When I was a kid, we had lots of chickens, and one of my favorite chores was gathering eggs. I still remember the feeling of sliding my hand beneath each warm, feathery hen to retrieve an egg or two. Sometimes the hen would peck but more often she wouldn't.
Surprisingly, eggs were frequently mailed from our farm to our other house in New Jersey. They were packed in individual cardboard sleeves that were then packed inside of lightweight metal boxes. The boxes were mailed at the post office, and I do not recall ever receiving a broken one. Eggs that didn't fit into the fridge were stored in a crock filled with some slimy goo called isinglass, which kept the eggs fresh for months.
Eggs were considered healthful when I was young. Then, for a few decades, they were deemed bad for the heart. Now they are back on the approved list, after scientists determined that dietary cholesterol isn't the real villain. Good thing. Not only are eggs versatile, but they are also a relatively inexpensive source of protein and other nutrients. A two-egg omelet, filled with such veggies as mushrooms, onions, or leftover cooked spinach, makes a quick and tasty meal any time of day.