In short, what you need to know about the egg.
What to look for when buying chicken eggs? What is the difference between diet and canteens? How long are eggs stored and how to avoid salmonellosis? 9 answers to the most popular questions about this product.
The first 7 days the egg is considered dietary, then it goes into the category of the table
1. How to read a stamp on an egg?
The letter "d" or "c" means, respectively, dietary or table egg. The first sign on the stamp indicates the date - the day and month of the "birth" of the egg, the second - the category (and therefore its size).
2. What is the difference between a dietary egg and a table one?
A dietary egg (with a red stamp) differs from a table egg by its freshness. It must be implemented within 7 days from the date of birth. Then, after a week, the egg goes into the dining room category. If initially the egg is doomed to a long life, long-term realization and, possibly, storage at a negative temperature - a stamp is applied to it with blue ink.
3. How long can an egg be stored?
A table egg can be stored at room temperature for up to 25 days from the moment of "birth" and up to 90 days in the refrigerator.
The color of the eggshell does not affect the taste and nutritional value of the product.
4. Which category of eggs is the best?
The category is assigned to an egg based on its weight and is usually indicated on the stamp or packaging.
The third category is the smallest eggs (35–44.9 g).
The second category is medium (45–54.9 g).
The first category is large (55–64.9 g).
Selected (indicated by the letter "o") - the largest (65-74.9 g).
By the way, in culinary recipes, an egg weighing 40 g is taken for one egg, that is, an egg of the third category.
5. White or dark?
Experts have no disagreement on this: the color of the eggs is just a tribute to the breed of chicken. This is a purely aesthetic aspect that does not affect the quality of the product.
6. What are enriched eggs?
“Smart” eggs with iodine, “fitness” eggs with selenium, and “vitamin” eggs are increasingly appearing in stores. Eggs are enriched with various microelements by adding appropriate preparations to the feed for laying hens. Whether such a product is useful for you or not is an individual question - if you do not know the level of iodine in your body, it is better not to experiment with eggs enriched with this element.
7. What does the label “organic” mean on the egg packaging?
Abroad, the appearance of this word on product packaging is strictly regulated. It means that these are eggs from chickens that have the opportunity to freely walk in natural fields under the sun, which are fed exclusively with natural food rich in chlorophyll, and in winter - with seaweed. In our country, although a resolution on sanitary and hygienic requirements for organic products was adopted (in the summer of 2008), verification for compliance with the declared standards has not yet been carried out.
It remains only to express gratitude to those manufacturers who themselves send their products for voluntary laboratory research, for example, to the Institute of Nutrition of the Russian Academy of Medical Sciences. In general, read the labels on the packaging carefully.
8. How to protect yourself from salmonellosis?
Cracked eggs should not be eaten.
Before eating, the egg should be washed with soap or soda (dried droppings are not at all a sign of an "organic" egg, but rather a consequence of poor hygiene at the poultry farm).
Always wash your hands with soap and water if you touch eggs.
Do not eat raw eggs or add them to meals.
It is recommended to cook eggs for at least 10 minutes.
9. What are the storage conditions for eggs?
Eggs are stored in a cold place, away from strong-smelling foods and away from raw meat. The optimum temperature is 0–5 ° С. Use an airtight tray to protect them from foreign odors. Experts advise storing eggs with the sharp end downward - otherwise, the yolk located in the egg air chamber will dry out faster.
Useful properties of chicken eggs
Chicken eggs are the only product that is absorbed by the body by 97-98%, leaving practically no toxins in the intestines.
Eggs are very rich in proteins necessary for the development and proper functioning of the body.
A chicken egg contains all amino acids, macro and microelements necessary for a person - calcium, potassium, phosphorus, magnesium, sodium, chlorine, sulfur, iron, zinc, iodine, copper, manganese, chromium, fluorine, molybdenum, boron, colbalt. Eggs are rich in B vitamins (B1, B2, B3, B6, B9, B12), they also contain vitamins E, C, D, A, H, PP, K, etc.
Egg yolk is a source of vitamin D. This vitamin is especially necessary for those who spend little time in the open sun (vitamin D is synthesized in the human body under the influence of sunlight). Vitamin D helps in the absorption of calcium in the body, which helps to strengthen bone tissue. In addition, the yolk contains iron, a mineral that helps a person fight fatigue and bad mood, and also prevents the development of cancer and cardiovascular diseases. The yolk also contains lecithin, which is necessary for the normalization of the liver and biliary tract.
The yolk contains lecithin, which is an anti-sclerotic agent that nourishes the brain and improves memory. Also, lecithin is necessary for normal liver function. Iron and vitamin E, which yolk is rich in, help fight fatigue and improve mood. The substance lutein, which is found in egg yolks, helps to avoid vision problems.
Choline, a nutrient found in the yolk, reduces the risk of breast cancer - the likelihood of developing tumors is reduced by 24%. Therefore, oncologists recommend that women eat 2-3 eggs daily to prevent breast cancer.
Egg white is no less useful for humans, as it contains B vitamins.
In general, an egg contains all essential amino acids and provides the body with them for 25% of the daily requirement.With all the advantages of chicken eggs, they should not be abused, since excess protein received by the body is harmful to the kidneys - it affects blood circulation and is harmful to health.
Eggs are a source of niacin, which is needed for nourishing the brain and the formation of sex hormones, vitamin K is necessary for blood clotting; choline (mentioned earlier) improves memory, removes toxins from the liver; lecithin - dissolves plaque in the walls of blood vessels.
Folic acid (vitamin B9), which is in the egg, is necessary for women during pregnancy - so that the baby is born healthy, without congenital defects. And scientists at the University of California at Berkeley found that this acid improves the quality of sperm, and therefore this product is useful for men. In terms of vitamin D content, eggs are second only to fish oil.
Eggs are good for blood formation. The substances contained in eggs prevent the formation of cataracts, protect the optic nerve, and neutralize the harmful effects of the environment. Eggs strengthen bones and joints and stimulate the immune system. Increases mental performance. Egg whites have the highest nutritional value of all animal proteins. Eggs are the only product that is absorbed by the body by 97-98%, leaving practically no toxins in the intestines.
But, eating eggs lowers your good cholesterol levels by increasing your "bad" cholesterol, which increases the likelihood of heart disease. This can be easily prevented simply by consuming antioxidants. Foods: containing the highest amount of antioxidants: prunes, raisins, dates, blackberries, strawberries, raspberries, plums, oranges, cherries, cranberries, red grapes, cabbage, spinach, Brussels sprouts, alfalfa sprouts, broccoli (flowers), beets, red peppers, green onions, dry red wine, legumes.
Louisiana State University researchers claim that 2 boiled eggs for breakfast - and the extra pounds are gone. The results of the study showed that women who ate eggs for breakfast lost weight faster. Scientists say that the egg contains a large amount of proteins, thanks to which a person is quickly satiated, does not feel hungry, and therefore eats less.
Plain eggshells contain more micronutrients than any package of expensive multivitamins: fluoride, copper, iron, manganese, molybdenum, phosphorus, sulfur, zinc, silicon and others - only 27 elements! The shell of 1 egg contains 2 g of calcium (the most complete absorption of calcium by the body occurs when it is combined with citric acid). For adults, the shell must be applied twice a year, in courses of 15-20 days.
How to cook eggshells: eggs are washed in warm water and soap, rinsed well. The white and yolk are poured out of the egg, and the shell is rinsed again and placed in boiling water for 5 minutes. The shells of hard-boiled eggs are slightly less active, but ready to use. Dosage: up to 3g depending on age. You can grind the shell into powder in a coffee grinder.
PS. Eggshells are also used in the garden.
