The paper contains the results of an investigation of the relative palatability of the eggs of 212 species of birds, belonging to twenty-five orders, as determined by members of an Egg Panel, Low Temperature Research Station, Cambridge, during the years 1946 to 1951. The method of assessment has been generally similar to that hitherto used in the routine examination of fowls' eggs. Each sample, identified by a number but not named, and tested in the form of a scramble, is awarded a numerical score for general palatability, on a scale ranging from 10.0 (ideal) to 2.0 (inedible). Evidence is given of the reliability of the results obtained.

Observations on the several samples also include qualitative evaluation of flavours, descriptions of texture, and measurements of the colour both of the fresh yolk and of the scramble, together with data relating to shell-coloration, egg sizes and weights. Also included in the survey are accessory reports on egg-palatability, obtained from both scattered published sources and from replies by correspondents. Thus an attempt has been made to collect in a single paper what is known of an aspect of ornithology that has not before received systematic investigation.