Eggs are one of the most rich in protein and healthy properties product. Currently, chicken, quail and ostrich eggs are eaten. However, all eggs of birds and some reptiles (turtles) are edible.
Egg Discovery History
One of the most common questions is: what came first, an egg or a chicken? Scientists have been looking for the answer to this question for centuries. The ancient Romans began their meal with an egg, and usually ended with an apple. Hence the famous phrase: “from the egg”.
Since ancient times, the attitude towards the egg has been very symbolic. In Russia they were painted and brought as a gift to the Gods, and also presented to each other on the first day of the new year.
In paganism, the egg was considered a symbol of land fertility and prosperity. People already knew very well how to check the freshness of eggs, because only the best products could be brought as a gift.
What kind of eggs do you eat?
About 2000 years ago, the first chickens appeared on the shores of the Black Sea, which were then domesticated by people and started to breed. Up to this point, eggs of all wild birds were consumed. This was one of the easiest prey of ancient man.
Now, without the production of chicken eggs, no industry can be imagined. This product is boiled, fried, baked, added to baked goods, salads, cosmetics and even medicines are made on its basis.
Currently, the most popular are chicken and quail eggs. Goose and ostrich also use, but much less often.
Duck and goose eggs did not take root in everyday food because of their specific smell and taste, although they are several times larger in size than chicken, and they are not inferior in terms of useful properties.
In European restaurants you will be offered delicacies in the form of penguin eggs, thrush, lapwing, gull and some other birds. Of course, such a treat will not be cheap, although do not expect any special flavors.
The energy value
Almost all egg representatives have approximately the same amount of protein from 12.5 to 13% and up to 1.3% carbohydrates. Duck eggs are considered the fattest, they contain up to 15% fat, and the rest are in the range of 12-13%. Thus, the average calorie content of egg mass is from 158 kcal (chicken) to 186 kcal (duck).
The greatest benefit and value in any egg is the yolk. It contains all the nutrients, proteins and fats. But 90% protein consists of water, respectively, and there is not much benefit from it. It should be noted that egg proteins contain essential amino acids: lysozyme and albumin, which play an important role in the structure of cells in the human body.
Many are interested in how to check the freshness of eggs for nutritional value. Actually nothing. The energy capacity of any egg is the same throughout the entire shelf life.
The composition of the egg yolk
Paradoxically, the calorie content of the yolk is 8 times higher than the calorie content of the protein, and almost twice the energy value of the egg as a whole and is almost 360 kcal per 100 grams. It also contains carbohydrates, proteins, fats and healthy cholesterol.
Egg Benefits
The eggs contain a fairly high amount of vitamins: A, B, D and E, as well as riboflavin, thiamine and biotin. Useful cholesterol, as well as a large amount of protein make them indispensable in the daily diet.
Egg marking
Of course, you will not find any logo or marking on home eggs, which cannot be said about store ones. On the packaging, and on the shell, there will certainly be a marking (letter), which indicates what type the egg belongs to.
Many housewives wonder: how to check the freshness of eggs bought in a store. At the same time, most are mistaken in thinking that the letter on the package can indicate the production time for this product.
The letter "D" indicates that the egg must be sold within 7 days and is dietary. But the marking “C” corresponds to table eggs, which can be stored for 25 days. Thus, it becomes clear that it is possible to find out the freshness of an egg only by specifying the product release date and correlating it with the shelf life.
Another logo present in the labeling of eggs is a figure indicating the size of the product. The third category is the smallest eggs, their mass does not exceed 45 g. The second category is slightly larger - from 45 to 55 g. The eggs of the first category - the most popular product on the market - their size is from 55 g to 65 g. But the selected products will have weight up to 75 g and the logo "O". Marking "B" means that the mass of an egg is from 75 g or more.
Today in the store you can buy a chicken egg enriched with iodine or selenium, of various sizes and types.
Manufacturers
The leaders in the production of high-calorie foods are America, India and China. In fact, the maximum egg consumption per year, respectively, in these countries.
What threat can eggs pose?
Not fresh eggs can lead to severe poisoning. Moreover, both in raw and in finished form. That is why it is important to check the freshness of eggs with water before use.
Also, during prolonged storage in eggs, salmonella can intensely multiply, which lead to the development of an infectious process (salmonella). Left untreated, this disease can be fatal.
The longer the eggs are stored, the higher the risk of developing allergic reactions to this product.
How to check the freshness of eggs at home?
First of all, the store always needs to look at the production date and shelf life of eggs. Make sure that the integrity of the shell is preserved in the packaging, because if it is damaged, the egg spoils much faster.
The shell should not shine and be spherical in shape. This applies to both chicken and quail eggs.
In the store you can take an egg in your hand and shake it. However, you should not hear anything. Any sound indicates that the egg is stored for a long time.
It is also worth sniffing the shell of the product, it should smell like lime.
An ovoscope is used for professional and mobile determination of egg freshness. This is a special device that illuminates the shell. In the area of the yolk there should not be any darkening, and the egg will be homogeneous over the entire surface.
Mistresses want to know how to check a raw egg for freshness without special tools and quickly enough. Just bring the egg to the lamp and look at the lumen. If a layer of air is visible between the shell and the protein, then the egg is stored for a long time.
If you broke an egg in a pan and saw red dots - this is not scary. Such unit point inclusions are admissible. However, in no case should you use an egg with a red annular remnant of the embryo - it is spoiled. Similarly, dark inclusions that lead to spoilage of the product.
How to check the freshness of eggs in water
The easiest way to determine the suitability of an egg for use is to place it in a glass with ordinary water at room temperature. A fresh egg will remain at the bottom, but a spoiled egg will float to the surface. Experienced housewives know that there are cases when the egg “freezes” in the middle of a glass of liquid. This suggests that the product was stored for about 2-3 weeks, but not yet spoiled. Remember, in a glass there should be about 10 cm of water, otherwise this method will not be reliable.
Now it becomes clear how to check chicken eggs for freshness and not endanger themselves and other family members.
Be sure to check the freshness in any way before the heat treatment of this product. This will help protect you from negative consequences. And of course, lovers of eating raw eggs should be very careful about choosing this product.