egg

n.

1. 1. A female gamete; an ovum. Also called egg cell.
   2. The round or oval female reproductive body of various animals, including birds, reptiles, amphibians, fishes, and insects, consisting usually of an embryo surrounded by nutrient material and a protective covering.
   3. The oval, thin-shelled reproductive body of a bird, especially that of a hen, used as food.
2. Something having the ovoid shape of an egg.
3. Slang. A fellow; a person: He's a good egg.

tr.v., egged, egg·ing, eggs.

1. To cover with beaten egg, as in cooking.
2. Slang. To throw eggs at.

idioms:

egg on (one's) face Informal.

1. Embarrassment; humiliation: If you do that, you'll end up with egg on your face.

lay an egg Informal.

1. To fail, especially in a public performance.

put (or have) all (one's) eggs in one basket Informal.

1. To risk everything on a single venture.

[Middle English egge, bird's egg, from Old Norse egg.]

eggless egg'less adj.
eggy egg'y adj.
egg² (ĕg)
tr.v., egged, egg·ing, eggs.

To encourage or incite to action. Used with on: The racing fans egged their favorites on.

[Middle English eggen, from Old Norse eggja.]

Background

The unfertilized egg is considered an important and inexpensive food source, particularly high in protein, including 0.21 oz (6 g) of complete protein per two-ounce egg. However, it also includes 0.42 oz (12 g) fat, both saturated and unsaturated, which is nearly all located in the yolk. Therefore, if the yolk is separated from the albumen (white) of the egg and the white only used, the egg contains no fat and a fair amount of protein. The egg also contains significant amounts of iron, vitamins A and D, riboflavin, and thiamine. However, that nutritional value does vary somewhat depending on the diet of the laying hen. Annual consumption during the late 1990s averaged 245 eggs for each of the 265 million people in the United States.

While geese, squab, ducks, and turkeys supply edible eggs, the preponderance of eggs eaten come from domesticated chickens bred for laying eggs. The females (mature hens and younger pullets) are raised for meat and egg production and breeds have been developed to fulfill commercial needs. Each of the 235 million laying hens in the United States produces about 300 eggs a year. Farmers are careful to house and feed the chickens to maximize laying and ensure the hen has a relatively long and healthy life. Egg producers also have flocks of hens at different ages, ensuring they have a steady supply of eggs ready for market to provide year-round income.

Eggs are an important ingredient in many recipes. Because the protein in the egg white coagulates as it is heated, eggs are utilized in many recipes as a structural component. Stiffly-beaten egg whites expand as they are heated and are used as leavening in angel-food cakes, souffles, and meringues. In cake batters that utilize the entire egg, the egg acts as leavening as well as providing moisture and firm texture. Soups and sauces use eggs as a thickening agent. Ice creams often include eggs to prevent the formation of ice crystals which can ruin the product. But the plain egg is eaten by millions each day for its own unique flavor and nutritive value—they may be boiled, poached, fried, scrambled, or baked.

Fresh egg production is primary to the egg industry, however, a significant amount of egg production includes eggs purposely broken and used for powdered eggs, frozen eggs, or purchased by food producers for inclusion in food products. (In some fresh egg production plants, accidentally broken eggs are sold to bakeries or other food production plants.)

History

The egg has been a protein source for centuries. Sometime in the second millennium B.C. Indian wild red jungle fowl, the ancestor of the modern chicken (Gallus gallus) was dispersed throughout Europe, China, and the Middle East. Chickens were brought to the New World on Columbus's second voyage in the late fifteenth century. These imported chickens laid eggs year-round and were considered most valuable for their egg production rather than for meat. Soon family farms raised chickens for the family's consumption of eggs and meat within the household—few families had laying flocks of any size. However, by 1800 chickens began being raised for meat and egg production in increasing numbers in the United States. Until World War II, egg production came from rather small flocks of less than 400 laying hens. After the war, automation and advances in breeding, feeding, and developing efficient henhouses gave rise to modern high-volume chicken farms. Today, a single egg producer may well have a flock of over 100,000 laying hens—and some have flocks of over one million.

Raw Materials

The egg itself is the ingredient in egg production. Soaps are used in egg production facilities to clean the shell. Some processors coat the shell in a light film of oil.

However, the hen from which the egg drops can be considered an important part of the raw material. Certain breeds lay the majority of eggs in the United States. A particularly prolific laying hen is the Single Comb White Leghorn. This breed reaches maturity early and can begin laying at 19 weeks of age and continue to lay eggs for about a year. In addition, the Leghorn utilizes feed efficiently, is fairly small, can adapt to a variety of climates and is able to lay a relatively large amount of white eggs, the type most in demand. Plymouth Rock hens, Rhode Island Reds and New Hampshire hens produce brown eggs much favored in New England.

Feed for chickens is generally all-mash, consisting of sorghum grains, corn, and either cottonseed meal or soybean oil depending on availability. Farmers carefully mix the mash so that the chickens get just the right amounts of protein, fat, carbohydrates, vitamins, and minerals. This is essential in that the nutritional quality of the laid egg depends on the feed the chicken was given. All additives to chicken feed must be approved by the federal government (after research on toxicity to animals and humans is determined). Hormones are not given to chickens, but they occasionally require antibiotics. On average, a chicken requires about 4 lb (1.8 kg) of feed to produce a dozen eggs; a Leghorn hen eats about 0.25 lb (0.1134 kg) of chick mash a day.

Processing Eggs

Some egg farmers have their own egg processing facility on premises. Others contract with egg processing firms in the locale who purchases eggs and processes them. Generally, an egg moves from the egg farm to being ready for public consumption in just a few days.

Laying the eggs

• Hens are kept in cages, usually in groups of three to five. After the egg is laid, the cage is devised so the egg rolls out for easy collection. Eggs are gathered twice a day, generally by automated machinery but are occasionally still gathered by hand. Eggs are gathered as soon as hens lay them because warmer temperatures encourage physical and chemical changes that affect freshness adversely. Thus, many egg farmers refrigerate the eggs immediately after gathering before they are packed for transport to the processor.

Packing the eggs on the farm

• The eggs are then packed on skids that are formed of layers of flats—eggs are packed on flats that include 2.5 dozen eggs, with as many as six flats per layer (layers of six flats are separated by a board). A single skid holds about 30 cases or 900 dozen eggs. These eggs are then sent to the processing plant via truck.

Washing the eggs

• The skids are brought into the production room and the individual flats are put on the conveyor, one at a time. Individual eggs are grasped by small suction cups and placed onto another conveyor belt. Now, the eggs are moved into the grader where they are cleaned with a USDA approved cleanser. They are rotated as brushes and water jets move carefully across the eggs. A fan then dries the eggs.

Candling and grading

• The cleaned eggs are graded in a candling booth which is a dark cubical or room. A penetrating light is shined on the eggs in order to grade them. The egg processor is able to grade the egg during candling. The trained candler can see that an older egg has thinner albumen; thus, the yolk casts a sharp shadow and immediately indicates an older egg. Eggs are graded as "A" (sold for household use or at retail markets), grade "B" (used mostly for bakery operations), or grade "C" (sent to egg breakers who break the shell in order to convert it to other egg products); higher grade eggs have a thick, upstanding albumen, an oval yolk, and a clean, smooth, unbroken shell. Eggs with cracks that are not leaking are removed from the process at this point and are not packaged for household use or retail sale.

Weighing and packing the eggs

• The grading process actually includes the weighing of the eggs as well. At the grading station, a machine weighs each individual egg and remembers what each egg weighs. In the United States, eggs are sized (extra large, large, medium, small) on the basis of a minimum weight rather than by size of egg. Extra large eggs must weigh a minimum of 2.24 oz (64 g), large at least 1.96 oz (56 g), medium at least 1.72 oz (49 g), and small at least 1.47 oz (42 g). The packing machine then assembles cartons based on the weight of individual eggs; thus, the heaviest eggs are "found" and packed into the extra large cartons, the next heaviest tier are packed in to the large-size egg carton, etc. Packaging varies, but is generally either recycled cardboard or a colored polystyrene the egg producers purchase from a packaging manufacturer.

Transportation to trucks

• After packing, the cartons are placed on a conveyor and packed into flats by machine, put into trucks (generally refrigerated) and sent to be sold. One large Pennsylvania egg processing plant processes 45,000 dozen eggs per day.

Quality Control

Quality control happens in all parts of the egg processing. First and foremost, the chicken farmer ensures that his hens are well fed with a diet specifically formulated to provide the best grade of egg. Shell strength, for example is determined by the presence of adequate amounts of vitamin D, calcium, and other minerals in the chick mash. Too little vitamin A can result in blood spots (not harmful to the consumer but render an egg undesirable and unusable to the consumer). Laying hens also require a good supply of clean fresh water. The henhouse is well insulated so that the farmer can control the temperature. Facilities are windowless so that light can be manipulated—egg production is spurred by maintaining a lighted environment 14-17 hours a day. The henhouse should be comfortable for the hens and well-ventilated. Birds are generally kept in cages because they are easier to clean and it is easier to collect eggs from cages; however, some hens are allowed to roam free.

Effective candling is essential to quality control as well. Candling reveals nearly everything that is need to know about the quality of the eggs—age, cracks, clarity (no blood spots). Furthermore, most egg processors can tell much about the quality of the egg just by looking at the shape and color of the shell.

Salmonella is a hazard of the egg industry. However, it is estimated that 90% of eggs are free from salmonella at the time they are laid. Salmonella bacteria occurs after laying. Proper washing and sanitizing of eggs with a government-approved soap eliminates most Salmonella and spoilage organisms that are deposited on the shell from the hen ovaries.

Egg farmers are also careful to refrigerate the eggs as soon as they are gathered just prior to packing. The egg processors, too, move eggs quickly through the processing to packaging to ensure the eggs are clean and fresh for the consumer.

Furthermore, government standards for the grade and size of eggs are strictly adhered to. Flocks are periodically monitored for proper feeding as well as acceptable facility standards. Extension services provide educational materials and new information about raising laying hens to farmers as needed.

Byproducts/Waste

Eggs with cracks are removed from the egg processing line. Broken eggs are thrown into a bin and sold for utilization in dog food. Eggs that have cracks but are not leaking are taken away for pasteurization and transformation into liquid egg products (sold in cartons of plastic containers or perhaps even frozen). They may be sold to another processor who transforms them into powdered eggs, or they may be sold to local bakeries for use in goods there. Many egg processors are aware of the ecological problems created by the polystyrene cartons and egg processor encourage recycling of the product packaging.

Where to Learn More

Periodicals

Wexler, Mark. "Eggsquisite!" World Magazine (March 1989): 70.

Other

American Egg Board. http://www.aeb.org/ (June 29,1999).

Manitoba Egg Producers. http://www.mbegg.mb.ca/ (June 29, 1999).

[Article by: Nancy EV Bryk]

A single, large, living, female sex cell enclosed in a porous, calcareous shell through which gases may pass. Although they vary in size, shape, and color, the eggs of chickens, ducks, geese, and turkeys are essentially the same in structure and content. Inward from the shell are the outer and inner shell membranes which are also permeable to gases. The membranes are constructed to prevent rapid evaporation of moisture from the egg but to allow free entry of oxygen, which is necessary for life. Air begins to penetrate the shell soon after the egg is laid, and it tends to accumulate in a space between the two membranes at the large end of the egg. See also Cell (biology).

The inner shell membrane surrounds a mass of fluid albumin which, in turn, encloses a body of dense albumin; these two types of protoplasm constitute the so-called egg white. The central part of the egg is occupied by the yolk, which contains the vital egg nucleus and its associated parts. The yolk consists of alternating layers of yellow and white yolk. The yolk, enclosed by the vitelline membrane, is held in place by the chalaza which is anchored at each end of the egg and prevents undue mechanical disturbance. See also Cell nucleus; Yolk sac.

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Hens' eggs are sold by size (EU); size 0 (weighs 75 g or more); size 1: 70 g; size 2: 65 g; size 3: 60 g; size 4: 55 g; size 5: 50-55 g (weighed with shell which is about 10% of the total weight). Useful in food preparation to thicken sauces and custard, as an emulsifier, to hold air in meringues and sponges, and as a binder in croquettes.

Average portion of two eggs is a rich source of vitamins D and B₁₂; a good source of protein, niacin, and vitamins A and B₂; a source of zinc; contains 170 mg of sodium; 13 g of fat, of which 35% is saturated and 50% mono-unsaturated; supplies 175 kcal (735 kJ). The egg-white is 60% of the whole and the yolk 30%.

Duck eggs weigh about 85 g of which 10% is shell. One egg is a rich source of vitamins A, D, and B₁₂; a good source of protein and vitamin B₂; contains 90 mg of sodium and 9 g of fat of which 30% is saturated and 20% polyunsaturated; supplies 120 kcal (500 kJ).

Legends about eggs have abounded throughout the eons. Early Phoenicians thought that a primeval egg split open to form heaven and earth; Egyptians believed that their god Ptah created the egg from the sun and the moon; and American Indians thought that the Great Spirit burst forth from a giant golden egg to create the world. In all of the early legends the chicken is never mentioned, making the answer to the question of which came first-the chicken or the egg-seem obvious. The most common egg used for food today is the hen's egg, though those from other fowl-including duck, goose and quail-are sold in many areas. Hens' eggs have long been bedeviled by their high cholesterol content (about 213 milligrams for a large egg), which is contained entirely in the yolk. Since the American Heart Association recommends that adults limit their cholesterol consumption to no more than 300 milligrams of cholesterol a day, strict cholesterol watchers generally either drastically reduce their egg consumption or eat the whites only. Most hens' eggs on the market today have been classified according to quality and size under USDA standards. In descending order, egg grades are AA, A and B, the classification being determined by both exterior and interior quality. The factors determining exterior quality include the soundness, cleanliness, shape and texture of the shell. Interior quality is judged by "candling," so named because in days gone by an egg was held up in front of a candle to see inside. Today, candling is more likely to be accomplished electrically, with the eggs moving and rotating on rollers over high-intensity lights. The interior quality is determined by the size of the air cell (the empty space between the white and shell at the large end of the egg-smaller in high-quality eggs), the proportion and density of the white, and whether or not the yolk is firm and free of defects. In high-quality eggs, both the white and yolk stand higher, and the white spreads less than in lower-grade eggs. Eggs come in the following sizes based on their minimum weight per dozen: jumbo (30 oz. Per dozen), extra large (27 oz.), large (24 oz.), medium (21 oz.), small (18 oz.) and peewee (15 oz.). Large eggs are those on which most recipes are based. An eggshell's color-white or brown-is determined by the breed of hen that laid it and has nothing to do with either taste or nutritive value. The egg white is an excellent source of protein and riboflavin. Egg yolks contain all of the fat in an egg and are a good source of protein, iron, vitamins A and D, choline and phosphorus. The color of the yolk depends entirely on the hen's diet. Hens fed on alfalfa, grass and yellow corn lay eggs with lighter yolks than wheat-fed hens. chalazae are the thick, cordlike strands of egg white attached to 2 sides of the yolk that serve to anchor it in the center of the egg. The more prominent the chalazae, the fresher the egg. Blood spots on egg yolks are the result of a natural occurrence, such as a blood vessel rupturing on the surface. They do not indicate that the egg is fertile, nor do they affect flavor. Contrary to popular belief, fertile eggs-expensive because of high production costs-are no more nutritious than nonfertile ones. They do contain a small amount of male hormone and do not keep as well as other eggs. Storing eggs: Eggs must always be refrigerated. When stored at room temperature, they lose more quality in 1 day than in a week in the refrigerator. Eggs should be stored in the carton in which they came; transferring them to the egg container in the refrigerator door exposes them to odors and damage. They should always be stored large-end-up and should never be placed near odoriferous foods (such as onions) because they easily absorb odors. The best flavor and cooking quality will be realized in eggs used within a week. They can, however, be refrigerated up to a month, providing the shells are intact. Leftover yolks can be covered with cold water and refrigerated, tightly covered, for up to 3 days. They can be frozen only with the addition of 1⁄8 teaspoon salt or 11⁄2 teaspoons sugar or corn syrup per 1⁄4 cup egg yolks. Tightly covered egg whites can be refrigerated up to 4 days. They can be frozen as is up to 6 months. An easy way to freeze whites is to place one in each section of an ice cube tray. Freeze, then pop the egg-white cubes out into a freezer-weight plastic bag. Both frozen egg yolks and whites should be thawed overnight in the refrigerator before being used. Hard-cooked eggs should be refrigerated no more than a week. Eggs are available in other forms including powdered and frozen (whole or separated). Commercially frozen egg products are generally pasteurized and some contain stabilizing ingredients. Another egg product available to consumers is table-ready pasteurized liquid eggs, which can be found in a supermarket's refrigerated section. This product mixes the white and yolks, then pasteurizes them at a heat level that kills any bacteria without cooking the eggs. Pasteurized eggs are sold in 8- and 16-ounce cartons (41⁄2 and 9 whole eggs respectively). They can be refrigerated unopened for up to 12 weeks from the pack date (see open dating). The multitalented egg is delicious not only as a food in its own right but has numerous other uses as a leavener in cakes, breads and soufflés; a base for dressings such as mayonnaise; a thickener in sauces and custards; a clarifying agent for stocks; and a coating for breaded or battered foods. See also eggnog; egg piercer; egg ring; eggs benedict; egg scissors; egg separator; egg slicer; eggs sardou; egg substitutes; egg timer; egg wash; oeuf; oeufs à la neige; oeuf en gelée; stuffed egg.

Idioms beginning with egg:
egg in your beer
egg on
egg on one's face, have

See also bad egg; good egg; goose egg; kill the goose that lays the golden eggs; lay an egg; put all one's eggs in one basket; walk on eggs.

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For more information on egg, visit Britannica.com.

It was thought very unlucky to take eggs into or out of a house after sunset. There were rules about setting them to be hatched—it should be done with a waxing moon, but not on a Friday or Sunday; there should be an odd number, preferably thirteen, for an even-numbered clutch would produce cockerels only. In some coastal areas, it was thought that eggs set at ebb-tide produced hens, and those at the flood cockerels. The abnormally small yolkless egg sometimes produced by old hens were believed to be cock's eggs. They were very unlucky; if hatched, they would produce a cockatrice, so they were thrown over the roof.

A form of girls divination, known since the 17th century and usually done on Midsummer Day, was to drop egg-white into water and observe what shapes it made; these foretold one's destined husband's occupation (Opie and Tatem, 1989: 135). Another, done on St Agnes’ Eve in Northumberland, was to fill an empty eggshell with salt and eat it, shell and all, and then go to bed backwards; the future husband would be seen in a dream (Radford, Radford, and Hole, 1961: 144).

In Sussex, it was thought unlucky to bring the eggs of wild birds indoors, though strings of them were hung on outbuildings in spring (why, is not said) (Latham, 1878: 10); more commonly, it was unlucky to take robins' eggs.

See also EASTER EGGS, PRIMROSES.

Eggs have been known to, and enjoyed by, humans for many centuries. Jungle fowl were domesticated in India by 3200 B.C.E. Records from China and Egypt show that fowl were domesticated and laying eggs for human consumption around 1400 B.C.E., and there is archaeological evidence for egg consumption dating back to the Neolithic age. The Romans found egg-laying hens in England, Gaul, and among the Germans. The first domesticated fowl reached North America with the second voyage of Columbus in 1493.

Eggs are a staple of the diet in most of the world. They are used as main dishes or served as garnish with other parts of the meal. Barer-Stein points out that Austrian and Croatian cuisines are rich in eggs. In Africa eggs are regarded as a symbol of fertility and accompany yams in many festive dishes.

While most discussions of eggs and egg nutrition refer to bird's eggs, it should be borne in mind that many other animal species also lay eggs. Among mammals the echidna and the duck-billed platypus lay eggs. Reptiles, among them lizards, chameleons, and the tuatara of New Zealand, lay eggs, as do toads and frogs. Mollusks and crustaceans lay eggs that appear in a variety of forms. The eggs of fish offer a wide range of number and form; for instance, salmon eggs are deposited in a trough prepared by the parent, while eggs of perch are adhesive and stick to water plants.

Table 1

Proximate composition of a large raw egg
(59 g shell, 33.4 g white, 16.6 g yolk)
Nutrient	Whole egg (g)	% in yolk
Water	37.665	21.5
Protein	6.245	44.5
Carbohydrate	0.61	48.4
Fat	5.01	100.0
Ash	0.47	57.9

The number of eggs laid by fish varies widely but increases with age and weight. The salmon may produce 1,000 eggs for every pound of weight. The sturgeon lays about 7,000,000 eggs, whereas the herring and sole produce 50,000 and 134,000 eggs, respectively. The number of eggs laid is proportional to the risk of destruction or loss.

The greatest knowledge of eggs, their physiology and chemistry, comes from observing hens. The hen's reproductive system consists of the ovary, where the yolk develops, and the oviduct where the egg is completed. At birth the female chick has a fully formed ovary containing several thousand tiny ova, or future yolks. The ova begin to develop, one at a time, when the chick reaches sexual maturity. Each yolk is enclosed in its own sac or follicle. The follicle contains a system of blood vessels that supply nourishment to the developing yolk. At ovulation the follicle ruptures, thus releasing the yolk into the oviduct. The yolk passes into the infundibulum (funnel), where fertilization could occur. After about fifteen minutes the yolk passes into the magnum, where, in a period of three hours, albumen is deposited around the yolk. The yolk next passes into the isthmus where two shell membranes are formed in about seventy-five minutes. The egg has now achieved its full size and shape. It now passes into the uterus, where, over a period of nineteen to twenty hours, it acquires its shell, shell color, and outer shell coating. After a few minutes the egg is released via the vagina, cloaca, and vent. During formation the egg moves through the oviduct small end first, but just before laying, it is rotated and laid large end first. It takes the hen twenty-four to twenty-six hours to produce an egg. Within fifteen to thirty minutes after laying, the hen starts the process all over again.

The egg is designed to support life (to bring a chicken into the world) and has been called nature's ideal food. The yolk comprises about one-third of the weight of the egg. The albumen or white of the egg is primarily protein and water. The yolk of a large egg contains fifty-nine calories and the albumen carries about seventeen calories. See Table 1 for the proximate composition of a large raw egg.

Protein is required for synthesis and maintenance of muscles, body organs, nerves, bones, and blood. Protein quality is measured by how efficiently it is used for growth. Only mother's milk has higher quality protein.

Egg protein contains different amino acids, including all the essential amino acids (essentiality of a nutrient means that it cannot be synthesized by humans and must be obtained from the diet).

Fat (lipid) comprises about 10 percent of the total weight of a large egg. The lipid composition of the egg is presented in Table 2.

Saturated, monounsaturated, and polyunsaturated fatty acids comprise 37.5, 46.0, and 16.5 percent of the total, respectively. Oleic acid (18:1) represents 40 percent of egg yolk fatty acids. There is a nutritional ambivalence with regard to eggs. Although the superior quality of egg protein is acknowledged, there is concern regarding the cholesterol content, this despite evidence that moderate intake of egg yolk is generally not harmful. Since polyunsaturated fats reduce plasma cholesterol levels, efforts have been made to increase their presence in the yolk. Feeding laying hens high levels of polyunsaturated fats such as corn or soybean oil will raise the level of their component yolk fatty acids to a slight degree. "Polyunsaturated" eggs are commercially available, but there is little evidence regarding any sustained hypocholesterolemic effect. There are also efforts to increase levels of antioxidant vitamins and fish oil fatty acids in egg yolk and those products, too, are available to the public.

Table 2

Yolk lipids of a large raw egg
(59 g shell, 33.4 g white, 16.6 g yolk)
Fatty acids	G
Total	4.43
Saturated	1.59
Myristic (14:0)	0.02
Palmitic (16:0)	1.14
Stearic (18:0)	0.40
Monounsaturated	1.95
Palmitoleic (16:1)	0.15
Oleic (18:1)	1.78
Eicosenoic (20:1)	0.01
Polyunsaturated	0.70
Linoleic (18:2)	0.59
Linolenic (18:3)	0.02
Arachidonic (20:4)	0.07
Docosahexaenoic (22:6)	0.02
Cholesterol	0.21
Lecithin	1.11

Hen's eggs are the most common source of egg nutrition. In 1989 the three largest egg-producing countries were China (140,900 × 10⁶ eggs), Russia (84,600 × 10⁶ eggs), and the United States (67,042 × 10⁶ eggs). However, eggs of other avian species are eaten around the world. Hen's eggs contain less fat and less cholesterol than those of the duck, goose, quail, or turkey. The amount of fat in a yolk is partly a function of the size of the embryo and its future requirements. Caviar, for instance, contains almost 18 g of fat per 100 g of edible portion, but its cholesterol content is only 38 percent greater than that of the hen's egg. The major fatty acids of all the yolks are palmitic and oleic.

The egg is an easily available, inexpensive source of high-quality nutrition. It is an especially important source of nutrition for young people, old people, and sick people. Starting about forty years ago, as the relation between blood cholesterol and the risk of coronary heart disease was unfolding, the egg came under fire because of its cholesterol content. The assumption was that eating cholesterol-rich foods led directly to elevations in blood cholesterol and hence in risk of disease. That elevated blood cholesterol presents a risk for heart disease is fairly well established, but a direct link between dietary cholesterol and levels of blood cholesterol is not. Many other aspects of the diet influence blood cholesterol to a greater extent than does dietary cholesterol; principal among them are the amount of saturated fat in the diet and the type and amount of fiber in the diet. There are dietary prescriptions limiting the permissible amount of cholesterol in the diet. These are easy to follow, but are based on relatively little hard data. The emphasis on cholesterol has overshadowed the greater impact of saturated fat. The fat of the egg is relatively unsaturated, or the raw yolk would be solid. A calculated iodine value (measure of unsaturation) of egg yolk is about 72, which is not much below that of olive oil.

The relation of dietary cholesterol to blood cholesterol levels has been studied for many years. In the early 1950s it was demonstrated that while cholesterol levels of subjects with coronary disease were significantly higher than those of control subjects there was no relation to the level of cholesterol in the diet. In 1970 the subjects in the Framingham Study, both men and women, were segregated by serum cholesterol level under 180 mg/dl, over 300 mg/dl, and 181–300 mg/dl. The study found no correlation of serum cholesterol with any dietary component. The Framingham Study also showed that ingestion of one or nine eggs per week had the same influence on serum cholesterol. A study conducted by the NIH over twenty years ago attempted to correlate dietary factors with actual heart attacks in three large studies—Framingham, Puerto Rico, and Hawaii. At no location were there differences in cholesterol intake between those subjects who had suffered a heart attack and those who had not.

Epidemiological studies of dietary cholesterol have to be aware of possible confounding by other dietary factors. Many foods high in cholesterol are also high in saturated fat. High-fat diets are often poor in fiber. Since saturated fat intake has been linked to coronary disease and fiber appears to be protective, both must be considered when evaluating the role of dietary cholesterol.

Data relating dietary cholesterol to heart disease are available. A study of middle–aged men in the Netherlands showed no significant relationship between cholesterol intake and coronary death after ten years. A positive relationship appeared after twenty years of follow-up but was not significant after adjustment was made for standard risk factors, occupation, and energy intake.

More pertinent to the discussion is the relationship, if any, between egg consumption and coronary disease. A study of women in Italy found no association between egg consumption and nonfatal myocardial infarction. A study among Seventh Day Adventists in California found no association between egg consumption and risk of cardiovascular disease, whereas a study of vegetarians in Oxford, England, found a significantly greater risk in those consuming six or more eggs a week than in those eating less than one egg per week.

One study, conducted at Harvard University, was aimed at investigating an explicit relationship between egg consumption and risk of cardiovascular disease. The authors addressed data derived from ongoing studies of more than eighty thousand female nurses and more than forty-three thousand male health professionals. After adjustment for age, body mass index, cigarette smoking, parental history of heart disease, vitamin intake, alcohol use, hypertension, physical activity, energy intake, bacon consumption, and in the women, menopausal status and postmenopausal hormone use, there was no association between egg consumption and coronary heart disease in either group.

The diet-heart hypothesis holds that a diet high in saturated fat and cholesterol and low in polyunsaturated fat leads to hypercholesterolemia and subsequent development of atherosclerosis. Addition of eggs to the usual diet of free living subjects does not affect cholesterolemia. Addition or deletion of eggs in the diet leads to other changes in diet that must be evaluated and corrected for. The Framingham data suggest that addition of eggs to the diet does not affect serum cholesterol levels. The egg is a source of a number of essential nutrients; that, plus its high-grade protein and low price, make the egg a desirable food, especially for the very young, old, and infirm. The presence of a high level of cholesterol in the egg has led to suggestions that it not be included in healthful diets since elevated blood cholesterol is a risk factor for cardiovascular disease. Data are accumulating which show that dietary cholesterol has a minimal effect on blood cholesterol levels. Epidemiological data also show little association between eggs and risk of cardiovascular disease. Eggs can be an important part of the diets of healthy persons.

Bibliography

American Egg Board, The. The Incredible Edible Egg Eggcyclopedia. Park Ridge, Ill.: American Egg Board, 1999.

Ascherio, Alberto, Eric B. Rimm, Edward L. Giovanucci, Donna Spiegelman, Meir Stampfer, and Walter C. Willett. "Dietary Fat and Risk of Coronary Heart Disease in Men: Cohort Follow-up Study in the United States." British Medical Journal 313 (1996): 84–90.

Barer-Stein, Thelma. You Eat What You Are: People, Culture, andFood Traditions. 2d ed. Willowdale, Ontario: Firefly Books, 1999.

Dawber, Thomas R., Rita J. Nickerson, Frederick N. Brand, and Jeremy Pool. "Eggs, Serum Cholesterol and Coronary Heart Disease." American Journal of Clinical Nutrition 36 (1982): 617–625.

Hu, Frank B., Meir J. Stampfer, JoAnn E. Mason, Eric Rimm, Graham A. Colditz, Bernard A. Rosner, Charles H. Hennekens, and Walter C. Willett. "Dietary Fat Intake and the Risk of Coronary Heart Disease in Women." New England Journal of Medicine 337 (1997): 1491–1499.

Hu, Frank B., Meir J. Stampfer, Eric B. Rimm, JoAnn E. Manson, Alberto Ascherio, Graham A. Colditz, Bernard A. Rosner, Donna Spiegelman, Frank E. Speizer, Frank M. Sacks, Charles H. Hennekens, and Walter C. Willett. "A Prospective Study of Egg Consumption and Risk of Cardiovascular Disease in Men and Women." Journal of the American Medical Association 281 (1999): 1387–1394.

Kannel, William B., and Tavia Gordon. "Section 24: The Framingham Study: Diet and the Regulation of Serum Cholesterol." In The Framingham Study: An EpidemiologicalInvestigation of Cardiovascular Disease. Vol. 24. Bethesda, Md.: U.S. Dept. of Health, Education, and Welfare, 1970.

Kiple, Kenneth F., and Kriemhild Coneè Ornelas. The Cambridge World History of Food. Vol. 2. Cambridge, U.K.: Cambridge University Press, 2000.

Kritchevsky, Stephen B., and David Kritchevsky. "Egg Consumption and Coronary Heart Disease: An Epidemiological Overview." Journal of the American College of Nutrition 19 (2000): 549S–555S.

Kromhout, Daan, and C. deLezenne Coulander. "Diet, Prevalence and 10-year Mortality from Coronary Heart Disease in 871 Middle Aged Men: The Zutphen Study." American Journal of Epidemiology 119 (1984): 733–741.

McNamara, Donald J. "Dietary Cholesterol and Atherosclerosis." Biochimica et Biophysica Acta 1529 (2000): 310–320.

—David Kritchevsky

A female gamete.

1. an ovum; a female gamete.
2. an oocyte.
3. a female reproductive cell at any stage before fertilization and its derivatives after fertilization and even after some development.
4. hen egg, consisting of a blastodisk, remnant of the nucleus in a mass of white yolk sitting on top of the yellow yolk, the yolk suspended by two twisted strands of mucin-like protein, the chalazae, from the two poles of the egg, two yolk membranes that separate the yolk from the albumen, the albumen or white of the egg, which is in four separate layers of liquid and jelly material, two thin shell membranes and an eggshell. See also avian oogenesis.
5. helminth egg.

• e. bound — a disease of cage birds, birds in zoological collections and in fish. In birds the hen may show pain and be straining and the egg may be palpable. The syndrome is comparable with dystocia in a viviparous animal. In fish the only sign is the wrinkled, shriveled eggs.
• e. count — counting of helminth eggs as an estimate of the parasite status in the animal or group. Flotation techniques and special counting chambers are used. The results are expressed as eggs per gram (e.p.g) of feces.
• e. dipping — dipping of hatchery eggs in antibiotic solutions, especially erythromycin or tylosin, to prevent the transmission of infections from adults to chickens.
• e. drop syndrome — first observed in 1976 the disease is caused by an adenovirus and characterized by the hens laying a reduced number of thin-shelled or shell-less eggs. Subsequently the egg yield is reduced.
• e. eating — a vice which begins without apparent reason. A high rate of egg breaking in the unit encourages birds to begin. Many techniques are used in prevention but frequent egg removal is essential.
• grader e. — a reject from those destined for household use; used in petfood manufacture.
• e. heating — heating eggs in a hot-air incubator for 12–14 hours to reduce the transmission of infection on the egg exterior.
• e. peritonitis — see egg peritonitis.
• e. retention — see egg bound (above).
• e. shell — secreted around the egg mass and membranes during its last 15 hours in the uterus; composed of calcium carbonate and a glycoprotein matrix; surrounded by the cuticle.
• thin-shelled e. — occurs in egg drop syndrome (see above), DDT poisoning. The shell of the egg is very thin, often missing altogether.
• e. tooth — the additional tip to the beak in birds that is used by the hatching chick to peck out the circular hatch of shell to allow it to emerge. The egg tooth drops off in a few days. Called also bean.
• e. transmission — transmission of disease from hen to chicken and between chickens via infection in the egg, e.g. Mycoplasma gallisepticum, M. meleagridis.
• e. white injury — the effects of biotin deficiency induced by feeding of raw egg whites (albumen). The factor responsible is avidin which binds biotin, preventing absorption.
• e. yield — in domestic fowl the normal annual average over a large, national population is about 130 eggs per bird; good units average 200.

Description	Quantity	Energy (calories)	Carbs (grams)	Protein (grams)	Cholesterol (milligrams)	Weight (grams)	Fat (grams)	Saturated Fat (grams)
cooked, fried	1 egg	90	1	6	211	46	7	1.9
cooked, hard-cooked	1 egg	75	1	6	213	50	5	1.6
cooked, poached	1 egg	75	1	6	212	50	5	1.5
cooked, scrambled/omelet	1 egg	100	1	7	215	61	7	2.2
raw, white	1 white	15	0	4	0	33	0	0
raw, whole	1 egg	75	1	6	213	50	5	1.6
raw, yolk	1 yoke	60	0	3	213	17	5	1.6

IN BRIEF: A hard-shelled reproductive body produced by a bird and some other animals.

I found an egg on the ground that had fallen from a nest in a tree.

Eggs are universal symbols of wholeness, fertility, new birth, and rebirth (or resurrection; hence their association with Easter). Broken eggs may present a state of brokenness in one's life or breaking out of a shell.

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Dansk (Danish)
1.
n. - æg, knag, negl, fyr
v. tr. - kaste æg på

idioms:

• egg on someone's face    kaste æg i hovedet på
• egg timer    æggeur
• egg whisk    æggepisker
• put all one's eggs in one basket    sætte alt på ét bræt

2.
v. tr. - tilskynde

idioms:

• egg on    tilskynde til

Nederlands (Dutch)
ei(tje), persoon, bekogelen met eieren

Français (French)
1.
n. - (Zool, Culin) ¯uf, (fig) type
v. tr. - badigeonner (d'¯uf battu), jeter des ¯ufs sur

idioms:

• egg on one's face    avoir l'air fin, avoir l'air plutôt ridicule
• egg timer    sablier, minuteur (automatique)
• egg whisk    batteur
• put all one's eggs in one basket    mettre tous ses ¯ufs dans le même panier

2.
v. tr. - pousser, inciter (à faire)

idioms:

• egg on    inciter, pousser à faire, forcer qn

Deutsch (German)
1.
n. - Ei
v. - (Speisen) mit Ei zubereiten

idioms:

• egg on one's face    jmdn. blöd ausschauen lassen
• egg timer    Eieruhr
• egg whisk    Schneebesen
• put all one's eggs in one basket    alles auf eine Karte setzen

2.
v. - anreizen, anstacheln, antreiben

idioms:

• egg on    anstacheln

Ελληνική (Greek)
n. - αβγό, (φυσιολ.) ωάριο
v. - προτρέπω, παρακινώ

idioms:

• egg on    προτρέπω, παρακινώ
• egg on someone's face    γελοιοποίηση
• egg timer    κλεψύδρα βρασίματος αβγών
• egg whisk    χτυπητήρι αβγών, σύρμα
• put all one's eggs in one basket    τα παίζω όλα σε ένα χαρτί

Italiano (Italian)
uovo, ovulo

idioms:

• egg on    aizzare
• egg on someone's face    un palmo di naso
• egg timer    clessidretta
• egg whisk    battitore d'uova
• put all one's eggs in one basket    rischiare il tutto per tutto

Português (Portuguese)
n. - ovo (m)
v. - provocar, recolher ovos

idioms:

• egg on    instigar
• egg on someone's face    fazer papel de bobo
• egg timer    temporizador (m) de 3 minutos
• egg whisk    batedeira (f) de ovos
• put all one's eggs in one basket    por todos os ovos na mesma cesta, arriscar tudo

Русский (Russian)
яйцо, зародыш, бомба, мина

idioms:

• egg on    подстрекать
• egg on someone's face    оскандалиться
• egg timer    часы для варки яиц
• egg whisk    веничек для взбивания яиц
• put all one's eggs in one basket    поставить все на кон

Español (Spanish)
1.
n. - huevo, óvulo
v. tr. - cubrir o mezclar con huevo

idioms:

• egg on one's face    quedar en ridículo
• egg timer    reloj de arena (para hervir huevos)
• egg whisk    batidor de huevos
• put all one's eggs in one basket    jugárselo todo a una carta

2.
v. tr. - incitar, urgir, instar

idioms:

• egg on    incitar, urgir, instar

Svenska (Swedish)
n. - ägg
v. - egga upp, driva på

中文（简体）(Chinese (Simplified))
1. 蛋, 卵, 鸡蛋, 卵细胞, 用蛋黄调拌, 向...掷鸡蛋

idioms:

• egg on    鼓励
• egg on someone's face    丢脸, 羞辱
• egg timer    煮蛋的定时器
• egg whisk    搅蛋器
• put all one's eggs in one basket    孤注一掷

2. 怂恿, 煽动

中文（繁體）(Chinese (Traditional))
1.
v. tr. - 慫恿, 煽動

2.
n. - 蛋, 卵, 雞蛋, 卵細胞
v. tr. - 用蛋黃調拌, 向...擲雞蛋

idioms:

• egg on    鼓勵
• egg on someone's face    丟臉, 羞辱
• egg timer    煮蛋的定時器
• egg whisk    打蛋器
• put all one's eggs in one basket    孤注一擲

한국어 (Korean)
1.
n. - 달걀, 난자, 폭탄, 녀석
v. tr. - 달걀을 풀어 얹다

idioms:

• put all one's eggs in one basket    한 사업에 전 재산을 투자하다

2.
v. tr. - 부추기다

idioms:

• egg on    선동하다

日本語 (Japanese)
n. - 卵, 鶏卵, 卵の一部分, 卵子

idioms:

• egg on    そそのかす
• egg on someone's face    当惑した顔
• egg timer    エッグタイマー
• egg whisk    泡立て器

العربيه (Arabic)
‏(الاسم) بيضه (فعل) يحث‏

עברית (Hebrew)
n. - ‮ביצה, ביצית‬
v. tr. - ‮כיסה בביצה מקושקשת (בבישול), זרק ביצים על‬
v. tr. - ‮ברנש, אדם‬

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Faberge Egg	egg bin
Easter Egg	opal egg