Both the white and yolk of an egg are rich in nutrients – proteins, vitamins and minerals with the yolk also containing cholesterol, fat soluble vitamins and essential fatty acids. The effect of egg consumption on blood cholesterol is minimal when compared with the effect of trans fats and saturated fats. Eggs are an important and versatile ingredient for cooking, as their particular chemical make up is literally the glue of many important baking reactions. Since the domestication of the chicken, people have been enjoying and nourshing themselves with eggs. As a long time symbol of fertility and rebirth, the egg has taken top position in culinary history. There are lots of different types of egg available. The most commonly raised are chicken eggs while more gourmet chices include duck, goose and quail eggs. Eggs are regarded a complete source of protein as they contain all nine essential amino acids.