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Egg is considered as an alternative source of protein to meat. Eggs have four broad production types: cage, free-range, barn-laid and organic. Backyard egg production is also common in Australia and is closely tied in with Australians fondness of poultry. Chicken eggs and egg products have traditionally been, and still are, a popular part of the human diet. The egg is formed in the reproductive organs of the female chicken. Most commercial strains of hen can lay over 260 eggs per year and some improved breeds can lay over 300 eggs in a year – this is almost an egg every day. It is not necessary for a hen to mate with a rooster before she can produce an egg. Modern types of hen have been bred so that they will lay even if there is no chance of producing a chick.

This poultry and egg trade association, established in 1940, provided much information on human nutrition to consumers for more than 30 years. This collection includes Board meeting minutes, financial statements and annual reports for 1945-68.

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Poultry & Egg Association is the world's largest and most active poultry organization. Membership includes producers and processors of broilers, turkeys, ducks, eggs, and breeding stock, as well as allied companies. Formed in 1947, the association has affiliations in 26 states and member companies worldwide.

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An egg that has been cooked by poaching, in simmering liquid. The term is also applied to a method whereby the egg is placed in a cup, suspended over simmering water, using a special pan called an "egg-poacher". A dish made from beaten egg whites and yolks of (usually chicken eggs). Beaten eggs are put into a hot pot or pan (usually greased) and stirred frequently, forming curds as they coagulate Iritamago.

Lost Crops of Africa: Volume II: Vegetables. Washington, DC: The National Academies Press. The newcomer, on the other hand, not only survived but also took over its predecessor’s felicitous name. This is how a purplish blob, looking like no egg seen since perhaps the dinosaurs, came to be misnamed eggplant. The interloper1 that stole an African plant’s good name hailed from Asia, where it has been cultivated more than 4,000 years. And they certainly don’t light up the meal on the dinner plate-once cooked they usually end up a brown and squishy mass. Clearly, though, this country cousin of a booming global resource should not be left languishing in the scientific wilderness.

Egg consumption per person in the Americas continues to grow and to remain well ahead of the global average, observes industry analyst, Terry Evans.