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The historical miracle of eggs: Why did ancient humans rely so much on this ingredient?
Eggs have been a part of our food supply since the dawn of human history. Eggs, especially those from hens, have become one of the most commonly consumed ingredients with a long history of consumption.
"According to historical records, humans in Southeast Asia began eating hens' eggs as early as 1500 BC."
In ancient times, humans hunted and captured wild birds while also raising poultry and eggs. According to archaeologists' research, the most likely origin of the hen is the wild forest chicken that lives in tropical and subtropical areas. These ancient cultures, both hunters and farmers, placed great value on eggs. At the same time, in addition to hens, people also eat eggs from other birds, such as duck eggs and goose eggs. In certain areas, people even eat eggs from reptiles, amphibians, and fish.
The ancients valued eggs
In ancient Egyptian tombs, paintings were found showing people holding large bird eggs as sacrifices. The ancient Romans tried to preserve the freshness of eggs in various ways, and often used eggs as an appetizer at the beginning of each meal. In addition, in medieval times, eggs were considered a luxury during certain periods of time, such as Lent. This was not only because of their rich nutrition, but also reflected people's considerations of food moderation and production methods at the time.
"Historically, egg consumption has also varied significantly due to geographical and cultural differences, with people in different regions having different levels of acceptance and cooking methods for this food."
Egg production and economy
In modern society, egg production has transformed into a global industry. In 2017, world egg production reached 80.1 million metric tons, with China becoming the largest egg-producing country. According to rough estimates, egg consumption in the United States in 2019 hit a new high since 1973, with an average of about 279 eggs consumed per person. This growth has sparked debate about farming methods, particularly the ethical and environmental impacts of factory production.
Types and cooking of bird eggs
Nowadays, in addition to eggs laid by hens, duck eggs, goose eggs and some more special varieties such as quail eggs, pigeon eggs, and ostrich eggs are gradually gaining attention. In Asia, egg dishes are very common. Whether fried, boiled, or stir-fried, eggs have different flavors and cultural connotations. In France, the preparation of lemon curd is considered a unique innovation by combining coconut eggs with acidic fruit juice.
Nutrition and health of eggs
In terms of nutritional content, eggs are a source of extremely high quality protein. The U.S. Department of Agriculture once classified eggs as meat because they are rich in protein, choline, and several vitamins and minerals. Although there is debate about egg cholesterol, many studies have found that moderate consumption does not increase the risk of cardiovascular disease.
“Each egg is not only a source of food, but also carries thousands of years of food culture and human wisdom.”
When thinking about the significance of eggs to human beings, it is worth reflecting: In this rapidly changing world, how can we re-understand and cherish this ancient food ingredient?
