Antibodies presently available for research, diagnostic and therapies are mostly mammalian monoclonal or polyclonal antibodies. Traditionally, bigger animals such as horses, sheep, pigs, rabbits and guinea pigs were used for the production of polyclonal antibodies, Chicken eggs present an ideal alternative antibody source to mammals, as the IgY in the chicken’s blood is transported to the egg and accumulates in the egg yolk in large quantities. The yolks of eggs laid by immunized chicken have been recognized as an excellent source of polyclonal antibodies for over a decade. This simple non invasive approach presents an appealing alternative to conventional polyclonal antibody production methods. This review offers summarized information about production of edible antibodies used for passive immunization.