The eggs we associate with Easter |29 March 2018

Tomorrow as we mark Good Friday, reminding us of the crucifixion death of Jesus Christ, many of his followers will be decorating and some cracking open fowl eggs.

Most of us will once again be wondering what, if any, is the link between eggs around Easter time and Christianity.

In this article, Seychelles NATION not only explores the connection, but also sheds more light on eggs in general.

Some Christians say the cracking open of Easter eggs symbolises the emergence of Jesus Christ from the tomb after his resurrection, saying just like the grave, the egg remains dormant it despite containing a new life sealed within it.

Seychelles started marking Easter Monday as a holiday when on January 1, 2017, President Danny Faure said it will no longer be a working day, adding:

“We need to make a greater effort to follow a spiritual and moral compass that will give direction and enlighten us on the meaning of our lives.”

Rich food

Besides the symbolic relevance to spiritual life, the egg is one of the richest foods available to man, exceeding all other sources of protein in terms of its amino acid profile.

Were it not for the cholesterol danger eating too many eggs would cause, many people would love to have an egg every day, but the risk makes experts to recommend only three eggs per week.

More about eggs

Eggs are laid by female animals of many species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.

Bird and reptile eggs consist of a protective shell, albumen – egg white), and the egg yolk.

The most commonly consumed eggs in Seychelles are those from chicken while those from birds remain a delicacy.

Other poultry eggs including those of duck and quail are also eaten. Fish eggs are served in some hotels as roe and caviar.

Egg yolks and whole eggs store significant amounts of protein but come with the risk of salmonella contamination and many people are allergic to egg proteins.

Chickens and other egg-laying creatures are widely kept throughout the world, and mass production of eggs is a global industry from an estimated 10 billion hens.

The European Union (EU) has banned battery husbandry of chickens arguing the method of breeding is restrictive and amounts to cruelty.

Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry.

The largest bird eggs, from ostriches, tend to be used only as special luxury food. Gull eggs are considered a delicacy in England and other countries.

Guineafowl eggs are commonly sold in Africa.

As is the case in Seychelles, wild birds' eggs are protected by laws which prohibit collecting or selling them, or permit collection only during specific periods of the year. In Seychelles these harvesting seasons are announced by the Islands Development Company (IDC).

World production of chicken eggs is about 70 million tonnes. The largest four producers were China, contributing 24.8 million of this total, the United States at 5.6 million, India at 3.8 million, and Japan at 2.5 million.

The EU does not allow washing or even wiping of eggs, but the US does. Washing removes a film that prevents entry of germs into the egg through the shell.

An egg is surrounded by a thin, hard shell. Inside, the egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae.

In Europe, eggs are not usually washed, and the shells are dirtier, however the cuticle is undamaged, and they do not require refrigeration. In the UK in particular, hens are immunised against salmonella, and the eggs are generally safe for 21 days.

Good eggs sink in water but old eggs float because their air sacs increase with age.

Upon shaking them, a person will feel the contents of bad eggs moving within the shell, while sound ones feel solid with no shaking.