How to handle a chicken egg

An egg is the embryo from which a new life develops. It contains everything you need (proteins, carbohydrates, fats) for growth and development. The nutritional value of an egg is slightly inferior to milk, but this does not prevent it from being in a children's diet.

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If you compare the nutritional value of quail and chicken eggs, the first will win in all respects. The only problem is that you will not meet them everywhere. Their price is 30% higher than eggs, since the production of this product is more costly and time-consuming. Therefore, it is not surprising that the Russian people will first of all be guided by the price and buy chicken eggs.

A consumer buys a product in a store or market. In the first case, everything is more or less transparent. The supplier puts a seal on each egg, according to which you can find out its freshness and place of production. On the market such information in verbal form is provided to you by the seller, and the buyer is forced to trust him.

When eggs are brought home, the question of where to store them does not arise. Of course, they will be put in the refrigerator. According to established tradition, manufacturers always place egg cells on the door, which is wrong. The fact is that during the day we repeatedly open the refrigerator, changing the temperature inside. And the most vulnerable spot is the door. The lowest temperature is maintained at the wall of the refrigerator. It is best to purchase individual egg cells and store them there. Usually, the shelf life is at least six weeks.

If there is a need to check how fresh the egg is, just dip it in water. A fresh egg will immediately sink to the bottom, a rotten egg will pop up. The whole "focus" lies in the gases that are formed during fading. They, like a balloon, raise an egg to the surface of the water. First of all, gas accumulates in the air bubble, which is located at the dull end of the egg, which means that if it is stored on top, the “rotten” gas will not pass through all the substance, but is forced to accumulate in the bubble. Thus, the product will stay fresh longer. Nutritionists do not recommend eating eggs raw, as chicken protein in this state is poorly absorbed. In addition, you can get an infection. More often, salmonellosis is transmitted through raw eggs, so it is recommended to heat them before use. The most common option is cooking. Frying them is not recommended due to the accumulation of carcinogens in this process.

One egg contains a daily norm of cholesterol, so nutritionists do not recommend for people older than forty years to consume more than one egg per day. This is especially true for patients who have suffered vascular accidents (heart attack, stroke). In the wet state, eggs are able to convert vitamin B12 to an inactive form. Therefore, lovers of raw eggs should know that their hobby will sooner or later lead to B12 hypovitaminosis and the inevitable occurrence of gastritis due to this. It is very difficult to treat such gastritis, because it is difficult to find out the true cause of the disease.