World Egg Day 2024: Eggs are among the most versatile and nutrient-rich foods available on the earth and have been an essential part of human diets for millennia. Since the beginning, people have been consuming it as a breakfast staple. Wherever eggs could be found, they were eaten. Earlier the eggs were gathered from the nests of wild birds and reptiles, as they provided an excellent source of protein without the need to hunt or harm the animal. However, the relationship between eggs and humans evolved over time and today everyone knows it as more than just a convenient food source. Each region has their own special dishes to relish eggs, but do you know how ancient Egypt and Rome have shaped the way for other regions eggs today? This World Egg Day let’s find out the history and contribution of Egypt and Rome on how people eat this popular breakfast item.
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Nowadays, chicken eggs are the most commonly consumed, however ancient cultures ate eggs from a variety of sources, including quails, pigeons, and even ostriches, based on location and resources.
The History Of Eggs In Ancient Egypt
The Egyptians were among the pioneer civilizations to domesticate fowl, including chickens, and they were known to use eggs extensively in their cuisine. By around 1400 B.C., chickens were laying eggs for human consumption in Egypt, and eggs became a staple in the Egyptian diet. It is said that eggs were used not only as a source of protein but also as an important ingredient in baking. They used in the preparation of breads and pastries as Egyptian bakers were skilled artisans who used to make a wide range of baked goods with eggs as a key ingredient. These baked items were often offered in religious rituals and were a sign of wealth and status.
How Romans Contributed To Consuming Eggs For Breakfast
Though many people don't agree but ancient Romans are given the credit for inventing breakfast and serving eggs along with the meal. They are also known for having advanced culinary applications of eggs, transforming them into an integral part of their cuisine. Roman culinary texts, such as those by the famous gourmet Apicius, mention eggs frequently. Apicius is credited with inventing early versions of baked custard—a mixture of eggs, milk, and honey gently cooked into a smooth dessert.
The Romans ate eggs in a variety of ways, be they boiled, fried or used to bind sauces. Hard-boiled eggs became a common feature in Roman meals, often served as appetisers, and they were frequently included in cakes and other baked goods. One popular Roman dish, libum, was a type of cake made with flour, cheese, and eggs. However, while eggs were an important part of Roman cuisine, they were not typically eaten as a standalone dish, like today. Instead, eggs were often incorporated into more elaborate recipes.
The Egyptians’ use of eggs in baking and the Romans’ contribution to innovative egg-based recipes laid the foundation for many modern dishes. Today, it has become a key ingredient in a wide range of culinary applications and a world without eggs cannot be imagined.