Eggs contain complete protein and can supply essential amino acids. Eggs also contain nine nonessential amino acids, vitamins, minerals, antioxidants, saturated, monounsaturated and polyunsaturated fatty acids, cephalin, lecithin, and cholesterol. The content of low-calorie eggs benefits populations throughout the world at every stage of the human life cycle. As a designer food, eggs can be packaged with more nutrients needed to prevent diseases. Moreover, this food has new uses as bioreactors for several pharmaceuticals produced in egg albumen or yolk. While eggs have been employed to produce influenza vaccines for more than 50 years, newer techniques will most likely reduce their use in this important arena. Due to high quality protein, a plethora of required nutrients, low calories and excellent functional properties, once again, egg consumption is rising. This increase in consumption along with evolving use as a designer food and a bioreactor in the pharmaceutical industry may help to maintain or boost notoriety of eggs as “nature's most perfect food”.
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