Eggs mainly consist of two parts: the yolk, which contains most of the nutritional elements and the white, which mainly consists of the protein albumen. Cooking processes (baking, boiling, frying, etc.) change the properties of the egg yolk and white. Chicken eggs are usually boiled, fried, made into an omelette, and are used in meringues and whipping cream for desserts. They are also ingredients for meat patties and dough. Eggs are associated with Greek Orthodox Easter. On Good Friday eggs are dyed red, symbolizing the blood of Jesus’ sacrifice.
Eggs constitute a main source of high biological value animal protein for the human diet. They contain vitamins, inorganic elements but also cholesterol. Based on the Mediterranean Diet pyramid their consumption is limited to 3 per week. It is worth noting, however, that free-range chicken eggs contain less cholesterol than those from intensive poultry farms. According to studies, eggs lead to greater satiety and thus, a lower calorie intake at subsequent meals.