Emily Carter
Chicken eggs are one of the most commonly consumed proteins in the world. Humans have been eating eggs for millions of years, but when were chicken's eggs first discovered to be food? The domestication of chickens likely began over 7,000 years ago in Southeast Asia, but many archeologists and historians believe that chickens were not initially domesticated for food. Instead, they were likely used for cockfighting or in a ceremonial or symbolic role. The earliest known site in the ancient world where chickens were widely raised for economic reasons was in Maresha, Israel, during the Hellenistic period (4th to 2nd centuries BCE). By the first century BCE, people in Europe were using chickens economically, and chicken was a popular dish in Rome and Greece for a time.
| Characteristics | Values |
|---|---|
| When chicken's eggs were discovered as food | By 1500 BCE in Southeast Asia |
| When chickens were domesticated | Before 7500 BCE |
| When chickens arrived in Sumer and Egypt | 1500 BCE |
| When chickens arrived in Greece | 800 BCE |
| When chickens arrived in Southern Africa | 500 AD |
| When chickens were brought to the Americas | Columbus brought chickens related to those now in egg production in the 1490s |
| When chickens were battery farmed | Early 20th century |
| When Europe banned battery farming | 2012 |
| When the egg carton was invented | 1911 |
| When egg farming became a large-scale commercial process | 1960s |
| World's largest producer of eggs in 2017 | China (31.3 million tonnes) |
| Total world production of eggs in 2017 | 80.1 million tonnes |
| Yearly egg production in the US | 75 billion |
| Number of laying hens in the US | 300 million |
| Number of eggs laid by each hen per year | 300 |
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What You'll Learn
- Chickens were domesticated for their eggs in Southeast Asia by 7500 BCE
- Ancient Egyptians and Romans used eggs in baking
- In the 1900s, egg production in the US was a small-scale, backyard affair
- In the 1960s, egg farming became a large-scale, commercial process
- In 2012, the EU banned battery husbandry of chickens
Chickens were domesticated for their eggs in Southeast Asia by 7500 BCE
Humans have consumed eggs for millions of years, and bird eggs have been valuable foodstuffs since prehistory. The most commonly consumed eggs are those of fowl, especially chickens. Chickens were likely first domesticated for their eggs in Southeast Asia by 7500 BCE, though the exact timeline and location are still debated.
The chicken (Gallus gallus domesticus) is a domesticated subspecies of the red junglefowl (Gallus gallus), which is native to Southeast Asia. Domestication likely occurred 7,000 to 10,000 years ago in Southeast Asia and Oceania, though some estimates place domestication closer to 8,000 years ago. The first extensive genomic study of the bird concluded that domestication occurred in northern Southeast Asia or southern China around this time.
Chickens were brought to Sumer and Egypt by 1500 BCE and arrived in Greece around 800 BCE, though the practice of using eggs in cooking took time to catch on. Ancient Romans used eggs in cooking and preserved them using various methods. They also crushed eggshells in their plates to prevent evil spirits from hiding there.
Over millennia, selective breeding has increased the number of eggs laid by domesticated hens annually and extended the laying season. Today, domesticated hens can lay more than 300 eggs per year, compared to the dozen eggs laid by their wild ancestors. This has led to the mass production of chicken eggs as a global industry, with an estimated 62.1 million metric tons of eggs produced worldwide in 2009.
While the exact timeline and location of chicken domestication are still debated, it is clear that chickens were domesticated for their eggs in Southeast Asia by 7500 BCE, contributing to their widespread presence and importance in global food systems today.
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Ancient Egyptians and Romans used eggs in baking
Humans have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food around 1500 BCE. Chickens were brought to Egypt around the same time, and ancient Egyptians used eggs in their cakes and breads. The ancient Egyptians recognised that eggs worked as binding or thickening agents.
Ancient Romans also used eggs in baking. In the Roman period, pastry cooks used eggs for desserts and cakes. The classic cake offered as a sacrifice by the Romans, the libum, called for one egg to a pound of flour. Apicius (25 BC) invented baked custard, mixing milk, honey, and eggs and cooking them in an earthenware dish.
The domestication of fowl, especially chickens, greatly increased the availability of eggs to ancient peoples. By the middle of the 1800s, Americans started to eat more eggs and less chicken.
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In the 1900s, egg production in the US was a small-scale, backyard affair
Humans have consumed eggs for millions of years. Bird eggs have been valuable foodstuffs since prehistory, in both hunting societies and cultures where birds were domesticated. Ancient Romans ate peafowl eggs, and the Chinese were fond of pigeon eggs. Ostrich eggs have been consumed since the days of the Phoenicians.
In the US, the history of egg production has evolved over time, with the early 1900s marking a significant period for small-scale, backyard egg production. During this time, egg farms were predominantly backyard operations, with farmers keeping a small number of laying hens to supply their families with eggs. This model of egg production was common in the 1920s and 1930s, and any surplus eggs were sold at local farmers' markets. As egg sales became profitable, some farms started to expand their flocks, with some farmers owning around 400 hens. These hens typically roamed freely outdoors and returned to a coop for roosting.
The domestication of fowl, especially chickens, played a crucial role in increasing the availability of eggs to ancient peoples. Chickens were brought to Sumer and Egypt by 1500 BCE, and ancient Egyptian and Roman peoples used eggs in breads and cakes, recognising their value as binding or thickening agents. By the early to mid-1900s, scientific advancements were made to improve hen health and egg quality. Research on indoor hen housing showed benefits, including protection from predators and temperature extremes. However, challenges remained, such as sanitation, waste control, and the pecking order.
Continuing studies in the late 1920s and beyond led to further improvements. Raising hens off the floor improved sanitation, and uniform feeding practices ensured consistent egg-nutrient quality. Technological advancements in the early 1960s, such as conveyor belts to collect eggs, contributed to a shift from small farm flocks to larger commercial operations. The invention of the egg carton in 1911 by Joseph Coyle also played a role in the egg industry, providing a solution to the issue of broken eggs during transportation and storage.
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In the 1960s, egg farming became a large-scale, commercial process
Humans have consumed eggs for millions of years, with the most widely consumed being chicken eggs. People in Southeast Asia began harvesting chicken eggs for food around 1500 BCE. The domestication of fowl, especially chickens, greatly increased the availability of eggs to ancient peoples.
In the 1960s, the creation of corporate egg farms signaled a significant change in the industry. These farms housed birds in cages and collected eggs using conveyor belts, with flocks ranging from 75,000 to 500,000 hens. During this time, egg production was concentrated in the southeastern United States, where producers utilized inexpensive housing and railroads to bring in feed and distribute eggs across the country. As railroads were deregulated, egg production shifted to the Midwest, eastern areas, and California, where most commercial egg production occurs today.
Today, egg farming is a global industry, with mass production of chicken eggs occurring worldwide. In 2009, an estimated 62.1 million metric tons of eggs were produced globally by approximately 6.4 billion hens. However, there are ongoing debates about the methods of mass production, with concerns over the adverse effects of intensive farming practices on animal welfare.
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In 2012, the EU banned battery husbandry of chickens
Bird eggs have been consumed as food since prehistory, in both hunting societies and cultures where birds were domesticated. The chicken was likely domesticated for its eggs before 7500 BCE. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. In ancient Rome, eggs were preserved using various methods, and meals often started with an egg course. Romans crushed the shells in their plates to prevent evil spirits from hiding there. In ancient times, eggs were a highly prized ingredient.
Battery cages are also used for mink, rabbit, chinchilla, and fox in fur farming, and for the Asian palm civet for kopi luwak coffee production. An early reference to battery cages appears in Milton Arndt's 1931 book, Battery Brooding, where he reports that his cage flock was healthier and had higher egg production. Several countries outside the EU have also banned battery cages, including Switzerland (in 1992), Germany (in 2007), Austria (in 2009), and Bhutan (in 2012).
In 2010, the Norwegian grocery chain REMA 1000 decided to stop selling eggs from battery and furnished cage hens by 2012 to coincide with the EU-wide prohibition. In the US, certain companies pledged to use only cage-free eggs in their products following the EU ban. However, battery cage farming of chickens is still practised in the US, with adverse effects on animal welfare.
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Frequently asked questions
Humans have been consuming chicken eggs since 7000 BC in China and India.
Chickens were initially spread around the world through cockfighting. The domestication of chickens also increased the availability of eggs to ancient peoples.
Eggs can be consumed raw or cooked. Common methods of cooking include boiling, frying, roasting, and beating.
Chicken eggs are used in a variety of dishes, including boiled, fried, stuffed, quiche, custards, and meringue. They are also used as binding or thickening agents in baking.
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