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Chicken eggs — product description on

Many consider chicken eggs to be heavy food.

This is both true and not.

The thing is how they are cooked. Ideal dietitians believe boiled egg boiled.

The culinary history of chicken eggs began in India two and a half thousand years ago (it was there that they tamed and domesticated chickens).

In Europe, the Romans began to eat chicken eggs: it was customary to start breakfast with them.

In ancient times, chickens brought no more than 30 eggs per year, and modern layers laid more than two hundred annual!

This is the result of centuries of breeding work, because for a long time people began to appreciate chicken eggs as one of the foundations of cooking: they are baked and pickled, they make eggnog, scrambled eggs, scrambled eggs, soft-boiled eggs and poached, added to salads, sauces, desserts, baking

Many consider chicken eggs to be heavy food. This is both true and not.

The thing is how they are cooked. The longer the egg is boiled or fried, the slower it is digested by the body.

Ideal in this regard, doctors, nutritionists believe egg, boiled soft-boiled. For its digestion is enough one or two hours.

But a hard-boiled egg or scrambled eggs is necessary for this for at least three hours.

According to current Russian standards, each egg produced at a poultry farm should be marked. The first mark in the label means shelf life, read — the age of the egg; the second is a category, that is, its size.

The beginning of our cipher can be the letter “d” or “c”, which means, respectively, “dietary” or “table”.

Dietary in Russia, an egg is considered that will not be stored at a negative temperature and must be sold within 7 days. The day of his “birth” is not considered. That is, “dietary” is not some kind of special, but just a very fresh egg.

The yolk in it is fixed, the protein is dense, and the height of the space occupied by air is no more than 4 mm.

The marking on the diet egg is usually applied in red ink and usually includes the date — the date and month of its “birth” — as confirmation of its “diet”.

However, as time goes on, the egg white in the egg dries out a little, the yolk shrivels, becomes motile, after a week the void increases to 7–9 mm. And the diet egg goes into the category of canteens.

Table eggs quite edible, but live by different rules.

You should know that the shelf life of table eggs at room temperature does not exceed 25 days from the date of the demolition, in the refrigerator — no more than 90 days.

On the shell of an egg, initially doomed to become a mess, usually put a blue stamp with the designation only categories.

Now let’s deal with by categories — the second part of our cipher. The category says about the mass of the egg. Let’s start with the smallest — from 35 to 44.9 grams — this third category (most often in recipes, under one egg, eggs of the third category are meant, this should be borne in mind when determining proportions), the second — from 45 to 54.9 grams, large eggs weighing from 55 to 64.9 grams — first category.

The biggest ones — weighing from 65 to 74.9 grams — fall into the category “select«, Denoted by the letter» o «.

Rarely, but there are eggs weighing more than 75 grams — such giants are awarded higher Giant category, they are entitled to an honorary letter «in».

On imported chicken eggs are indicated the class of the product and its weight category, the number of eggs in the package; the name and address of the company that packed the eggs or by the order of which they were packed; conditional number of the packing place; shelf life; instructions for storage or use.

Here are the weight categories for such eggs:

  • S — less than 53 g
  • M — 53–63 g
  • L — 63–73 g
  • XL — 73 g and more

The first digit of the number on the package indicates in which EU country the eggs were packed.

Most often it is Belgium (number 1), Germany (2), France (3) or Holland (6).

Egg shell color (white or dark) depends solely on the breed of chicken and is in no way connected with its usefulness and taste.

Chicken eggs — one of the most important products in cooking.

Important is their texture, and a kind of stickiness, and a change in structure when heated and whipped.

Of the dishes in which eggs play the main role, it is worth mentioning scrambled eggs, scrambled eggs, dragon, shakshuku, Benedict eggs, poached eggs, eggnog, egg custard, soft-boiled eggs, Scotch eggs.

In recipes, usually the weight of one egg is considered equal to 40 grams, that is, it means a small egg — the third category.

A competent consumer always pays attention to shelf life and the date of manufacture of the product, including eggs, as well as their size, which is expressed in categories of eggs. Accordingly, one must be able to read egg marking — both Russian and western.

On the meaning of letters and numbers in the marking see above (section «Species and varieties»); for example, the label “SV” appears on table eggs of the highest category, and “D3” — on diet eggs of the third category.

It is necessary to carefully consider date of manufacture (sorting) eggs. If you want to buy a truly dietary egg, please note: an egg with a “red” stamp (dietary) may turn out to be “blue” in age (that is, stored for more than 7 days).

On the shell of an egg, initially considered to be table and intended for relatively long storage, usually put a blue stamp with the designation of only a category.

The eggs themselves may not be labeled if they are packed in containers with a label containing the necessary information.

But the label should be placed in such a way that we had to break it at the opening of the container.

Unfortunately, eggs are loved not only by us, but also by the causative agent of a serious infectious disease — the bacterium. salmonella.

To protect yourself from this uninvited guest is not so difficult.

  • Dirt and dried litter on the shell are by no means a sign of “organic” eggs, but rather they indicate a lack of hygiene at the poultry farm.
  • Eggs with damaged shells cannot be eaten (at least raw and semi-cooked).
  • Before use, the egg should be washed under running water with soap. Do not forget to wash your hands, even if you just touched the egg.

One more question: white or dark? Experts agree that the color of the shell depends only on the breed of chicken.

To give preference to one or another egg according to the color of the shell is a purely aesthetic choice.

Shelf life table eggs at room temperature does not exceed 25 days from the date of the demolition, in the refrigerator — no more than 90 days.

Store eggs in a cold, but not too dry place, separate from strong-smelling foods and from raw meat; the best temperature is 0–5 ° С.

Eggs can pasteurize.

For pasteurization, they are washed and then broken into sterilized dishes.

After the yolks and proteins join, they are filtered and heated to +63 ° C for one minute, then cooled quickly.

How to choose chicken eggs in the store or on the market?

What are their varieties, what are the types of eggs? What .

Stuffed eggs — a delicious cold bite for one bite. It is for this reason that stuffed.

The list of independent egg dishes is huge and you will not spend most of them on cooking.

The expression «just how to fry an egg» was probably invented by a person who does not know.

A boiled egg is in itself an excellent food, for the preparation of which it is simply impossible to spend more.

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