Egg White (Albumen) Yolk
85.7% Water 1% Vitamins A.D.
12.16% Protein 31.7% Fat. Water
0.59% Minerals (Sulphur) . 50.9% Protein Minerals
The egg, like the wheat grain, is the beginning of a new life and contains all the essential ingredients required for that new life to begin and is therefore a good source of nutrition for mankind.
Eggs are laid by the female of a number of different species such as birds, reptiles, amphibians and fish and have been eaten by man for many thousands of years.
The most popular egg being used today is the chicken egg. Duck, quail, fish roe, caviar are also widely used. Many types of birds eggs are widely used across the world. Before bird protection laws were introduced in the U.K. sea gull eggs were used ,especially in costal areas.( note: many schoolboys, living in costal towns, could earn pocket money or help the family budget by collecting gulls eggs to sell. With the introduction of the protection laws this practise was stopped. Today in most costal towns, gulls have now become a pest and in some cases a health risk).
Figures released in 2012 indicate that over 12,000 million eggs are consumed in the U.K. each year, that is approximately 190 eggs per capita or 4 eggs per week per person.