The Egg

“The incredible, edible egg;” I remember that line whenever I think of eggs. You have to admit, the egg is one of Mother Nature’s perfect foods. It is a nutrient dense, low calorie, high protein, one serving wonder. On top of that it is so versatile. You can bake them, fry them, poach them, boil them, add them to salads, pies, soups, you name it.

Historians tell us that there is proof of domesticated wild fowl as early as 3200B.C. Records from both Egyptian and Chinese records show fowl being kept for the purpose of laying eggs in the 1400 B.C. Evidence shows us that Europeans have had domesticated hens since 600 B.C. In the US and the rest of the Americas, there is some evidence of native fowl; however it is believed that Columbus’ ships carried chickens from Europe on his second trip in 1493. These strains had originated in Asia. There are nearly 200 breeds of chickens in the world, but only a few breeds are economically important as tasty egg producers. Most egg laying hens in the US are Single-Comb White Leghorns.

During the 1900’s the US egg farm went from being predominantly a back yard environment where a few chickens laid enough eggs for the family with some left over to sell at the farmer’s market to a meg-business with hundreds, if not thousands, of hens kept in cramped spaces laying egg after egg. Of course there were some good things that came out of progress, chickens were bred to be healthier, and they were protected from predictors and environmental stresses as well as disease. Removing the “pecking” order out of the flock’s social system allowed for equal distribution of feed. The mortality rate of chickens went down and the egg production went up.

Today we have controversy over whether it is fair and humane to keep chickens cooped up in the coop and not free to run around and eat bugs and grains outside, their normal diet. Did you know that chickens are excellent fly catchers? Go figure. We also want to know if the eggs are free from contaminants and additives including steroids and antibiotics. Do we have to go organic to be sure? And if we go organic, how are we to be assured that the eggs are not being contaminated by waste and bacteria in the coops? So much to think about for such a small little thing.

Here are a few facts:

• There are about 280 million egg laying birds in the US.
• Each lays about 250 – 300 eggs per year.
• The US produces about 75 billion eggs per year (10% of the world supply)
• About 60% of the eggs produced are used by consumers; 9% are used by the foodservice industry and the rest are turned into egg products like mayonnaise, sauces, and cakes mixes.
• Highly sophisticated technology, has allowed egg producers to keep prices low, while other food costs have increased.

Q & A about Eggs
How to cook the perfect Hard Boiled Egg
Egg Based Dressing
A simple soufflé (just in case you want to surprise someone)
Egg Salad
Other ways to serve eggs for lunch