Talk:Eggs as food

is there any vitamin B12, D and creatine in eggs?

If it is, someone could add the info. I can't find anything. AquilonianRanger (talk) 16:14, 6 January 2010 (UTC)

Merge?

Whoever suggested the merge might consider suggesting reasons for the merge. In any event, this article is long and already frequently disputed. As well, there is a huge use of eggs for vaccine production, breeding, art, etc that would not merge well with this. I am opposed to merging egg with this article. Bob98133 (talk) 15:35, 3 February 2010 (UTC)

Fertilized or unfertilized?

Chicken Eggs are fertilized eggs after the hen has layed an egg —Preceding unsigned comment added by 217.75.1.2 (talk) 20:13, 3 February 2010 (UTC)

Picture of Development

I made this picture of Egg Development. Maybe someone with Adminrights wants to include it?

Development of chicken Egg

Feel free to work on the description of this image. I'm no biologist. I was just eyewitness of a chicken butchering ;-)--93.221.214.234 (talk) 12:20, 21 February 2010 (UTC)

Egg abnormalities

An "egg within an egg" occurs approximately once in every three million eggs. The inner egg has the same outer shell as the external egg effectively resulting in two complete eggs. Link to story about this phenomenon can be found here: http://www.3news.co.nz/An-egg-inside-another-egg-Eggcellent/tabid/372/articleID/143023/Default.aspx —Preceding unsigned comment added by ClaunNZ (talk • contribs) 19:50, 23 February 2010 (UTC) sdsd

Peelability of an egg

there is the comment: "It is untrue that the reason boiled eggs that are difficult to peel is because they are too fresh. Peelability depends on the hen" and the page states that this requires citation. though I cant provide citation; what I can say (and others may want to try this with more accurate tests) that peelability seems to depend (for me) on how hard the egg is boiled (and then how quickly cooled) and if it is totally hard boiled or if the yolk is still (partially) soft. Any softness left in the yolk, and the more softness that there is, (i.e. an egg that is not totally hard boiled), the harder the egg will be to peel. The Yolk sould have turned bright yellow and dry (from cooking), and then the egg immediately cooled in cold water (so that the egg shrinks away from the shell). the secondary effect on the peelability seems to be Where you decide to crack the egg, 2 important places are the 2 ends; by doing this, you allow air into the vacume that was created and then you can grip the skin more easily when peeling the shell. This maximises the peelability of the egg. I apologise if I am wrong, or if much of what I have written is from naive science. For this reason, I have not changed the web page. [[User:Cs1kh]] (talk) 00:18, 9 March 2010 (UTC)

Generally brown hens lay brown eggs and white, white eggs. White eggs are much easier to peel than brown. brown eggs can be made easier to peel by keeping them until they are a few weeks old. As they age the pH of the white increases due to loss of carbon dioxide dissolved in the white and this chemical change loosens the shell from the shell membrane when cooked. A good hard cook and cooling really well prior to peeling will also help. Dwimmer (talk) 16:25, 15 March 2010 (UTC)

Suggestion for an edit

In #Cholesterol and fat, it says "More than half the calories found in eggs come from the fat in the yolk; a 100-gram chicken egg contains approximately 10 grams of fat."

I think it should be changed to a 50-gram egg and 5 grams of fat. This would be inline with #Nutritional Value which states "A large egg yolk contains approximately 60 Calories (250 kilojoules); the egg white contains about 15 Calories (60 kilojoules)."

75 calories would be the calories for a 50-gram egg according to the nutritional chart and I believe that 100 grams is a very abnormal size for a chicken egg. —Preceding unsigned comment added by 78.82.141.241 (talk) 09:38, 18 March 2010 (UTC)

"only 27% of the fat in egg is saturated fat (palmitic, stearic and myristic acids[24]) that contains LDL cholesterol" this is meaningless, LDL is not a kind of cholesterol but a lipoprotein that carries cholesterol in the blood. there is no such thing as "ldl cholesterol"

Or 60!

I think you'll find "standard" or normal size for supermarket chicken eggs is 59 grams. (I think they subtract 1g to be safely over the line on average.) Compuhletely hearsay, and too tired to cite a source. —Preceding unsigned comment added by 115.166.42.43 (talk) 13:46, 4 April 2010 (UTC)

semi protected or not?

When i made an edit, i saw the "This page has been semi protected" pink box on the edit page, however the silver lock icon is NOT on the main page, and i cannot find the template in the text, nor an explanation of why this article was semi protected. Can anyone explain? SeanBrockest (talk) 22:13, 24 March 2010 (UTC)

I've added the padlock icon. It looks like it was semiprotected here in September 2008 in response to steady IP vandalism. --Bongwarrior (talk) 01:56, 25 March 2010 (UTC)

Flavour or Flavor

I'm just curious as to why, if Wikipedia is an American based company (St. Petersburg, Florida), many articles use British spelling on the words. Take this article for example, where it says "flavour" instead of "flavor". Shouldn't there be some sort of consistency here? BucsWeb (talk) 13:07, 2 April 2010 (UTC)

Here is the relevant discussion. Blue Rasberry 02:03, 3 April 2010 (UTC)

Computer egg image

Nice image, but I think that it needs some explanation or reference in the Cultural significance section lest those unfamiliar with the concept of eggs representing the birth of something-or-other think that this egg gave birth to the first computer. Silly, I know, but perhaps unclear without at least a one-line explanation. Bob98133 (talk) 13:17, 5 May 2010 (UTC)

I agree that the computer egg image seems inappropriate on this page. Perhaps it should be on the page for eggs (not food) as this would be where one could include a statement on conception and birth. —Preceding unsigned comment added by 67.194.200.129 (talk) 06:30, 23 May 2010 (UTC)