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For a time the two forms competed with each other (William Caxton, in the prologue to his Book of Eneydos (1490), asked 'What should a man in these day now write, eggs or eyren, certainly it is hard to please every man'), and the Norse form did not finally emerge as the winner until the late sixteenth century." ---An A-Z of Food & Drink, John Ayto [Oxford University Press: Oxrod] 2002 (p. In historical times, ancient Romans ate peafowl eggs, and the Chinese were fond of pigeon eggs.
Ostrich eggs have been eaten since the day sof the Phoenicians, whereas quail eggs, as hard-cooked, shelf-stable, packaged prdoucts, are now featured on many gourmet food counters in the United States and Japan.
Men discovered that by removing from the nest eggs that they did not wish to have hatch (or that they simply wished to eat), they could induce the female jungle fowl to lay additional eggs and, indeed, to continue to lay eggs throught an extended laying season." ---The Chicken Book, Page Smith and Charles Daniel [University of Georgia Press: Athens] 1975 (p. The Romans found egg-laying hens in England, Gaul, and among the Germans.
Others have decided eggs are filthy food which must avoided. "It is likely that female game birds were, at some time in the early history of man, perceived as a source both of meat and of eggs. Record from China and Egypt show that fowl were domesticated and laying eggs for human consumption around 1400 B. E., and there is archaeoligical evidence for egg consumption dating back to the Neolithic age.
It took some times for the habit of using eggs in cooking to catch on.
Eggs symbolize birth and are believed to ensure fertility.356) Ancient Roman libum recipe (ancient translation & modern version) These sources are good starting points for an understanding of the topic: The Cambridge World History of Food, Kenneth F.Kiple and Kriemhild Conee Ornelas, Volume One: Chicken eggs [Cambridge University Press: Cambridge] 2000 (p.Beaten eggs were used as a thickening and to bind sauces and ragouts; hardboiled eggs became an ingredient of various dishes, sometimes with cheese, but here is no evidence that eggs were eaten just as they were, as a dish in themselves.This does not mean that they were not so eaten; it could simply indicate that they were not thought interesting enough for special mention." ---History of Food, Maguelonne Toussaint-Samat, translated by Anthea Bell [Barnes & Noble Books: New York] 1992 (p.