Eggs

Eggs (oocyte) are the eggs of animals, the size of which varies greatly (from 0.06 mm in mice to 15-18 cm in the African ostrich). Most often, eggs are oval or spherical in shape, but in some insects and fish they are elongated. The characteristics of an egg most often depend on the distribution of the nutrient (yolk) in it.

When it comes to bird eggs, their shape and color depends on the nesting sites. For example, round eggs are laid by birds that nest in holes, and eggs of birds nesting on rocks are usually oblong in shape. The lightest eggs are found in birds that nest in closed places. If the egg is laid openly, it will most likely have a protective coloration.

The size of bird eggs varies greatly - from the smallest, pea-sized bee hummingbird egg to a 16-centimeter ostrich egg. In addition, the size of the egg does not always depend only on the size of the bird itself. Waterfowl, for example, have slightly larger eggs than other birds of the same size. The fact is that the chicks of waterfowl, having hatched, are able to feed and move independently, while other birds are forced to take care of their helpless offspring for a long time.

Chicken, duck, goose eggs are most often used for food, less often turkey, quail, ostrich eggs. Some people refuse to eat eggs (most often this refusal is typical for vegetarians, vegans and animal rights activists), explaining their refusal for various reasons, sometimes having nothing to do with the actual state of affairs and contributing to the emergence of various myths about this product. How useful or harmful are eggs? Let's try to determine this.

Eggs raise blood cholesterol levels. Indeed, an egg contains about 213 mg. Cholesterol, which covers more than two-thirds of the daily limit of this substance (300 mg), which is not recommended to be exceeded. But, firstly, eggs also contain phospholipids, which help to reduce the amount of cholesterol in the blood, and secondly, according to doctors, eggs, although they increase cholesterol levels, not much. In addition, this kind of effect is fully compensated by the presence of nutrients in the eggs that have a positive effect on the body.

Eggs can be eaten by everyone and in any quantity. This is not entirely true. The daily norm for a healthy person is 1-2 eggs, no more. Therefore, if you are offered to "sit on an egg diet", promising excellent results provided that you consume 5-6 eggs during the day, you better refuse and look for a more balanced recipe for losing weight. But for patients with diabetes mellitus, it is better to refrain from eating chicken eggs (as well as other cholesterol-rich foods), since in their body the anti-cholesterol metabolic mechanisms do not work well enough.

Eating chicken eggs increases your risk of heart attack or stroke. This is not true. According to the testimony of doctors who have observed almost 120 thousand people for 14 years, heart attacks and strokes in those who ate 7-14 eggs a week did not occur more often than those who limited the use of this product to once a week or less.

The healthiest eggs are those with a bright yellow or orange yolk. No, the color of the yolk does not indicate that there are more nutrients in the egg, but only that the chicken was fed in a certain way. Domestic chickens are given green nettles to obtain this effect. At poultry farms, the food additive canthaxanthin is added to the feed (it is also used when feeding salmon and trout to give the fish meat a rich pink color). But, according to doctors, canthaxanthin is harmful to vision. So, it turned out that eggs with a not very bright yolk are healthier.

Eggs are very high in calories. In fact, one egg contains only 75 calories, which is not that much.

Eggs are low in vitamins. Completely erroneous opinion. Eggs contain 13 vitamins (A, B1, B2, B6, B12, E, D), biotin, folic and nicotinic acids, methionine, as well as many minerals (calcium, iron, etc.).

Eggs can cause salmonellosis. This can happen if the eggs are not cooked properly. It should be remembered that in order to reduce the risk of infection to almost zero, the eggs must be fried well, the eggs must be boiled for at least two minutes (even if Salmonella was present in the egg, it will die as soon as the yolk loses fluidity), wash fresh eggs before breaking.

Do not eat eggs at night - this can adversely affect the functioning of the stomach. Not entirely true. After all, the speed of digestion depends on how the product is prepared. For example, a soft-boiled egg will digest faster than a fried egg. The stomach takes the most time to digest a hard-boiled egg. However, even in this case, this product will be digested for no more than three hours. So eating eggs for dinner (which in any case takes place 2-3 hours before bedtime) is quite safe for both the stomach and the body as a whole.

Yellow and brown eggs are healthier and tastier than white eggs. This opinion is wrong. The only difference between "darker" eggs and whites is a stronger shell. The color depends only on the breed of the chicken (chickens of European breeds lay white eggs, Asian chickens - darker). The composition of the eggs, the shell of which is painted in one color or another, is completely identical.

You can put a raw egg vertically on its end only on the day of the vernal equinox. If you can put the egg in an upright position on the day of the vernal equinox (and, as practical experiments have shown, you can put it on both a blunt and a sharp end), then you can repeat this on any other day of the year. True, such an experiment can take a lot of time, but what can't you do for the sake of science!

Watch the video: Eggs Part 1. Basics with Babish (December 2020).