AI overview
An egg is an edible animal product, typically from chickens or other birds, that serves as a common food source. Eggs matter because they are nutrient-dense and widely available, making them an important dietary staple for many people around the world.
AI-generated from the Wikipedia summary — may contain errors.
Research
34,802 papers- Spent fowl as a source of unintentional egg proteins exposure in Canadian food products.Poultry science · 2022
- Utility of component diagnostic testing in guiding oral food challenges to milk and egg.Allergy and asthma proceedings · 2016
- Prebiotics and alternative poultry production.Poultry science · 2021
- Food allergen advisory labeling and product contamination with egg, milk, and peanut.The Journal of allergy and clinical immunology · 2010
- Effect of feed grinding methods with and without expansion on prececal and total tract mineral digestibility as well as on interior and exterior egg quality in laying hens.Poultry science · 2016
via PubMed
Article
Humans and other hominids have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar.
Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. 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. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens.