"The book "Rheology of Eggs" is structured into 4 chapters. Among these, the book provides information on Egg-speriments: Stretch, Crack, and Spin; Rheological and Flow Behaviour of Yolk, Albumen, and Liquid Whole Eggs from Eggs of Six Different Poultry Species; Rheological Behaviour of Egg White and Egg Yolk from Different Poultry Specimens; and Effect of Additives on the Rheological Properties of Quail Liquid Egg Products.Chapter 1 includes: introduction, rheology, drying cracks, discussion, spin test, model, and conclusions.Chapters 2, 3, and 4 include: introduction, materials and methods, results and discussion, and conclusions.