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.
Eggs symbolize birth and are believed to ensure fertility.Many foods and cooking methods (leavened bread, roasted meats, yogurt) were "invented" this way. Nobles and priests were particularly well served, with at least forty different kinds of bread and pastries, some raised, some flat, some round, some conical, some plaited.There were some varieties made with honey, others with milk, still others with eggs." ---Food in History, Reay Tannahill [Three Rivers Press: New York] 1988 (p.53) "Farming the prolific chicken has allowed us to make eggs a part of our diet without harming its reproductive cycle.However, the very few ancient Greek recipes to mention eggs date from after the time of Pericles, when the chicken was introduced to Africa.The Old English term was oeg, which survived in Middle English as ey (plural eyren).... Preferences vary according to place, taste and economic conditions.But in the fourteenth century the related egg was borrowed from Old Norse. "Eggs from many species of fowl (birds) have doubtless been consumed since the very beginning of humankind's stay on earth.The reason most often sited was the recognition that eggs worked as binding (thickening) agents. The food historians to not venture into this territory.Possibly it was a discovery based on trial and error.For a time the two forms competed with each other (William Caxton, in the prologue to his Book of Eneydos (1490), asked 'What should a man in these day now write, eggs or eyren, certainly it is hard to please every man'), and the Norse form did not finally emerge as the winner until the late sixteenth century." ---An A-Z of Food & Drink, John Ayto [Oxford University Press: Oxrod] 2002 (p. In historical times, ancient Romans ate peafowl eggs, and the Chinese were fond of pigeon eggs.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.