We’ve been eating eggs for 6 million years! They are packed full of protein and don’t fight back so it makes sense that they would be a part of the human diet from early on as protein and fat were huge for the development of our brains.
By 7000 BC we were farming chicken eggs. This specifically began in China and India. Chicken eggs didn't make it to Europe or East Asia until 800 BC but they were keeping turkeys and ducks for their eggs instead. This gets even cooler when we hit ___ when in China and Egypt they found they could incubate eggs in a warm clay structure or oven and so the hens could continue to lay eggs even when the farmer’s wanted chicks. This of course lowered the price of chicken eggs and opened them up as a food source for poorer people.
Unwashed eggs would only keep for about a month before beginning to rot so ways of preserving them became popular. Pickling, drying and fermenting were all ways to do this. In addition to that i found recently that you can keep eggs in a lye mixture to preserve them as well. Fermented eggs are specific to China and are regularly referred to as century eggs because of their appearance as being very old.
As well as various bird (chicken, quail, duck etc) eggs humans also eat fish eggs called roe or caviar. When it comes to the metaphysical i would be pressed to say they hold a slightly different correspondence as they lack a shell. I would associate these more with the growth ideas and less with the protective ideas. And in addition to that look into correspondences of the fish they come from.
Most know a bird egg to consist of two parts, the yolk and the white, but there are actually more parts to an egg than that. The obvious addition of egg shell, the yolk is scientifically called the vitellus, the white is called the albumen and then there is the membrane. We notice this membrane more when we hard boil the egg than when we crack it open raw. Now of course we don't generally consume the eggshell but it is an important part of the egg.
Magical
Correspondence: Moon. Earth. Feminine. Eostre (and many other fertility deities)
Fertility, spirituality, rejuvenation, mysteries, creation, protection, resurrection, healing, abundance, new beginnings, breaking the mould for a new start, “birthing” new ideas and goals.
How to use:
The shell: egg powder (protection,) as a natural plant pot, make into candles,
The whole thing: buried on your property, scan your body for a cleanse
The inside: divination, cook with it
Mundane
Health
Whole eggs are pretty neat as they contain a little bit of almost every nutrient you need. The coolest thing is they contain whole protein because they are created to eventually be a little animal. This is pretty rare among non meat products (if there is anything else that fits the bill at all.) This high protein attribute also means that eggs are super filling as protein takes longer to break down in your system and therefore provides energy for longer.
Myth: eggs are bad for cholesterol.
Truth: most people can handle eggs. About 30% of the population are hyper responders and there is also a genetic mutation that will warrant a limitation of cholesterol and therefore eggs.
Fun fact: your liver produces lots of cholesterol and a diet high in cholesterol simply means your liver doesn't need to produce as much and therefore most people are fine with a moderate amount of cholesterol in their diet.
Eggs provide choline which most of us don't get enough of. Most other courses are meat however broccoli (and other dark greens,) cauliflower and soy also provides choline. So vegetarians may want to keep an eye on egg intake (along with these other sources,) for cell and brain health.
They are also full of antioxidants, specifically lutein and zeaxanthin which accumulate in the retina. Some studies show that adequate amounts of these antioxidants reduce the risk of cataracts and macular degeneration.
In the Kitchen
An important health precaution in the kitchen to keep in mind is the existence of salmonella. Just like with chicken you want to be sure that you cook your eggs to an appropriate temperature ( 71 °C (160 °F)) before consuming them. Unless of course you buy pasteurized (57 °C (135 °F) for an hour and 15 minutes) eggs in which case the risk is next to zero.
Eggs are almost necessary for baking (there of course are substitutes but do they really work the same?) Cakes and pies and cookies often call for eggs as a binding ingredient. In addition to their impotence in baking they are a staple for breakfast and a key ingredient in more sauces than you might realize!
Eggs are super versatile and can be used with probably any flavour you want! Sweet or savoury, spicy or mild, alone or hidden among other ingredients.
More
Egg whites can be used in a face-mask to help clear pores and possible help tighten up loose skin (take that second part with a grain of salt.) While egg yolk can be used to moisturize the skin and hair. Of course use with caution and do a patch test before spreading it all over your face. Also most recipes call for more than just the egg so check out the link below for some extra information on these claims.
Links:
History of Eggs
Healthline
Beauty
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