Egg white batter for fish

On this Wikipedia the language links are at egg white batter for fish top of the page across from the article title. For the causality dilemma, see Chicken or the egg. Humans and human ancestors have scavenged and eaten animal eggs for millions of years.

Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. Chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. 1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6. Bird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures where birds were domesticated. In the Middle Ages, eggs were forbidden during Lent because of their richness, although the motivation for forgoing eggs during Lent was not entirely religious. The dried egg industry developed in the nineteenth century, before the rise of the frozen egg industry.

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. 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.

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. 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.