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🔗Myths and misconceptions about the benefits and dangers of eggs- Eggs are harmful to the body because they increase the level of cholesterol in the blood.Such statements are not entirely true. Egg yolk does contain a lot of cholesterol (about 270 mg in one medium egg), however, the results of many studies have shown that eating eggs causes only a slight increase in blood cholesterol. If the level of cholesterol in your blood is high, try to consume 2-3 proteins per 1 yolk (the maximum cholesterol content). Adhere to the same dosage when cooking scrambled eggs.
- The process of digesting eggs is difficult.This is not entirely correct. The digestion time directly depends on how fresh the product is and how it is prepared. With prolonged heat treatment, eggs, indeed, are digested worse. For example, when eating soft-boiled eggs, the stomach will digest them within 1-2 hours, and if hard-boiled or scrambled eggs, the digestion process will take at least 3 hours.
- Eggs are harmful to the liver.Despite this popular belief, the reality is different. In addition to vitamins, eggs are high in amino acids such as methionine and choline, which are very beneficial for the liver. In addition, the yolk provokes contractions of the gallbladder, which significantly activates the process of outflow of bile, thus improving peristalsis and promoting the absorption of fats. However, if you have liver problems, you shouldn't eat fried eggs or use mayonnaise or similar sauces.
In addition, gallstone disease imposes restrictions on the use of eggs. Stones can cause pain (colic) when the egg yolk stimulates gallbladder contractions. In addition to eggs, the use of butter or cream can cause the same reaction. With all the many legends that have developed around the consumption of eggs, this is the only objective reason in which eggs can have a harmful effect on the body.
- You shouldn't eat eggs more than 2-3 times a week.Nutritionists love this kind of advice. However, in reality, with normal daily activity, a person can easily eat up to 2 eggs per day, provided that no other animal proteins are consumed during the day. On the other hand, it is much more beneficial to use in food a variety of foods containing plant and animal proteins.
- Eggs are a common cause of salmonellosis.Eggs can cause this disease only when several factors coincide. The first is the presence of infection in the egg itself (practice proves the presence of salmonella in only one egg out of seven thousand). Second, the egg storage conditions did not meet the necessary requirements. The probability of these two events coinciding is very small, however, you should still wash the eggs before cooking in order to avoid unpleasant accidents. It is also worthwhile to periodically wash and process the cells in which the eggs are stored in the refrigerator. This is done to prevent bacteria from entering the egg through a leaky shell.
- Eggs that have lay for a week are stale.The freshness of eggs is directly related to compliance with storage conditions. If eggs are kept out of the refrigerator for a week, they can really go bad. However, the shelf life can be increased to 3 weeks if the eggs are immediately placed in the refrigerator, in special cells, with the sharp tip down, in order to avoid pressure on the air space, which separates the protein and shell.
- Bright yolk - an indicator of the health of the egg.In fact, this is not at all the case, and the color of the yolk does not at all demonstrate an increased content of carotene, as many think. The color of the yolk depends only on the composition of the feed that was used for keeping the chickens. The color can range from pale yellow to reddish, which is quite normal.
- Eggs are a source of excess weight.The nutritional properties of the egg are really high, but this does not mean at all that they get fat from it. In addition, eggs are used as a component of many therapeutic diets for people who need to reduce protein in their diet. Eggs are a unique product for these diets, as they contain 13% protein at 80 kcal.
- Eggs are a wonderful product containing all the necessary elements.There is a lot of truth in these words. Eggs are a real treasure trove of vitamins, amino acids and minerals. In addition, they contain sufficient amounts of niacin, which provides the formation of sex hormones and nutrition of brain activity; vitamin K, which is responsible for blood clotting; lecithin, which cleans the walls of blood vessels, choline, which ensures the removal of harmful substances from the liver and improves memory. However, one should not exaggerate and say that eggs contain all the necessary elements. For example, there is no vitamin C, without which our body cannot do, in the egg.
- Duck, goose, quail eggs are inedible.In fact, these eggs contain more nutrients than traditional chicken eggs. However, it should be borne in mind that there may be more dangerous microorganisms in the eggs of waterfowl, therefore, they should be treated with special care. Doctors recommend making heat treatment by boiling for 15 minutes. Quail eggs are useful for the nervous system and are used in the treatment of anemia, hypertension, asthma and diabetes mellitus. Raw quail eggs have a beneficial effect on bronchitis, heart attack, tuberculosis, stomach diseases, ulcers and pancreatitis, as well as promote male potency. In addition, there is no cholesterol in quail eggs and they are not subject to salmonellosis virus infection.
Useful Tips- If you put an egg in a jar of salt water, a fresh one will drown, an egg that is too stale will come up, and an egg of medium freshness will take an intermediate position. More accurate test.Put the egg in a glass of cold water: if it sinks and takes a horizontal position, it is very fresh; if it turned out to be a little tilted, it is about a week old; and if the egg floats vertically, it is stale.
- The shelf life of eggs depends primarily on the temperature. Eggs should be kept at a constant temperature, preferably below 8 degrees C. At room temperature, fresh eggs are kept for 10-12 days, in the refrigerator for about a month.
- If dark spots are visible on the shell, it means that a putrefactive process has begun in the egg, it is not suitable for food. If a blood ring is found inside the egg, such a product should also not be consumed in any form. If the protein is pinkish, and the yolk is orange-red, it means that chicken blood got into it during the formation process. Such eggs can be eaten, but it is still safer to use them for making dough, cutlets, cheesecakes, etc.
- White or brown? There is no difference in nutritional value between brown and white eggs. The shell color depends on the breed of chicken. Chickens with white feathers and scallops lay white eggs. Chickens with red feathers and red scallops lay brown eggs. White eggs are mostly popular in the United States.
- How to separate the white from the yolk? Pour the broken egg into a clean funnel or special separator. Another way: wash your hands and pour the broken egg into your palm, spread your fingers so that the yolk remains and the white seeps between the fingers. These methods will prevent bacteria from the shell of the egg from entering the cooking dish, which can happen with the traditional transfer of the contents of the egg from one half of the broken shell to the other.
- How to wash dishes from eggs? Use only warm water: in hot water, protein residues curl up and stick to the walls of the dishes.
- How not to get infected with salmonella? This bacteria can be found in poultry and on the surface of raw meat. In large quantities, it leads to serious poisoning. Although infected chickens can transmit the infection to the eggs, constant egg quality checks reduce this risk. It is not recommended to give raw eggs to young children, the elderly, sick people and pregnant women. Cooking an egg at temperatures above 60 ° C will surely kill the bacteria.
It is strictly forbidden to cook eggs in the microwave. Eggs have been known to explode repeatedly when heated in the microwave or a few seconds after being removed from the oven, causing damage to the face and eyes.
