ABSTRACT
Eggs are good for any meal or as snacks. They provide good nutrition, are satisfying, and have comparatively low calorie content, important for persons with weight problems. Eggs are a rich source of protein that is of a high biological value. Eggs were an important source of food for primitive man when most food was obtained through gathering. Eggs provide a unique, well-balanced source of nutrients for persons of all ages. The average per capita consumption of eggs in the United States declined from 1950 to a low of 235 in 1990. The composition of a large, whole raw egg and of a boiled egg is almost the same, of course, but that of a scrambled egg varies slightly due to the added milk and fat that may occur during preparation. The fatty acid composition of the egg yolk is easily modified by adding fat to the diet of the hen.
