Publisher's Synopsis
Eggs are considered to be one of the main sources of food for humans throughout centuries. Bird eggs consist of an eggshell, egg white and egg yolk. One of the most popular eggs for consumption by humans is chicken eggs. Despite these eggs, other popular choices of eggs are the eggs of duck, quail, roe and caviar. Eggs are a significant source of protein and choline, especially egg whites and that is why eggs are widely used in cooking. Despite the benefits of eggs, they can cause some health issues such as allergies. From historical aspect, eggs have been the source of food in hunting societies and birds were domesticated for their eggs and meat. Eggs were one of the two main ingredients for fruit juices in France in the 17th century (a mixture of scrambled egg with acidic fruit juices). Egg industries have developed throughout the centuries such as the dried egg industry and the frozen egg industry. In the 19th century the egg yolk and the egg white were being transformed into a light brown substance through a drying process. Dried eggs were especially used during the World War II by the U. S Armed Forces. Because of the need to carry eggs from one place to another without the possibility to break them, in 1911 Joseph Coyle invented the egg carton. At that time egg cartons were made of paper.
