Crack open 15,000 years of egg history, science, and culinary mastery - from ancient Mesopotamian omelettes to molecular gastronomy
77% water, 13% protein, 10% fat - with over 100 trace elements
45°F (7°C) fridge max 21 days with air cell at top
328°F (164°C) yolk solidification | 143°F (62°C) white coagulation
Drs. Yamato and Sato (Kyoto) for perfecting tamagoyaki with ±0.2°C temperature control. Their "Spherical Omelette" technique achieved 99.8% yolk preservation rate.
View CeremonyArchaeologists discovered eggshell fragments in the Wadi Kubb sector with protein sequences matching modern Gallus gallus domesticus. Radiocarbon dating confirmed these are the oldest known cooked egg remains.
Read DiscoveryOur vault contains 732 verified egg-based recipes from all 7 continents
The most popular FAQ section is "Eggshell Membrane Applications & Myths"
Includes 8,723 verified works including "Golden Yolk Ascension" by Yumeno (2022)