egg

The egg convinces not only with the taste, but also with the variety of uses. Regardless of whether as a breakfast egg, in baked goods and pasta, ready-made products or sauces, the egg is one of the most frequently used foods and it is therefore hard to imagine the kitchen without it.

What you should know about the egg

Whether for baked goods, mayonnaise, sweets, desserts or meat loaf, thanks to its foaming, emulsifying and other positive properties, the egg is a very important ingredient. It is of course also popular cooked, stirred or fried.

The first chickens were raised in Southeast Asia around 2,500 years ago. The chicken finally came to Europe via China and Egypt. In the 1950s, fattening and laying hens were specifically bred. There are now around 150 different breeds of chicken. A distinction is also made between white and brown eggs. The egg cells first mature in the ovaries into finished yolk balls, which migrate from the ovary into the fallopian tube and are enveloped here by the egg white. The egg then receives its shell in the egg holder, whereby the brown eggs are pigmented at the end.

However, the color of the shell has no influence on the taste or quality of the egg. It only depends on the breed of chicken and the color of the earlobe. The chickens that have red lobules usually lay brown eggs and chickens with white lobes lay white specimens. The egg consists of the shell, the egg white and the yolk. The composition of the egg white differs greatly from the yolk. The latter has a higher density of nutrients and less water. The protein surrounds the egg yolk and has a protective function thanks to its anti-bacterial effect.

The chicken eggs, which consist of an air-permeable lime shell, are classified according to size: XL eggs weigh more than 70 grams, L eggs 65 to 70 grams, M eggs 60 to 65 grams and S eggs 50 to 55 grams. The egg has a neutral taste.

Importance to health

The egg primarily offers a lot of high-quality protein, which is particularly found in the egg yolk. The body can convert this quickly and 100 percent into its own protein. But at the same time the egg has a high percentage of fat.

Therefore, moderate consumption should take place. In addition to vitamin C, the egg also contains all the important vitamins and is therefore very healthy. Depending on its size, an egg contains on average more than 30 percent of the daily requirement for vitamin D and almost 40 percent of the daily requirement for vitamins K and B12. These vitamins promote the absorption of calcium and improve blood clotting and formation. The vitamins A and B they contain, for example, have a positive effect on eyesight and strengthen the nerves.

In addition, that delivers Chicken egg important trace elements and minerals such as phosphorus, calcium and iron. However, the exact amount of nutrients in the egg yolk and albumen always depends on what the laying chickens ate. Feed and animal husbandry also play a role in the quality of the eggs. Chickens that were fed fresh plants and seeds, insects or snails laid eggs with a higher nutrient content.

Ingredients & nutritional values

An average-sized egg covers around 35 percent of the daily requirement for vitamin D, which is very important for building and maintaining bones and teeth.

The need for vitamin B12 is also covered to the same extent, whereby this vitamin is particularly advantageous for vegans and vegetarians, as it is only consumed through animal foods. This promotes the formation of red blood cells in the body and thus increases oxygen uptake. The egg also contains calcium, selenium and zinc. This protects the body from free radicals.

Intolerances & allergies

The egg is generally well tolerated, but some people have a chicken egg allergy which can be diagnosed through various skin / blood tests. In this case, the body reacts to certain proteins that are found in the egg white and, more rarely, in the yolk with a violent defense reaction. The therapy consists of a change in diet. This means that egg and egg products must be removed from the menu.

Shopping & kitchen tips

If you don't know how long the egg will last, you can test this. With raw eggs, water and a tablespoon of salt are put into a glass. If the egg is fresh, it sinks to the bottom. If it stays on top, it can only be consumed in the heated form.

Eggs can be kept in the refrigerator for up to three weeks, although extreme temperature fluctuations will shorten the time. The eggs develop their full aroma about three to four days after being laid. They taste best up to two weeks after the laying date. It is advisable to buy eggs from free-range or, even better, organic farming in order to support animal welfare. The eggs should also keep for at least two weeks.

Eggs that were laid in Germany instead of just packaged have the label "DDD" on the packaging or the "D" and a six-digit code number on the shell. The fourth digit shows the keeping of the eggs. 1 stands for free range, 2 for intensive free range housing, 3 for floor housing, 4 for aviary housing and 5 for cage housing. The latter eggs should not be bought out of love for the animals.

Preparation tips

The eggs can be used in many ways. They can be eaten raw or cooked. There is little difference in terms of nutrients. Boiling the eggs is recommended, however, as this will kill salmonella or other pathogens. To avoid salmonella, the eggs should always be taken out of the refrigerator shortly before they are cracked and used immediately.

The boiled egg is very popular for breakfast. The same goes for the fried and scrambled eggs. Good combination partners are fresh herbs, spicy sauces, various types of vegetables such as cauliflower, mushrooms, paprika or asparagus, but of course ham as well. The hard-boiled egg is often used to prepare an egg salad. Mix with milk and flour to create delicious pancakes, which are particularly popular with children. For dishes that are prepared with raw eggs, such as tiramisu or spaghetti carbonara, fresh eggs should be used.