Each of us knows perfectly well what a chicken egg is. Everyone eats it almost every day in its usual form, fried, boiled or in combination with other foods. Many people know how to cook eggs deliciously. About the same amount cooks them tastelessly. But few people wonder what this product is and what its history is? There are many facts about eggs that you can surprise your family and friends with. In this material we will talk about the benefits and harms of eggs, and also teach you how to choose them correctly.

The benefits and harms of eggs

The most famous question about this product is “Which came first, the chicken or the egg?” Of course, an egg! This unique sphere was laid by dinosaurs, when no one even knew about chickens. The amazingness of eggs is due to the fact that a living organism develops in them, which means that all the elements necessary for humans exist. However, let's look at this product in more detail. Firstly, it is an essential source of protein for the body. No one will argue that this is the main thing. Proteins are needed for the development of any muscle tissue in the human body. In addition, this product contains vitamin E, which strengthens the walls of blood vessels and the heart, vitamin D in combination with phosphorus enriches bones and enamel with essential nutrients. Now let's move on to the yolk. It contains lutein. This element has a great effect on human vision. Eggs also have amazing nutritional properties necessary for active and energetic people. But there is also a danger in eating eggs.

Scientists have proven that the cholesterol contained in these products is harmless to the body. The real problem is salmonellosis. This E. coli, which is found exclusively in raw eggs, causes fever, diarrhea and severe abdominal pain. The disease is treated with a large number of antibiotics and medical procedures. Therefore, lovers of raw eggs should think about the dangers of this infection and consume only tested eggs. We will tell you below how not to make a mistake when choosing a product.

How to choose an egg

Let’s immediately reveal a few secrets about the size of eggs. Brown eggs only visually appear larger than white eggs. The color of the shell does not in any way affect the quality or shelf life of the product. To find out all the important information about an egg, you need to be able to decipher the markings. It consists of two characters.
You might have come across eggs “D2”, “SV”, “DV”, “C1” and so on. So, the first letter means the possible deadline for its implementation:

• D (dietary) - within 7 days;
• C (table) - within 25 days.

The second marking symbol (numbers) describes the size:

• 3 - up to 45 grams,
• 2 - up to 45 55 grams,
• 1 - 55 - 65 grams,
• O (selected) - 65 - 75 grams,
• B (highest) - from 75 grams.

It turns out that when you see the letters “SV”, you buy a table egg (25 days) of the highest category (from 75 grams of weight).
Having decided on the size, we need to know before purchasing them. In the store, you need to take the egg in your hand and shake it near your ear. If you hear any fluttering, it is damaged. In a fresh product, the yolk should not move. Also pay attention to the shine of the shell. It should be matte. And, at the last stage, after purchasing the products and coming home, put the eggs in water. If the egg floats, it is spoiled.
The main rule that every housewife should remember is that eggs cannot be stored for more than a month. Even if the price for them is greatly reduced, and you get them for almost nothing, do not purchase such a product. By saving on eggs, you will cause great harm to the health of your loved ones.

Interesting facts

There are many interesting stories associated with the eggs of various animals. For example, the largest eggs are laid by ostriches, and the smallest by hummingbirds. But in relation to their body weight, it turns out the opposite. A newly laid egg is essentially an ovum. Then a living organism begins to form in it. It turns out that the ostrich has the largest egg in the world - about 2 kilograms.

An interesting, but rarely encountered case is the “egg in an egg”. This effect occurs when, in the animal’s oviduct, a formed egg begins to move in the opposite direction and penetrates the unformed element. After this, the shell is strengthened around the finished egg. Also, eggs can contain several yolks at the same time. The record for such quantity is 5 pieces in one egg.
Everyone knows how to check a boiled or raw egg in front of us. It must be rotated on a flat surface. If the egg spins quickly, it is boiled; if not, it is raw. But why does this happen? In the cooked product, the entire mass is solid, so the swaying yolk does not slow down.
With this wonderful product you can also organize funny pranks. Back in 1806, an English hen from the outskirts of Leeds began laying eggs with the inscription “Jesus Descends to Earth!” (“Jesus is coming!”). The news quickly spread around the area and people began to panic about the onset of Armageddon. In the end, it turned out that the owner bird burned an inscription on the eggs and stuffed them back into the laying hen. This is such an inhumane method of making fun. You can prank your friends by first keeping the egg in vinegar for several days. After this, it will bounce off the floor like a ball.

In this material we wanted to tell you about their properties. Now you can show off fun facts among your friends and impress everyone with the right choice when purchasing in a store. Just don’t forget about the dangers that lurk in raw or spoiled egg products. Therefore, if any negative symptoms appear after consuming them, consult a doctor. Also, do not overdo it with the number of eggs in the diet of young children, so as not to cause diathesis. More than 1.5 billion eggs are consumed around the world every day. This is one of the most popular products not only in cooking, but also in cosmetology and medicine. We sincerely hope that you will come across only fresh and tasty eggs.
Bon appetit!

Few foods have ever come under as much scientific scrutiny as eggs. Some nutritionists say that this is the healthiest dietary food, while others are categorically against it. Is it really better to give up scrambled eggs forever, or are the stories about the “terrible and harmful chicken egg” significantly exaggerated?

Instead of a preface

There is an assumption that this product entered the diet of ancient people long before the first ones were domesticated. It would not be a mistake to say that it has been feeding man for several thousand years. Throughout this time, in many cultures, the egg has been a symbol of fertility, life and rebirth. In Christianity, specimens with colored shells symbolize Easter, and the ancient Egyptians believed that the gods created this product from the sun and moon. It is believed that the inhabitants of Southeast Asia or India were the first to consume eggs. Then they learned about them in Egypt, Greece and other countries of the ancient world.

In the 17th century, the favorite delicacy of the French were cocktails made from sour fruit juices and eggs. In the 19th century humanity came up with the idea of ​​drying this product. This practice helped the military survive during World War II. And the familiar cardboard trays for eggs appeared only in 1911.

It is difficult to say in which country they first learned how to cook delicious eggs. But the first gourmets could not help but notice that they quickly satisfy hunger, are easily digested by the body, and are also delicious.

Nutritional characteristics

Eggs are a rich source of high-quality proteins, vitamins, minerals, and essential fatty acids.

More than half of the existing proteins are found in egg whites. It also contains the main reserves of selenium, vitamin D, B2, B6, B12, as well as zinc, iron and copper. But the yolks are the higher-calorie part of the egg, which contains more fat, as well as cholesterol, A, E, D and K. And depending on the chickens’ diet, some eggs contain impressive portions.

Cholesterol isn't so bad?..

At the turn of the twentieth century, scientist Nikolai Anichkov conducted an experiment on rabbits. He introduced pure cholesterol into the animals' diet. As a result, their arteries deteriorated, and the results of the experiment led to the conclusion that cholesterol causes heart disease. Later, in the 1950s, Ancel Keys published the results of a different study, concluding that people who consumed animal fats were more likely to develop heart disease. Although it is worth noting that today such conclusions raise doubts among scientists. So, both of these scientific experiments gave rise to fear of cholesterol and animal fats. And modern international associations of cardiologists recommend consuming less than 300 mg of cholesterol per day. The yolk of a small chicken egg contains approximately 45% of the recommended amount. And this, you see, is a lot.

The results of one of the first scientific experiments to determine the effect of a chicken egg on cholesterol levels in the bloodstream were disappointing. Researchers from Harvard announced that it is enough to eat this product every day for 3 weeks and get from 97 to 418 mg of cholesterol per day so that the level of low-density lipoproteins (the so-called bad cholesterol) increases by 12 percent. The Brazilians conducted a similar experiment in 2006. The results are also disappointing: if you eat 3 eggs a day for a long time, your blood cholesterol will increase by almost 30 percent.

After similar results, scientists were quite surprised when they analyzed the results of another experiment conducted in 2008. This time, 19 study participants consumed 1 egg daily for a month. And after this time, none of them showed any changes in their blood count. After this, scientists began to say that the relationship between cholesterol and egg yolks is not an indisputable fact.

Then, in different countries, scientists conducted many more experiments that gave very different results. This is how a new assumption appeared: 1 chicken egg a day does not increase the level of bad cholesterol.

Moreover, already in 2013, a new revolutionary statement from scientists appeared: chicken eggs actually increase the concentration of cholesterol, but only “good” cholesterol (high-density lipoproteins), and this already helps to replenish the reserves of lutein and zeaxanthin, which are beneficial for the eyes.

Benefits for humans

We all know that chicken eggs are a versatile and tasty food. But few people know that this product protects the skin and eyes from ultraviolet radiation, improves liver and brain function. And these are just a few of the full list of amazing benefits.

Protein source

This is one of the few products that can provide the body with complete proteins (contains everything necessary for humans). The exceptional benefits of this food are evidenced by the fact that the World Health Organization uses egg white as a standard for assessing protein in other foods. And the average specimen, weighing about 45 g, contains more than 5.5 g of proteins. These substances are beneficial to humans for several reasons: from weight loss to heart health. Although proteins are often thought of when the need arises for recovery or muscle building, they also have many other benefits for almost all systems and organs.

In particular, a component that lowers blood pressure was found in egg whites.

Reduces the risk of heart disease

It may seem strange, but eggs make the heart stronger and healthier. On the one hand, for many years we have been convinced that the fats contained in this product clog blood vessels and are dangerous for the heart. But it turned out that if the whites and yolks are prepared correctly and combined with healthy foods, they, on the contrary, will help the cardiovascular system. And one of the reasons is the presence of omega-3 fatty acids. But it is important to understand that omega substances are found mainly in the eggs of domestic chickens, and they are almost absent in the farm version.

Benefits for vision

One of the signs of aging is deteriorating vision. But there are several nutrients that prevent degenerative processes. Two of them, lutein and zeaxanthin, are found in chicken eggs. These are powerful ones that can accumulate in the retina of the eye. Research shows that consuming enough of these substances significantly reduces the risk of cataracts and prevents macular degeneration. After 4 weeks of regular consumption of chicken product, the concentration of lutein in the body increases by 28-50%, and the level of zeaxanthin increases by 114-140%. Well, don’t forget about vitamin A contained in the product (1 egg contains about 75 mcg) and plays a decisive role for eye health.

Source of Choline

A chicken egg is one of the best sources of choline in the modern human diet.

It contains approximately 35% of the daily requirement of this substance, which, according to some studies, is not received by almost 90% of the population of developed countries.

Choline is an important nutrient that pregnant and breastfeeding mothers especially need, as the element affects the child's immunity. This substance promotes brain function, improves memory, prevents hypertension, defects in the functioning of the nervous system and liver. Eggs, as a source of choline, are useful in preventing some cardiovascular diseases,
inflammation, breast cancer, it is important to maintain the body’s performance in older people.

Promotes weight loss

This relatively low-calorie food can be an excellent ingredient on a menu for. Due to its ability to maintain a feeling of fullness for a long time, this product will protect you from overeating and excess calories. An experiment conducted by American scientists showed that obese people who ate eggs for breakfast ate less food than usual over the next 36 hours. The chicken product has also been shown to help prevent metabolic disorders, particularly in people over 40 years of age.

Benefits for skin, hair and nails

The lutein and zeaxanthin found in eggs are beneficial not only for the eyes, but also for the skin. They protect the epidermis from UV radiation. Scientists also found in this product 5 out of 8 substances that effectively protect against skin cancer.

Hair and nails are almost the first to react to an imbalance of vitamins and minerals. But many have noticed: it is enough to introduce chicken eggs into your diet so that your nails and hair regain a healthy appearance and begin to grow faster. This is explained by the fact that the product contains zinc, vitamin A and B12.

Strong Bones

Boiled eggs can be chosen as a dietary source of vitamin D. This substance is important for healthy bones and strong teeth. The vitamin promotes the absorption of calcium and regulates the level of the mineral in the body. And this process ensures that a person receives enough of this nutrient. By the way, one medium chicken egg contains almost 45 IU of vitamin D.

Other beneficial properties of eggs:

• strengthen muscles, promote healthy muscle growth;
• activate the brain;
• have a beneficial effect on the functioning of the nervous system;
• provide the body with energy;
• strengthen the immune system (due to the content of vitamin A, B12, selenium);
• useful for pregnant women and the unborn child (prevent pathologies in fetal development).

Possible health risks

Some researchers advise people with diabetes, high cholesterol or hypertension to use the product with caution. Canadian cardiologists say that people with diabetes who regularly consume eggs are more likely to develop heart disease. Such people are advised to eat only proteins.

Scientists from Harvard also had their say. They warn against combining eggs with cheese, bacon, white bread and other high-calorie foods. It is also not recommended to consume raw eggs, as raw egg whites interfere with absorption, a substance important for maintaining healthy metabolic processes. In addition, there is a high risk of salmonella infection.

People with allergies will have to avoid this product. The reaction to the product is manifested by skin rashes, difficulty breathing, stomach pain, and in rare cases, anaphylactic shock.

Only at first glance it may seem that all chicken eggs are the same and there is no difference which tray to buy. In fact, the nutritional value and composition of the beneficial components of this product directly depend on the diet of chickens and their living conditions. Specimens laid by domestic chickens that regularly go outside and eat grass are considered more useful. In addition, domestic layers are 98% less likely to become infected with salmonella.

According to some sources, compared to farm eggs, home eggs contain:

• one third less cholesterol;
• a quarter less;
• 2/3 more vitamin A;
• 2 times more omega-3;
• 3 times more vitamin E;
• 7 times more beta-carotene.

How to choose and store the product correctly

The first rule when choosing chicken eggs is to avoid products with damaged shells, since bacteria can penetrate through the cracks.

It is not recommended to wash the shells, as this process removes the protective shell on the outside. It is important to know that eggshells contain many small pores through which bacteria can penetrate, so raw eggs are not the best form to consume.

The most accurate indication of the freshness of a product is its smell, the consistency of the white and yolk. You can check their quality using a regular one. A fresh egg will always sink to the bottom, while a rotten one will float to the top. And to understand whether there is a raw or boiled egg under the shell, just spin it on a flat surface. The raw one will spin slowly, the cooked one will spin easily, quickly and for a long time.

What does the marking say?

Perhaps everyone knows that eggs from stores always contain a stamp. And besides the expiration date, it tells a lot of interesting things about the product.

In the CIS, chicken eggs are usually divided into “C” and “D”. This designates the category of products - table or dietary. But you should understand that both options are the same chicken eggs (perhaps even from the same laying hen), the only difference is in freshness. Dietary ones are very fresh, almost straight from the nest. Their exceptional freshness is maintained for 7 days; after this period, the product becomes “table” and can be stored in the refrigerator for up to 90 days, and in room conditions - no more than 25 days.

Chicken eggs are also classified by weight. The higher the grade, the more the specimen weighs. First-class eggs should not weigh less than 70 g, and representatives of the 7th grade may not even weigh up to 45 g. There is also a top grade - eggs weighing more than 75 g, but such giants are very rare.

A slightly different classification is followed in European countries. There, the A-Extra class egg is the freshest product (analogous to our dietary eggs). And then, as they age, the eggs move from class to class from A to C.

But the color of the shell means absolutely nothing. More precisely, he only says that white eggs were laid by white chickens, yellow eggs by dark birds. However, this indicator does not in any way affect the nutritional characteristics and quality of the product itself.

Use in cooking

In the food industry, eggs are used as an independent dish or as an ingredient in more complex recipes. They may play a role:

• baking powder (add whipped whites to sauces, creams, soups, dough);
• thickener (the yolk gives sauces, dough or creams the necessary consistency);
• emulsifier (yolk is used to prepare mayonnaise);
• clarifier (beaten egg whites lighten broths).

Cooking methods

Boil

To cook properly, the eggs must be placed in a single row in the pan. It is advisable to fill with cold water. For the product to be cooked soft-boiled, it will take 3 minutes, “in a bag” - 4-5, hard-boiled - 7-8 minutes. Cook over medium heat. Check the time from the moment of boiling. After cooking, rinse with cold water.

Make poached eggs

Pour about 2.5 cm of water into a saucepan, bring it to a boil and carefully pour the fresh egg into it (without damaging the yolk). Cook for a minute, remove from heat, but leave the egg in the water for another 10 minutes.

Fry

There are many ways to do this. Prepare fried eggs, scrambled eggs, fried eggs, frittata or another favorite recipe. In addition, eggs can be baked, stuffed, added to dough, and cocktails can be made, including delicious and medicinal eggnog.

Use in home cosmetics

Both components of the product – proteins and yolks – are used as natural cosmetics. Egg whites contain a lot of vitamin A and collagen, which makes them effective in the fight against scars, burns, wrinkles, and acne. Egg yolk is an excellent way to nourish and stimulate hair growth.

Face masks

Recipe 1. It is difficult to find an easier, but equally effective recipe than this one. Simply beat an egg and apply the mixture to your face. Keep it for half an hour. A whole egg is suitable for normal skin, only the white for oily skin, and the yolk for dry skin.

Recipe 1. Mix 2 eggs with 2 tablespoons of olive oil and 1 tablespoon of honey. Apply to the entire length of hair, wrap with plastic wrap and a terry towel. Keep for at least an hour.

Recipe 2. A mask of 2 yolks and 1 tablespoon of mayonnaise will make it easier to comb curly hair. This product is also suitable for dry and brittle curls.

1. It is possible that in Colombia tourists will be offered white iguana eggs as a snack. For the local population, such a dish is not considered exotic.
2. Norwegians consume hard-boiled seagull eggs.
3. The largest eggs in the world are ostrich eggs (one ostrich is equivalent to 24 chicken eggs).
4. The older the hen, the larger the eggs she lays.
5. A chicken spends 24 to 26 hours “creating” one egg.
6. In a year, one chicken, depending on the breed, can lay 300-325 eggs.
7. In terms of nutritional qualities, chicken protein is second only to mother protein.
8. The color of the yolk depends on the chicken's diet.
9. There is International Egg Day - every second Friday in October.

For many years, chicken eggs have been viewed as a health hazard. Cholesterol, which is contained in the product in quite large quantities, played a cruel joke on them. However, recently scientists have taken a new look at this type of food. Now researchers are not so categorical and are increasingly recalling the beneficial properties of this product. But no one has canceled the sense of proportion and a balanced diet.

Owakudani, or “Great Boiling Valley” in Hakone, Japan is considered a fairly popular tourist destination. This is a large volcanic caldera formed approximately 3,000 years ago after the great eruption of Mount Hakone. Owakudani still has many boiling pools of sulfur-rich water and huge geysers spewing steam and volcanic fumes of hydrogen sulfide and sulfur dioxide. The entire area is dominated by a strong smell of rotten eggs, yet tourists flock to the Big Boiling Valley in droves. This happens precisely thanks to the eggs...

Owakudani black eggs or “kuro-tamago” are ordinary chicken eggs that are hard-boiled in natural pools of hot water. Sulfur in water gives eggshells a black color and also imparts a specific odor. Locals say that black eggs can extend your life by seven years.


The eggs are boiled at the top of the hill, which visitors can reach on a kilometer-long hike or by using the Hakone Ropeway. From the top there are magnificent views of the legendary Mount Fuji, located next door. Eggs are eaten right next to the source, where they are boiled and sold. Small wooden tables are laid out especially for visitors, where they can peel the blackened shells and enjoy a specific delicacy that tastes like sulfur. Black eggs are known far beyond Hakone - they are sold in many shops in the city in small packages of six. The cost of one package is 500 yen.








There is nothing wrong with eating greenish-yellow boiled eggs. If you think it's disgusting, watch how the Chinese eat