The harm and benefits of chicken eggs. What determines the color of an eggshell? What can be found in a chicken egg

Eggs are one of the most ancient types of human food.

They are included in the sacred symbolism, myths, fairy tales and sayings of most peoples of the world and in many cultures are a symbol of life.

This is the most valuable food product, containing almost everything except vitamin C, vital necessary for a person substances: vitamins A, D, E, H, K, PP and group B, phosphorus, chlorine, sulfur, potassium, sodium, calcium, magnesium, iron, zinc, copper, fluorine, manganese, iodine.

At the same time, it is also a low-calorie food: in one average instance, there are about 75 calories. They perfectly combine proteins, fats, carbohydrates, vitamins and minerals, while one piece can contain up to 14% of the daily protein requirement.
Eggs are the only type of food that is 97% digestible, which is why (and also due to the richest composition) the yolk is one of the first to be introduced into baby food.

How to know if an egg is fresh and why an egg floats in water; does the chick breathe in the egg; what is the danger of raw eggs; at what temperature does salmonella die; how to cook and store chicken eggs; Can eggs be stored in the freezer? why are there two yolks in an egg, as well as others Interesting Facts about eggs.

1. What does a chicken egg consist of?
The formed egg consists of protein, yolk, shell and membranes. In a chicken egg, 10-12% of the mass is the shell, 56-61% is the protein and 27-32% is the yolk. In the liquid content of an egg without a shell, the protein accounts for approximately 64%, and the yolk - 36%.

2. What is an eggshell made of?
According to studies by Hungarian doctors, it has been proven that the egg shell is 90% calcium carbonate (calcium carbonate). In addition, the shell also contains magnesium (0.55%), phosphorus (0.25%), silicon (0.12%), potassium (0.08%), sodium (0.03%), copper, iron, sulfur, fluorine, aluminum, manganese, zinc, molybdenum and many other elements (27 in total). Interestingly, the composition eggshell very similar to the composition of human bones and teeth.

Outside, the shell is covered with a layer of dried mucus - the shell membrane, which prevents the evaporation of moisture from the egg and the penetration of microorganisms. Inside there is a shell membrane, which does not allow protein to pass through, delays the penetration of bacteria, but passes air, moisture and ultraviolet rays. And it is followed by an elastic protein film.

3. How does a chicken breathe in an egg through the shell?
The egg breathes through the pores in the shell. At first glance, the shell seems to be dense, but in fact it has a porous, gas-permeable structure. If you look at the surface of the shell through a magnifying glass, you can see many small pores through which air passes for the chicken. Through the pores, oxygen enters the egg, and carbon dioxide and moisture is expelled. The shell of a chicken egg has about 7500 pores! There are more pores on the blunt end of the egg and fewer on the sharp one.

4. What is the thickness of a chicken egg shell?
The thickness of the shell of chicken eggs ranges from 0.3 to 0.4 mm, and it is not the same over the entire surface of the egg. At the sharp end of the egg, the shell is slightly thicker than at the blunt one. It is worth noting that the eggs of the same bird may have different shell thicknesses. The shell is thicker at the start of lay, usually in winter, and thinner from March to September. One of the reasons for the decrease in shell strength is the depletion of calcium reserves in the bird's body by the end of the laying season.

5. What determines the color of an eggshell?
The color of the egg shell depends on the breed of the laying hen. Interestingly, in most cases, hens with white earlobes lay white eggs, while hens with red ears lay brown eggs.

6. Which eggs are better - white or brown?
This question interests many housewives. In fact, there is no difference between brown and white eggs. The color of the shell of chicken eggs does not affect the nutritional value of the egg, its taste and quality. It also has nothing to do with the freshness of the eggs. However, it should be noted that brown eggs have a thicker shell, but blood stains are more common in them. Due to the stronger shell, brown eggs keep a little longer and are easier to transport without damage. Therefore, poultry farmers appreciate them.

7. How can you tell fresh eggs from stale ones?
You need to put the egg in the water. If it is fresh, it will lie at the bottom of the dish in a horizontal position. If the egg is more than one week old, then its blunt end will float up. An egg that hangs vertically in water is 2-3 weeks old, and an egg that floats up is 6-7 weeks old.

8. Why do stale eggs float?
The buoyancy of an egg depends on its freshness. The fact is that at the blunt end of the egg, an air chamber (puga) is gradually formed between the subshell and albuminous membranes. During storage, moisture evaporates from the egg through the pores, contributing to an increase in air space. Therefore, the longer the egg is stored, the more the size of the air chamber increases. That's why you should choose eggs with a matte surface, not a shiny one, when buying - this indicates the degree of their freshness. If the eggs are large but light, they have a large air chamber and are nearing the end of their shelf life. To determine the freshness of an egg in a store, you can shake it. If the contents dangle from side to side, such an egg is already spoiled and cannot be bought.

9. Why are eggs sometimes difficult to shell?
It turns out that it depends on the freshness of the eggs. The content of recently laid eggs adheres more tightly to the shell film, so fresh eggs are more difficult to peel. And if they lie in the refrigerator for a week or two, then after cooking they can be cleaned easier and faster.

10. Why do hard-boiled eggs sometimes have a grey-green yolk?
This happens if, as a rule, a not very fresh egg is boiled for too long or if it is not cooled in time after boiling. In overcooked eggs, the yolk shell becomes greenish. This happens because of the reaction of iron and sulfur, which are contained in eggs. When eggs are heated, sulfur from the protein comes into contact with iron from the yolk and iron sulfide is formed at the junction between them, due to which iron appears around the yolk. grey-green color. The older the eggs, the faster this happens. Prolonged cooking and high temperatures also speed up this reaction.

11. Can you eat eggs with green yolks?
Yes, these eggs are edible. A greenish color on the yolk shell does not affect the taste of the egg and does not mean that it is spoiled. However, strongly overcooked eggs deteriorate in protein quality, so do not boil them for more than 10 minutes. To avoid greening of the yolk, use fresher eggs and refrigerate them immediately after boiling.

12. Why in chicken eggs are there blood stains?
Sometimes small specks of blood can be seen in the eggs. They appear due to the fact that the blood vessels burst in the laying hen and blood enters the yolk during separation from the ovary. Blood spots are more common in brown eggs. These blood inclusions should not be confused with the embryo. It happens that eggs have a blood ring on the yolk. This means that the embryo began to develop in the egg and the circulatory system of the chicken was formed (if the egg was stored at a high temperature), but the embryo died on early stage development.

13. Can you eat eggs with blood stains?
Yes, these eggs are quite suitable for consumption. Blood droplets in the egg do not pose a threat to health and do not affect the taste in any way. But red spots on the surface of the yolk look unappetizing, so it is better to remove them with the tip of a knife before cooking. However, eggs with a blood ring in which the embryo has already begun to form should not be consumed in any form.

14. Which country consumes the most eggs?
Mexico ranks first in the world in terms of egg consumption per capita. According to Mexican experts, each resident of the country eats 21.9 kg of eggs per year, which is an average of one and a half eggs per day. Mexicans eat more eggs daily than in any other country. Japan used to be the world leader in egg consumption per capita. Each inhabitant of this country annually consumes 320 eggs, that is, approximately one egg per day.

15. Why does the yolk stay in one position in the middle of the egg?
The protein of a chicken egg consists of three layers: the outer and inner layers are liquid, and the middle one is denser. The protein around the yolk is denser than under the shell. In this layer, which is located around the yolk, elastic twisted cords are formed on both sides of the yolk between the blunt and sharp ends of the egg. It is these protein cords, the so-called hailstones or chalazes (Chalazae), that hold the yolk in the center of the egg, but do not prevent it from turning around its axis. Chalaza are formed from a dense protein, they can be seen on an egg poured in a saucer. Their ends float freely in the protein - the curl on the blunt side of the egg floats in the surrounding layer of more liquid protein, and the curl on the sharp side of the egg penetrates the denser middle layer of protein.

16. Why is protein sometimes opaque?
The cloudy white color of the protein is due to the presence of a large amount of carbon dioxide CO2 in the egg. A cloudy white is a sign of the freshness of the egg, as carbon dioxide has not yet had time to leave it. In old eggs, this element evaporates through the pores of the shell.

17. What are the yellow and greenish crystals found in egg yolk?
This is riboflavin (lactoflavin or vitamin B2) - one of the most important vitamins. Riboflavin is yellow crystals, poorly soluble in water. Egg yolk is one of food sources riboflavin. 100 grams of eggs contain 0.3-0.8 mg of riboflavin (vitamin B2).

18. Can I eat raw eggs?
No, raw eggs should not be consumed, let alone given to children. They can contain pathogens of many diseases, for example, salmonella bacteria, which cause food poisoning in humans, and sometimes severe forms of salmonellosis with complications. Raw or undercooked eggs, as well as dishes with them (homemade mayonnaise, pudding, some sauces and creams, egg cocktails) are potential sources of infection. TO backfire can lead to the use of soft-boiled eggs or underdone fried eggs with a runny yolk. On the other hand, hard-boiled eggs, scrambled eggs, or well-done scrambled eggs will not cause salmonellosis or food poisoning. Bacteria can be found both on the shell and inside the egg, so it's important to cook it properly. Heat treatment kills germs. It should be noted that every year major countries more than 400,000 people become victims of egg poisoning, of which about 200 cases end in death. In addition, raw eggs do not benefit the body, as they are absorbed much worse than boiled ones.

The egg until the moment of laying is a sterile product. And yet, already a few seconds after demolition, having such an impressive shell protection, its contents are affected by environmental microorganisms.
What happens to him?
To begin with, we note that when laid, the egg has a body temperature of the laying hen - 41-42 ° C. Once in external environment, it cools down to ambient temperature within two hours, while shrinking in volume. Through numerous tiny pores, which are more numerous at the blunt end of the egg, due to the difference in osmotic pressure, air is drawn into the egg. Together with the contents, the albuginea is also reduced, due to which a bundle is formed between the latter and the shell membranes and an air chamber is created - a pug.
Together with air, household and pathogenic (pathogenic) microflora penetrates into the egg. Here it finds a fertile environment for its development and distribution.
So the purity of raw eggs directly depends on the cleanliness and sufficient air exchange in the house and nests.

20. What are the signs of food poisoning?
The main symptoms of food poisoning are abdominal pain, nausea, vomiting, diarrhea or constipation, an unpleasant taste in the mouth, headache and dizziness, often fever, severe weakness, and in severe cases, loss of consciousness. In acute poisoning, after 1-2 hours the temperature rises, severe vomiting appears and liquid stool, dizziness and weakness, the pulse becomes very quick, the skin of the face turns white, the color of the lips changes, and with botulism, suffocation and respiratory arrest may occur. Therefore, when such symptoms appear, you should immediately call an ambulance.

21. How to avoid food poisoning when eating eggs?
When buying eggs, check the expiration date. It is better to buy eggs in a store - there is usually a date stamped on the shell. Check that the eggs are not cracked or broken - it is better not to use such eggs. If the egg is stale or has bad smell, it must be thrown away immediately and in no case be consumed or given to animals, otherwise you can get severe poisoning. Fresher eggs are less likely to breed Salmonella. A natural defense mechanism inhibits their growth in eggs for 20 days. It is better not to risk and not drink raw eggs, do not cook soft-boiled eggs or fried eggs. Recipes using raw eggs should be avoided.

Bacteria can be both inside the eggs and on the shell, so eggs must be thoroughly washed before cooking. hot water(temperature 80°C) for at least 7 seconds. The fact is that Salmonella bacteria can get into the egg from the surface of the eggshell when it is broken. In addition, bacteria spread very easily to hands, dishes, tables, other foods and objects, so be sure to wash your hands before and after touching the eggs, and wash everything that touched the eggs after cooking. Wash your hands after cracking a raw egg for cooking. When cooking, never put raw and then cooked foods on the same plate. Even properly cooked food can be contaminated with bacteria if drops or small particles of raw food accidentally get into it. Make sure that the scrambled eggs or scrambled eggs are well fried and do not remain raw. Boil or fry semi-finished products (dumplings, meatballs and others) well. Processing food until cooked through is the only way to kill potentially dangerous bacteria and avoid severe food poisoning.

22. What is the most famous bacterium in eggs?
This is salmonella, which lives in poultry eggs, meat, milk and dairy products. Salmonellosis (or paratyphoid) is an acute intestinal disease caused by various types salmonella, a very common form of food poisoning. The main route of Salmonella infection is through food. These bacteria multiply rapidly in foodstuffs (especially when warm), but do not change their taste and appearance. Salmonella accumulate in products of animal origin, tolerate drying, freezing, and survive in water for up to 2 months. They are resistant to smoking, salting, marinades, but quickly destroyed when boiled. Incubation period lasts from 2-6 hours to 2-3 days. Salmonellosis is characterized by damage to the gastrointestinal tract and the development of intoxication and is accompanied by diarrhea, nausea, vomiting, stomach cramps, headache, malaise, and fever. In this case, you should immediately consult a doctor. Salmonella enteritidis (Salmonella enteritidis) is the most common type of such bacteria in many countries.

23. How many minutes does it take to cook eggs?
Salmonella are very resistant and die only with prolonged heat treatment. They breed at temperatures from +7 to +45 ° C, and the most best temperature for them + 35-37 ° С. At temperatures below +5°C, the growth of Salmonella stops. At +70-75°C salmonella die within 5-10 minutes, and when boiled instantly. Therefore, only hard-boiled eggs can be completely safe. Eggs should be boiled for 8-10 minutes from the moment the water boils, and scrambled eggs or scrambled eggs should be fried until dry.

24. At what temperature do egg whites and yolks harden?
Protein thickens at +60°C and hardens at +65°C. The yolk begins to thicken at +65°C and becomes hard at +73°C.

25. At what temperature should dishes containing eggs be cooked and stored?
Dishes containing eggs must be heated to a temperature of at least +70°C during cooking in order to kill bacteria. Re-heating food that has been stored for some time should also be at a temperature of at least + 70 ° C. Food should be stored at temperatures either above +60°C or below +10°C. Cooked food should not be stored room temperature. At +20-40°C every 20 minutes the number of bacteria doubles and the risk of poisoning increases. A favorable environment for the reproduction of microbes is warm and humid. And the cold stops them from growing. Therefore, after eating, the remaining products should be immediately removed in the refrigerator.

26. How to properly store chicken eggs?
Immediately after buying the eggs should be put in the refrigerator. Eggs are recommended to be stored in the coldest place of the refrigerator (closer to the back wall) separately from other products and in special packaging. Although most refrigerators have a dedicated egg compartment on the door, it is wrong to store eggs in the refrigerator door. This is the warmest place, and the refrigerator is often opened and the eggs are exposed to frequent temperature fluctuations.

27. Why is it better to store eggs in a package?
Eggshells have thousands of pores through which odors can enter, as well as bacteria. Therefore, eggs must be kept in special trays and away from products with a strong smell, so they stay fresh longer. In addition, storage in egg trays This will prevent the spread of bacteria from eggs to neighboring products.

28. What is the best way to store eggs - sharp or blunt end down?
Eggs are better sharp end down so that the yolks are centered. In this position, the eggs will be able to “breathe” and keep their freshness longer, since there are more pores at the blunt end through which oxygen enters the egg and carbon dioxide exits. In addition, there is an air space at the blunt end of the egg, in which there can be bacteria, and when turned over to the blunt end, they float up and enter the egg.

29. Can eggs be stored in the freezer?
No, you should not store eggs in the freezer - they will freeze there. The ideal temperature for storing eggs is +4°C.

30. How long do eggs keep in the refrigerator?
fresh eggs stored in the refrigerator for 4-5 weeks from the date of manufacture. It is not recommended to store eggs for more than 6 weeks, even in the refrigerator. Eggs are stored for quite a long time due to the fact that on their surface there is protective film. Therefore, it is advisable to wash them immediately before cooking.

31. How much can you store boiled eggs?
Hard-boiled eggs in the shell can be stored in the refrigerator for up to 7 days, but it is best to eat them within 3 days. Boiling destroys the protective film on the shell, which helps the egg to be stored longer. Egg dishes must be stored in the refrigerator. Egg salads are stored for 3-4 days, stuffed eggs - 2-3 days.

32. Can eggs be stored at room temperature?
You can, but it's better not to. Without a refrigerator, eggs spoil very quickly, even in one day at room temperature they lose their freshness. One day of storage of eggs at room temperature is equal to a whole week of storage in the refrigerator.

33. How much does one chicken egg weigh?
The mass of the egg ranges from 35 to 75 grams. Average weight chicken egg is 50-55 grams. This means that a dozen medium eggs can weigh 500-550 grams, and a kilogram will be about 20 eggs.

34. How much do egg white and yolk weigh separately?
The weight of the yolk is approximately 1/3 of the weight of the whole egg, and the weight of the albumen is 2/3 of the weight of the egg. That is, in an average egg, the yolk weighs 17 grams, and the egg white weighs 34 grams. And in one kilogram there will be 59 yolks or 30 proteins.

35. What determines the color of the yolk?
The color of the egg yolk - light yellow or bright orange - depends on the nutrition of the chicken. The carotenoids contained in chicken feed give yellow yolk. Carotenoids are naturally occurring pigments that are yellow, orange, or red in color. They give color to many plants, including vegetables and fruits. The more the chicken eats feed containing carotenoids (corn, alfalfa, grass meal), the brighter the color of the yolk. However, not all carotenoids give color to the yolk. For example, canthaxanthin and lutein impart a golden yellow color to the yolk, while beta-carotene does not affect the color. It should be noted that the color of the yolk does not affect the quality, nutritional value and the taste of an egg.

36. What does the marking on eggs mean?
Each egg produced in a poultry farm and sold in a store must be labeled. Eggs are divided into dietary and table. Eggs are considered dietary for the first 7 days after they have been laid. Therefore, it is important to look at the date of manufacture. Such eggs are suitable for diet and baby food. Diet eggs after 7 days of storage are considered table eggs.

The first sign of the marking indicates the permissible shelf life:
- The letter "D" means a dietary egg, which is sold within 7 days.
- The letter "C" means a table egg, such eggs are sold within 25 days.

These periods are valid provided that the eggs are stored at temperatures between 0 and +20°C.

The second character in the marking indicates the category of the egg depending on its weight:
- "IN" highest category- 75 grams or more.
- "O" selected egg - from 65 to 74.9 grams.
- "1" first category - from 55 to 64.9 grams.
- "2" second category - from 45 to 54.9 grams.
- "3" third category - from 35 to 44.9 grams.

If the eggs are sold without any marking at all, you should not risk your health and buy them. Eggs of different categories differ only in weight, and their shell color may be different. In addition, some eggs come with two yolks.

37. And what determines the size of a chicken egg?
The mass and size of eggs depends on various factors. Chief among them is the age of the laying hen. Younger hens are more likely to lay small eggs, while older hens lay larger eggs. At first, the mass of eggs can be 40-50 grams, and by the age of the chicken it increases to 57-65 grams. The size of the eggs also depends on the breed and weight of the laying hen. Chickens weighing below normal lay small eggs. Housing conditions, bird feeding, climate, season of the year and time of day of laying also affect the size of the eggs. For example, in warm weather, hens eat less, which often results in smaller eggs. Although sometimes young hens also carry large eggs or even eggs with two yolks. And it happens that in an egg they find large quantity yolks!

38. Why do chickens lay two-yolk eggs?
According to experts, eggs with two yolks are an anomaly. Double-yolk eggs are produced when two cells mature at the same time and pass through the hen's reproductive system together. Typically, such eggs are laid either by young laying hens that have not yet established reproductive cycles, or by mature birds (about one year old). The largest number of two-yolk eggs are laid by hens in the first weeks of oviposition. The ability of hens to lay two-yolk eggs can be inherited. However, sometimes eggs with two yolks can be a sign of a diseased bird. If hens have problems with ovulation, inflammation of the oviduct, then they can carry eggs with two yolks, no yolk, too small or with various defects. Diseases of the oviduct in chickens can occur due to violations of the conditions of feeding and maintenance of laying hens, dampness and dirt in the room.

Eggs with two yolks are quite rare in nature and are not viable. They never hatch chickens. Previously, such eggs were considered non-standard and processed into egg powder. But then they began to be in demand among buyers, because they do not differ in taste from ordinary ones, but weigh more - 70-80 grams (while selected eggs weigh 65-75 grams). Therefore, chickens are now specially bred at poultry farms, which carry eggs with two yolks. Eggs with two yolks are completely harmless and suitable for consumption.

39. How many eggs does a hen lay in a year?
In one year, a laying hen lays about 220-250 eggs, and some hens lay up to 300 eggs or even more. It takes approximately 24-26 hours for a hen to lay an egg. Half an hour after the hen laid an egg, a new egg begins to form in her body. It has been noticed that white chickens carry an average of 45 more eggs per year than red or dark ones.

40. What determines the egg production of chickens?
The number of eggs obtained from a chicken for a certain period of time, that is, egg production, depends on the breed of chicken, its age, conditions of keeping, nutrition, bird health, and also on hereditary properties and individual features. For example, hens of egg breeds lay 10-12% more eggs than meat-egg hens and almost twice as many as hens of meat breeds. Hens of egg-laying breeds begin to lay their first eggs at the age of 5-6 months. Hens are able to lay eggs for about 10 years. But increased egg production is observed in the first year of laying, during which hens can lay 250-300 eggs. With the age of the bird, egg production decreases by 10-15% per year compared to the first year of laying. Therefore, on industrial farms, it is economically profitable to use chickens only during the first year of laying, and on breeding farms - 2-3 years. And in the second or third year, only the best laying hens are left. Typically, a breeding flock consists of 55-60% young hens, 30-35% two-year-olds and 10% three-year-olds. Roosters are used up to 2 years, the most valuable - up to 3 years.

41. What does egg white consist of?
The egg block consists of water (85%), proteins (12-13%), carbohydrates (0.7%), fats (0.3%), glucose, various enzymes, vitamins of group B. Half of the protein contained in the protein is concentrated in an egg. It contains all the amino acids necessary for the construction of the protein of the human body, as well as lysozyme, a protein substance that kills and dissolves microorganisms, including putrefactive ones. But the protective properties of the protein are reduced when long-term storage. The protein is liquid near the shell and thicker around the yolk. Egg protein is the most easily digestible and complete protein found in food. It is considered a reference protein and other proteins are evaluated against it. Egg white contains approximately 17 calories.

42. What does the yolk of an egg consist of?
Egg yolk consists of water (50%), fats (more than 30%), proteins (16%), carbohydrates (0.2%), cholesterol and minerals. However, eggs are not a fatty product, since the yolk contains more harmless unsaturated fats (70-75%), and saturated fats - about 28%. Egg yolk is rich in vitamins A, B1, B2, B3, B6, D, E, PP and others, and also contains phosphorus, potassium, calcium, chlorine, sulfur, iron, manganese, iodine, copper, cobalt. In addition, egg yolk contains lecithin, which is involved in metabolism and is necessary for normal functioning. nervous system. The yolk is covered on the outside with a thin transparent shell and consists of alternating concentric dark and light layers. The yolk contains about 60 calories, which is three times more than the protein.

43. What are the benefits of chicken eggs?
Eggs contain all the nutrients necessary for the normal functioning of the human body. This is an indispensable food product that is prepared quickly and is inexpensive. Eggs are an ideal combination of proteins, fats, carbohydrates, vitamins and minerals. Eggs are a valuable source of protein. One egg contains 12-14% of the recommended daily protein intake for an adult. The average chicken egg contains approximately 6.5 grams of protein (protein), as well as 5.8 grams of easily digestible fats rich in phospholipids, which are involved in the transport of fats in the body, are part of all cell membranes. The proteins and fats of chicken eggs are well absorbed by the body. Eggs are the only food that is 97-98% digestible. In terms of nutritional value, one chicken egg is equivalent to 200 ml of milk or 50 g of meat. For young children, this is the second most important product after breast milk. Eggs are low in calories - one medium egg contains 75 calories.

Chicken eggs are rich in vitamins, minerals and trace elements needed in the daily human diet. Eggs contain vitamins A, D, E, H, K, PP and B vitamins. They only lack vitamin C. They also contain phosphorus, chlorine, sulfur, potassium, sodium, calcium, magnesium, iron, zinc, copper, fluorine, manganese, iodine. Phosphorus is a part of all tissues of the body, participates in metabolism, affects the activity of the heart and kidneys, and is necessary for the normal functioning of the nervous system. Calcium forms the basis of bone tissue, is found in the skeleton and teeth, and affects blood clotting. Iron is involved in the processes of hematopoiesis, is necessary for the formation of hemoglobin, provides oxygen transportation in the body. Magnesium supports the normal functioning of the brain, is involved in the formation of bones and the regulation of blood sugar levels. Potassium regulates the acid-base balance of the blood, participates in the transmission of nerve impulses, improves the functioning of the heart and kidneys.

Eggs are a valuable source of folic acid, biotin, and choline, which is found in egg yolks. Folic acid(vitamin B9) normalizes the functioning of the circulatory system, supports the immune system. Biotin (vitamin H) is part of the enzymes that regulate protein and fat metabolism. It improves the condition of the skin, hair and nails. Choline (vitamin B4) prevents the formation of fats in the liver, lowers cholesterol levels, activates the brain, improves memory.

44. Is it bad to eat eggs because of their cholesterol content?
Previously, it was recommended to limit the amount of eggs consumed due to the presence of cholesterol in them. But after a lot of research, it turned out that main reason elevated blood cholesterol levels is the consumption of foods high in saturated fats (mainly meat and dairy products). Eggs, on the other hand, contain relatively few saturated fats, while egg yolks have more. healthy fats that help cells function properly. Of the 5 g of fat in an egg, only 1.5 g of bad saturated fat, which contributes to the production of cholesterol, makes up for the harm from even this small amount of saturated fat. beneficial substances, which prevent the absorption of cholesterol by the body and contribute to its excretion. Choline lowers blood cholesterol, prevents the deposition of cholesterol on the walls of blood vessels. Choline is part of the phospholipid lecithin, which is an important component of body cells, helps maintain normal cholesterol levels, prevents the development of cirrhosis of the liver and cardiovascular diseases, and 50% of the liver consists of lecithin. The body's daily need for lecithin is about 5-6 grams. An egg yolk contains approximately 3.5 grams of lecithin per 100 grams of product (and 100 grams of lamb, beef or peas contain only about 0.8 grams of lecithin).

45. How many eggs can you eat per day or per week?
One egg, and it is in the egg yolk, contains approximately 215 mg of cholesterol, and the daily norm of cholesterol is about 300 mg. Therefore, people with normal cholesterol levels can safely consume 1 egg per day. At elevated level cholesterol or some diseases (atherosclerosis, cholecystitis, liver disease) should limit the consumption of eggs to 3 pieces per week. When using butter, sour cream, fatty meat, sausages or nuts, it is also worth reducing the number of eggs eaten to 2-3 pieces per week. With an increased level of cholesterol, you can eat proteins, and refuse the yolks, because they contain cholesterol. Interestingly, it is in Japan, which is considered one of the world leaders in the consumption of chicken eggs per capita, that there is a record number of centenarians and there is the lowest level of cardiovascular diseases. Therefore, the previously popular prejudice about the dangers of eggs due to their cholesterol content has long outlived its usefulness.

This is interesting! Which came first: the chicken or the egg?

Scientists and philosophers believe that the egg was the first, theologians argue with this. Total - 2:1 - in favor of the egg. From the point of view of scientists, the egg appeared long before the appearance of the chicken in the process of evolution, in addition, everyone knows the fact that the origin of life occurs in the egg.

From Aristotle to Darwin
Aristotle was the first to raise the problem of "egg or chicken" (or, more precisely, "egg or bird"). He believed that the bird and the egg appeared at the same time. More than 2 thousand years ago, Aristotle argued as follows: the egg could not be the first to give rise to birds, because it itself must be demolished by it, and there can be no first bird, since it itself appeared from the egg, then they appeared simultaneously (??? ).

Later philosophers discussed this problem extensively. Ancient Greece, including Plutarch, who formulated the question in the usual way for us - "an egg or a chicken." The medieval scholastics, who took the teachings of Aristotle as the basis of their philosophy, also actively dealt with this problem - and they came to much more complex conclusions than a simple reading of the Bible, from which the primacy of the chicken seems to follow:

“And there was evening and there was morning, the fourth day. And God said, Let the water bring forth reptiles, living creatures; and let the birds fly over the earth, in the firmament of heaven. And God created great fish, and every living creature that moveth, which the waters brought forth, after their kind, and every winged bird after its kind. And God saw that [it] was good. And God blessed them, saying: Be fruitful and multiply, and fill the waters in the seas, and let birds multiply on the earth” (Genesis 1:19-22).

From the point of view of Darwin's theory, the egg was the first. Since the egg is the largest cell, and the world, according to Darwin, arose from the smallest "self-animated" cells.

Philosophical view of the egg
In turn, in order to get an answer, modern philosophers have tried to find a logical error in the question. The first idea is that the concepts of "egg" and "chicken" themselves have a fuzzy scope, and in nature there may be objects about which it is impossible to clearly say whether they are included or not included in the concepts of "egg" or "chicken".
There is different types eggs, from eggs to eggs, which some people may refer to the concept of "egg", while others do not.

In the process of evolution, there were many intermediate forms of birds, about which it is impossible to say unequivocally whether it is a chicken or not. Before the chicken, there was an intermediate form of a bird that also laid eggs, and at some point this bird was called a chicken, and its eggs were called chicken.

Another approach suggests that there is a strict solution to the paradox - a clear line between "chicken" and "non-chicken". In this case, the solution to the paradox depends on exact definition what is "chicken's egg". If it is “an egg that a chicken laid,” then the chicken came first, and if it is “an egg from which a chicken hatches,” then the egg came first.

A beautiful solution was proposed by the British philosopher Spencer in the 19th century: “A chicken is just a way in which one egg produces another egg,” thus eliminating one of the objects of the riddle.

The modern view of biologists
Modern biologists believe that the egg as an object arose before the chicken, since egg-laying appeared much earlier than the chicken and the bird in general (for example, in dinosaurs, Archeopteryx). That is, tens of millions of years ago, long before the appearance of birds, eggs already existed.

If we talk specifically about a chicken egg, then our modern knowledge of genetics comes to the rescue. It is known that in the course of life the genetic material remains unchanged, that is, an adult bird - the ancestor of a chicken could not mutate into a chicken after hatching from an egg.
This means that the mutation that led to the emergence of a new biological species could only occur at the stage of the embryo - inside the egg. Thus, a chicken could have hatched from an egg that was laid by an ancestor bird that was not related to the chicken species. Therefore, in an evolutionary sense, the egg was the first.

However, nature always turns out to be more amazing than our modern ideas about it. In 2012, the BBC reported on a curious case in Sri Lanka where a hen gave birth to a chick without laying an egg. The chick was born healthy and fully developed, but the hen died from internal injuries sustained during childbirth. According to veterinarians, the fertilized egg developed into a full-fledged chicken in 21 days.
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Chicken eggs are the purpose for which people generally keep laying hens.

This is a nutritious product that is simply necessary for the body - both tasty and useful in terms of the "supply" of vitamins and microelements. But what if the laying hen has eggs with blood inside? It turns out that this problem is not new and can arise for several reasons.

Blood in the yolk of an egg occurs due to chronic rupture of small blood vessels during ovulation - forming in the oviduct, the yolk just passes by these ruptured vessels and then becomes covered with protein.

The reasons for this phenomenon can be:

• too many roosters for hens;
• too much small room and a walking yard for poultry;
• frequent stress in chickens - for example, fright or falling from a height.

If, after normalizing the conditions for keeping birds, “blood” yolks in eggs still come across, then we can talk about a hereditary factor - such chickens need to be slaughtered.

Blood clot in egg white may indicate that the bird lacks minerals. This feature is especially common in winter period when green mass is removed from the usual diet. Solving the problem is quite easy - you need to purchase special premixes or vitamin complexes that will support chickens in the cold season.

Most often, poultry farmers complain about blood on egg shells - a common problem associated with trauma to the oviduct.

This can happen for a variety of reasons:

• inflammation of the walls of the oviduct - the chicken will behave too calmly, differ in low activity and refusal of food / water;
• too large egg - this happens either due to anatomical features birds (for example, a broiler began to rush), or due to an overabundance of protein supplements in food.

As soon as a chicken is found that lays "bloody" eggs, you need to do the following:

• to separate her from the common herd - the bloodied cloaca will simply be pecked out, cannibalism will progress;
• wash the cloaca every morning with hydrogen peroxide (3% solution) and lubricate with medical vaseline, trying to process and inner part cesspools;
• wash the oviduct daily with saline (2 teaspoons of salt per glass of warm water);
• a tablet of Metronidazole is added to the drink (half a tablet per 500 ml).

Enemas and drinking of poultry with Metronidazole should be done for a week, although already on day 2-3 the chicken will feel great. Before starting the procedure for washing the oviduct, you need to make sure that there is no egg inside.

Is it possible to eat a chicken egg if blood is found inside

The answer is unequivocal - you can! At the very least, neither scientists nor veterinarians have found anything dangerous in the fact that a person eats an egg with blood. Yes, it can cause discomfort when contemplating an egg - a blood clot can be removed from the yolk or protein with a toothpick.

Please note: many people are sure that a blood clot in the protein or yolk is a sign of the fertilization of the egg: the “embryo”. In fact, this theory has not found official confirmation.

As for the blood on the shell, this is not a problem at all - just wash the egg under running water dry and can be eaten. It is not recommended to store such a product after washing.

What signs are associated with blood in the egg

There are many signs and interpretations of dreams where eggs appear.

But as for the eggs with blood:

• to dream of an egg with blood on the shell - expect an unexpected meeting with a close friend who is far away;
• break an egg in a dream and see blood - to unpleasant communication with relatives, a scandal is possible;
• to live in anticipation of pregnancy and in reality to break an egg with blood in the yolk / protein - to conception.

What other egg defects are there

There are a lot of defects in eggs:

• the shell, covered with a calcium coating - differs in powdery "spraying", is associated with egg retention in the oviduct, which often happens in pullets;
• watery protein - when cooked / fried, it “freezes” too slowly - such eggs are laid by old chickens;
• two yolks - it's nice to see such a testicle, but there is nothing supernatural about it: the bird simply had a failure in the ovulation process, which is usual for laying hens; the shell is all wrinkled - this happens with infectious diseases of chickens (for example, with bronchitis), so do not you need to be surprised at such eggs, and take therapeutic measures;
• too thin shell or even its absence is also considered a pathology and means a lack of calcium in the bird's diet.

Separately, it is worth considering eggs with brown patches in the protein or yolk. Such eggs are obtained from chickens with oviduct problems, namely, with an intense inflammatory process. These brownish inclusions, which are very similar to blood, are pieces of tissue from the oviduct of a sick chicken, but do not pose a danger to humans.

It is extremely rare to see worms in an egg - this danger sign that the bird is infected with helminths. It is strictly forbidden to eat such eggs, all livestock must be drunk with antihelminthic drugs, and the room must be disinfected.

Blood in a chicken egg is not a disaster. You just need to carefully consider this problem, find out the cause and solve it.

Have you ever had such a situation when you were preparing a dish, and already in the process of cooking you noticed that the eggs had expired? Or are the eggs stored in a container with no expiration date so you're not sure if they're safe to use or should be thrown away? Fortunately, determining that an egg is spoiled is not difficult at all. From this article you will learn not only how to identify a spoiled egg, but also how to find out the degree of its freshness.

Steps

Freshness test

Place the egg whose freshness you want to determine in a bowl or wide glass with cold water and see if it floats. There is a small air chamber inside the egg, which gets larger over time as more air enters the inside of the egg through the pores of the shell. The more air enters the egg, the larger the air chamber becomes, and the egg becomes buoyant.

Hold the egg to your ear, shake it, and listen for a squelching sound. Over time, liquid and carbon dioxide evaporate from the egg shell, the yolk and protein begin to dry out and shrink, and the air chambers in the egg increase. Large air cavities create free space for the egg inside the shell, which is why the squelching sound occurs.

Crack an egg over a plate or bowl and check the whites and yolks. The purity and integrity of an egg declines over time, so an old egg will not be as complete as a fresh one. Pay attention to whether the egg spreads on the plate, or remains compact. A runny or watery-looking egg with apparently runny whites is far from pristine freshness.

Definition of a bad egg

Expiry date check

1. Check the expiration date on the packaging. Eggs may be labeled with an expiration date, such as "Sell By", which is usually 30 days from the date of packaging. Eggs with intact shells that are stored in the refrigerator can be eaten within a month after the expiration date. In Russia, such marking is not found.

   Check the "Expiration Date" on the package. On the packaging you can find words such as "Best before", "Use by". Usually it is 45 days from the date of packing. Try to consume the eggs no later than 2 weeks after this expiration date.

   In the US, eggs are marked with a 3-digit code that indicates the date the eggs were packed. No expiration date required federal laws(some states require this, others do not), but all eggs must be stamped with the packing date. The date is indicated by three digits julian calendar. For example, an egg packed on January 1st is labeled 001, an egg packed on October 15th is labeled 288, and an egg packed on December 3rd is labeled 365.

   Discard eggs that were first stored in the refrigerator and then left at room temperature for more than 2 hours. If the egg has been refrigerated and cooled to a certain temperature, it is important to maintain that temperature further. A chilled egg in a warmer environment can become sweaty, and this will encourage the growth of bacteria on the outside. Due to the fact that the egg shell has a porous structure, bacteria from the outside can penetrate inside the egg and multiply there.

Obviously, it is not without reason that agricultural enterprises that keep chickens and other poultry are called poultry farms. Translated from Latin, the word fabrika means "workshop". And it turns out that a chicken is a kind of factory in which, according to a system worked out by nature and improved by people, one of the main protein foods of human food, eggs, is produced. In order for this factory to issue its product in a timely manner, you need to carefully monitor the precise work of all its parts.

Unfortunately, the age of chickens is small. Whether due to aging, or because of a violation of the bird care technology, the “factory” often begins to produce low-quality products: the eggs turn out to be too small or, conversely, too large, deformed, multi-yolk, double (one inside the other), the shell becomes thinner or not at all...

In letters and by phone, readers are asked to talk about the reasons for the deterioration in the quality of eggs, as well as what preventive methods and methods of treatment to carry out in such cases.

Often, egg-laying disorders are caused by malnutrition: a lack of animal protein (and an excess of vegetable protein does not compensate for microelements), a deficiency of essential amino acids, a lack of calcium, an excess of phosphorus, hypovitaminosis. These reasons affect both the state of the egg-forming organs of an already mature, mature bird, and the development of these organs before the start of oviposition. .

Another group of reasons disease-causing genital organs of laying hens, refers to the hygiene of poultry keeping. This is non-compliance with the requirements for the microclimate (“wrong” humidity, increased gas and microbial contamination of the air, too high or low temperature), keeping on wet litter, tight fit, violation of the light regime, harsh sounds, rough handling and other stresses.

Finally, the egg-forming organs suffer when the bird is ill. infectious diseases(pasteurellosis, Newcastle disease, egg drop syndrome, colibacillosis, salmonellosis, etc.), due to non-compliance with veterinary rules for the purchase, transportation, keeping and slaughter of poultry.

Inflammation of the ovary is manifested by a decrease in egg production, the presence of a blood ring in the eggs, irregular shape or complete absence of yolk. Sometimes eggs contain the so-called "meat" - pieces of the oviduct mucosa or other tissues that are torn off due to inflammation. They are white or light pink in color, uniform, rather dense. When opening a sick laying hen, changes in the yolks are noticeable: they are irregular (not round) in shape, with spikes white color, their content thickens or folds, its color may become gray or dark gray. Yolks

can fall into the abdominal cavity, leading to peritonitis.

With salpingitis (inflammation of the oviduct), laying hens look sleepy, depressed, their crest turns blue. Sick laying hens try to keep apart, walk with difficulty, the abdominal wall is painful, hot. Curdled clots or pus are discharged from the oviduct. At autopsy in the oviduct, you can find curdled clots, an egg without a shell, a cloudy whitish liquid with the smell of decaying protein (it also happens in the abdominal cavity). Inflammation of the oviduct may be accompanied by peritonitis.

This disease is called vitelline peritonitis (salpingoperitonitis). Sick laying hens do not eat well and move little, their earrings and combs turn blue. Breathing is rapid, body temperature is elevated. The abdominal wall is painful, the strip on it is bluish or red-brown. When palpated, the abdomen resembles a ball filled with water. At autopsy, it can be seen that the abdominal cavity contains a large amount of a dirty yellow or greenish liquid with an unpleasant odor. The peritoneum and membranes of the internal organs are inflamed, in places covered with a decomposing yolk mass.

All these diseases are practically not amenable to treatment!

Therefore, it is important to follow the rules for keeping and feeding birds. According to some signs, it is possible to more or less clearly determine which cause causes the violation of oviposition.

Thinning and fragility of the shell, its absence, casting eggs, then

there is a lack of not only the shell, but also the shell membrane, are associated either with a violation of calcium metabolism (calcium deficiency, calcium indigestion due to a lack of vitamin D), or with the presence of helminths living in the cloaca (with npoqTgfoWMp-alagiorchiasis).

The deformation of the eggs, the tenderness of the surface and the uneven thickness of the shell are noted when the glands of the shell department of the oviduct do not work properly, when it becomes inflamed or the glands of the oviduct are malnourished.

With inflammation of the protein part of the oviduct, small eggs are formed without protein or with protein. Small yolkless eggs are formed when the hormonal balance is disturbed and the yolk falls into the abdominal cavity, as well as when a foreign body enters the oviduct.

Multi-yolk eggs are formed when there is a violation of light or temperature regime, after veterinary treatments and other stresses. Double eggs (one inside the other) are found in hormonal disorders, inflammation of the oviduct wall. Foreign inclusions in the eggs are detected if foreign bodies enter the cloaca, which

then they move into the oviduct and "dress" together with the egg in shells. Special attention pay attention to krasyuki - eggs, the entire contents of which have a uniform red-yellow (due to the rupture of the yolk shell and its mixing with protein) or blue-green color. In both cases, this is a sign of a bird that has recovered from infectious diseases: in the first case, suspect salmonellosis and colibacillosis, in the second - infection with Pseudomonas aeruginosa.

Hello dear health fans!
The most useful (as well as the most common in stores) are chicken eggs. Not so long ago, this useful product was scolded for its content, but today it is praised again. Let's finally figure out what's what, and why the benefits of chicken eggs are so great that even many vegetarians do not refuse them.

Benefits of chicken eggs

Doctors are sure: the maximum daily "dosage" for healthy person- 1 piece. If you already have problems with cholesterol, consumption should be reduced to 2-3 things per week - well, or eat only proteins. Yes, cholesterol somewhat reduces the benefits of chicken eggs - but its harm is neutralized by the lecithin present in the same product. Moreover, it not only “neutralizes” plaques in the blood, but also saturates nerve cells, and also helps to remove fat accumulations from our body.

Composition of the product

• Eggs are rich in easily digestible proteins (amino acids), vitamins (there are 12 of them). In particular, calciferol was found here - an important nutrient, in terms of the amount of which only fish oil overtook eggs.
• There are many minerals (iodine, magnesium, calcium, phosphorus, iron...).
• The product is rich in polyunsaturated fatty acids (Omega-3 and others).
• Finally, there are such nutrients as choline, niacin, lecithin, cephalin, folic acid.

NB! Scientists are sure: if you can compare the composition of ordinary chicken eggs with something, then at least with red caviar.

How many calories are in eggs

The calorie content of the product varies depending on the method of preparation.

• 100 g of raw eggs (about 2 pieces) contain 157 kcal. Note: this product is also free of cholesterol - dangerous compound appears in the yolks during cooking.
• The same amount of boiled hard boiled contains about 75 kcal.
• fried on butter eggs "get better" right up to 350 kcal.

Homemade chicken eggs

If you are looking for an ideal in which chicken eggs will bring maximum benefits to the body, this will be a product "from grandmothers." In this case, you will be as sure as possible that the bird was not stuffed with any "chemistry" - on the contrary, living in freedom, it has a generous diet, thanks to which the composition of the eggs is as rich as possible.

By the way, vegetarians who allow themselves ovo buy homemade ones. It's simple: the factory product is given by chickens living in cramped cages and not seeing either grass or sky. To get factory eggs, most farmers do not handle birds the best. in the best way and for vegetarians moral aspect, thanks to which the product is obtained, is very important.

Why are they good for kids?

This product has been recognized as important for teeth and bones. In children, teeth grow, fall out, new ones grow all the time, and the bones lengthen without ceasing, so their bodies need a lot of “building” material.

Eggs are digested quickly, so they won't cause your small stomach to stop.

NB! And besides, the product is very important for vision ... Where is your son frozen? Again in front of a computer or phone? Urgently "write out" to him "soft-boiled sun"!

What is useful for women

1. Help in weight loss. If you often introduce this product into your diet, you will not starve, and besides, you will not “kill” either your skin or your metabolism with a diet. If you're used to dieting with your workouts, a high-protein, low-carb egg is just right for you (combination with grapefruit works especially well).
2. Home cosmetology. This product is a common ingredient in homemade face or hair masks. Moreover, the protein is more to the liking of oily, and the yolk - to dry skin. If you "apply" the eggs inside, they will become the key to strong and healthy nails, teeth, hair, skin.
3. Doctors say: eggs help female body maintain fertility for a long time, bear a child, form breast milk.
4. Recent studies have brought: the product reduces the risk of breast cancer.

The benefits and properties of raw eggs

The benefit of raw chicken eggs is that they do not contain cholesterol. And this means that the product is suitable for people for whom boiled or fried chicken eggs can be harmful - and after drinking raw, such a person will only get enough of proteins, fats and vitamins. Doctors are sure: uncooked testicles should be drunk (in their pure form, or when preparing eggnog from them) with:

• exacerbation of allergies,
• infections (bacterial, viral),
• beriberi,
• during the period of off-season infections, when you need to strengthen the immune system.

NB! And it is also believed that this is an important part of the singers' meal, strengthening the vocal cords.

Effect on potency

If you want strong muscles, eat more protein: no proper nutrition even register in the gym, you will still hide behind a mop. Some athletes replace raw eggs with protein shakes - they are no less useful for men, and eggs are several times cheaper.

But what else are raw eggs good for men? Doctors all over the world (both modern and ancient) are sure: the product is directly related to male power. The Arabs advised grooms to eat squirrels and yolks for a week before the wedding, so as not to lose face in front of the bride on their wedding night; Something similar is advised by the Indian Kama Sutra. But why go so far: both Bulgarian and Russian folk medicine attribute the use of eggs to restore male power.

NB! But in order for chicken eggs to benefit, and not harm, a man, it is highly recommended to drink them raw.

How do they affect overall health?

• Interestingly, this product is absorbed only when you feel hungry (if you drink a raw egg, having eaten well before that, it will pass through the intestines “in transit”). That is, even with a large number of eggs on your plate, you will not get extra calories.
• It is in the raw form that the product is considered the most useful, because cooking (frying, baking ...) at least a little, but destroy vitamins and other nutrients.
• This product normalizes the functioning of the nervous system, increases blood clotting, accelerates the formation of hemoglobin, increases the production of sex hormones in people of both sexes, cleanses the liver, improves eyesight, and strengthens teeth.
• They can be used for diabetes and pancreatitis (but in the second case, the product should be consumed in moderation, giving preference to proteins).

Possible harm and limitations

• Antibiotics in eggs, unfortunately, can be found in almost every factory tray. The fact is that chickens are generously stuffed with them so that they do not get sick, and all this falls under the shell. When cooking, they are partially (and even not completely) destroyed, and if you want to drink raw, then treat yourself to them to the fullest.
• Nitrates. According to the researchers, they are in a quarter of all trays sold, and there is no way to know exactly which product is currently pure. What to do? Regularly cleanse the body.
• Hormones. They are few, but still they are. Some get there from the food of chickens in poultry farms (and again cheers poultry), others are created by the body of the laying hen herself and are considered natural (choline and melatonin are even good for us). Although, to tell the truth, there are much fewer hormones in the testicles than in milk or meat.
• Salmonellosis. If a chicken was sick with it, she infected the shell. Do you want to drink protein with yolk straight from the shell, but you were not personally familiar with chicken? No problem - wash the shell thoroughly with baby soap and drink to your health!

What are the benefits of boiled eggs?

Soft-boiled eggs are considered the most useful in this regard: salmonella (if any) was killed by boiling water, and almost all the vitamins in the product “survived”. As for hard-boiled ones, they are less useful - yes, chicken eggs boiled in this way are better stored, but they are digested worse, and they are poorer in composition than their raw "brothers".

Fried: good or bad?

Depending on which side to look. There is definitely no salmonellosis here, but there are a lot of calories, plus high cholesterol. Add to this the fact that many diets (say the popular number 5) forbid fried foods... So if you want a healthy omelet, steam it.

Contraindications

• Stones in the gallbladder and ducts.
• Individual intolerance (including hereditary).
• Allergy (most often observed in children, in particular to protein).
• Since the product contains a large amount of cholesterol, leaning on it is not recommended for cores.

Well, see you soon! Who goes where, and I go to the refrigerator - boil a couple of soft-boiled testicles. I pour boiling water over them, they turn out just class!