10 Facts To Choose The Right Eggs And Get The Most Out Of Them

It is no coincidence that chicken eggs are included in the recipe of almost any kitchen in the world. Eggs are incredibly useful: they contain fats, proteins, vitamins and minerals necessary for the human body. Eggs are great for curbing hunger pangs. At the same time, the calorie content of one egg is only 100 kcal. How to distinguish the truth about eggs from fiction and get the most benefit from eggs?

It is no coincidence that chicken eggs are included in the recipe of almost any kitchen in the world. Eggs are incredibly useful: they contain fats, proteins, vitamins and minerals necessary for the human body. Eggs are great for curbing hunger pangs. At the same time, the calorie content of one egg is only 100 kcal. How to distinguish the truth about eggs from fiction and get the most benefit from eggs?

Myths about the properties of eggs that should be debunked

Eggs are not only healthy, but also tasty. You can cook anything from them! Starting from scrambled eggs for breakfast to salads, batter for frying meat or fish, and ending with desserts and cakes. We can say that eggs are one of the most popular food products. No wonder so many myths have been created around eggs.

Let's figure out where is the truth and where is fiction. To find out what you should really pay attention to when choosing eggs.

Learn how to handle eggs like a pro 1. Orange yolk is better

Psychologists believe that food brings more benefits, the more pleasant it looks. If you prefer orange, try to buy eggs with an orange yolk.

Although the nutritional value of the orange and yellow yolk is the same, the color differs only because of the feed. Carotenoids (for example, corn or alfalfa) are added to the diet of chickens that lay eggs with orange yolks.

2. You can buy only category 1 eggs

Many believe that it is worth buying only eggs of the 1st category, the rest are "defective", but this opinion is not based on anything. The category of an egg is not an indicator of its quality, but only an indicator of its size. An egg of category 1 weighs 55-65 grams, category 2 - 45-55 g, and the third - 35-45 grams.

Usually, younger chickens lay smaller eggs, but the size of the eggs can also depend on the breed. The size does not affect the nutritional value of the product, but smaller eggs usually cost less.

3. Diet egg is for those on a diet

An egg laid by a hen no more than 7 days ago is called a dietary egg. If the egg is labeled "D" - "diet", it must be sold within a week. All other eggs are called table eggs.

Since dietary eggs are fresh, they cost more than table eggs. The nutritional value of these eggs is the same.

4. Eggs from free-range chickens are more useful

In stores, you can see eggs from free-range chickens. They cost more than ordinary ones, but is it justified? Free range in the common man's understanding is when chickens walk around the yard and nibble on a blade of grass. This is possible only in small households.

And in poultry farms, free range means that chickens do not sit in cages all the time and do not carry eggs to the conveyor. At the same time, the nutritional value of free-range eggs is no different from conveyor eggs. But it is easier to control the sanitary condition of eggs on the conveyor.

5. More expensive eggs are better

The manufacturer sets the price for eggs depending on several factors: the cost of keeping chickens, the price of compound feed, the market situation and the means invested in advertising and marketing. The appearance of eggs can certainly affect their price.

However, their properties do not depend on the price! They will be the same both in expensive "farm" and in the cheapest ones from a large poultry farm.

6. After eating an egg, you can become infected with salmonella

Salmonella are pathogenic bacteria that live in the intestines of chickens. In humans, salmonella can cause an acute intestinal infection, salmonellosis.

Salmonella can get on the eggshell when the hen lays the egg, and if the shell is damaged, the germ will get inside. Heat treatment will help to avoid infection: it is enough to hard boil the egg and salmonella will die.

7. Eggs contain antibiotics

Unfortunately, this cannot be ruled out. It is a well-known fact that antibiotics are used in poultry farming. Eggs from chickens that have received drugs should be sold only after the drug has been eliminated from the bird's body. However, sometimes eggs with antibiotics still end up on the counter.

With the uncontrolled use of antibiotics, a person may develop resistance to these drugs and, if necessary, they will no longer help. To avoid risk, it is recommended to buy eggs from different producers.

8. You cannot buy eggs from unknown producers

Products of large well-known factories and unknown poultry farms are equally subject to sanitary control. When buying eggs under a well-known brand, we also pay for advertising. However, it is worth admitting that in most cases the eggs of popular brands are fresher and of better quality.

9. Eggs are not stored for a long time

In fact, eggs can be stored for quite a long time, the main thing is to create the right conditions. So, at temperatures from -2 to 0 °C, eggs can lie for up to 90 days. If you wash the eggs, their shelf life is significantly reduced.

Because water can get into the micropores on the shell through which the egg "breathes" and clog them, and such an egg will quickly rot. At room temperature (0 to 20 °C), raw table eggs can be stored for up to 25 days.

10. In the store, eggs are repackaged and the date is interrupted

Unfortunately, this statement is not without grounds. However, the date on the package is changed most often not in stores, but in intermediary organizations that buy eggs from small factories and deliver them to supermarkets. If you have doubts about the freshness of the eggs, ask the seller for documents that indicate the date the eggs were sorted at the factory.

So, now you know which of the popular facts about eggs are not without basis, and which turned out to be just myths. Having such knowledge, you can safely go to the supermarket, because now you will be able to determine the category or freshness of eggs no worse than any professional.