The egg was part of the early Phoenician diet as well as later Egyptian and Roman food culture.
The ancient Egyptians during first millennium BC incubated poultry eggs by placing them in dung heaps, where the heat would remain constant whatever the outside temperature, a method recorded by the Roman writer Pliny.
The invention of the incubator is attributed to the Romans, who hatched out eggs in quantity in chambers kept warn by hot vapor.
The classic cake offered as a sacrifice by the Romans, the libum, called for one egg to a pound of flour. In the Roman period pastrycooks made much use of eggs for desserts as well as cakes.
In 25 BC Apicius Roman chef invented baked custard: milk, honey and eggs beaten and cooked in an earthware.
In Phoenicia, one of the world earliest civilizations, the religious belief about creation was that all things came from the heavens in the form of an egg.
In 1883, Hearson invented a device which made possible to regulate the temperature in water jacket surrounding a container for the eggs.
Ancient history of egg
