Farmers 
The egg is one of the most common nutritional deficiencies in the world and, having a high nutritional value, it is impossible to imagine the current culinary masterpieces without its presence.
The egg consists of a yolk, covered with a transparent calcareous shell. The color of the yolk can range from pale yellow to dark orange and even greenish, depending on the chicken's diet.
Chicken eggs have a massive production worldwide and already in 2009, 6.4 billion chickens worldwide produced around 62.1 million tons of eggs.
The yolk of the form contains proteins as well as fats, cholesterol, and B1, B2, E, D, PP, and B12. Among the vitamins, B12 is very important, which provides vitality and a large supply of energy. In addition to these important components, the yolk has its composition:
1. Liquid content up to 33%,
2. Calorie content is 352 kcal per 100 grams.
3. The yolk contains 50-54% water, 16-17% protein, 30-32% fats and lipids, as well as 1% carbohydrates and mineral salts.
4. A 50-gram egg yolk weighs about 17 grams and contains approximately 2.7 grams of protein, 139 mg of cholesterol, 0.61 grams of carbohydrates, and 4.51 grams of fat.
Water and proteins are among the components of the form of protein. On average, egg white contains 85.7% water, 12.7% protein, 0.3% fat, 0.7% carbohydrate, 0.6% mineral salts, glucose, enzymes, and vitamins.
The specific gravity of the protein is 1.045 grams, it coagulates at a temperature of 60-65 °C and freezes at a temperature of 0.45 °C. Protein consists mainly of complete proteins, which in raw form are difficult for the human digestive system to digest.
In addition to all the positive and important nutritional values, the abuse of eggs can lead to intestinal infections and allergic phenomena.
In traditional Armenian cuisine, the egg is often or almost always the food used in dishes. In particular, it is widely used in dishes with tomatoes and mushrooms, as well as in traditional Armenian cakes and soups.
