Essay About Eggs

Eggs Rolling Round the World
Eggs have been a most versatile food for a very long time. In fact it appears that fowl domestication for eggs started around 6000 B.C. in China. In Ancient Rome peafowl eggs were popular, in China they ate pigeon eggs and the Phoenicians had ostrich eggs. In other places in the world people have consumed gull, pelican, duck, goose, turtle and alligator eggs. So you might be wondering – what is all the excitement about eggs? Well eggs happen to be rich in protein, can provide you with essential fatty acids and such minerals as zinc, iron and copper. They are also a good source of D, B2 and B12 vitamins. Eggs have high concentrations of betaine and choline so they are good for heart health and choline is important

Since we are now in the month of July you’ll be prepared to celebrated egg day when October comes.

• Australians enjoy their eggs fried along with fried onions and bacon with barbecue sauce on a toasty roll.
• In Austria people enjoy Eierkuchen which is an egg cake made with beaten eggs, breadcrumbs and green onions.
• In Argentina they eat Matambre, consisting of thinly sliced flank steak which is stuffed with hard-boiled eggs, vegetables and herbs then broiled or oven roasted. This is slice and can be served hot or cold.
• In Chine they enjoy Century Egg. This is also known as a pidan and is from a few weeks to a couple of month old. Duck, chicken or quail eggs are preserved in clay, ash, salt, quicklime and rice hulls. Then the eggs are aged until they become briny and gelatinous.
• Ethiopians have Doro Wat. This is a slow-cooked chicken stew with whole hard-boiled eggs. It is eaten by spooning up the stew with injera or flat pancakes that have been made with a millet-like grain known as teff.
• In France it’s Croque Madame. This dish is made by placing a fried or poached egg on top of a ham and cheese