the whites are "reasonably" firm. This is thequality most often sold in stores.

•• U.S. Grade B eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of highergrades. The shells must be unbroken, but may show slight stains. This quality is seldom found in retail storesbecause they are usually used to make liquid, frozen, and dried egg products, as well as other egg-containingproducts.

In Australia[49] and the European Union, eggs are graded by the hen farming method, free range, battery caged, etc.Chicken eggs are also graded by size for the purpose of sales.

Color of eggshell

White, speckled (red), and brown chicken eggs

Although egg color is a largely cosmetic issue, with no effect on eggquality or taste, it is a major issue in production due to regional andnational preferences for specific colors, and the results of suchpreferences on demand. For example, in most regions of the UnitedStates, chicken eggs are generally white. In some parts of the northeastof that country, particularly New England, where a television jingle foryears proclaimed "brown eggs are local eggs, and local eggs arefresh!", brown eggs are more common. Local chicken breeds,including the Rhode Island Red, lay brown eggs. Brown eggs are alsopreferred in countries as diverse as Costa Rica, Ireland, and the United Kingdom. In Brazil and Poland, whitechicken eggs are generally regarded as industrial, and brown or reddish ones are preferred. Small farms andsmallholdings, particularly in economically advanced nations, may sell eggs of widely varying colors and sizes, withcombinations of white, brown, speckled (red), green, and blue eggs in the same box or carton, while the

Egg (food) 11

supermarkets at the same time sell mostly eggs from the larger producers, of the color preferred in that nation orregion.These cultural trends have been observed for many years. The New York Times reported during the Second WorldWar that housewives in Boston preferred brown eggs and those in New York preferred white eggs.[50] In February1976, the British New Scientist magazine, in discussing issues of chicken egg color, stated "Housewives areparticularly fussy about the colour of their eggs, preferring even to pay more for brown eggs although white eggs arejust as good".[51] As a result of these trends, brown eggs are usually more expensive to purchase in regions wherewhite eggs are considered 'normal', due to lower production.[52] In the United Kingdom it is very difficult to buywhite eggs, with most supermarkets supplying only the more popular brown eggs. By direct contrast, in Egypt it isvery hard to source brown eggs, as demand is almost entirely for white ones.Research conducted in France in the 1970s demonstrated blue chicken eggs (as laid by certain breeds, includingaraucanas,[53] heritage skyline, and cream legbar) can be stronger and more resilient to breakage, yet an article inNew Scientist magazine (contemporary with that research) stated there was little to no demand for blue-colored eggsfrom housewives, despite the clear advantages.[51]

Research at Nihon University, Japan in 1990 revealed a number of different issues were important to Japanesehousewives when deciding which eggs to buy; however, color was a distinct factor, with most Japanese housewivespreferring the white color.[54]

Egg producers carefully consider cultural issues, as well as commercial ones, when selecting the breed or breeds ofchicken used for production, as egg color varies between breeds.[55] Among producers and breeders, brown eggs areoften referred to as 'tinted', while the speckled eggs preferred by some consumers are often referred to as being 'red'in color.[56]

Living conditions of birdsFurther information: Battery cageCommercial factory farming operations often involve raising the hens in small, crowded cages, preventing thechickens from engaging in natural behaviors, such as wing-flapping, dust-bathing, scratching, pecking, perching andnest-building. Such restrictions can lead to pacing and escape behavior.[57]

Many hens confined to battery cages, and some raised in cage-free conditions, are debeaked to prevent harming eachother and cannibalism. According to critics of the practice, this can cause hens severe pain to the point where somemay refuse to eat and starve to death. Some hens may be force molted to increase egg quality and production levelafter the molting.[58] Molting can be induced by extended feed withdrawal, water withdrawal or controlled lightingprograms.Laying hens are often slaughtered between 100 and 130 weeks of age, when their egg productivity starts todecline.[59] Due to modern selective breeding, laying hen strains differ from meat production strains. As male birdsof the laying strain do not lay eggs and are not suitable for meat production, they are generally culled en mass afterhatching.[60]

Free-range eggs are considered by some advocates to be an acceptable substitute to factory-farmed eggs. Free-rangelaying hens are given outdoor access instead of being contained in crowded cages. Questions on the actual livingconditions of free-range hens have been raised in the United States of America, as there is no legal definition orregulations for eggs labeled as free-range in that country.[61]

In the United States, increased public concern for animal welfare has pushed various egg producers to promote eggs under a variety of standards. The most widespread standard in use is determined by United Egg Producers through their voluntary program of certification.[62] The United Egg Producers program includes guidelines regarding housing, food, water, air, living space, beak trimming, molting, handling, and transportation, however, opponents such as The Humane Society have alleged UEP Certification is misleading and allows a significant amount of

Egg (food) 12

unchecked animal cruelty.[63] Other standards include "Cage Free", "Natural", "Certified Humane", and "CertifiedOrganic". Of these standards, "Certified Humane", which carries requirements for stocking density and cage-freekeeping and so on, and "Certified Organic", which requires hens to have outdoor access and be fed only organicvegetarian feed and so on, are the most stringent.[64][65]

The European Union will shortly introduce a ban of conventional battery cages for egg-laying hens. This ban isexpected to come into effect from 1 January 2012, as outlined in EU Directive 1999/74/EC.[66] The EU will permitthe use of "enriched" cages that must meet certain space and amenity requirements. Egg producers in many memberstates have objected to the new quality standards.

Cultural significanceFurther information: Egg decorating, Easter egg, and Egging

Hanácké kraslice, Easter eggs from the Hanáregion, the Czech Republic

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

The tradition of a dancing egg is held during the feast of Corpus Christiin Barcelona and other Catalan cities since the 16th century. It consistsof an emptied egg, positioned over the water jet from a fountain, whichstarts turning without falling.

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 offenseand is capable of damaging property (egg whites can degrade certain types of vehicle paint) as well as causingserious eye injury.[67] On Halloween, for example, trick or treaters have been known to throw eggs (and sometimesflour) at property or people from whom they received nothing. Eggs are also often thrown in protests, as they areinexpensive and nonlethal, yet very messy when broken.

References[1] Agricultural Marketing Service. "How to Buy Eggs". Home and Garden Bulletin (United States Department of Agriculture (USDA)) (264): 1[2] Howe, Juliette C.; Williams, Juhi R.; Holden, Joanne M. (March 2004). USDA Database for the Choline Content of Common Foods (http:/ /

www. nal. usda. gov/ fnic/ foodcomp/ Data/ Choline/ Choline. pdf). United States Department of Agriculture (USDA). p. 10.[3] McGee, Harold (2004). McGee on Food and Cooking. Hodder and Stoughton. p. 70. ISBN 0-340-83149-9.[4] 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 0-8018-5740-6.[5] Montagne, Prosper (2001). Larousse Gastronomique. Clarkson Potter. pp. 447–448. ISBN 0-609-60971-8.[6] McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 87. ISBN 0-684-80001-2.[7] Stadelman, William (1995). Egg Science and Technology. Haworth Press. pp. 221–223. ISBN 1-56022-854-7.[8] Easterday, Jim (April 21, 2005). "The Coyle Egg-Safety Carton" (http:/ / www. bcnorth. ca/ magazine/ pages/ Jim/ egg/ egg1. htm). Hiway16

Magazine. . Retrieved 2008-04-21.[9] Roux, Michel; Martin Brigdale (2006). Eggs. Wiley. p. 8. ISBN 0-471-76913-4.[10] Stadelman, William (1995). Egg Science and Technology. Haworth Press. p. 1. ISBN 1-56022-854-7.[11] "Frequently Asked Questions About Egg Food Safety" (http:/ / web. archive. org/ web/ 20080822035116/ http:/ / www. eggsafety. org/

f_a_q. htm). Egg Safety Center, Alpharetta, GA. Archived from the original (http:/ / www. eggsafety. org/ f_a_q. htm) on 2008-08-22. .[12] USA (2009-10-16). "The role of eggs, margarines and fish oils in the nutritional management of coronary artery disease and strokes" (http:/ /

www. ncbi. nlm. nih. gov/ pubmed/ 15477726?dopt=citation). Ncbi.nlm.nih.gov. . Retrieved 2010-01-10.[13] 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 (http:/ / jn. nutrition. org/ content/

Egg (food) 13

128/ 10/ 1716. abstract)[14] Anne Schaafsma, Gerard M Beelen (1999). "Eggshell powder, a comparable or better source of calcium than purified calcium carbonate:

piglet studies" (http:/ / www3. interscience. wiley. com/ cgi-bin/ abstract/ 63003036/ ABSTRACT). Journal of the Science of Food andAgriculture 79 (12): 1596–1600. doi:10.1002/(SICI)1097-0010(199909)79:12<1596::AID-JSFA406>3.0.CO;2-A. .

[15] Shell eggs from farm to table (http:/ / www. fsis. usda. gov/ factsheets/ focus_on_shell_eggs/ index. asp). USDA Food Safety and InspectionService, (2011).

[16] How to Store Fresh Eggs (http:/ / www. motherearthnews. com/ Sustainable-Farming/ 1977-11-01/ Fresh-Eggs. aspx) Mother Earth News,November/December (1977)

[17] McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 116. ISBN 0-684-80001-2.[18] Stadelman, William (1995). Egg Science and Technology. Haworth Press. pp. 479–480. ISBN 1-56022-854-7.[19] McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 117. ISBN 0-684-80001-2.[20] http:/ / www. nal. usda. gov/ fnic/ foodcomp/ search/[21] "Food and Agriculture Organization article on eggs" (http:/ / www. fao. org/ AG/ againfo/ subjects/ en/ eggs. html). Fao.org. . Retrieved

2010-01-10.[22] Vitamin A, RAE Content of Selected Foods per Common Measure, sorted by nutrient content (http:/ / www. nal. usda. gov/ fnic/ foodcomp/

Data/ SR18/ nutrlist/ sr18w320. pdf). United States Department of Agriculture (USDA). 2005. p. 4.[23] "University Science article on eggs and cholesterol" (http:/ / unisci. com/ stories/ 20014/ 1029013. htm). Unisci.com. 2001-10-29. .

Retrieved 2010-01-10.[24] "Eggs and fetal brain development" (http:/ / www. pdrhealth. com/ drug_info/ nmdrugprofiles/ nutsupdrugs/ cho_0283. shtml).

Pdrhealth.com. . Retrieved 2010-01-10.[25] Long, Cheryl; Alterman, Tabitha (October/November 2007). Meet Real Free-Range Eggs (http:/ / www. motherearthnews. com/ Real-Food/

2007-10-01/ Tests-Reveal-Healthier-Eggs. aspx). Mother Earth News.[26] Jones, Deana; Musgrove, Michael; Anderson, K. E.; Thesmar, H. S. (2010). "Physical quality and composition of retail shell eggs". Poultry

Science 89 (3): 582–587. doi:10.3382/ps.2009-00315. PMID 20181877[27] 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" (http:/ / jn. nutrition. org/ content/ 128/ 10/ 1716. full). The Journal of Nutrition 128 (10): 1716–1722. PMID 9772141. .[28] " Eggs -- No Yolking Matter (http:/ / www. cspinet. org/ nah/ eggs-ja. htm)." Nutrition Action Health Letter, July/August 1997.[29] "Information on chicken breeds" (http:/ / www. ces. purdue. edu/ extmedia/ AS/ AS-518. pdf) (PDF). . Retrieved 2010-01-10.[30][30] Ornithology, Volume 1994 By Frank B. Gill p. 361[31] F. Karadas et al., Effects of carotenoids from lucerne, marigold and tomato on egg yolk pigmentation and carotenoid composition. Br Poult

Sci. 2006 Oct;47(5):561-6. Karadas, F.; Grammenidis, E.; Surai, P. F.; Acamovic, T.; Sparks, N. H. C. (2006). "Effects of carotenoids fromlucerne, marigold and tomato on egg yolk pigmentation and carotenoid composition". British Poultry Science 47 (5): 561–566.doi:10.1080/00071660600962976. PMID 17050099.

[32] U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release20. Nutrient Data Laboratory Home Page (http:/ / www. ars. usda. gov/ ba/ bhnrc/ ndl)

[33] Weggemans RM, Zock PL, Katan MB (2001). "Dietary cholesterol from eggs increases the ratio of total cholesterol to high-densitylipoprotein cholesterol in humans: a meta-analysis". Am. J. Clin. Nutr. 73 (5): 885–91. PMID 11333841.

[34] Hu FB, Stampfer MJ, Rimm EB, et al. (1999). "A prospective study of egg consumption and risk of cardiovascular disease in men andwomen". JAMA 281 (15): 1387–94. doi:10.1001/jama.281.15.1387. PMID 10217054.

[35] Qureshi AI, Suri FK, Ahmed S, Nasar A, Divani AA, Kirmani JF (2007). "Regular egg consumption does not increase the risk of stroke andcardiovascular diseases". Med. Sci. Monit. 13 (1): CR1–8. PMID 17179903.

[36] Schärer M, Schulthess G (2005). "[Egg intake and cardiovascular risk]" (in German). Ther Umsch 62 (9): 611–3. PMID 16218496.[37] Egg Consumption and Cardiovascular Disease and Mortality The Physicians' Health Study (http:/ / www. ncbi. nlm. nih. gov/ pmc/ articles/

PMC2386667/ )[38] Djoussé, L; Gaziano, JM; Buring, JE; Lee, IM (2009). "Egg Consumption and Risk of Type 2 Diabetes in Men and Women". Diabetes Care

(Biowizard.com) 32 (2): 295–300. doi:10.2337/dc08-1271. PMC 2628696. PMID 19017774.[39] "Egg consumption and risk of type 2 diabetes in older adults" (http:/ / www. ajcn. org/ content/ early/ 2010/ 06/ 09/ ajcn. 2010. 29406.

abstract). American Society for Nutrition. . Retrieved 2010-12-12.[40] 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.

[41] Little, C.L et al.; Surman-Lee, S; Greenwood, M; Bolton, FJ; Elson, R; Mitchell, RT; Nichols, GN; Sagoo, SK et al. (2007). "Public healthinvestigations 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.

[42] Stephens, N. et al.; Sault, C; Firestone, SM; Lightfoot, D; Bell, C (2007). "Large outbreaks of Salmonella Typhimurium phage type 135infections associated with the consumption of products containing raw egg in Tasmania". Communicable diseases intelligence (BlackwellPublishing) 31 (1): 118–24. PMID 17503652.

[43] Knowledge Guide (http:/ / egginfo. co. uk/ page/ ukeggs), British Egg Information Service. Retrieved 26 February 2010.[44] Lion Code of Practice (http:/ / www. lioneggs. co. uk/ files/ lioneggs. co. uk/ pdfs/ LionCodeSummary. pdf). Retrieved 26 February 2010.

Egg (food) 14

[45] Farming UK news article (http:/ / www. farminguk. com/ news/ Irish-salmonella-outbreak-traced-to-rare-strain_17812. html). Retrieved 26February 2010.

[46] Egg Allergy Brochure (http:/ / www. sswahs. nsw. gov. au/ rpa/ allergy/ resources/ allergy/ eggallergy. pdf), distributed by Royal PrinceAlfred Hospital

[47] “Egg Allergy Facts” (http:/ / www. aafa. org/ display. cfm?id=9& sub=20& cont=523) Asthma and Allergy Foundation of America[48] Arnaldo Cantani (2008). Pediatric Allergy, Asthma and Immunology. Berlin: Springer. pp. 710–713. ISBN 3-540-20768-6.[49] "Requirements for the Egg Industry in the 2001 Welfare Code" (http:/ / www. poultryhub. org/ egg-industry/

requirements-for-the-egg-industry-in-the-2001-welfare-code/ #Free_range_systems_. 28non_cage_systems. 29). . Retrieved 23 January 2011.[50] See New York Times historical archive (http:/ / query. nytimes. com/ mem/ archive-free/

pdf?res=FA0E12FA35581B7A93C3AB1789D95F4D8185F9) for details - link opens on correct page.[51] A Blue Story (http:/ / books. google. com/ ?id=AhC9t3Q3YMcC& pg=PA449& lpg=PA449& dq=housewife+ prefers+ brown+

egg#v=onepage& q& f=false). New Scientist. 1976-02-26. . Retrieved 2011-04-06.[52] Evidence cited here (http:/ / www. highbeam. com/ doc/ 1G1-16609821. html).[53] Blue eggs, sometimes thought a joke, are a reality, as reported here (http:/ / www. costacalidachronicle. com/ articles/ food-and-drink/

blue-hen-eggs. html), for example.[54] Results of the study are published here (http:/ / agris. fao. org/ agris-search/ search/ display. do?f=1993/ JP/ JP93003. xml;JP9301809).[55] Virtually any on-line chicken supply company will state the egg colour of each breed supplied. This (http:/ / www. freewebs. com/

happy_hens/ meetourlayinghens. htm) is one example.[56] See the egg color chart (http:/ / www. themaransclub. co. uk/ #/ eggs-and-egg-colour-chart/ 4541995077) of the Marans Club - Marans is a

chicken breed.[57] "Scientists and Experts on Battery Cages and Laying Hen Welfare" (http:/ / web. archive. org/ web/ 20080501091340/ http:/ / www. hsus.

org/ farm/ resources/ research/ welfare/ scientists_and_experts_on_battery_cages. html). Hsus.org. Archived from the original (http:/ / www.hsus. org/ farm/ resources/ research/ welfare/ scientists_and_experts_on_battery_cages. html) on 2008-05-01. . Retrieved 2010-01-10.

[58] "Eggs and force-moulting" (http:/ / replay. waybackmachine. org/ 20081019165352/ http:/ / ianrpubs. unl. edu/ poultry/ mp70/ mp70-15.htm). Ianrpubs.unl.edu. . Retrieved 2010-01-10.

[59] "Commercial Egg Production and Processing" (http:/ / ag. ansc. purdue. edu/ poultry/ publication/ commegg/ ). Ag.ansc.purdue.edu. .Retrieved 2010-01-10.

[60] "Egg laying and male birds" (http:/ / replay. waybackmachine. org/ 20090222091817/ http:/ / www. vegsoc. org/ info/ laying. html#male).Vegsoc.org. . Retrieved 2010-01-10.

[61] "Free-range eggs" (http:/ / www. cok. net/ lit/ freerange. php). Cok.net. . Retrieved 2010-01-10.[62] United Egg Producers Certified Program (http:/ / replay. waybackmachine. org/ 20080108231358/ http:/ / www. uepcertified. com/

abouttheprogram. html)[63] "Wondering What The "UEP Certified" Logo Means?" (http:/ / web. archive. org/ web/ 20080518094024/ http:/ / www. hsus. org/ farm/

resources/ pubs/ uep_certified_logo. html). Hsus.org. Archived from the original (http:/ / www. hsus. org/ farm/ resources/ pubs/uep_certified_logo. html) on 2008-05-18. . Retrieved 2010-01-10.

[64] "Egg Labels" (http:/ / www. eggindustry. com/ cfi/ faq/ ). EggIndustry.com. . Retrieved 2010-01-10.[65] The Humane Society of the United States. "A Brief Guide to Egg Carton Labels and Their Relevance to Animal Welfare" (http:/ / web.

archive. org/ web/ 20080518134941/ http:/ / www. hsus. org/ farm/ resources/ pubs/ animal_welfare_claims_on_egg_cartons. html). Hsus.org.Archived from the original (http:/ / www. hsus. org/ farm/ resources/ pubs/ animal_welfare_claims_on_egg_cartons. html) on 2008-05-18. .Retrieved 2010-01-10.

[66] "EUR-Lex - 31999L0074 - EN" (http:/ / eur-lex. europa. eu/ LexUriServ/ LexUriServ. do?uri=CELEX:31999L0074:EN:HTML).Eur-lex.europa.eu. . Retrieved 2010-01-10.

[67] Stewart RM. Durnian JM. Briggs MC (2006). ""Here's egg in your eye": a prospective study of blunt ocular trauma resulting from throwneggs". Emergency Medicine Journal 23 (10): 756–758. doi:10.1136/emj.2006.035501. PMC 2579593. PMID 16988300.

External links• British Egg Industry and the Lion Mark (http:/ / www. britegg. co. uk/ )• Henderson's Chicken Breed Chart (http:/ / www. ithaca. edu/ staff/ jhenderson/ chooks/ chooks. html)• Fact Sheet on FDA's Proposed Regulation: Prevention of Salmonella Enteritidis in Shell Eggs During Production

(http:/ / web. archive. org/ web/ 20080617163340/ http:/ / www. cfsan. fda. gov/ ~dms/ fs-eggs6. html)• 4-H Embryology and EGG Cam (http:/ / lancaster. unl. edu/ 4h/ Embryology/ ) University of Nebraska-Lincoln

Extension in Lancaster County• Hatching Quail Eggs In A Classroom (http:/ / www. gamebird. com/ classroom. html)• How long it takes to boil an egg at different temperatures and altitudes. (http:/ / www. altitude. org/ boil_egg.

php)

Egg (food) 15

• Egg Safety (http:/ / www. fda. gov/ Food/ FoodSafety/ Product-SpecificInformation/ EggSafety/ default. htm)U.S. Food and Drug Administration (2011)

• Shell Eggs from Farm to Table (http:/ / www. fsis. usda. gov/ fact_sheets/ Focus_On_Shell_Eggs) United StatesDepartment of Agriculture, Food Safety and Inspection Service (2011)

Article Sources and Contributors 16

Article Sources and ContributorsEgg (food)  Source: http://en.wikipedia.org/w/index.php?oldid=506522380  Contributors: 4-409r-0, A Softer Answer, A. Parrot, A3RO, ACEOREVIVED, Abc30, Abidagus, AcademicChallenger, Aciccone, Acroterion, Adamdao, Adnarim, Aezay, After Midnight, Ahmad.ghamdi.24, Ahoerstemeier, Aicchalmers, Aim Here, Aitias, Ajsh, Akedia1, Alex.shultz, AlexKewl,Alexnevzorov, Ali@gwc.org.uk, Aliento, Allstarecho, Amrush, Anaraug, Andiaswell, Andoni, Andre Engels, Andreyyshore, Andy M. Wang, Andycjp, Angela C, Angrynight, Animum,Aniten21, Anna Frodesiak, Ans, Antandrus, Anthony Appleyard, Appeltree1, Aquamelli, Arc de Ciel, Archie424, Arichnad, Ariel., Arilakon, Artaxiad, Arx Fortis, Ashley2k2123, Audiosmurf,Aunt Entropy, Australorp, Avnjay, Avochelm, AxelBoldt, Axl, BGManofID, Backwardtoes, Bakanov, Banana Guy, Barbara Shack, Bearjams, Belg4mit, Betacommand, BiT, Bigtictac, Bility,Billie Pipier, BirgitteSB, Bishonen, Bk0, Blackcats, Blanchardb, Bloop23, Bob98133, Bobby D. DS., Bobet, Bobo192, Bongwarrior, BorgQueen, Bosoxnm3, Brandonm0720, BrianAdler,Brianga, Briarfallen, BrokenSegue, Brougham96, Bunchofgrapes, Buxton12, Bvv, C45207, CGameProgrammer, CIreland, CSZero, CTZMSC3, Caeruleancentaur, Camelface123, Captain panda,Carthaginienses, Casey Madeline, Causantin, Ce garcon, CerealBabyMilk, Chamstar, Charles Gaudette, CharlesC, Charlieboylover, Chedorlaomer, Cheeseyo, Chino, Chirpy86, Chmod007, Chris73, Chrisnour, Chuckwatson, Clausc, Cleanupman, Closedmouth, Clpo13, Coastside, Coldsick, Colorprobe, Cometstyles, Comingintoland, CommonsDelinker, Cooldude1202, Corpx,CoryInTheHouse, Cosmic Latte, CoyneT, Cprzybyl, Cquan, Craig Pemberton, Crazytales, Crevox, Crunch13, Cuppertinocupcake, Cyanolinguophile, Da3rX, DaGizza, Dainamo, Damson88, DanD. Ric, Dane Sorensen, Daniel J. Leivick, DanielCD, Dave Harris, Dave.Dunford, Davereject, David D., David Shankbone, David.Mestel, Dccfiu, Dcmacnut, DeadEyeArrow, Deadworm222,Deglr6328, Deharak, Dekisugi, Deli nk, Delirium, Delldot, Demiurge1000, DerHexer, Deskana, Dfrg.msc, Dgw, DiddyKong1234, Digfarenough, Dillard421, Discospinster, Dissolve, Djayjp,Djohnsto77, Dmmaus, DobermanGuy, Dodo bird, Dolph, Download, Dr.frog, Drat, Dricherby, Drop-dead-jess, Drphilharmonic, Duffy8245, Dust Filter, Dylan Lake, Dysepsion, EGGS 2.0, EJF(huggle), ERcheck, Eat my shorts, Ebear422, Ed g2s, Edgar181, Edgespath24, Edison, Edward, Eeeeeboo, Eggs 2.1, Eggs 3.0, Eggsaregood, Eggybastard2, EinarKramer, El Z-miester : ),ElinorD, Elipongo, Emerson511, Emperor Bohe, Enigmaman, Enviroboy, Equazcion, Erianna, Escape Orbit, Esperant, Everyking, Evice, Facts707, FaerieInGrey, FatM1ke, Fayenatic london,Felixkasza, Ffsgoogle, Filll, Finchsnows, Fir0002, FishHeadAbcd, FisherQueen, Fishing Chimp, Fleiger, Flourdustedhazzn, Fluri, FlyHuevoFly, Flyguy649, Foolishfish, Foxj, FrancoGG,Frank52489, Franksbnetwork, Fubar Obfusco, Fugyoo, Funeral, Fungalbruno, FunkyFill, FunnyYetTasty, Fyrius, GHoosdum, Gabbe, Gail, Gaius Cornelius, Gambori, Gandalfowns, Garas,GarethNelson, Garik, Garr1984, Gary King, Gaynovistudent, Gbickford, Gene Nygaard, Geneb1955, Gentgeen, Ghinji, Giftlite, Gigemag76, Gjp23, Glenlovesmen, GliderMaven, GlobeGores,Gobonobo, Gogo Dodo, GoldenGoose100, GraemeL, Graham87, Greensburger, Gregfitzy, Gronky, Guaka, Guitarhero91, Hailey C. 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Image Sources, Licenses and ContributorsFile:Coturnix coturnix eggs.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Coturnix_coturnix_eggs.jpg  License: Creative Commons Attribution-Sharealike 2.0  Contributors:User:MnolfFile:Vogeleier.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Vogeleier.jpg  License: Creative Commons Attribution-Sharealike 2.5  Contributors: Rainer ZenzFile:Fried egg, sunny side up.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Fried_egg,_sunny_side_up.jpg  License: Public Domain  Contributors: David BenbennickFile:Potato galettes with quail eggs.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Potato_galettes_with_quail_eggs.jpg  License: Public Domain  Contributors: Pdphoto.orgFile:HK Sai Ying Pun Des Voeux Road West Tea Eggs Snack Shop.JPG  Source:http://en.wikipedia.org/w/index.php?title=File:HK_Sai_Ying_Pun_Des_Voeux_Road_West_Tea_Eggs_Snack_Shop.JPG  License: Creative Commons Attribution-ShareAlike 3.0 Unported Contributors: DromafoobenoFile:Salty egg.JPG  Source: http://en.wikipedia.org/w/index.php?title=File:Salty_egg.JPG  License: Public Domain  Contributors: Cnta2xam, Kok69, Opponent, 2 anonymous editsFile:Pickled egg.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Pickled_egg.jpg  License: Creative Commons Attribution 2.0  Contributors: Andrij Bulba from SlovakiaFile:Century egg.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Century_egg.jpg  License: Creative Commons Attribution 2.0  Contributors: Laughlin Elkind from Santa CruzFile:Anatomy of an egg.svg  Source: http://en.wikipedia.org/w/index.php?title=File:Anatomy_of_an_egg.svg  License: GNU Free Documentation License  Contributors: de:Benutzer:HorstFrank, SVG code cs:User:-xfi-File:Chicken Egg without Eggshell 5859.JPG  Source: http://en.wikipedia.org/w/index.php?title=File:Chicken_Egg_without_Eggshell_5859.JPG  License: Creative CommonsAttribution-Sharealike 3.0  Contributors: Biswarup GangulyFile:EggCleaningKaffiholen.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:EggCleaningKaffiholen.jpg  License: GNU Free Documentation License  Contributors: EinarkramerFile:GroceryStoreEggs.JPG  Source: http://en.wikipedia.org/w/index.php?title=File:GroceryStoreEggs.JPG  License: Creative Commons Zero  Contributors: User:RaysonhoFile:Egg colours.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Egg_colours.jpg  License: Creative Commons Attribution-Sharealike 3.0  Contributors: Timothy TitusFile:Easter eggs - straw decoration.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Easter_eggs_-_straw_decoration.jpg  License: Public Domain  Contributors: Jan Kameníček

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