The history of the chicken egg in culinary traditions is relatively recent. Chickens were initially bred for cockfighting, a practice that possibly began in India roughly 2,500 years ago. References for eggs in recipes from Europe exist from the 14th century. In the mid-1800’s a Chinese breed of chicken called the Cochin was introduced to England and the United States. Chicken-breeding began in earnest, until the breed known as “Leghorn” was recognized as the best egg-layer. The “Leghorn” is ancestor of the white-feathered chicken with which we are most familiar today.
Once chickens became part of farm culture, technologies for increasing egg-production grew. Most of the eggs in the United States are mass-produced, using practices that increase the risk of salmonella-infected eggs.
In Asian medicine, eggs are said to be tonics for the blood, and they moisten dryness in the body. As a whole and completely contained food, eggs are considered a very concentrated and nutritious food source, so are not needed in large quantities. They are a good source of protein for those who are protein-deficient. They are also used to treat dry coughs, dry throat, and dry eye conditions. Because of the moistening quality of eggs, they should be used with caution in those who exhibit too much dampness in the body or liver congestion.
The quality of egg protein is rated very high, partly because eggs are a source for all the essential amino acids, and because the protein content is easily digested and used by the body. In addition to a protein source, eggs eaten with the yolk contain appreciable amounts of brain and heart-healthy choline. Components of choline help to reduce inflammatory substances in the body, prevent the build-up of cholesterol in the liver, and build strong cell-membranes. Choline is important in the health of the nervous system, the brain, and the eyes.
The yolk in eggs is a source of the carotenoids lutein and zeaxanthin, both of which have been shown to help prevent macular degeneration. Eggs are a source of several vitamins and minerals, including vitamin B-12 (in the yolk), riboflavin, sulfur and selenium.
More recently, it’s been shown that avoiding eggs to keep cholesterol levels low was incomplete science at best. Hopefully, we’ve learned enough to realize that every “ground-breaking”, head-line making study is often another bit of incomplete information that may be strengthened or weakened as more information is gathered. For now, thankfully, we’ve learned there’s no real need to avoid eggs unless we’re allergic or unless we don’t feel well after eating them.
Farm-fresh eggs, layed by free-range, antibiotic and hormone-free chickens are available now at our fantastic Santa Fe Winter Farmer’s Market. What a wonderful way to add nutrition to your table!
Mary Sjoberg, R.Ph. (references available upon request)
