Chicken eggs are widely consumed in the Filipino diet followed by duck and quail eggs. Other types of eggs include reptile eggs (bayawak), turtle eggs (pagong/pawikan), Tabon eggs, Bantam eggs, goose eggs, ostrich eggs, turkey eggs and ant eggs. Bantam eggs are ½ size of regular chicken eggs and with the same characteristics of chicken egg. Goose eggs are 4-5X larger and have richer flavor than a chicken egg. Ostrich eggs are 20X as large as a chicken egg and have thick, ivory-colored shells. Turkey eggs are 20X as large as a chicken egg and have brown shell and delicate flavor.

There are three market forms of eggs namely: fresh, dried (whole, egg whites/egg yolks), and frozen (whole, egg whites/egg yolks).

Egg substitutes are low in cholesterol but not always low in fat. They are made from egg whites and vegetable oil.

Table egg is one of the most vital components of poultry industry in most developed countries. The egg production increased by 2.69% within the four-year period, from 45.3 M tons in 1996 to 50.4 M tons in 2000. The top five egg producers for year 2000 include China, USA, Japan, Russia, and India.

In the Philippines, there are efficient egg producers but not competitive in both domestic and international markets. Chicken and duck eggs are the main sources of production in the country. The top egg producers for 2000 are Luzon, Mindanao, and Visayas. What's in an egg? Egg contains all the essential amino acids. They also contain most of the recognized vitamins, except vitamin C. Aside from vitamins, eggs have minerals, too. Egg is an excellent source of iodine and also provides significant amount of zinc, selenium, and iron. Listed above are the nutritional value of eggs and % RDA contribution of different types of eggs for a reference man, 20-59 years old:

Your Guide to Good Nutrition (YGGN) recommends 1 ¾ - 2 servings of meat/fish/poultry; ½ cup cooked dried beans and ½ piece egg to meet the average daily allowance for protein, iron, calcium and B-vitamins of a normal adult.

Why eat eggs? Eggs may be considered as "functional foods". Functional foods are foods that may have health benefits beyond their traditional nutritional value. Eggs as functional foods contain lutein and zeaxanthin that reduce the risk of cataracts and macular degeneration. Eggs may also belong to "designer foods".Designer foods are foods that have been modified through biotechnology to enhance their quality or nutritional value. Eggs as designer foods contain omega-3-polyunsaturated fatty acids and vitamin E.

The desirable properties of eggs are: thickening, emulsifying, coating/glazing, clarifying, retarding crystallization, garnishing, and coloring.

Characteristics of eggs are:

 Eggs are convenient and easy to prepare.

- readily available
- keep well in the refrigerator for months
- require short cooking time
- versatile

 Eggs are easy to chew and digest - an advantage for elderly people and children.

 Eggs are the cheapest source of high quality protein thus, making it an inexpensive high quality protein food.

 Eggs may aid in memory retention - it has choline that develops memory function and improves memory capability.

 Eggs contain vitamin D that aids in the absorption of calcium and phosphorus, and essential to keep bones strong.

 Eggs are a nutrient -dense food - contain high quality protein and essential vitamins and
minerals.

 Eggs contain folate, essential for the prevention of birth defects in infants and heart diseases in older folks.

 Eggs offer nutrition and fun - a delightful way to start the day