Ikeja, Lagos Nigeria

Eggs are nutrient-packed, multi-purpose delicacies. Its uses and benefits cannot be over-exaggerated. These benefits include its culinary and commercial uses. The most common eggs consumed in Nigeria are hen’s eggs, but eggs from some other birds are also consumed.

Eggs can be consumed in different ways as scrambled eggs, fried eggs, and omelets. We also use them in baked products, like poached eggs and souffles. To check for the freshness of eggs in the home, place the eggs in saltwater and observe if the egg sinks, it is fresh but if it floats; it is stale.

Eggs have favourable characteristics that make them acceptable for use, they are;

  • Convenient
  • Inexpensive
  • Easy to prepare
  • Soft and easy to chew

Apart from consumption, one can also go into mass production of eggs and supply to supermarkets, shops, and food industries. Eggs provide a whole range of health benefits, these includes.

  • Rich source of protein: Eggs are rich sources of protein of high biological value, hence you can refer to it as a complete protein. This protein found in the egg helps the body build up muscles and repair worn-out tissues.
  • Provide vitamins and minerals: They contain an appreciable amount of vitamin A, B6, B12, folate, iron, selenium. These are all necessary for the regular functioning of cells and maintain a healthy immune system.
  • Contains unsaturated fat: Eggs contain unsaturated fatty acids, linoleic and oleic acids, which help low-density lipoprotein also referred to as bad cholesterol in the body. These unsaturated fats also help reduce inflammation and build stronger cell membranes in the body.

Amongst these health benefits, if one discovers that he or she is allergic to eggs, he or she must avoid eggs and products produced with eggs. They can explore other sources of proteins of high biological value to get the same value.

We can also use eggs for various other functions like thickeners, emulsifiers, stabilizers in mixtures, and binding agents. It is also used as a leavening agent in baked products by causing expansion of doughs and batters by the release of gases within the mixtures.

It is necessary to note that egg yolks in eggs furnish up to 71 percent of the recommended dietary allowance for cholesterol intake daily, which shows that one egg a day is fair enough. So one has to be cautious enough and eat eggs in moderation for optimal health.


Meister, K. (2002). The Role of Eggs in the Diet: Update. American Council on Science and Health.

Okeke, N. P. (2017). Fundamentals of Food and Nutrition. Imo State: SkillMark Media.

Udoh, Chidera Jennifer

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