Eggs have been consumed by humans for thousands of years; history indicates wild fowl in India were domesticated as early as 3200 BC, and in Europe since 600 BC.
Egg shells can be a variety of colours, depending on the breed of fowl - shell colour is not related to the quality or nutrition of the egg.
The inside of the egg is a wonderful thing... It is a cheap, tasty source of protein, a very good source of selenium, iodine, and vitamin B2 and a good source molybdenum, phosphorus, vitamin B5, vitamin B12 and vitamin D. Eggs are also a source of choline, an essential nutrient that the body needs for proper healthy function of the liver and brain. Choline has also been shown to reduce inflammation.
While eggs are high in cholesterol, many studies have shown that eating 1-2 eggs a day has had virtually no effect in blood cholesterol levels. There is evidence to suggest eggs can be helpful in heart health, preventing blood clots, and eye health.
We use eggs because of their magical ability in baking! Some of their functions include coagulation, foaming, emulsification and browning. We love their versatility, and how they help support the structure of gluten-free baking.
Most people use chicken eggs, although you can also eat duck eggs, goose eggs, quail eggs or ostrich eggs, to name a few.
Compared to chicken eggs, duck eggs provide more protein, more vitamin D and vitamin A, more omega 3 fatty acids, similar levels of saturated fats, and a higher level of cholesterol. They are slightly richer, and have a thicker shell, which means they stay fresh longer than chicken eggs. Their higher level of albumen is desirable in baking since it helps make cakes and breads fluffier.
Duck eggs are alkaline, whereas chicken eggs are acidic.
Some people who are allergic to chicken eggs have found that they can tolerate duck eggs.