An egg is a round or oval body laid by the female of many animals, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves. Most edible eggs, including bird eggs and turtle eggs, consist of a protective, oval eggshell, the albumen (egg white), the vitellus (egg yolk), and various thin membranes. Every part is edible, although the eggshell is generally discarded. Nutritionally, eggs are considered a good source of protein and choline.Roe and caviar are edible eggs produced by fish.

Cases of problem foods and food poisoning are widely reported in Mainland China over the last few years. The chemicals used in synthesizing the faked eggs include baifan (alumen), gelatine, lactone, carboxymethyl cellulose, calcium choride, sodium alga acid, sodium benzoate, lysine, paraffin wax, calcium carbide, gypsum powder and so on

Apparently, different cultures have radically different notions on what's acceptable and what's not in food storage. The author of this article (probably an American) claims that the French generally do not store eggs, butter or cheese in the fridge. The argument against is that the fridge will "ruin" dairy. But what about food poisoning?

This gives "fortified with iron" a whole new meaning - although it's amazing no-one got food poisoning!