Eggs

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EGGS

Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by mankind for thousands of years.[1] Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Popular choices for egg consumption are chicken, duck, quail, roe, and caviar, but the egg most often consumed by humans is the chicken egg, by a wide margin.
Egg yolks and whole eggs store significant amounts of protein and choline,[2][3] and are widely used in cookery. Due to their protein content, the United States Department of Agriculture (USDA) categorizes eggs as Meats within the Food Guide Pyramid.[2] Despite the nutritional value of eggs, there are some potential health issues arising from egg quality, storage, and individual allergies.
Chickens and other egg-laying creatures are widely kept throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens.[4] There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production, with the European Union's ban on battery farming of chickens.
Cooking substitutes
For those who do not consume eggs, alternatives used in baking include other rising agents or binding materials, such as ground flax seeds or potato starch flour. Tofu can also act as a partial binding agent, since it is high in lecithin due to its soy content. Applesauce can be used, as well as arrowroot and banana. Extracted soybean lecithin, in turn, is often used in packaged foods as an inexpensive substitute for egg-derived lecithin.
Other egg substitutes are made from just the white of the egg for those who worry about the high cholesterol and fat content in eggs. These products usually have added vitamins and minerals, as

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