Chicken eggs | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-12

This is an audio version of the Wikipedia Article:
Chicken eggs


00:01:24 1 History
00:03:20 2 Varieties
00:04:36 3 Production
00:05:25 4 Anatomy and characteristics
00:05:59 4.1 Air cell
00:06:50 4.2 Shell
00:07:32 4.3 Membrane
00:07:55 4.4 White
00:08:57 4.5 Yolk
00:09:51 4.6 Abnormalities
00:10:08 5 Culinary properties
00:10:18 5.1 Types of dishes
00:11:47 5.2 Cooking
00:13:38 5.3 Flavor variations
00:14:30 5.4 Storage
00:15:23 5.5 Preservation
00:17:30 5.6 Cooking substitutes
00:18:45 6 Nutritional value
00:20:22 7 Health effects
00:20:31 7.1 Cholesterol and fat
00:21:48 7.2 Type 2 diabetes
00:23:05 7.3 Cardiovascular risk
00:25:54 7.4 Contamination
00:27:59 7.5 Food allergy
00:28:42 8 Farming issues
00:29:18 8.1 Grading by quality and size
00:30:47 8.2 Color of eggshell
00:33:51 8.3 Living conditions of birds
00:37:08 8.4 Killing of male chicks
00:37:28 9 Cultural significance



Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.

Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain

Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.

You can find other Wikipedia audio articles too at:
https://www.youtube.com/channel/UCuKfABj2eGyjH3ntPxp4YeQ

You can upload your own Wikipedia articles through:
https://github.com/nodef/wikipedia-tts



"The only true wisdom is in knowing you know nothing."
- Socrates



SUMMARY
=======
Some eggs are laid by female animals of many different 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 eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. The most commonly consumed eggs are chicken eggs. Other poultry eggs including those of duck and quail also are eaten. Fish eggs are called roe and caviar.
Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture categorizes eggs as Meats within the Food Guide Pyramid. Despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins.
Chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens.