Glossary: eggs

Legends about eggs have abounded throughout the eons. Early Phoenicians thought that a primeval egg split open to form heaven and earth; Egyptians believed that their god Ptah created the egg from the sun and the moon; and American Indians thought that the Great Spirit burst forth from a giant golden egg to create the world. In all of the early legends the chicken is never mentioned, making the answer to the question of which came first'"the chicken or the egg'"seem obvious. The most common egg used for food today is the hen's egg, though those from other fowl'"including duck, goose and quail'"are sold in many areas. Hens' eggs have long been bedeviled by their high cholesterol content (about 213 milligrams for a large egg), which is contained entirely in the yolk. Since the American Heart Association recommends that adults limit their cholesterol consumption to no more than 300 milligrams of cholesterol a day, strict cholesterol watchers generally either drastically reduce their egg consumption or eat the whites only. Most hens' eggs on the market today have been classified according to quality and size under USDA standards. In descending order, egg grades are AA, A and B, the classification being determined by both exterior and interior quality. The factors determining exterior quality include the soundness, cleanliness, shape and texture of the shell. Interior quality is judged by 'candling,'

From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.