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The Secrets of Eggs: A Connoisseur’s Guide to the World’s Most Versatile Food

There are some egg-cellent facts about eggs that you may have misconstrued all this while. For instance, you might think that the color of an egg's shell indicates its quality, or that you should only eat two to three eggs a week, or even that storing eggs with their pointed end down helps them last longer. Well, crack these myths wide open because they're all wrong!

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23 July, 2024

Quail Eggs Are the Most Nutritious

Compared to chicken, duck, and goose eggs, quail eggs are the best and most suitable for the sick, the elderly, children, and pregnant women.

– Quail eggs contain three times more Iron and Vitamin A than chicken eggs.

– Cholesterol content is only a third of that in chicken eggs.

When it comes to protein content, goose eggs have significantly more protein than chicken and duck eggs, but they also have the highest fat and cholesterol levels among these options. Therefore, goose eggs are not recommended for pregnant women or those with cardiovascular issues. Duck and chicken eggs have comparable protein levels, but duck eggs contain far more minerals, especially iron and calcium.

Shell Color Has No Impact on Egg Quality

The quality of an egg has nothing to do with the color of its shell. Typically, darker-feathered chickens lay darker eggs, while white-feathered chickens lay white eggs. Sometimes, chickens even lay green eggs.

Generally, chickens with darker feathers tend to eat more than those with white feathers, resulting in larger eggs. Additionally, darker eggs have thicker shells, which means they can be stored for longer periods.

Yolk Color Doesn’t Affect Nutritional Value

The yolk’s color does not influence the egg’s value but rather its flavor. A darker yolk indicates that the chicken had a diverse diet and was likely free-range, able to forage for its food. As a result, their eggs tend to have a richer flavor.

Chickens that consume corn, rice, grains, and vegetables rich in xanthophyll pigments will lay eggs with deep yellow-orange yolks. On the other hand, chickens that primarily eat rice will lay eggs with pale yellow yolks.

Double-Yolk Eggs Are Perfectly Safe

Double-yolk eggs are a normal physiological occurrence and are not only safe to consume but also provide higher nutritional value than single-yolk eggs. These eggs are also larger in size.

However, it’s important not to overindulge in double-yolk eggs as the additional yolk means more cholesterol, which is not ideal for those with cardiovascular issues or high blood fat levels.

Soft-Boiled Eggs Are the Best Way to Eat Eggs

– Eating raw eggs only allows the body to absorb 30%-50% of the nutrients. Consuming raw eggs can also hinder the absorption of vitamins and nutrients, and the raw egg white can harbor harmful bacteria.

– Overcooking boiled eggs can lead to the formation of metal sulfides from the interaction of ions in the yolk and sulfur in the white, making it difficult for the body to absorb.

– The body can absorb up to 92.5% of the nutrients from soft-boiled eggs.

– Fried eggs provide about 81.1% nutrient absorption.

Soft-boiled eggs with slightly runny yolks are the best option, as they allow the body to absorb up to 98% of the nutrients.

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Boiling and Steaming Creates the Perfect Soft-Boiled Egg

There are various methods for making soft-boiled eggs, but the simplest one is to boil the water, turn off the heat, and let the eggs sit in the hot water. The length of time you let the eggs sit depends on your preference for doneness:

– 3 minutes: Runny yolk, firm white.

– 6 minutes: Runny in the middle.

– 8 minutes: Soft yolk.

– 10 minutes: Soft-set yolk.

– 12 minutes and above: Fully cooked yolk.

How to Tell if an Egg is Fresh

Fresh eggs have rougher shells and are coated with a thin layer of powder. When held up to the light, the air pocket is very small, and the egg feels heavy. According to French standards, freshly laid eggs have an air pocket of less than 2 mm², while very fresh eggs have a pocket of 4 mm². Fresh eggs have a pocket of 6 mm², and those that are 9 mm² or larger are considered old.

Don’t Wash Eggs

Freshly laid eggs have a protective coating with 1,000 to 15,000 tiny pores that allow the egg to breathe and prevent bacterial invasion. Washing the eggs removes this protective layer, making it easier for bacteria to enter. The best way to clean dirty eggs is to use a soft cloth to wipe each egg gently.

Store Eggs with the Small End Down to Prevent Breakage

The shell at the larger end of the egg is always thinner and more fragile than the smaller end. When stored with the larger end down, the weight of the egg puts pressure on the thinner shell, making it more prone to breakage. Additionally, storing eggs with the larger end down can cause the yolk to stick to the shell, leading to faster spoilage.

Older Eggs Are Easier to Peel

When boiling eggs, older eggs are easier to peel than fresh ones. This is because older eggs have air pockets that form inside, causing the egg to pull away from the shell slightly.

Fertilized Eggs Are More Nutritious

Fertilized eggs, where the embryo has started to form, contain higher levels of nutrients than regular eggs. However, due to their extremely high nutritional content, they can be challenging for children to digest and may cause stomach discomfort. Because of their high nutritional value, it is recommended not to consume too many fertilized eggs, as they can be difficult to absorb.

There Is No Exact Recommendation for Egg Consumption

Eggs are a great source of protein, minerals, and vitamins, and they contain minimal harmful cholesterol. Depending on your needs, you can consume 2-3 eggs per week, one egg per day, or even more if you’re looking to boost your health.

Refrigerated Eggs Can Last Up to 2 Months

Eggs collected immediately after laying can be stored for up to 2 months in the coldest part of the refrigerator. If stored in the door of the fridge, the shelf life may be shorter.

The information we provide will help you choose the right eggs and easily balance your daily nutrition with eggs. Come to us to choose eggs that are guaranteed in terms of origin and food hygiene and safety!

Source: giadinh.vnexpress.net

Frequently asked questions

Eggs are a culinary marvel, offering a world of possibilities with their versatility. From the type of egg to its freshness and cooking methods, there are endless ways to elevate your egg-dining experience. Fresh, high-quality eggs are key, and understanding the different grades and varieties can help you choose the best. The cooking method also plays a vital role, with techniques like soft-boiling, poaching, or frying creating distinct tastes and textures.

When selecting eggs, consider the dish you’re preparing. For dishes requiring whole eggs, opt for large or extra-large grades. If you need just the yolks, go for jumbo or medium grades, which have larger yolks relative to their whites. For dishes requiring whipped or beaten egg whites, use fresh eggs as they have more volume and stability. Always check the sell-by date and choose eggs with clean, intact shells.

Eggs can be cooked in a myriad of ways, each offering a unique taste and texture. Soft-boiling an egg and serving it with soldiers (toast strips) is a classic British favorite. For a delicate dish, try poaching eggs and serving them on a bed of greens or as a topping for avocado toast. Frying eggs is a versatile option, allowing you to create sunny-side up, over-easy, or scrambled delights. Baking eggs in a dish, like a quiche or frittata, is another delicious way to enjoy them.

To take your egg dishes to the next level, experiment with different seasonings and ingredients. Try adding fresh herbs, spices, or a dash of hot sauce. For a creamy texture, mix in some sour cream or cream cheese. You can also incorporate vegetables, meats, or cheeses to create hearty omelets or frittatas. Don’t be afraid to get creative and explore global cuisines for inspiration.

Eggs are beloved worldwide, and each culture has its own unique takes. Try the classic French omelet, a delicate, rolled creation with a variety of fillings. Indulge in the Italian frittata, a hearty egg pie often served at room temperature. Explore the Middle Eastern shakshuka, a flavorful dish of poached eggs in a spicy tomato sauce. Or, sample the Japanese tamagoyaki, a sweet, rolled omelet with a delicate texture.