Eggs play a very important role in the human diet and nutrition as it is an affordable nutrient rich food product. An egg contains highly digestible proteins, lipids, minerals and vitamins. Along with the food uses, eggs have an important share in the pharmaceutical and nutrition industries for the extraction of the bio active compounds like phospholipids, avidin etc., and the non-food applications include the utilization of egg shells in the fertilizer industry and chemical industry as a source of calcium. This small book of 66-pages is a sincere attempt to provide basic information about the classification of eggs, structure of eggs and various food and nutritional uses of eggs.