| Which came first - the chicken or the ad? In a month-long advertising campaign that began in Japan on Thursday, 1.8-cm (0.8-inch) advertising stickers touting chicken ramen instant noodles will be stuck on the shells of ordinary eggs sold in packs of 10.
"The chance of people taking the advertisements directly into their hands is very high this way," said Takako Maruyama, a spokeswoman at public relations firm Sunny Side Up Inc.
Plans are to sell some 300,000 packs by the end of the month at certain branches of retailer Daiei Inc.
Although the cost-per-egg advertisement figures are not available, she said the total cost for the ad campaign, whose sponsor is Nissin Food Products Co., will run into some 7 million to 8 million yen ($58,000-$66,000).
The ad campaign, inspired by similar advertising in the United States, is the first of its kind in Japan, said to be the world's largest per capita consumer of eggs.
Eggs can be a foodstuff. Mostly, chicken eggs are taken as food.
Food value:
Egg consists of egg-white and yolk. The yolk contains egg-white and also fats (on an average 11.5% fat is found in chicken eggs) and cholesterol. Fats, found in yolk, mainly are polyunsaturated and hence are harmless. The egg-white consists of 90% water and 10% protein and does not contain cholesterol and practically, fats are non existent in the egg-white.
Types:
Mostly, chicken, goose and duck eggs are eaten. Even turkey, quail, ostrich eggs and eggs of other birds are also used in food.
Different species of chickens lay eggs of various colors. The color of the egg is in no way connected with its food values. In Russia and the USA, chicken eggs are usually white or light-beige in color and hence, it is considered that these eggs are “clean and good”. In Great Britain, eggs are usually light brown in color.
Basically, some people do not eat eggs. Among them: some are vegetarians (with the exception of ovo and lacto-ovo vegetarians), vegans and some fighting animal rights activists.
One of the reasons for the voluntary refusal of use of eggs as food: The heavy and tiny space conditions of birds in farms that do not conform to natural farming conditions. In modern commercial industries, birds are maintained in large groups in compact hen houses for 24 hours a day. Often, these hen houses consist of cages, arranged usually in rows and tiers. In such cages, even one bird cannot spread its wings fully and the excrement (droppings) of birds inevitably falls on the cages in the lower tiers.
Also, in industrial farms, male chicks are often killed in large numbers since they cannot lay eggs.
Preparation:
Eggs are prepared in the following methods:
o Baked in the oven;
o Boiled. Sometimes, salt is added to the water while boiling the eggs so that the eggs don't crack. Salad, made from boiled eggs with green onions, is called rubbish. Boiled eggs are added in several other salads;
o Fried by preparing scrambled eggs or an omelet. While preparing scrambled eggs on a previously heated frying pan, the consistency of the prepared dish significantly differs from the dish, prepared on a cold frying pan.
o Break (break the eggshell and pour out into hot or boiling water)
o An egg and sugar shake is prepared by beating up the yolk or an entire egg with sugar. Whipped egg whites with sugar are called a Soufflé.
o Eggs are used as additives in cocktails
o Eggs are salted or marinated ;
o In China, duck eggs are made rotten by a special method (in a mixture with water, tea, potash (K2CO3), table salt and burnt oak tree) for 100 days. The obtained delicacy is called thousand-year eggs.
o Eggs are used in many food preparations such as cutlets; A mix is prepared from the yolk and crumbled bread.
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Japanese supermarkets started selling eggs with advertisements on egg shells. Apparently, the ads which people hold in their hands before using the product work most effectively. The same marketing geniuses started placing Valentine's Day text
adverts on latex of condoms. Unfortunately, in Japan women were able to read only the first letters of the advertisement messages.
