The most basic of foods, a high-quality protein, no labels to read, gluten-free, cheap, pure and uncomplicated. The simple egg Many different species lay eggs to reproduce, but when we think of eggs, we think of birds, and specifically chickens. The first consumable eggs came from birds, eaten long before recorded history, among many different cultures. They were easy to gather where the birds made their nests. Eventually, the chicken was domesticated from native birds in Southeast Asia and India, probably before 7500 BCE.
In the country of India, wild birds were domesticated around 3200 B.C. C., followed by the Egyptians and the Chinese, who began to see the value of having fresh eggs available every day. Europe was a bit slower, with history indicating that chickens appeared around 600 B.C. C. (Probably in France. They wanted to start making those popular omelets and mayonnaise.) Before chickens, wild quail eggs were often eaten, if one was lucky enough to find them in the woods. These days, quail eggs are considered a delicacy and are not considered part of the daily cuisine of most countries. Still, Asians in particular enjoy the eggs of other birds, but Americans tend to stick with chicken eggs. By the way, there is no difference between white and brown eggs, they just come from a different variety of chickens. (Not surprisingly, the French don’t buy white eggs. They consider them inferior.) The color of the egg yolk varies according to the diet of the hens. It is common to feed laying hens corn and marigold flowers to produce a golden yellow color. (Would I make it up?)
When Christopher Columbus set sail to discover a New World, there are indications that he had laying hens on board. And you can be sure that chickens were running around the deck when the Mayflower landed in Massachusetts in 1620. Colonists used eggs as a main ingredient in cooking and baking, and eggs could be collected every day throughout the year for the much-needed food.
In the late 19th century, dried eggs began to appear as a convenient substitute, and they increased greatly during World War II for feeding troops on the move. To prevent them from cracking during shipping, an industrious Canadian invented the egg carton in 1911. Surprisingly, China is the top exporter of chicken eggs, churning out 25 million tons (excluding eggs) a year. The United States is a distant second, producing nearly 6 million. Consumption in the US fell from 404 eggs per person per year in 1945, to 220 in 1991. Now on the rise again, we are eating about 250 per person per year.
Decades ago, eggs got a bad rap for being a cholesterol hazard. fuggedaboutit. There is no cause for alarm. Forty years of testing concluded that egg consumption has little to no impact on a person’s heart health, and that saturated fats are more likely to be to blame for raising serum cholesterol. If you’re still unconvinced, opt for egg whites only, with just the right amount of yolk. Egg white omelettes can be very tasty. Throw in some chopped greens, some cheese, and you’ve got yourself a nutritious, high-protein meal.
When you think about it, the egg is really amazing. The yolks included rich custards, puddings, and mousse. Whipped whites create beautiful meringue cakes and angel food. They are a vital part of baking, breakfast foods, sandwich fillings, salad dressings, and are even mixed into Asian fried rice and soups. Its uses are endless and grace every nook and cranny in our kitchens. So thanks to that first chicken. Or was it that first egg?
