The history is complicated and diverse; the culinary applications are innumerable. Katz, editor, William Woys Weaver, associate editor [Charles Scribner's Sons: New York] 2003, Volume 1 (p. "The egg...tracks it name back to a prehistoric Indo-European source related to words for 'bird'... Men discovered that by removing from the nest eggs that they did not wish to have hatch (or that they simply wished to eat), they could induce the female jungle fowl to lay additional eggs and, indeed, to continue to lay eggs throught an extended laying season." ---The Chicken Book, Page Smith and Charles Daniel [University of Georgia Press: Athens] 1975 (p. The Romans found egg-laying hens in England, Gaul, and among the Germans.Become a member of EGG and enjoy a heap of exclusive benefits.You’ll get access to Exclusive Offers, Events and your very own Digital Membership Card – use it to discover great places in Edinburgh and connect with like-minded girls.
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Ostrich eggs have been eaten since the day sof the Phoenicians, whereas quail eggs, as hard-cooked, shelf-stable, packaged prdoucts, are now featured on many gourmet food counters in the United States and Japan.
Other eggs consumed by various ethnic groups include those from plovers, partridges, gulls, turkeys, pelicans, ducks, and geese.
In the Roman period pastry cooks made much use of eggs for desserts as well as cakes.
Apicius (25 BC) invented baked custard: milk, honey and eggs beaten and cooked in an eartheware dish on gentle heat.