Eggs as food
Eggs are a globally consumed food from fowl and other species.
Eggs have been a food source for humans and other hominids for millions of years, with the eggs of fowl—especially chickens—being the most widely consumed. The practice of harvesting chicken eggs for food began in Southeast Asia around 1500 BCE. While chicken eggs dominate global consumption, the eggs of ducks, ostriches, and other birds are eaten regularly but less commonly. Reptile, amphibian, and fish eggs are also consumed; fish eggs are known as roe or caviar. The mass production of chicken eggs is a global industry, with an estimated 62.1 million metric tons produced worldwide in 2009 from a flock of about 6.4 billion hens. Regional differences in demand and production methods exist, and debates over mass production practices continue; for instance, the European Union banned battery husbandry of chickens in 2012.
Bird eggs have been valuable since prehistory. Chickens were likely domesticated for their eggs before 7500 BCE from jungle fowl native to Southeast Asia and the Indian subcontinent. Chickens reached Sumer and Egypt by 1500 BCE and Greece around 800 BCE, where quail had previously been the primary egg source. In ancient Rome, eggs were preserved using various methods and often began meals; Romans crushed shells on their plates to ward off evil spirits. During the Middle Ages, eggs were forbidden during Lent partly to allow farmers to rest their flocks and conserve scarce feed. The dried egg industry emerged in the nineteenth century, expanding significantly during World War II for military use. The egg carton was invented in 1911 to prevent breakage, initially made of paper, later of polystyrene, and then returning to biodegradable paper cartons due to environmental concerns. Selective breeding has transformed wild hens that laid about a dozen eggs annually into domesticated hens that lay over three hundred eggs each year.
Today, chicken, duck, and goose eggs are most common, while quail eggs are used as a gourmet ingredient in Western countries. Ostrich eggs are considered luxury food, and gull eggs are a delicacy in England and Scandinavia. In 2017, world chicken egg production reached 80.1 million tonnes, with China as the largest producer. By 2023, global hen egg production had risen to 91 million tonnes, a 77% increase from 2000.
- 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 a valuable food source since prehistory, with humans and other hominids consuming them for millions of years. The most widely eaten eggs come from fowl, particularly chickens, though duck and ostrich eggs are also consumed regularly but less commonly. People also eat the eggs of reptiles, amphibians, and fish—the latter known as roe or caviar. The chicken was likely domesticated for its eggs from jungle fowl native to Southeast Asia and the Indian subcontinent before 7500 BCE. Chickens reached Sumer and Egypt by 1500 BCE, and Greece around 800 BCE, where quail had previously been the primary egg source. An Egyptian tomb from approximately 1420 BCE depicts offerings of ostrich and pelican eggs. In ancient Rome, eggs were preserved using various methods, meals often began with an egg course, and shells were crushed on plates to ward off evil spirits. The Babylonian Talmud notes that a soft-boiled egg is better than six logs of farina. During the Middle Ages, eggs were forbidden during Lent, partly to allow farmers to rest flocks and limit feed use during scarce food stocks. In seventeenth-century France, eggs scrambled with acidic fruit juices became popular, possibly originating lemon curd. The dried egg industry emerged in the nineteenth century, expanding significantly during World War II for military use. The egg carton was invented in 1911 in British Columbia to prevent breakage. Wild Asian fowl typically lay about a dozen eggs annually during breeding season, but selective breeding has produced hens that lay over three hundred eggs each year.
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
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