Eggs as food in the context of "Battery cage"

Poultry (/ˈpoʊltri/) are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, eggs or feathers. The practice of raising poultry is known as poultry farming. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes waterfowls of the family Anatidae (ducks and geese) but does not include wild birds hunted for food known as game or quarry.

Recent genomic studies involving the four extant junglefowl species reveals that the domestication of chicken, the most populous poultry species, occurred around 8,000 years ago in Southeast Asia. This was previously believed to have occurred around 5,400 years ago, also in Southeast Asia. The process may have originally occurred as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but people soon realised the advantages of having a captive-bred source of food. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.

Intensive animal farming, industrial livestock production, and macro-farms, also known as factory farming, is a type of intensive agriculture used by the meat and dairy industry to maximize animal production while minimizing costs. To achieve this, agribusinesses keep livestock such as cattle, poultry, and fish at high stocking densities, at large scale, and using modern machinery, biotechnology, and pharmaceutics. The main products are meat, milk and eggs for human consumption.

While intensive animal farming can produce large amounts of animal products at a low cost with reduced human labor, it is controversial as it raises several ethical concerns, including animal welfare issues (confinement, mutilations, stress-induced aggression, breeding complications), harm to the environment and wildlife (greenhouse gases, deforestation, eutrophication), increased use of cropland to produce animal feed, public health risks (zoonotic diseases, pandemic risks, antibiotic resistance), and worker exploitation, particularly of undocumented workers. The animal agriculture industry has been accused of actively supporting disinformation campaigns and preventing policies to address climate change.

An animal product is any material derived from the body of a non-human animal or their excretions. Examples are meat, fat, blood, milk, eggs, honey, and lesser known products, such as isinglass, rennet, and cochineal.

The word animals includes all species in the biological kingdom Animalia, except humans. This includes, for example, tetrapods, arthropods, and mollusks. Generally, products made from decomposed animals, such as petroleum, or crops grown in soil fertilized with animal remains or manure are not characterized as animal products. Products sourced from humans (e.g. breast milk) are not typically classified as animal products.

Pasta (UK: /ˈpæstə/, US: /ˈpɑːstə/; Italian: [ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy.

Pastas are divided into two broad categories: dried (Italian: pasta secca) and fresh (Italian: pasta fresca). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. Fresh pastas available in grocery stores are produced commercially by large-scale machines.

Carbonara (Italian: [karboˈnaːra]) is a pasta dish made with fatty cured pork, hard cheese, eggs, salt, and black pepper. It is typical of the Lazio region of Italy. The dish took its modern form and name in the middle of the 20th century.

The cheese used is usually pecorino romano. Some variations use Parmesan, Grana Padano, or a combination of cheeses. Spaghetti is the most common pasta, but bucatini or rigatoni are also used. While guanciale, a cured pork jowl, is traditional, some variations use pancetta, and lardons of smoked bacon are a common substitute outside Italy.

B vitamins are a class of water-soluble vitamins that play important roles in cell metabolism and synthesis of red blood cells. They are a chemically diverse class of compounds.

Dietary supplements containing all eight are referred to as a vitamin B complex. Individual B vitamins are referred to by B-number or by chemical name, such as B₁ for thiamine, B₂ for riboflavin, and B₃ for niacin, while some are more commonly recognized by name than by number, such as pantothenic acid (B₅), biotin (B₇), and folate (B₉). B vitamins are present in protein-rich foods, such as fish, poultry, meat, dairy products, and eggs; they are also found in leafy green vegetables, beans, and peas. Fortified foods, such as breakfast cereals, baked products, and infant formulas, may contain B vitamins.

Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.