Hardboiled, softboiled, poached, raw, over easy, sunny-side up, over medium—no, these aren’t the names of award-winning huskies. These are different ways you can prepare an egg! Eggs have been enjoyed on their own or as ingredients in countless recipes for centuries. But how did humans start eating these odd little orbs in the first place? Well, today we’re cracking open the story of when, why, and how people began consuming eggs.
The Origins of Egg Consumption
China is the first known country to have domesticated egg-laying hens, dating back to 5400 BC. Shortly after, East India followed with evidence of domesticated wild fowl laying eggs in 3200 BC. The trend continued in 1400 BC when ancient Egyptians started raising chickens, while Europe didn’t catch the egg craze until 600 BC.
Our early egg enthusiasts had diverse ways of using them. Ancient Egyptians boiled, poached, and incorporated eggs into sauces, bread, and pastries. The Romans took it to the next level, making custards, omelets like the Oas Spongia Ex Lacte (an omelet with milk, honey, and black pepper), and soft-boiled eggs with unique sauces featuring pine nuts, pepper, vinegar, and fish sauce.
Eggs in Cultural Traditions
In China, eggs represent a balance between yin (egg yolk) and yang (egg white), symbolizing harmony in Confucian philosophy. Meanwhile, in Jewish culture, eggs have been an important symbol of life, death, and fertility. Sephardic Jews in medieval Spain prepared fadas, vegetable-stuffed kazas, and slow-cooked hos haminados for the Sabbath and Passover.
Ashkenazi Jewish dishes include IR mitz Vian (scrambled eggs with onions), kugel (egg noodles), and matzah balls. A hard-boiled egg on the Seder plate represents renewal and the cycle of life, with some traditions dipping it in salt water to commemorate the tears of Jewish slaves in ancient Egypt.
Eggs from Different Sources
While domesticated chickens became the primary source of eggs, ancient humans were resourceful. They collected eggs from ducks, geese, quails, and even climbed into bird nests to grab eggs from smaller birds. Some cultures even used reptile eggs and ostrich eggs, which made for gigantic omelets.
Egg Farming: From Small-Scale to Industrial Production
For most of history, eggs were a family business. Even up until the 1920s and 1930s, egg production was primarily a small backyard operation, with farmers selling excess eggs at local markets.
But as demand increased, so did production. Farmers expanded their operations, raising more single-comb White Leghorn chickens. By this time, farms with 400+ chickens roaming freely became common.
However, free-roaming chickens came with problems like predators and extreme weather. By the mid-20th century, indoor farming became popular, protecting chickens from foxes and heatstroke.
But this led to new issues, like disease and poor living conditions in battery cages, where chickens had limited mobility and endured physical and psychological stress.
In the 1940s, farmers introduced raised coops, which improved cleanliness, feeding efficiency, and egg consistency. But small spaces continued to stress the chickens.
Today, increased awareness of factory farming issues has led to a shift towards free-range, cage-free, and cruelty-free egg production, which not only improves the lives of chickens but also results in better-tasting eggs. A win-win—or should we say, winner, winner, chicken dinner!
Eggs as a Breakfast Staple
Ancient Romans saw breakfast as a luxury, indulging in eggs only if they could afford them. During the medieval period, Europeans typically ate only two meals—dinner and supper—since having more was considered gluttonous.
However, in the 1620s, Tobias Venner, an English medical writer, suggested eating poached eggs with salt, pepper, and vinegar for breakfast. By 1669, one of the earliest cookbooks, The Closet of Sir Kenel Digby Knight Opened, also recommended two poached eggs for breakfast.
The Industrial Revolution played a major role in making breakfast a standard meal. Factory work demanded a hearty, nutritious start to the day, and eggs, being cheap and packed with nutrients, solidified their place on breakfast tables worldwide. Scrambled eggs became particularly popular due to their quick preparation time before heading off to work.
Different cultures had their own takes on scrambled eggs. The Spanish made huevos rotos, the Turkish enjoyed menemen, and the French perfected their omelets. The Second Industrial Revolution brought the full English breakfast, sometimes stretching to three courses!
After World War II, egg consumption soared worldwide, particularly in Japan, where they became a staple. Today, eggs remain one of the most popular breakfast foods globally.
The Egg Industry Today
The average American consumes 286 eggs per year, and the U.S. produces around 75 billion eggs annually. Iowa leads the nation with a whopping 16.5 billion eggs per year.
However, not all eggs are created equal, and grocery store labels can be misleading. Terms like “all-natural” and “farm fresh” are often just marketing jargon. Similarly, labels like “hormone-free” and “no antibiotics” can be meaningless, as hormones are illegal in poultry farming, and antibiotics are rarely used in commercial egg production.
Some terms hold more weight:
- Organic eggs: Chickens are fed organic feed, raised in free-range environments, and have some outdoor access.
- Pasture-raised eggs: Chickens spend most of their time outdoors, rotating between environments for a more natural diet.
However, balancing the demand for cheap eggs with the need for humane and sustainable farming remains a challenge. Some states, like Colorado, have passed laws requiring cage-free housing systems, which leads to higher prices but better conditions for the chickens.
Are Eggs Actually Healthy?
Eggs are a high-quality, complete protein and contain all nine essential amino acids. They are packed with vitamins A, D, B2, B12, iron, selenium, zinc, iodine, and choline, all of which support brain function.
Eggs also contain antioxidants like lutein and zeaxanthin, which help protect eyesight and reduce inflammation.
However, concerns about cholesterol have led to debates. Some studies suggest no direct link to heart disease, while others indicate a slight increase in risk. On the flip side, eggs contain HDL (good cholesterol), which may help protect against heart disease.
Some farms even attempt to reduce cholesterol by altering chickens’ diets, but the effectiveness remains unclear.
The consensus? Eggs are nutritious, but like anything, they should be consumed in moderation. Unless you’re eating eggs like Gaston from Beauty and the Beast, you should be just fine!
Final Thoughts
So, are you an egg enthusiast, or do you prefer another breakfast staple? Let us know your thoughts! And while you’re at it, check out more Weird History Food stories for fascinating insights into the meals we love today.