Eggs as food
Eggs are a globally consumed food from fowl and other species.
Eggs, particularly those of fowl such as chickens, have been consumed by humans and other hominids for millions of years. They are a versatile ingredient in cooking and a major component of the global food industry, with mass production forming a worldwide industry.
- world_production_2009
- 62.1 million metric tons
- world_production_2017
- 80.1 million tonnes
- world_production_2023
- 91 million tonnes
- largest_producer_2017
- China (31.3 million tonnes)
- global_laying_flock_2009
- approximately 6.4 billion hens
Lore & Background
Bird eggs have been valuable foodstuffs since prehistory. In ancient Rome, eggs were preserved by various methods and meals often began with an egg course; Romans crushed shells on plates to prevent evil spirits from hiding there. The Babylonian Talmud states, 'A soft-boiled egg is better than six logs of farina.' In the Middle Ages, eggs were forbidden during Lent, partly to allow farmers to rest flocks and limit feed use during scarce times. In the seventeenth century, eggs scrambled with acidic fruit juices were popular in France, possibly originating lemon curd.
Reader's Guide
Eggs are significant as a staple food with deep historical roots, from prehistoric hunting societies to modern industrial production. The dried egg industry emerged in the nineteenth century, expanding during World War II for military use. Selective breeding has increased hen egg production from about a dozen eggs yearly to over three hundred. In 2012, the European Union banned battery husbandry. Eggs are graded by air cell size via candling, with AA indicating freshness. Shell color varies by breed but has no link to nutritional value. Cultural preferences exist, and debates continue over mass production methods. The egg's anatomy includes shell, membrane, white (albumen), and yolk, with the air cell used to assess age.
Did You Know?
- In ancient Rome, meals often started with an egg course, and Romans crushed eggshells on plates to prevent evil spirits from hiding there.
- The Babylonian Talmud states, 'A soft-boiled egg is better than six logs of farina.'
- In 2012, the European Union banned battery husbandry of chickens.
Frequently Asked Questions
What are eggs as food?
Eggs are a widely consumed protein source derived from fowl (primarily chickens) and other bird species, serving as a staple ingredient across virtually every cuisine on Earth. They have been part of human diets for millennia and now form a massive pillar of the global food industry.
More in Food 1-24
Elsewhere in the Food universe
Spotted an error? Know more?
This is a living reference — every entry is fact-audited, and reader corrections feed straight into our audit queue. Suggest an edit · See this site's audit record