# data[].attributes.body
no one likes you ur fuckign annoying why do you think people are simping for you

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I'm a teacher what are you gonna do about it, there's some bad stuff in here

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I'm a teacher what are you gonna do about it, there's some bad stuff in here

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detentions

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I told someone last year about a cool branch of science, only for them this year to say that I don't understand it :/

I never said I did, but although I don't have a good grip of the math, I understand its concepts pretty well.

Not cool.

You know who you are.

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This is just to help people get some entertainment ;)

Indie animated web-series's are small, independent shows that you can watch for ZERO DOLLARS on youtube or maybe newgrounds. This is AWESOME because theses shows are independently run and look AMAZING! Indie animation is at an all time high!

Lets list the most popular and my personal favorites:

-Murder Drones: https://www.youtube.com/watch?v=mImFz8mkaHo

-Lackadaisy: https://www.youtube.com/watch?v=vffu6FG4YP4

-THE AMAZING DIGITAL CIRCUS!: https://www.youtube.com/watch?v=HwAPLk_sQ3w

-Spooky Month: https://www.youtube.com/watch?v=PmzwhVE5Ly4

If your an undertale fan:

-Underverse: https://www.youtube.com/watch?v=DRIw5N1YQ3k

For underverse, to understand everything, watch this video: https://www.youtube.com/watch?v=Dl5lHafOnks

Now MOST IMPORTANTLY: Animating a full on show takes a LONG TIME. Do not expect weekly, or even monthly uploads. Murder drones releases every 2-4 Months

Lackadaisy we have no idea :/

THE AMAZING DIGITAL CIRCUS is made by the same group as murder drones but is newer meaning as they hire new ppl the production rate for both shows incerase, but around 2-4 months. Underverse releases VERY SLOWLY. This is because the creator has a tiny team (1 person) and has to animate characters like fresh!Ink and Fatal Error.

Spooky Month releases not very fast.

WATCH THEM ALLLLLLLLLLLLLLLL!!!!!!!!!!!!!!!!

All of these shows are still in production. At the time of typing, Murder drones is waiting for its 7th episode in its 8th episode season.

Digital Circus and Lackadaisy only have one episode.

Spooky month has like five.

Undereverse has 8, 9 if count 0.7 as two parts, and 19 if you include XTale.

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every fandom has a weird part...
do you think...?
omg the internet is goofy aah

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I cannot believe people watch this.

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Any middle school child who understands that life only gets a 1000x harder

# data[].attributes.subject
Any middle school child who understands that life only gets a 1000x harder

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From Wikipedia, the free encyclopedia
"Chicken egg" redirects here. For the causality dilemma, see Chicken or the egg. For Egg (biology), see Egg. For other uses, see Egg (disambiguation).
Fried eggs with carrot, Parmesan and cream
Humans and human ancestors have scavenged and eaten animal eggs for millions of years.[1] Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1500 BCE.[2] The most widely consumed eggs are those of fowl, especially chickens. Eggs of other birds, including ostriches and other ratites, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar.
Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Egg yolks and whole eggs store significant amounts of protein and choline,[3][4] and are widely used in cookery. Due to their protein content, the United States Department of Agriculture formerly categorized eggs as Meats within the Food Guide Pyramid (now MyPlate).[3] Despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins.
Chickens and other egg-laying creatures are kept widely 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.[5] There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens.
History[edit]
Ancient Egyptian depictions of offerings at the tomb of Menna, including a basket of eggs
Bird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures where birds were domesticated. The chicken probably was domesticated for its eggs (from jungle fowl native to tropical and subtropical Southeast Asia and Indian subcontinent) before 7500 BCE. Chickens were brought to Sumer and Egypt by 1500 BCE, and arrived in Greece around 800 BCE, where the quail had been the primary source of eggs.[6] In Thebes, Egypt, the tomb of Haremhab, dating to approximately 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican, as offerings.[7] In ancient Rome, eggs were preserved using a number of methods and meals often started with an egg course.[7] The Romans crushed the shells in their plates to prevent evil spirits from hiding there.[8]
In the Middle Ages, eggs were forbidden during Lent because of their richness,[8] although the motivation for forgoing eggs during Lent was not entirely religious. An annual pause in egg consumption allowed farmers to rest their flocks, and also to limit their hens' consumption of feed during a time of year when food stocks were usually scarce.
Eggs scrambled with acidic fruit juices were popular in France in the seventeenth century; this may have been the origin of lemon curd.[9]
Egg vendors in Samarkand, c. 1870
The dried egg industry developed in the nineteenth century, before the rise of the frozen egg industry.[10] In 1878, a company in St. Louis, Missouri started to transform egg yolk and egg white into a light-brown, meal-like substance by using a drying process.[10] The production of dried eggs significantly expanded during World War II, for use by the United States Armed Forces and its allies.[10]
In 1911, the egg carton was invented by Joseph Coyle in Smithers, British Columbia, to solve a dispute about broken eggs between a farmer in Bulkley Valley and the owner of the Aldermere Hotel. Early egg cartons were made of paper.[11] Polystyrene egg cartons became popular in the latter half of the twentieth century as they were perceived to offer better protection especially against heat and breakage, however, by the twenty-first century environmental considerations have led to the return of more biodegradable paper cartons (often made of recycled material) that once again became more widely used.
Whereas the wild Asian fowl from which domesticated chickens are descended typically lay about a dozen eggs each year during the breeding season, several millennia of selective breeding have produced domesticated hens capable of laying more than three hundred eggs each annually, and to lay eggs year round.
Varieties[edit]
Quail eggs (upper left), chicken egg (lower left), and ostrich egg (right)
Collected chicken eggs and quail eggs in a wicker basket
Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry.[8]
The most commonly used bird eggs are those from the chicken, duck, and goose. Smaller eggs, such as quail eggs, are used occasionally as a gourmet ingredient in Western countries. Eggs are a common everyday food in many parts of Asia, such as China and Thailand, with Asian production providing 59 percent of the world total in 2013.[12]
The largest bird eggs, from ostriches, tend to be used only as special luxury food. Gull eggs are considered a delicacy in England,[13] as well as in some Scandinavian countries, particularly in Norway. In some African countries, guineafowl eggs often are seen in marketplaces, especially in the spring of each year.[14] Pheasant eggs and emu eggs are edible, but less widely available;[13] sometimes they are obtainable from farmers, poulterers, or luxury grocery stores. In many countries, wild bird eggs are protected by laws which prohibit the collecting or selling of them, or permit collection only during specific periods of the year.[13]
Production[edit]
In 2017, world production of chicken eggs was 80.1 million tonnes. The largest producers were China with 31.3 million of this total, the United States with 6.3 million, India at 4.8 million, Mexico at 2.8 million, Japan at 2.6 million, and Brazil and Russia with 2.5 million each.[15] The largest egg factory in British Columbia, for example, ships a million dozen eggs per week.[16]
For the month of January 2019, the United States produced 9.41 billion eggs, with 8.2 billion for table consumption and 1.2 billion for raising chicks.[17] Americans are projected to each consume 279 eggs in 2019, the highest since 1973, but less than the 405 eggs eaten per person in 1945.[17]
During production, eggs can be candled to check their quality.[18] The size of an egg's air cell is determined, and if fertilization took place three to six days or earlier prior to the candling, blood vessels can typically be seen as evidence that the egg contains an embryo.[18] Depending on local regulations, eggs may be washed before being placed in egg boxes, although washing may shorten their length of freshness.
Anatomy and characteristics[edit]
See also: Egg (biology)
A raw chicken egg within its membrane, with the shell removed by soaking in vinegar
Schematic of a chicken egg:

1. Eggshell

2. Outer membrane

3. Inner membrane

4. Chalaza

5. Exterior albumen

6. Middle albumen

7. Vitelline membrane

8. Nucleus of Pander

9. Germinal disc (nucleus)

10. Yellow yolk

11. White yolk

12. Internal albumen

13. Chalaza

14. Air cell

15. Cuticula

The shape of an egg resembles a prolate spheroid with one end larger than the other and has cylindrical symmetry along the long axis.

An egg is surrounded by a thin, hard shell. Thin membranes exist inside the shell. The egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae (from the Greek word χάλαζα, meaning 'hailstone' or 'hard lump').

Air cell[edit]

The larger end of the egg contains an air cell that forms when the contents of the egg cool down and contract after it is laid. Chicken eggs are graded according to the size of this air cell, measured during candling. A very fresh egg has a small air cell and receives a grade of AA. As the size of the air cell increases and the quality of the egg decreases, the grade moves from AA to A to B. This provides a way of testing the age of an egg: as the air cell increases in size due to air being drawn through pores in the shell as water is lost, the egg becomes less dense and the larger end of the egg will rise to increasingly shallower depths when the egg is placed in a bowl of water. A very old egg will float in the water and should not be eaten,[19] especially if a foul odor can be detected if the egg is cracked open.[20]

Shell[edit]

Main article: Eggshell

Eggshell color is caused by pigment deposition during egg formation in the oviduct and may vary according to species and breed, from the more common white or brown to pink or speckled blue-green. Generally, chicken breeds with white ear lobes lay white eggs, whereas chickens with red ear lobes lay brown eggs.[21] Although there is no significant link between shell color and nutritional value, often there is a cultural preference for one color over another (see § Color of eggshell below). As candeling is less effective with brown eggs, they have a significantly higher incidence of blood spots.[22]

Membrane[edit]

Main article: Eggshell membrane

The eggshell membrane is a clear film lining the eggshell, visible when one peels a boiled egg. Primarily, it composed of fibrous proteins such as collagen type I.[23] These membranes may be used commercially as a dietary supplement.

White[edit]

Main article: Egg white

"White" is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. Colorless and transparent initially, upon cooking it turns white and opaque. In chickens, it is formed from the layers of secretions of the anterior section of the hen oviduct during the passage of the egg.[24] It forms around both fertilized and unfertilized yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition during the growth of the embryo.

Egg white consists primarily of approximately 90 percent water into which is dissolved 10 percent proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat and the carbohydrate content is less than one percent. Egg white has many uses in food and many other applications, including the preparation of vaccines, such as those for influenza.[25]

Yolk[edit]

Main article: Egg yolk

A single egg with two yolks

The yolk in a newly laid egg is round and firm. As the yolk ages, it absorbs water from the albumen, which increases its size and causes it to stretch and weaken the vitelline membrane (the clear casing enclosing the yolk). The resulting effect is a flattened and enlarged yolk shape.

Yolk color is dependent on the diet of the hen. If the diet contains yellow or orange plant pigments known as xanthophylls, then they are deposited in the yolk, coloring it. Lutein is the most abundant pigment in egg yolk.[26] A diet without such colorful foods may result in an almost colorless yolk. Yolk color is, for example, enhanced if the diet includes foods such as yellow corn and marigold petals.[27] In the US, the use of artificial color additives is forbidden.[27]

Abnormalities[edit]

Abnormalities that have been found in eggs purchased for human consumption include:

Double-yolk eggs, when an egg contains two or more yolks, occurs when ovulation occurs too rapidly, or when one yolk becomes joined with another yolk.[28]

Yolkless eggs, which contain whites but no yolk, usually occurs during a pullet's first effort, produced before her laying mechanism is fully ready.[29]

Double-shelled eggs, where an egg may have two or more outer shells, is caused by a counter-peristalsis contraction and occurs when a second oocyte is released by the ovary before the first egg has completely traveled through the oviduct and been laid.[30]

Shell-less or thin-shelled eggs may be caused by egg drop syndrome.[31]

Culinary properties[edit]

Types of dishes[edit]

See also: List of egg dishes

A fried chicken egg, sunny side up

Soft-boiled quail eggs with potato galettes

Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, poached, hard-boiled, soft-boiled, omelettes, and pickled. They also may be eaten raw, although this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51 percent bioavailable, whereas that of a cooked egg is nearer 91 percent bioavailable, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.[32]

As a cooking ingredient, egg yolks are an important emulsifier in the kitchen, and are also used as a thickener, as in custards.

The albumen (egg white) contains protein, but little or no fat, and may be used in cooking separately from the yolk. The proteins in egg white allow it to form foams and aerated dishes. Egg whites may be aerated or whipped to a light, fluffy consistency, and often are used in desserts such as meringues and mousse.

Ground eggshells sometimes are used as a food additive to deliver calcium.[33] Every part of an egg is edible,[citation needed] although the eggshell is generally discarded. Some recipes call for immature or unlaid eggs, which are harvested after the hen is slaughtered or cooked, while still inside the chicken.[34]

Cooking[edit]

Eggs contain multiple proteins that gel at different temperatures within the yolk and the white, and the temperature determines the gelling time. Egg yolk becomes a gel, or solidifies, between 61 and 70 °C (142 and 158 °F). Egg white gels at different temperatures: 60 to 73 °C (140 to 163 °F). The white contains exterior albumen which sets at the highest temperature. In practice, in many cooking processes the white gels first because it is exposed to higher temperatures for longer.[35]

Salmonella is killed instantly at 71 °C (160 °F), but also is killed from 54.5 °C (130.1 °F), if held at that temperature for sufficiently long time periods. To avoid the issue of salmonella, eggs may be pasteurized in-shell at 57 °C (135 °F) for an hour and 15 minutes. Although the white then is slightly milkier, the eggs may be used in normal ways. Whipping for meringue takes significantly longer, but the final volume is virtually the same.[36]

If a boiled egg is overcooked, a greenish ring sometimes appears around egg yolk due to changes to the iron and sulfur compounds in the egg.[37] It also may occur with an abundance of iron in the cooking water.[citation needed] Overcooking harms the quality of the protein.[38] Chilling an overcooked egg for a few minutes in cold water until it is completely cooled may prevent the greenish ring from forming on the surface of the yolk.[39]

Peeling a cooked egg is easiest when the egg was put into boiling water as opposed to slowly heating the egg from a start in cold water.[40]

Flavor variations[edit]

A batch of tea eggs with shell intact soaking in a brew of spices and tea

Although the age of the egg and the conditions of its storage have a greater influence, the bird's diet affects the flavor of the egg.[9] For example, when a brown-egg chicken breed eats rapeseed (canola) or soy meals, its intestinal microbes metabolize them into fishy-smelling triethylamine, which ends up in the egg.[9] The unpredictable diet of free-range hens will produce likewise, unpredictable egg flavors.[9] Duck eggs tend to have a flavor distinct from, but still resembling, chicken eggs.

Eggs may be soaked in mixtures to absorb flavor. Tea eggs, a common snack sold from street-side carts in China, are steeped in a brew from a mixture of various spices, soy sauce, and black tea leaves to give flavor.

Storage[edit]

Careful storage of edible eggs is extremely important, as an improperly handled egg may contain elevated levels of Salmonella bacteria that may cause severe food poisoning. In the US, eggs are washed. This cleans the shell, but erodes its cuticle.[41][42] The USDA thus recommends refrigerating eggs to prevent the growth of Salmonella.[27]

Refrigeration also preserves the taste and texture, however, intact eggs (unwashed and unbroken) may be left unrefrigerated for several months without spoiling.[43] In Europe, eggs are not usually washed, and the shells are dirtier, however the cuticle is undamaged, and they do not require refrigeration.[42] In the UK in particular, hens are immunized against salmonella and generally, their eggs are safe for 21 days.[42]

Preservation[edit]

Salted duck egg

The simplest method to preserve an egg is to treat it with salt. Salt draws water out of bacteria and molds, which prevents their growth.[44] The Chinese salted duck egg is made by immersing duck eggs in brine, or coating them individually with a paste of salt and mud or clay. The eggs stop absorbing salt after approximately a month, having reached osmotic equilibrium.[44] Their yolks take on an orange-red color and solidify, but the white remains somewhat liquid. These often are boiled before consumption and are served with rice congee.

Pickled egg, colored with beetroot juice

Another method is to make pickled eggs, by boiling them first and immersing them in a mixture of vinegar, salt, and spices, such as ginger or allspice. Frequently, beetroot juice is added to impart a red color to the eggs.[45] If the eggs are immersed in it for a few hours, the distinct red, white, and yellow colors may be seen when the eggs are sliced.[45] If marinated for several days or more, the red color will reach the yolk.[45] If the eggs are marinated in the mixture for several weeks or more, the vinegar will dissolve much of the shell's calcium carbonate and penetrate the egg, making it acidic enough to inhibit the growth of bacteria and molds.[44] Pickled eggs made this way generally keep for a year or more without refrigeration.[44]

Century egg

A century egg or hundred-year-old egg is preserved by coating an egg in a mixture of clay, wood ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with a comparatively mild, distinct flavor. The transforming agent in a century egg is its alkaline material, which gradually raises the pH of the egg from approximately 9 to 12 or more.[46] This chemical process breaks down some of the complex, flavorless proteins and fats of the yolk into simpler, flavorful ones, which in some way may be thought of as an "inorganic" version of fermentation.

Nutrition[edit]

Egg sizes[edit]

See also: Chicken egg sizes

Chicken egg
whole, hard-boiledNutritional value per 100 g (3.5 oz)
Energy | 647 kJ (155 kcal)

Carbohydrates | 1.12 g

Fat | 10.6 g

Protein | 12.6 g
Tryptophan | 0.153 g
Threonine | 0.604 g
Isoleucine | 0.686 g
Leucine | 1.075 g
Lysine | 0.904 g
Methionine | 0.392 g
Cystine | 0.292 g
Phenylalanine | 0.668 g
Tyrosine | 0.513 g
Valine | 0.767 g
Arginine | 0.755 g
Histidine | 0.298 g
Alanine | 0.700 g
Aspartic acid | 1.264 g
Glutamic acid | 1.644 g
Glycine | 0.423 g
Proline | 0.501 g
Serine | 0.936 g

Vitamins | Quantity%DV†
Vitamin A equiv. | 19%149 μg
Thiamine (B1) | 6%0.066 mg
Riboflavin (B2) | 42%0.5 mg
Niacin (B3) | 0%0.064 mg
Pantothenic acid (B5) | 28%1.4 mg
Vitamin B6 | 9%0.121 mg
Folate (B9) | 11%44 μg
Vitamin B12 | 46%1.11 μg
Choline | 60%294 mg
Vitamin D | 15%87 IU
Vitamin E | 7%1.03 mg
Vitamin K | 0%0.3 μg

Minerals | Quantity%DV†
Calcium | 5%50 mg
Iron | 9%1.2 mg
Magnesium | 3%10 mg
Phosphorus | 25%172 mg
Potassium | 3%126 mg
Sodium | 8%124 mg
Zinc | 11%1.0 mg

Other constituents | Quantity
Water | 75 g
Cholesterol | 373 mg
For edible portion only.
Refuse: 12% (shell).
An egg just large enough to be classified as "large" in the U.S. yields 50 grams of egg without shell. This size egg is classified as "medium" in Europe and "standard" in New Zealand.
Link to USDA Database entry
Unitsμg = micrograms • mg = milligramsIU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central
Nutritional value[edit]
A 50-gram (1.8 oz) medium/large chicken egg provides approximately 70 kilocalories (290 kJ) of food energy and 6 grams of protein.[47][48]
Eggs (boiled) supply several vitamins and minerals as significant amounts of the Daily Value (DV), including (per 100g) vitamin A (19 percent DV), riboflavin (42 percent DV), pantothenic acid (28 percent DV), vitamin B₁₂ (46 percent DV), choline (60 percent DV), phosphorus (25 percent DV), zinc (11 percent DV) and vitamin D (15 percent DV). Cooking methods affect the nutritional values of eggs.[clarify]
The diet of laying hens also may affect the nutritional quality of eggs. For instance, chicken eggs that are especially high in omega-3 fatty acids are produced by feeding hens a diet containing polyunsaturated fats from sources such as fish oil, chia seeds, or flaxseeds.[49] Pasture-raised free-range hens, which forage for their own food, also produce eggs that are relatively enriched in omega-3 fatty acids when compared to those of cage-raised chickens.[50][51]
A 2010 USDA study determined there were no significant differences of macronutrients in various chicken eggs.[52]
Cooked eggs are easier to digest than raw eggs,[53] as well as having a lower risk of salmonellosis.[54]
Health effects[edit]
Cholesterol and fat[edit]
More than half the calories found in eggs come from the fat in the yolk; 50 grams of chicken egg (the contents of an egg just large enough to be classified as "large" in the US, but "medium" in Europe) contains approximately five grams of fat. Saturated fat (palmitic, stearic, and myristic acids) makes up 27 percent of the fat in egg.[55] The egg white consists primarily of water (around 90 percent) and protein (around 10 percent) and contains no cholesterol and little, if any, fat.[56]
There is debate over whether egg yolk presents a health risk. Some research suggests dietary cholesterol increases the ratio of total to HDL cholesterol and, therefore, adversely affects the body's cholesterol profile;[57] whereas other studies show that moderate consumption of eggs, up to one a day, does not appear to increase heart disease risk in healthy individuals.[58] Harold McGee argues that the cholesterol in the egg yolk is not what causes a problem, because fat (particularly saturated fat) is much more likely to raise cholesterol levels than the consumption of cholesterol.[19]
Type 2 diabetes[edit]
Studies have shown conflicting results about a possible connection between egg consumption and type 2 diabetes.
A meta-analysis from 2013 found that eating four eggs per week was associated with a 29 percent increase in the relative risk of developing diabetes.[59] Another meta-analysis from 2013 also supported the idea that egg consumption may lead to an increased incidence of type two diabetes.[60] A 2016 meta-analysis suggested that association of egg consumption with increased risk of incident type 2 diabetes may be restricted to cohort studies from the United States.[61]
A 2020 meta-analysis found that there was no overall association between moderate egg consumption and risk of type 2 diabetes and that the risk found in US studies was not found in European or Asian studies.[62]
Cancer[edit]
A 2015 meta-analysis found an association between higher egg consumption (5 a week) with increased risk of breast cancer compared to no egg consumption.[63] Another meta-analysis found that egg consumption may increase ovarian cancer risk.[64]
A 2019 meta-analysis found an association between high egg consumption and risk of upper aero-digestive tract cancers in hospital-based case-control studies.[65]
A 2021 review did not find a significant association between egg consumption and breast cancer.[66] A 2021 umbrella review found that egg consumption significantly increases the risk of ovarian cancer.[67]
Cardiovascular health[edit]
One systematic review and meta-analysis of egg consumption found that higher consumption of eggs (more than 1 egg/day) was associated with a significant reduction in risk of coronary artery disease.[68] Another systematic review and meta-analysis of Dietary Cholesterol and Egg Consumption found that egg consumption was associated with an increased all-cause mortality and CVD mortality.[69] These contrary results may be due to somewhat different methods of study selection and the use primarily of observational studies, where confounding factors are not controlled.[70]
A 2018 meta-analysis of randomized clinical trials found that consumption of eggs increases total cholesterol (TC), LDL-C and HDL-C compared to no egg-consumption but not to low-egg control diets.[71] In 2020, two meta-analyses found that moderate egg consumption (up to one egg a day) is not associated with an increased cardiovascular disease risk.[72][73] A 2020 umbrella review concluded that increased egg consumption is not associated with cardiovascular disease risk in the general population.[74] Another umbrella review found no association between egg consumption and cardiovascular disorders.[75]
A 2013 meta-analysis found no association between egg consumption and heart disease or stroke.[76][77] A 2013 systematic review and meta-analysis found no association between egg consumption and cardiovascular disease or cardiovascular disease mortality, but did find egg consumption of more than once daily increased cardiovascular disease risk 1.69-fold in those with type 2 diabetes mellitus when compared to type 2 diabetics who ate less than one egg per week.[60] Another 2013 meta-analysis found that eating four eggs per week increased the risk of cardiovascular disease by six percent.[59]
Eggs are one of the largest sources of phosphatidylcholine (lecithin) in the human diet.[78] A study published in the scientific journal, Nature, showed that dietary phosphatidylcholine is digested by bacteria in the gut and eventually converted into the compound TMAO, a compound linked with increased heart disease.[79][80] Another study found that type 2 diabetes mellitus and kidney disease also increase TMAO levels and that evidence for a link between TMAO and cardiovascular diseases may be due to confounding or reverse causality.[81]
Other[edit]
Egg consumption does not increase hypertension risk.[82][83] A 2016 meta-analysis found that consumption of up to one egg a day may contribute to a decreased risk of total stroke.[84] Two recent meta-analyses found no association between egg intake and risk of stroke.[85][86]
A 2019 meta-analysis revealed that egg consumption has no significant effect on serum biomarkers of inflammation.[87] A 2021 review of clinical trials found that egg consumption has beneficial effects on macular pigment optical density and serum lutein.[88]
Contamination[edit]
Egg cleaning on a farm in Norway
A health issue associated with eggs is contamination by pathogenic bacteria, such as Salmonella enteritidis. Contamination of eggs with other members of the genus Salmonella while exiting a female bird via the cloaca may occur, so care must be taken to prevent the egg shell from becoming contaminated with fecal matter. In commercial practice in the US, eggs are quickly washed with a sanitizing solution within minutes of being laid. The risk of infection from raw or undercooked eggs is dependent in part upon the sanitary conditions under which the hens are kept.
Health experts advise people to refrigerate washed eggs, use them within two weeks, cook them thoroughly, and never consume raw eggs.[54] As with meat, containers and surfaces that have been used to process raw eggs should not come in contact with ready-to-eat food.
A study by the U.S. Department of Agriculture in 2002 (Risk Analysis April 2002 22(2):203-18) suggests the problem is not so prevalent in the U.S. as once thought. It showed that of the 69 billion eggs produced annually, only 2.3 million are contaminated with Salmonella—equivalent to just one in every 30,000 eggs—thus showing Salmonella infection is quite rarely induced by eggs. This has not been the case in other countries, however, where Salmonella enteritidis and Salmonella typhimurium infections due to egg consumption are major concerns.[89][90][91] Egg shells act as hermetic seals that guard against bacteria entering, but this seal can be broken through improper handling or if laid by unhealthy chickens. Most forms of contamination enter through such weaknesses in the shell. In the UK, the British Egg Industry Council awards the lions stamp to eggs that, among other things, come from hens that have been vaccinated against Salmonella.[92][93][94]
In 2017, authorities blocked millions of eggs from sale in the Netherlands, Belgium, and Germany because of contamination with the insecticide fipronil.[95]
Food allergy[edit]
Main article: Egg allergy
One of the most common food allergies in infants is eggs.[96] Infants usually have the opportunity to grow out of this allergy during childhood, if exposure is minimized.[97] Allergic reactions against egg white are more common than reactions against egg yolks.[98] In addition to true allergic reactions, some people experience a food intolerance to egg whites.[98] Food labeling practices in most developed countries now include eggs, egg products, and the processing of foods on equipment that also process foods containing eggs in a special allergen alert section of the ingredients on the labels.[99]
Farming[edit]
See also: Poultry farming and Food grading
Eggs for sale at a grocery store
White and brown eggs in an egg crate
Most commercially farmed chicken eggs intended for human consumption are unfertilized, since the laying hens are kept without roosters. Fertile eggs may be eaten, with little nutritional difference when compared to the unfertilized. Fertile eggs will not contain a developed embryo, as refrigeration temperatures inhibit cellular growth for an extended period of time. Sometimes an embryo is allowed to develop, but eaten before hatching as with balut.
Grading by quality and size[edit]
See also: Food grading
The U.S. Department of Agriculture grades eggs by the interior quality of the egg (see Haugh unit) and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size).

U.S. Grade AA

Eggs have whites that are thick and firm; have yolks that are high, round, and practically free from defects; and have clean, unbroken shells.

Grade AA and Grade A eggs are best for frying and poaching, where appearance is important.

U.S. Grade A

Eggs have characteristics of Grade AA eggs except the whites are "reasonably" firm.

This is the quality most often sold in stores.

U.S. Grade B

Eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. The shells must be unbroken, but may show slight stains.

This quality is seldom found in retail stores because usually they are used to make liquid, frozen, and dried egg products, as well as other egg-containing products.

In Australia[100] and the European Union, eggs are graded by the hen raising method, free range, battery caged, etc.

Chicken eggs are graded by size for the purpose of sales. Some maxi eggs may have double-yolks and some farms separate out double-yolk eggs for special sale.[101]

Comparison of an egg and a maxi egg with a double-yolk - closed (1/2)

Comparison of an egg and a maxi egg with a double-yolk - opened (2/2)

Double-yolk egg - opened

Color of eggshell[edit]

White, speckled (red), and brown chicken eggs

Although eggshell color is a largely cosmetic issue, with no effect on egg quality or taste, it is a major issue in production due to regional and national preferences for specific colors, and the results of such preferences on demand. For example, in most regions of the United States, chicken eggs generally are white. However, brown eggs are more common in some parts of the Northeastern United States, particularly New England, where a television jingle for years proclaimed "brown eggs are local eggs, and local eggs are fresh!".[citation needed] Local chicken breeds, including the Rhode Island Red, lay brown eggs. Brown eggs are preferred in China, Costa Rica, Ireland, France, and the United Kingdom. In Brazil and Poland, white chicken eggs are generally regarded as industrial, and brown or reddish ones are preferred. Small farms and smallholdings, particularly in economically advanced nations, may sell eggs of widely varying colors and sizes, with combinations of white, brown, speckled (red), green, and blue (as laid by certain breeds, including araucanas,[102] heritage skyline, and cream leg bar) eggs in the same box or carton, while the supermarkets at the same time sell mostly eggs from the larger producers, of the color preferred in that nation or region.

Very dark brown eggs of Marans, a French breed of chicken

These cultural trends have been observed for many years. The New York Times reported during the Second World War that housewives in Boston preferred brown eggs and those in New York preferred white eggs.[103] In February 1976, the New Scientist magazine, in discussing issues of chicken egg color, stated "Housewives are particularly fussy about the colour of their eggs, preferring even to pay more for brown eggs although white eggs are just as good".[104] As a result of these trends, brown eggs are usually more expensive to purchase in regions where white eggs are considered "normal", due to lower production.[105] In France and the United Kingdom, it is very difficult to buy white eggs, with most supermarkets supplying only the more popular brown eggs. By direct contrast, in Egypt it is very hard to source brown eggs, as demand is almost entirely for white ones, with the country's largest supplier describing white eggs as "table eggs" and packaging brown eggs for export.[106]

Research conducted by a French institute in the 1970s demonstrated blue chicken eggs from the Chilean araucana fowl may be stronger and more resilient to breakage.[104]

Research at Nihon University, Japan in 1990 revealed a number of different issues were important to Japanese housewives when deciding which eggs to buy and that color was a distinct factor, with most Japanese housewives preferring the white color.[107]

Egg producers carefully consider cultural issues, as well as commercial ones, when selecting the breed or breeds of chickens used for production, as egg color varies between breeds.[108] Among producers and breeders, brown eggs often are referred to as "tinted", while the speckled eggs preferred by some consumers often are referred to as being "red" in color.[109]

Living conditions of birds[edit]

Further information: Battery cage

Laying hens in battery cages

Commercial factory farming operations often involve raising the hens in small, crowded cages, preventing the chickens from engaging in natural behaviors, such as wing-flapping, dust-bathing, scratching, pecking, perching, and nest-building. Such restrictions may lead to pacing and escape behavior.[110]

Many hens confined to battery cages, and some raised in cage-free conditions, are debeaked to prevent them from harming each other and engaging in cannibalism. According to critics of the practice, this can cause hens severe pain to the point where some may refuse to eat and starve to death. Some hens may be forced to molt to increase egg quality and production level after the molting.[111] Molting can be induced by extended food withdrawal, water withdrawal, or controlled lighting programs.

Laying hens often are slaughtered when reaching 100 to 130 weeks of age, when their egg productivity starts to decline.[112] Due to modern selective breeding, laying hen strains differ from meat production strains. As male birds of the laying strain do not lay eggs and are not suitable for meat production, they generally are killed soon after they hatch.[113]

Free-range eggs are considered by some advocates to be an acceptable substitute to factory-farmed eggs. Free-range laying hens are given outdoor access instead of being contained in crowded cages. Questions regarding the living conditions of free-range hens have been raised in the United States of America, as there is no legal definition or regulations for eggs labeled as free-range in that country.[114]

In the United States, increased public concern for animal welfare has pushed various egg producers to promote eggs under a variety of standards. The most widespread standard in use is determined by United Egg Producers through their voluntary program of certification.[115] The United Egg Producers program includes guidelines regarding housing, food, water, air, living space, beak trimming, molting, handling, and transportation, however, opponents such as The Humane Society have alleged UEP certification is misleading and allows a significant amount of unchecked animal cruelty.[116] Other standards include "Cage Free", "Natural", "Certified Humane", and "Certified Organic". Of these standards, "Certified Humane", which carries requirements for stocking density and cage-free keeping and so on, and "Certified Organic", which requires hens to have outdoor access and to be fed only organic vegetarian feed and so on, are the most stringent.[117][118]

Effective 1 January 2012, the European Union banned conventional battery cages for egg-laying hens, as outlined in EU Directive 1999/74/EC.[119] The EU permits the use of "enriched" furnished cages that must meet certain space and amenity requirements. Egg producers in many member states have objected to the new quality standards while in some countries, even furnished cages and family cages are subject to be banned as well. The production standard of the eggs is visible on a mandatory egg marking categorization where the EU egg code begins with 3 for caged chicken to 1 for free-range eggs and 0 for organic egg production.

Killing of male chicks[edit]

Main article: Chick culling

In battery cage and free-range egg production, unwanted male chicks are killed at birth during the process of securing a further generation of egg-laying hens.[120] In Germany in June 2019, a court decided that culling chicks "violates the country's laws against killing animals without a justifiable reason". However, the court permitted an exemption for hatcheries until a viable alternative is possible.[121]

Cultural significance[edit]

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Further information: Egg decorating and Easter egg
Hanácké kraslice, Easter eggs from the Haná region, the Czech Republic
A popular Easter tradition in some parts of the world is a decoration of hard-boiled eggs (usually by dyeing, but often by spray-painting). A similar tradition of egg painting exists in areas of the world influenced by the culture of Persia. Before the spring equinox in the Persian New Year tradition (called Norouz), each family member decorates a hard-boiled egg and they set them together in a bowl.
In Northern Europe and North America, Easter eggs may be hidden by adults for children to find in an Easter egg hunt. They may be rolled in some traditions.
In Eastern and Central Europe, and parts of England, Easter eggs may be tapped against each other to see whose egg breaks first.
Since the sixteenth century, the tradition of a dancing egg is held during the feast of Corpus Christi in Barcelona and other Catalan cities. It consists of a hollow eggshell, positioned over the water jet from a fountain, which causes the eggshell to revolve without falling.
See also[edit]

Food portal

Fish eggs

Yokeless egg

Ham and eggs

List of foods

List of egg dishes

References[edit]

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82. ^ Zhang, Y., Zhang, Dz. (2018). "Red meat, poultry, and egg consumption with the risk of hypertension: a meta-analysis of prospective cohort studies". Journal of Human Hypertension. 32 (7): 507–517. doi:10.1038/s41371-018-0068-8. PMID 29725070. S2CID 19187913. Archived from the original on 4 January 2022. Retrieved 4 January 2022.

83. ^ Kolahdouz-Mohammadi R, Malekahmadi M, Clayton ZS, Sadat SZ, Pahlavani N, Sikaroudi MK, Soltani S. (2020). "Effect of Egg Consumption on Blood Pressure: a Systematic Review and Meta-analysis of Randomized Clinical Trials". Current Hypertension Reports. 22 (3): 24. doi:10.1007/s11906-020-1029-5. PMC 7189334. PMID 32114646.

84. ^ Alexander DD, Miller PE, Vargas AJ, Weed DL, Cohen SS. (2016). "Meta-analysis of Egg Consumption and Risk of Coronary Heart Disease and Stroke". Journal of the American College of Nutrition. 35 (8): 704–716. doi:10.1080/07315724.2016.1152928. PMID 27710205. S2CID 37407829.

85. ^ Bechthold A, Boeing H, Schwedhelm C, Hoffmann G, Knüppel S, Iqbal K, De Henauw S, Michels N, Devleesschauwer B, Schlesinger S, Schwingshackl L. (2019). "Food groups and risk of coronary heart disease, stroke and heart failure: A systematic review and dose-response meta-analysis of prospective studies". Critical Reviews in Food Science and Nutrition. 59 (7): 1071–1090. doi:10.1080/10408398.2017.1392288. hdl:1854/LU-8542107. PMID 29039970. S2CID 38637145. Archived from the original on 11 September 2021. Retrieved 11 September 2021.

86. ^ Godos J, Micek A, Brzostek T, Toledo E, Iacoviello L, Astrup A, Franco OH, Galvano F, Martinez-Gonzalez MA, Grosso G. (2021). "Egg consumption and cardiovascular risk: a dose–response meta-analysis of prospective cohort studies". European Journal of Nutrition. 60 (4): 1833–1862. doi:10.1007/s00394-020-02345-7. ISSN 1436-6207. PMC 8137614. PMID 32865658.

87. ^ Sajadi Hezaveh, Z., Sikaroudi, M.K., Vafa, M., Clayton, Z.S. and Soltani, S. (2019). "Effect of egg consumption on inflammatory markers: a systematic review and meta-analysis of randomized controlled clinical trials". Journal of the Science of Food and Agriculture. 99 (15): 6663–6670. doi:10.1002/jsfa.9903. PMC 7189602. PMID 31259415.

88. ^ Khalighi Sikaroudi M, Saraf-Bank S, Clayton ZS, Soltani S. (2021). "A positive effect of egg consumption on macular pigment and healthy vision: a systematic review and meta-analysis of clinical trials". J Sci Food Agric. 101 (10): 4003–4009. doi:10.1002/jsfa.11109. PMID 33491232. S2CID 231700748. Archived from the original on 2 July 2022. Retrieved 2 July 2022.

89. ^ Kimura, Akiko C.; Reddy, V; Marcus, R; Cieslak, PR; Mohle-Boetani, JC; Kassenborg, HD; Segler, SD; Hardnett, FP; Barrett, T; et al. (2004). "Chicken Consumption Is a Newly Identified Risk Factor for Sporadic Salmonella enterica Serotype Enteritidis Infections in the United States: A Case-Control Study in FoodNet Sites". Clinical Infectious Diseases. 38: S244–S252. doi:10.1086/381576. PMID 15095196.

90. ^ Little, C.L; Surman-Lee, S; Greenwood, M; Bolton, FJ; Elson, R; Mitchell, RT; Nichols, GN; Sagoo, SK; Threlfall, EJ; et al. (2007). "Public health investigations of Salmonella Enteritidis in catering raw shell eggs, 2002–2004". Letters in Applied Microbiology. 44 (6): 595–601. doi:10.1111/j.1472-765X.2007.02131.x. PMID 17576219. S2CID 19995946.

91. ^ Stephens, N.; Sault, C; Firestone, SM; Lightfoot, D; Bell, C; et al. (2007). "Large outbreaks of Salmonella Typhimurium phage type 135 infections associated with the consumption of products containing raw egg in Tasmania". Communicable Diseases Intelligence. 31 (1): 118–24. PMID 17503652.

92. ^ Knowledge Guide Archived 6 February 2010 at the Wayback Machine, British Egg Information Service. Retrieved 26 February 2010.

93. ^ Lion Code of Practice. Retrieved 26 February 2010.

94. ^ Farming UK news article Archived 10 March 2012 at the Wayback Machine. Retrieved 26 February 2010.

95. ^ Daniel Boffey (3 August 2017). "Millions of eggs removed from European shelves over toxicity fears". The Guardian. London. Archived from the original on 7 August 2017. Retrieved 3 August 2017.

96. ^ Egg Allergy Brochure Archived 25 November 2011 at the Wayback Machine, distributed by Royal Prince Alfred Hospital

97. ^ "Egg Allergy Facts" Archived 12 January 2013 at the Wayback Machine Asthma and Allergy Foundation of America

98. ^
Jump up to:a b Arnaldo Cantani (2008). Pediatric Allergy, Asthma and Immunology. Berlin: Springer. pp. 710–713. ISBN 978-3-540-20768-9.

99. ^ "Food allergen labelling and information requirements under the EU Food Information for Consumers Regulation No. 1169/2011: Technical Guidance" Archived 7 July 2017 at the Wayback Machine (April 2015).

100. ^ "Requirements for the Egg Industry in the 2001 Welfare Code". Archived from the original on 30 March 2011. Retrieved 23 January 2011.

101. ^ Merwin, Hugh (25 November 2014). "Noticed November 25, 2014 10:00 a.m. You Can Now Buy Double-Yolk Eggs by the Dozen". Grub Street. Archived from the original on 4 December 2014. Retrieved 26 November 2014.

102. ^ Blue eggs, sometimes thought a joke, are a reality, as reported here [1], for example.

103. ^ See New York Times historical archive Archived 25 February 2021 at the Wayback Machine for details – link opens on correct page.

104. ^
Jump up to:a b Information, Reed Business (26 February 1976). A Blue Story. New Scientist. Archived from the original on 5 April 2023. Retrieved 6 April 2011. {{cite book}}: |first1= has generic name (help)

105. ^ Evidence cited here [2].

106. ^ El-banna company website, product information, available here [3] Archived 17 June 2013 at the Wayback Machine.

107. ^ Results of the study are published here Archived 11 August 2011 at the Wayback Machine.

108. ^ Virtually any on-line chicken supply company will state the egg color of each breed supplied. This Archived 28 November 2011 at the Wayback Machine is one example.

109. ^ "Eggs and Egg Colour Chart". The Marans Club. Archived from the original on 29 October 2017. Retrieved 30 October 2017.

110. ^ "Scientists and Experts on Battery Cages and Laying Hen Welfare". Hsus.org. Archived from the original on 1 May 2008. Retrieved 10 January 2010.

111. ^ "Eggs and force-moulting". Ianrpubs.unl.edu. Archived from the original on 19 October 2008. Retrieved 10 January 2010.

112. ^ "Commercial Egg Production and Processing". Ag.ansc.purdue.edu. Archived from the original on 12 October 2009. Retrieved 10 January 2010.

113. ^ "Egg laying and male birds". Vegsoc.org. Archived from the original on 6 December 1998. Retrieved 10 January 2010.

114. ^ "Free-range eggs". 🤬.net. Archived from the original on 24 January 2010. Retrieved 10 January 2010.

115. ^ "United Egg Producers Certified". 8 January 2008. Archived from the original on 8 January 2008. Retrieved 22 January 2018.

116. ^ "Wondering What The "UEP Certified" Logo Means?". Hsus.org. Archived from the original on 18 May 2008. Retrieved 10 January 2010.

117. ^ "Egg Labels". EggIndustry.com. Archived from the original on 4 September 2009. Retrieved 10 January 2010.

118. ^ The Humane Society of the United States. "A Brief Guide to Egg Carton Labels and Their Relevance to Animal Welfare". Hsus.org. Archived from the original on 18 May 2008. Retrieved 10 January 2010.

119. ^ "EUR-Lex – 31999L0074 – EN". Eur-lex.europa.eu. Archived from the original on 16 June 2011. Retrieved 10 January 2010.

120. ^ Vegetarian Society. "Egg Production & Welfare". Archived from the original on 16 March 2018. Retrieved 22 October 2012.

121. ^ Vogel, Gretchen (14 August 2019). "'Ethical' eggs could save male chicks from mass slaughter". Science Magazine. Archived from the original on 19 December 2019. Retrieved 26 August 2019.

External links[edit]

Eggat Wikipedia's

sister projects

Definitions from Wiktionary

Media from Commons

News from Wikinews

Quotations from Wikiquote

Texts from Wikisource

Textbooks from Wikibooks

Resources from Wikiversity

British Egg Industry and the Lion Mark

Fact Sheet on FDA's Proposed Regulation: Prevention of Salmonella Enteritidis in Shell Eggs During Production

Egg Information U.S. Food and Drug Administration (2011)

Egg Basics for the Consumer: Packaging, Storage, and Nutritional Information Archived 25 May 2014 at the Wayback Machine. (2007) University of California Agriculture and Natural Resources. Accessed 23 May 2014.

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Eggs

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Components | Yolk White Shell and membrane Chalaza
As food | List of egg dishes Balut Benedict Boiled Century Coddled Custard desserts Deviled Eggnog Fried Iron Meringue Omelette Onsen tamago Poached Powdered Pickled Roe Scotch Scrambled Shirred Smoked Soufflé Tea
In culture | Balancing Carton Decorating Easter egg Egg-and-spoon race Egg drop competition Egging Fabergé egg Free range Humpty Dumpty Hunt Oology Oomancy Organic Organizations Ovo vegetarianism Pysanka Vegreville egg Rolling Tapping Tossing
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Methods, or loopholes, or whatever people call it now-a-days

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Methods, or loopholes, or whatever people call it now-a-days

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I'm drowning in a pile of homework. And I just wanna play Genshin but h o m e w o r k and my parents make me go to swimming which is glorified torture and no, you cannot change my mind, I hate swimming practice and that is a fact. Even though I know it's not that bad but I still dread it like crazy and no I can't just stop dreading it and no one asked so I should shut up now.

(exaggeration)

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I just crashed my computer by copy and Pasting UwU into my search bar.

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I just crashed my computer by copy and Pasting UwU into my search bar.

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UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~UwU~
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From Wikipedia, the free encyclopedia

This article is about biological eggs. For eggs as food, see Egg as food. For other uses, see Egg (disambiguation).

| This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.
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Eggs of various birds, a reptile, various cartilaginous fish, a cuttlefish and various butterflies and moths. (Click on image for key)

Diagram of a chicken egg in its 9th day. Membranes: allantois, chorion, amnion, and vitellus/ yolk.

Six commercial eggs — view from the top against a white background

An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the animal hatches.

Most arthropods such as insects, vertebrates (excluding live-bearing mammals), and mollusks lay eggs, although some, such as scorpions, do not.

Reptile eggs, bird eggs, and monotreme eggs are laid out of water and are surrounded by a protective shell, either flexible or inflexible. Eggs laid on land or in nests are usually kept within a warm and favorable temperature range while the embryo grows. When the embryo is adequately developed it hatches, i.e., breaks out of the egg's shell. Some embryos have a temporary egg tooth they use to crack, pip, or break the eggshell or covering.

The largest recorded egg is from a whale shark and was 30 cm × 14 cm × 9 cm (11.8 in × 5.5 in × 3.5 in) in size.[1] Whale shark eggs typically hatch within the mother. At 1.5 kg (3.3 lb) and up to 17.8 cm × 14 cm (7.0 in × 5.5 in), the ostrich egg is the largest egg of any living bird,[2]: 130  though the extinct elephant bird and some non-avian dinosaurs laid larger eggs. The bee hummingbird produces the smallest known bird egg, which measures between 6.35–11.4 millimetres (0.250–0.449 in) long and weighs half of a gram (around 0.02 oz).[2]: 132  Some eggs laid by reptiles and most fish, amphibians, insects, and other invertebrates can be even smaller.

Reproductive structures similar to the egg in other kingdoms are termed "spores," or in spermatophytes "seeds," or in gametophytes "egg cells".

Eggs of different animal groups

Further information: egg cell

Several major groups of animals typically have readily distinguishable eggs.

Overview of eggs from various animals ClassTypes of eggsDevelopment
Jawless fish | Mesolecithal eggs, especially large in hagfish[3] | Larval stage in lampreys, direct development in hagfish.[4][5][page needed]
Cartilaginous fish | Macrolecithal eggs with egg capsule[3] | Direct development, viviparity in some species[6][page needed]
Bony fish | Macrolecithal eggs, small to medium size, large eggs in the coelacanth[7] | Larval stage, ovovivipary in some species.[8]
Amphibians | Medium-sized mesolecithal eggs in all species.[7] | Tadpole stage, direct development in some species.[7]
Reptiles | Large macrolecithal eggs, develop independent of water.[9] | Direct development, some ovoviviparious
Birds | Large to very large macrolecithal eggs in all species, develop independent of water.[3] | The young more or less fully developed, no distinct larval stage.
Mammals | Macrolecithal eggs in monotremes and marsupials, extreme microlecithal eggs in placental mammals.[3] | Young little developed with indistinct larval stage in monotremes and marsupials, direct development in placentals.

Fish and amphibian eggs

"Fish egg" redirects here. For fish eggs as food, see Roe.

See also: Ichthyoplankton and Spawn (biology)

Salmon eggs in different stages of development. In some only a few cells grow on top of the yolk, in the lower right the blood vessels surround the yolk and in the upper left the black eyes are visible.

Diagram of a fish egg: A. vitelline membrane B. chorion C. yolk D. oil globule E. perivitelline space F. embryo

Salmon fry hatching. The larva has grown around the remains of the yolk and the remains of the soft, transparent egg are discarded.

The most common reproductive strategy for fish is known as oviparity, in which the female lays undeveloped eggs that are externally fertilized by a male. Typically large numbers of eggs are laid at one time (an adult female cod can produce 4–6 million eggs in one spawning) and the eggs are then left to develop without parental care. When the larvae hatch from the egg, they often carry the remains of the yolk in a yolk sac which continues to nourish the larvae for a few days as they learn how to swim. Once the yolk is consumed, there is a critical point after which they must learn how to hunt and feed or they will die.

A few fish, notably the rays and most sharks use ovoviviparity in which the eggs are fertilized and develop internally. However, the larvae still grow inside the egg consuming the egg's yolk and without any direct nourishment from the mother. The mother then gives birth to relatively mature young. In certain instances, the physically most developed offspring will devour its smaller siblings for further nutrition while still within the mother's body. This is known as intrauterine cannibalism.

In certain scenarios, some fish such as the hammerhead shark and reef shark are viviparous, with the egg being fertilized and developed internally, but with the mother also providing direct nourishment.

Moor frog eggs utilize glycans to form a hydrophilic jelly coat that protects the egg

The eggs of fish and amphibians are jellylike. Cartilaginous fish (sharks, skates, rays, chimaeras) eggs are fertilized internally and exhibit a wide variety of both internal and external embryonic development. Most fish species spawn eggs that are fertilized externally, typically with the male inseminating the eggs after the female lays them. These eggs do not have a shell and would dry out in the air. Even air-breathing amphibians lay their eggs in water, or in protective foam as with the Coast foam-nest treefrog, Chiromantis xerampelina.

Bird eggs

Main article: Bird egg

Bird eggs are laid by females and incubated for a time that varies according to the species; a single young hatches from each egg. Average clutch sizes range from one (as in condors) to about 17 (the grey partridge). Some birds lay eggs even when not fertilized (e.g. hens); it is not uncommon for pet owners to find their lone bird nesting on a clutch of unfertilized eggs, which are sometimes called wind-eggs.

Colours

Guillemot eggs

The default colour of vertebrate eggs is the white of the calcium carbonate from which the shells are made, but some birds, mainly passerines, produce coloured eggs. The colour comes from pigments deposited on top of the calcium carbonate base; biliverdin and its zinc chelate, and bilirubin, give a green or blue ground colour, while protoporphyrin IX produces reds and browns as a ground colour or as spotting.[10]

Non-passerines typically have white eggs, except in some ground-nesting groups such as the Charadriiformes, sandgrouse and nightjars, where camouflage is necessary, and some parasitic cuckoos which have to match the passerine host's egg. Most passerines, in contrast, lay coloured eggs, even if there is no need of cryptic colors. However, some have suggested that the protoporphyrin markings on passerine eggs actually act to reduce brittleness by acting as a solid-state lubricant.[11] If there is insufficient calcium available in the local soil, the egg shell may be thin, especially in a circle around the broad end. Protoporphyrin speckling compensates for this, and increases inversely to the amount of calcium in the soil.[12]

For the same reason, later eggs in a clutch are more spotted than early ones as the female's store of calcium is depleted.

The color of individual eggs is also genetically influenced, and appears to be inherited through the mother only, suggesting that the gene responsible for pigmentation is on the sex-determining W chromosome (female birds are WZ, males ZZ).

It used to be thought that color was applied to the shell immediately before laying, but subsequent research shows that coloration is an integral part of the development of the shell, with the same protein responsible for depositing calcium carbonate, or protoporphyrins when there is a lack of that mineral.

In species such as the common guillemot, which nest in large groups, each female's eggs have very different markings, making it easier for females to identify their own eggs on the crowded cliff ledges on which they breed.

Yolks of birds' eggs are yellow from carotenoids, it is affected by their living conditions and diet.[10]

Shell

Bird eggshells are diverse. For example:

cormorant eggs are rough and chalky

tinamou eggs are shiny

duck eggs are oily and waterproof

cassowary eggs are heavily pitted

Tiny pores in bird eggshells allow the embryo to breathe. The domestic hen's egg has around 7000 pores.[13]

Some bird eggshells have a coating of vaterite spherules, which is a rare polymorph of calcium carbonate. In Greater Ani Crotophaga major this vaterite coating is thought to act as a shock absorber, protecting the calcite shell from fracture during incubation, such as colliding with other eggs in the nest.[14]

Shape

A 3-D model of an egg

Most bird eggs have an oval shape, with one end rounded and the other more pointed. This shape results from the egg being forced through the oviduct. Muscles contract the oviduct behind the egg, pushing it forward. The egg's wall is still shapeable, and the pointed end develops at the back.[citation needed]. One hypothesis is that long, pointy eggs are an incidental consequence of having a streamlined body typical of birds with strong flying abilities; flight narrows the oviduct, which changes the type of egg a bird can lay.[15][16]

Cliff-nesting birds often have highly conical eggs. They are less likely to roll off, tending instead to roll around in a tight circle; this trait is likely to have arisen due to evolution via natural selection. In contrast, many hole-nesting birds have nearly spherical eggs.[17]

Predation

Many animals feed on eggs. For example, principal predators of the black oystercatcher's eggs include raccoons, skunks, mink, river and sea otters, gulls, crows and foxes. The stoat (Mustela erminea) and long-tailed weasel (M. frenata) steal ducks' eggs. Snakes of the genera Dasypeltis and Elachistodon specialize in eating eggs.

Brood parasitism occurs in birds when one species lays its eggs in the nest of another. In some cases, the host's eggs are removed or eaten by the female, or expelled by her chick. Brood parasites include the cowbirds and many Old World cuckoos.

Various examples

An average whooping crane egg is 102 mm (4.0 in) long and weighs 208 g (7.3 oz)

Eurasian oystercatcher eggs camouflaged in the nest

Egg of a senegal parrot, a bird that nests in tree holes, on a 1 cm (0.39 in) grid

Eggs of ostrich, emu, kiwi and chicken

Finch egg next to American dime

Eggs of duck, goose, guineafowl and chicken

Eggs of ostrich, cassowary, chicken, flamingo, pigeon and blackbird

Egg of an emu

Egg from a chicken compared to a 1 euro coin, great tit egg and a corn grain

Bird nest with brown marbling eggs of a robin

A spherical chicken egg

Amniote eggs and embryos

Turtle eggs in a nest dug by a female common snapping turtle (Chelydra serpentina)

Like amphibians, amniotes are air-breathing vertebrates, but they have complex eggs or embryos, including an amniotic membrane. Amniotes include reptiles (including dinosaurs and their descendants, birds) and mammals.

Reptile eggs are often rubbery and are always initially white. They are able to survive in the air. Often the sex of the developing embryo is determined by the temperature of the surroundings, with cooler temperatures favouring males. Not all reptiles lay eggs; some are viviparous ("live birth").

Dinosaurs laid eggs, some of which have been preserved as petrified fossils.

Among mammals, early extinct species laid eggs, as do platypuses and echidnas (spiny anteaters). Platypuses and two genera of echidna are Australian monotremes. Marsupial and placental mammals do not lay eggs, but their unborn young do have the complex tissues that identify amniotes.

Mammalian eggs

The eggs of the egg-laying mammals (the platypus and the echidnas) are macrolecithal eggs very much like those of reptiles. The eggs of marsupials are likewise macrolecithal, but rather small, and develop inside the body of the female, but do not form a placenta. The young are born at a very early stage, and can be classified as a "larva" in the biological sense.[18]

In placental mammals, the egg itself is void of yolk, but develops an umbilical cord from structures that in reptiles would form the yolk sac. Receiving nutrients from the mother, the fetus completes the development while inside the uterus.

Invertebrate eggs

Orange-peel doris (Acanthodoris lutea), a nudibranch, in tide pool laying eggs

Eggs are common among invertebrates, including insects, spiders, mollusks, and crustaceans.

Evolution and structure

All sexually reproducing life, including both plants and animals, produces gametes. The male gamete cell, sperm, is usually motile whereas the female gamete cell, the ovum, is generally larger and sessile. The male and female gametes combine to produce the zygote cell. In multicellular organisms the zygote subsequently divides in an organised manner into smaller more specialised cells, so that this new individual develops into an embryo. In most animals the embryo is the sessile initial stage of the individual life cycle, and is followed by the emergence (that is, the hatching) of a motile stage. The zygote or the ovum itself or the sessile organic vessel containing the developing embryo may be called the egg.

A recent proposal suggests that the phylotypic animal body plans originated in cell aggregates before the existence of an egg stage of development. Eggs, in this view, were later evolutionary innovations, selected for their role in ensuring genetic uniformity among the cells of incipient multicellular organisms.[19]

Formation

The cycle of the egg's formation is started by the gamete ovum being released (ovulated) and egg formation being started. The finished egg is then ovipositioned and eventual egg incubation can start.

Scientific classifications

Scientists often classify animal reproduction according to the degree of development that occurs before the new individuals are expelled from the adult body, and by the yolk which the egg provides to nourish the embryo.

Egg size and yolk

Vertebrate eggs can be classified by the relative amount of yolk. Simple eggs with little yolk are called microlecithal, medium-sized eggs with some yolk are called mesolecithal, and large eggs with a large concentrated yolk are called macrolecithal.[7] This classification of eggs is based on the eggs of chordates, though the basic principle extends to the whole animal kingdom.

Microlecithal

Microlecithal eggs from the roundworm Toxocara

Microlecithal eggs from the flatworm Paragonimus westermani

Small eggs with little yolk are called microlecithal. The yolk is evenly distributed, so the cleavage of the egg cell cuts through and divides the egg into cells of fairly similar sizes. In sponges and cnidarians the dividing eggs develop directly into a simple larva, rather like a morula with cilia. In cnidarians, this stage is called the planula, and either develops directly into the adult animals or forms new adult individuals through a process of budding.[20]

Microlecithal eggs require minimal yolk mass. Such eggs are found in flatworms, roundworms, annelids, bivalves, echinoderms, the lancelet and in most marine arthropods.[21] In anatomically simple animals, such as cnidarians and flatworms, the fetal development can be quite short, and even microlecithal eggs can undergo direct development. These small eggs can be produced in large numbers. In animals with high egg mortality, microlecithal eggs are the norm, as in bivalves and marine arthropods. However, the latter are more complex anatomically than e.g. flatworms, and the small microlecithal eggs do not allow full development. Instead, the eggs hatch into larvae, which may be markedly different from the adult animal.

In placental mammals, where the embryo is nourished by the mother throughout the whole fetal period, the egg is reduced in size to essentially a naked egg cell.

Mesolecithal

Frogspawn is mesolecithal.

Mesolecithal eggs have comparatively more yolk than the microlecithal eggs. The yolk is concentrated in one part of the egg (the vegetal pole), with the cell nucleus and most of the cytoplasm in the other (the animal pole). The cell cleavage is uneven, and mainly concentrated in the cytoplasma-rich animal pole.[3]

The larger yolk content of the mesolecithal eggs allows for a longer fetal development. Comparatively anatomically simple animals will be able to go through the full development and leave the egg in a form reminiscent of the adult animal. This is the situation found in hagfish and some snails.[4][21] Animals with smaller size eggs or more advanced anatomy will still have a distinct larval stage, though the larva will be basically similar to the adult animal, as in lampreys, coelacanth and the salamanders.[3]

Macrolecithal

A baby tortoise begins to emerge "fully developed" from its macrolecithal egg.

Eggs with a large yolk are called macrolecithal. The eggs are usually few in number, and the embryos have enough food to go through full fetal development in most groups.[7] Macrolecithal eggs are only found in selected representatives of two groups: Cephalopods and vertebrates.[7][22]

Macrolecithal eggs go through a different type of development than other eggs. Due to the large size of the yolk, the cell division can not split up the yolk mass. The fetus instead develops as a plate-like structure on top of the yolk mass, and only envelopes it at a later stage.[7] A portion of the yolk mass is still present as an external or semi-external yolk sac at hatching in many groups. This form of fetal development is common in bony fish, even though their eggs can be quite small. Despite their macrolecithal structure, the small size of the eggs does not allow for direct development, and the eggs hatch to a larval stage ("fry"). In terrestrial animals with macrolecithal eggs, the large volume to surface ratio necessitates structures to aid in transport of oxygen and carbon dioxide, and for storage of waste products so that the embryo does not suffocate or get poisoned from its own waste while inside the egg, see amniote.[9]

In addition to bony fish and cephalopods, macrolecithal eggs are found in cartilaginous fish, reptiles, birds and monotreme mammals.[3] The eggs of the coelacanths can reach a size of 9 cm (3.5 in) in diameter, and the young go through full development while in the uterus, living on the copious yolk.[23]

Egg-laying reproduction

Animals are commonly classified by their manner of reproduction, at the most general level distinguishing egg-laying (Latin. oviparous) from live-bearing (Latin. viviparous).

These classifications are divided into more detail according to the development that occurs before the offspring are expelled from the adult's body. Traditionally:[24]

Ovuliparity means the female spawns unfertilized eggs (ova), which must then be externally fertilised. Ovuliparity is typical of bony fish, anurans, echinoderms, bivalves and cnidarians. Most aquatic organisms are ovuliparous. The term is derived from the diminutive meaning "little egg".

Oviparity is where fertilisation occurs internally and so the eggs laid by the female are zygotes (or newly developing embryos), often with important outer tissues added (for example, in a chicken egg, no part outside of the yolk originates with the zygote). Oviparity is typical of birds, reptiles, some cartilaginous fish and most arthropods. Terrestrial organisms are typically oviparous, with egg-casings that resist evaporation of moisture.

Ovo-viviparity is where the zygote is retained in the adult's body but there are no trophic (feeding) interactions. That is, the embryo still obtains all of its nutrients from inside the egg. Most live-bearing fish, amphibians or reptiles are actually ovoviviparous. Examples include the reptile Anguis fragilis, the sea horse (where zygotes are retained in the male's ventral "marsupium"), and the frogs Rhinoderma darwinii (where the eggs develop in the vocal sac) and Rheobatrachus (where the eggs develop in the stomach).

Histotrophic viviparity means embryos develop in the female's oviducts but obtain nutrients by consuming other ova, zygotes or sibling embryos (oophagy or adelphophagy). This intra-uterine cannibalism occurs in some sharks and in the black salamander Salamandra atra. Marsupials excrete a "uterine milk" supplementing the nourishment from the yolk sac.[25]

Hemotrophic viviparity is where nutrients are provided from the female's blood through a designated organ. This most commonly occurs through a placenta, found in most mammals. Similar structures are found in some sharks and in the lizard Pseudomoia pagenstecheri.[26][27] In some hylid frogs, the embryo is fed by the mother through specialized gills.[28]

The term hemotropic derives from the Latin for blood-feeding, contrasted with histotrophic for tissue-feeding.[29]

Human use

Food

Main article: Egg as food

Eggs laid by many different species, including birds, reptiles, amphibians, and fish, have probably been eaten by people for millennia. Popular choices for egg consumption are chicken, duck, roe, and caviar, but by a wide margin the egg most often humanly consumed is the chicken egg, typically unfertilized.

Eggs and Kashrut

See also: Kashrut § Pareve foods, and Kosher foods § Eggs

According to the Kashrut, that is the set of Jewish dietary laws, kosher food may be consumed according to halakha (Jewish law). Kosher meat and milk (or derivatives) cannot be mixed (Deuteronomy 14:21) or stored together. Eggs are considered pareve (neither meat nor dairy) despite being an animal product and can be mixed with either milk or kosher meat. Mayonnaise, for instance, is usually marked "pareve" despite by definition containing egg.[30]

Vaccine manufacture

Many vaccines for infectious diseases are produced in fertile chicken eggs. The basis of this technology was the discovery in 1931 by Alice Miles Woodruff and Ernest William Goodpasture at Vanderbilt University that the rickettsia and viruses that cause a variety of diseases will grow in chicken embryos. This enabled the development of vaccines against influenza, chicken pox, smallpox, yellow fever, typhus, Rocky mountain spotted fever and other diseases.

Culture

Chocolate Easter eggs hidden as part of an egg hunt

Eggs are an important symbol in folklore and mythology, often representing life and rebirth, healing and protection, and sometimes featuring in creation myths.[31] Egg decoration is a common practice in many cultures worldwide. Christians view Easter eggs as symbolic of the resurrection of Jesus Christ.[32] A popular Easter tradition in some parts of the world is the decoration of hard-boiled eggs (usually by dyeing, but often by hand-painting or spray-painting). Adults often hide the eggs for children to find, an activity known as an Easter egg hunt. A similar tradition of egg painting exists in areas of the world influenced by the culture of Persia. Before the spring equinox in the Persian New Year tradition (called Norouz), each family member decorates a hard-boiled egg and sets them together in a bowl. The tradition of a dancing egg is held during the feast of Corpus Christi in Barcelona and other Catalan cities since the 16th century. It consists of an emptied egg, positioned over the water jet from a fountain, which starts turning without falling.[33]

Although a food item, raw eggs are sometimes thrown at houses, cars, or people. This act, known commonly as "egging" in the various English-speaking countries, is a minor form of vandalism and, therefore, usually a criminal offense and is capable of damaging property (egg whites can degrade certain types of vehicle paint) as well as potentially causing serious eye injury. On Halloween, for example, trick or treaters have been known to throw eggs (and sometimes flour) at property or people from whom they received nothing.[citation needed] Eggs are also often thrown in protests, as they are inexpensive and nonlethal, yet very messy when broken.[34]

Collecting

Main article: Oology

Egg collecting was a popular hobby in some cultures, including European Australians. Traditionally, the embryo would be removed before a collector stored the egg shell.[35]

Collecting eggs of wild birds is now banned by many jurisdictions, as the practice can threaten rare species. In the United Kingdom, the practice is prohibited by the Protection of Birds Act 1954 and Wildlife and Countryside Act 1981.[36] On the other hand, ongoing underground trading is becoming a serious issue.[37]

Since the protection of wild bird eggs was regulated, early collections have come to the museums as curiosities. For example, the Australian Museum hosts a collection of about 20,000 registered clutches of eggs,[38] and the collection in Western Australia Museum has been archived in a gallery.[39] Scientists regard egg collections as a good natural-history data, as the details recorded in the collectors' notes have helped them to understand birds' nesting behaviors.[40]

Gallery

Insect eggs, in this case those of the Emperor gum moth, are often laid on the underside of leaves.

Fish eggs, such as these herring eggs are often transparent and fertilized after laying.

Skates and some sharks have a uniquely shaped egg case called a mermaid's purse.

A Testudo hermanni emerging fully developed from a reptilian egg.

A Schistosoma mekongi egg.

Eggs of Huffmanela hamo, a nematode parasite in a fish

Eggs of various parasites (mainly nematodes) from wild primates

See also

List of egg topics

Animal shell

Butterfly eggs

Egg white

Fossil egg

Haugh unit

Oology

Oval

Ovary

Ovulation

Oviparous

Trophic egg

References

1. ^ "Whale Shark – Cartilaginous Fish". SeaWorld Parks & Entertainment. Archived from the original on 9 June 2014. Retrieved 27 June 2014.

2. ^
Jump up to:a b Khanna, D.R. (2005). Biology of Birds. New Delhi, India: Discovery Publishing House. ISBN 978-81-7141-933-3. Archived from the original on 10 May 2016.

3. ^
Jump up to:a b c d e f g Hildebrand, M. & Gonslow, G. (2001): Analysis of Vertebrate Structure. 5th edition. John Wiley & Sons, Inc. New York City

4. ^
Jump up to:a b Gorbman, A. (June 1997). "Hagfish development". Zoological Science. 14 (3): 375–390. doi:10.2108/zsj.14.375. S2CID 198158310.

5. ^ Hardisty, M. W.; Potter, I. C. (1971). The Biology of Lampreys. Vol. 2 (1st ed.). New York, USA: Academic Press Inc. ISBN 0-12-324801-9.

6. ^ Compagno, Leonard J. V. (1984). Sharks of the World: An annotated and illustrated catalogue of shark species known to date. Food and Agriculture Organization of the United Nations. ISBN 92-5-104543-7. OCLC 156157504.

7. ^
Jump up to:a b c d e f g Romer, A. S. & Parsons, T. S. (1985): The Vertebrate Body. (6th ed.) Saunders, Philadelphia.

8. ^ Peter, Scott (1997). Livebearing Fishes. Blacksburg, Virginia, USA: Tetra Press. p. 13. ISBN 1-56465-193-2.

9. ^
Jump up to:a b Stewart J. R. (1997): Morphology and evolution of the egg of oviparous amniotes. In: S. Sumida and K. Martin (ed.) Amniote Origins-Completing the Transition to Land (1): 291–326. London: Academic Press.

10. ^
Jump up to:a b Rääbus, Carol (18 February 2018). "The chemistry of eggshell colours". ABC News. Australian Broadcasting Corporation. Retrieved 21 January 2023.

11. ^ Solomon, S.E. (1987). "Egg shell pigmentation". In Wells, R.G.; Belyarin, C.G. (eds.). Egg Quality: Current Problems and Recent Advances. London: Butterworths. pp. 147–157.

12. ^ Gosler, Andrew G.; Higham, James P.; Reynolds, S. James (2005). "Why are birds' eggs speckled?". Ecology Letters. 8 (10): 1105–1113. doi:10.1111/j.1461-0248.2005.00816.x.

13. ^ "The Parts of the Egg". www.sites.ext.vt.edu. Archived from the original on November 23, 2016.

14. ^ Portugal, J. P.; Bowen, J.; Riehl, C. (2018). "A rare mineral, vaterite, acts as a shock absorber in the eggshell of a communally nesting bird" (PDF). Ibis. 160 (1): 173–178. doi:10.1111/ibi.12527.

15. ^ Stoddard, Mary Caswell; Yong, Ee Hou; Akkaynak, Derya; Sheard, Catherine; Tobias, Joseph A.; Mahadevan, L. (23 June 2017). "Avian egg shape: Form, function, and evolution". Science. 356 (6344): 1249–1254. Bibcode:2017Sci...356.1249S. doi:10.1126/science.aaj1945. hdl:10044/1/50092. PMID 28642430. S2CID 11962022.

16. ^ Yong, Ed (22 June 2017). "Why Are Bird Eggs Egg-Shaped? An Eggsplainer". The Atlantic. Archived from the original on 24 June 2017. Retrieved 23 June 2017.

17. ^ Yutaka Nishiyama (2012). "The Mathematics of Egg Shape" (PDF). International Journal of Pure and Applied Mathematics. 78 (5): 679–689.

18. ^ Colbert, H.E & Morales, M. (1991): Evolution of the Vertebrates – A History of Backboned Animals Through Time. 4. utgave. John Wiley & Sons inc, New York City. 470 pages ISBN 0-471-85074-8

19. ^ Newman, S.A. (2011). "Animal egg as evolutionary innovation: a solution to the 'embryonic hourglass' puzzle". Journal of Experimental Zoology Part B: Molecular and Developmental Evolution. 316 (7): 467–483. doi:10.1002/jez.b.21417. PMID 21557469.

20. ^ Reitzel, A.M.; Sullivan, J.C; Finnery, J.R (2006). "Qualitative shift to indirect development in the parasitic sea anemone Edwardsiella lineata". Integrative and Comparative Biology. 46 (6): 827–837. doi:10.1093/icb/icl032. PMID 21672788.

21. ^
Jump up to:a b Barns, R.D. (1968): Invertebrate Zoology. W. B. Saunders Company, Philadelphia. 743 pages

22. ^ Nixon, M. & Messenger, J.B (eds) (1977): The Biology of Cephalopods. Symposium of the Zoological Society of London, pp 38–615

23. ^ Fricke, H.W. & Frahm, J. (1992): Evidence for lecithotrophic viviparity in the living coelacanth. Naturwissenschaften no 79: pp. 476–479

24. ^ Thierry Lodé 2001. Les stratégies de reproduction des animaux (reproduction strategies in animal kingdom). Eds Dunod Sciences, Paris

25. ^ USA, David O. Norris, Ph.D., Professor Emeritus, Department of Integrative Physiology, University of Colorado at Boulder, Colorado, USA, James A. Carr, Ph.D., faculty director, Joint Admission Medical Program, Department of Biological Sciences, Texas Tech University, Lubbock, Texas (2013). Vertebrate endocrinology (Fifth ed.). p. 349. ISBN 978-0123948151. Archived from the original on 1 November 2017. Retrieved 25 November 2014.

26. ^ Hamlett, William C. (1989). "Evolution and morphogenesis of the placenta in sharks". Journal of Experimental Zoology. 252 (S2): 35–52. doi:10.1002/jez.1402520406.

27. ^ Jerez, Adriana; Ramírez-Pinilla, Martha Patricia (November 2003). "Morphogenesis of extraembryonic membranes and placentation inMabuya mabouya (Squamata, Scincidae)". Journal of Morphology. 258 (2): 158–178. doi:10.1002/jmor.10138. PMID 14518010. S2CID 782433.

28. ^ Gorbman, edited by Peter K.T. Pang, Martin P. Schreibman; consulting editor, Aubrey (1986). Vertebrate endocrinology : fundamentals and biomedical implications. Orlando: Academic Press. p. 237. ISBN 978-0125449014. Archived from the original on 1 November 2017. Retrieved 25 November 2014. {{cite book}}: |first1= has generic name (help)

29. ^ "Online Etymology Dictionary". Etymonline.com. Archived from the original on 2014-05-14. Retrieved 2013-07-27.

30. ^ Jewish Virtual Library Archived 2013-01-17 at the Wayback Machine Kashrut: Jewish Dietary Laws

31. ^ Hall, Stephanie (2017-04-06). "The Ancient Art of Decorating Eggs | Folklife Today". blogs.loc.gov. Retrieved 2021-02-16.

32. ^ Barooah, Jahnabi (2012-04-02). "Easter Eggs: History, Origin, Symbolism And Traditions (PHOTOS)". Huffington Post. Retrieved 2018-03-31.

33. ^ L'ou com balla Archived 2016-04-09 at the Wayback Machine, Barcelona Cathedral.

34. ^ Ramaswamy, Chitra (2015-10-05). "Beyond a yolk: a brief history of egging as a political protest". The Guardian. Retrieved 2018-03-31.

35. ^ "Collecting bird eggs". echonewspaper.com.au. 2017-03-09. Retrieved 2018-03-31.

36. ^ "Protection of Birds Act 1954". www.legislation.gov.uk. Retrieved 2018-03-31.

37. ^ Wheeler, Timothy (2015-03-16), Poached, retrieved 2018-03-31

38. ^ "Egg specimens – Australian Museum". australianmuseum.net.au. Retrieved 2018-03-31.

39. ^ "Explore our Egg Collection | Western Australian Museum". Western Australian Museum. Retrieved 2018-03-31.

40. ^ Golembiewski, Kate. "The Lost Victorian Art of Egg Collecting". The Atlantic. Retrieved 2018-03-31.

External links

Look up egg in Wiktionary, the free dictionary.

Quotations related to Egg at Wikiquote

Media related to Eggs at Wikimedia Commons

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It will look something like this, but a lot better. I drew this on a trackpad, so forgive me if it's a little messy. (I think it's pretty awesome tbh)

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First of all, thank you all so much, whoever subscribed, it seriously helps my channel grow and is heartwarming to see. Secondly, I am currently creating a new profile picture. This one will be drawn digitally, but it will be my own art. It will probably look a bit different from the one I use currently, and its date of completion is still pending. It will probably take a while, but I'll definitely be proud of it when it is finished.

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I'm fine with them, but it's very simple to make an account, and also that way we could tell each other apart, etc.

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I've commonly been asked what my favorite rap song is. I usually reply that I do not like rap, but it has recently been growing on me. I don't listen to any of it yet because I'm a little scared to, but my mom listens to some, and the lyrics are pretty creative. I like the style. I don't have a specific favorite though.

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Last post was months ago... last comment was 18 days ago... This is weird. By the way, you can like posts if you appreciate them, it makes the community feel more lively.

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I can't find anything and every time I ask people look at me like I'm some sort of tattletale or SPY. I know there are some left and I've looked SO DARN HARD.

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So here I am.

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I made a game in the game. I hope the link works. Yes, it is possible.

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Search the world's information, including webpages, images, videos and more. Google has many special features to help you find exactly what you're looking for.

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chloe u should make a vid of urself and share it w us like u would on youtube

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chloe u should make a vid of urself and share it w us like u would on youtube

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DOES ANYONE HAVE LOOPHOLES?!?!?!??!?!??!?                      I'M DESPERATE!!!!!!

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DOES ANYONE HAVE LOOPHOLES?!?!?!??!?!??!?                      I'M DESPERATE!!!!!!

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PLS GIVE LOOPHOLES!!! IM BEGGING YOU!!!!

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Like, seriously, WHAT HAPPENED?

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Hi it's Coco. I make speeddraws (I don't call them speedpaints because there is no actual paint involved), random screen recordings, and the occasional really lazy Gacha Thing. I'm actually working on and off on an actual Gacha Club project that might be actually good but it probably won't come out for like years because I'm not dedicated enough.

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George

alias

Curious George Giorgio Monkey The Ace Shape Shifting Monkey

species

Monkey lacks a tail, so he is actually a chimpanzee Human only in George's Wish episode

age

2 (Character Age), 10 (Mental Age), 30 (Creation Age)

occupation

Freelancer, secret agent, does whatever he wants.

hobbies

doing what he pleases, crafts, boats, planes, toys, helping, made automated monkey fun hat

allies

Ted Shackleford (monkey parent), Hundley, Jumpy Squirrel, Bill, Renkins, Allie, Marco, Steve & Betsy, Gnocchi, Chef Pisghetti, Professor Wiseman, Maggie Dunlop, Princess Isabel, Ana, The King, Prince Felipe (counterpart)

adversaries

Junior, Danno Wolfe, Toots The Germ, Rodney, Calhoun The Gopher Getter, Gwen & Sisly, Mrs. D. (One Time), Evil Castle Inspector, Hundley (One Time)

George is the protagonist of the series and movies Curious George (2006 film), Curious George 2: Follow That Monkey,Curious George 3: Back to the Jungle,Curious George: Royal Monkey and " Curious George: Go West Go Wild".

He is an intelligent, curious, innocent, cute, compassionate, adorable, tailless young little monkey who is always up to something due to his curious nature. He is voiced by Frank Welker.

George's human owner is Ted Shackleford (The Man with the Yellow Hat), who tries to pay close attention to George, but mostly always loses concentration. George is generally a curious and adorable little monkey, but sometimes his curiousity gets him in trouble, he is always asking questions to Ted and his other friends.

George previously lived in Africa with his animal friends, until he followed The Man With The Yellow Hat which was Ted to New York City and Chicago where it was going to be his new home in the first film.

George is always very curious about many things as implied by his name, a trait, which helps George learn, but also often lands him in trouble, but soon in the future, will learn better and act well-behaved like his siblings. George has an impressive proficiency in visual arts as well as a strong sense of natural beauty.

George is used as the teachable character in the series, and he is the one to whom new concepts are explained in detail by the other characters; the viewers learn the new concept along with George.

Throughout the series, George's adventures continue to evolve, as when he flew a kite to getting a kite string back in Curious George Flies a Kite.

A lot of times, George will have different outfits, or clothing based on the occasion, or event. In many episodes, he has a red cap. In the fall & winter, he has a red coat & winter hat.

Snow Use/ George's Simple Siphon: Bright Royal Blue swim-shorts with yellow flowers.

Here Comes the Tide: Orange swim-shorts with a yellow waistband.

We Otter Be Friends: Dark green cap & hoodie.

Bright Lights, Little Monkey: Sky blue hoodie.

Gutter Monkey/ Bowling For Bobolinks: his red cap & yellow collar shirt.

Curious George (2005 film) : A yellow astronaut suit.

Curious George's Rocket Ride/Grease Monkeys in Space/ Back to the Jungle: A white-&-sky blue astronaut suit.

The Lucky Cap: Teal cap with a horseshoe on it.

Curious George Takes Another Job: Blue-&-yellow cap & yellow harness.

Curious George: Royal Monkey: Red, white and gold royal uniform (Felipe's clothing wardrobe).

The series refers to George as a monkey, but he lacks a tail, which would indicate that he is a barbary macaque or chimpanzee.

George is probably a chimpanzee since he is from Africa.

He is most likely referred to as a monkey so younger children may relate to him.

He is 2 years old, although he acts the same age as Allie. (Allie is 5 years old.)
He will sometimes act the same as Marco. (Marco is 10 years old.)

George has appeared in every episode to date.

There's another character in Toy Story 3 who resembles him and his name is Monkey.

George lives in the Big City (Chicago as said by The Man with the Yellow Hat (Ted) in the episode Curious George Takes a Vacation) & in the Country.

He is the main protagonist in the series.

Curious George has made a cameo in the Book People Unite commercial hanging on to some balloons. See picture to the right

Curious George wants to be like everyone else and grow up well.
George acts like a child because of the way he explores the world.

George does not have a last name. He was adopted by the Man with the Yellow Hat.

He is ambidextrous, sometimes writing and doing dominant-hand activities with his left hand and sometimes with his right throughout the series and even using his feet.
George is ambidextrous, he uses both hands to write and draw.

The trophy he wins in the episode Bag Monkey is not on the same shelf as The Man with the Yellow Hat's trophies. It is in his closet with a purple octopus toy inside it where he had already organized.

Many people remember George having a tail and some even remember him using his tail for things Ex. Swinging on something. This is an example of the Mandela Effect.

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Curious George Giorgio Monkey The Ace Shape Shifting Monkey Monkey lacks a tail, so he is actually a chimpanzee Human only in George's Wish episode 2 (Character Age), 10 (Mental Age), 30 (Creation Age) Freelancer, secret agent, does whatever he wants.

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I'm hungry but lunch isn't for another period. This sucks.

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So Lucidchart and The Advanced Method are both blocked, and yet I've seen people playing tons of games on their computers. I haven't been able to gather any information on this. If there are any other loopholes that don't mess with the security and things, can someone please tell me where to find them?

P.S. I know how to access the Internet on an Apple Watch.

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It really clogs up the chat and it's super annoying. If this chat gets popular, it will be infuriating having to scroll through this kind of thing. It's already infuriating! Please stop.

I will be deleting all of these scripts.

This means you, Harrison Clark, whoever you are.

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It just got blocked. That's CRAZY, it was like the only loophole left! Mark my words when people find out there's going to be an uproar.

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I was messing around on Google Earth and uh... You can't go into street view in North Korea. Also the camera stops resolving earlier than normal. Yeah that's weird.

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write some funny stories of you pets here to make anyone laugh

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Am I the only one that feels like whenever I try to talk to someone new, my vocabulary just goes blank? I have some funny stories about this happening at inconvenient times.