A Dozen Facts You Need to Know About Eggs
July 29, 2020 | 6:00 pm
“A humble tray goes a long way.”
This quote on eggs poked my attention and it says a lot when we talk about eggs. Egg is one of the simplest and easy to cook ingredient that do wonders in the kitchen. It is a pantry staple that comes in handy for every household, as it can be used for any type of cooking at any time of the day. Let’s crack a dozen egg trivia and learn more about the wonders of this common pantry ingredient.
1. Top Protein Source
Egg is a good source of protein. It contains a whole set of essential amino acids, which makes it easier for our body to utilize it for growth and development of muscles and repair of worn-out tissue.
2. Types of Eggs
How the hens were raised and fed determine the type of eggs they lay. Here is a quick look at the types of eggs available in the local market today.
3. Brown versus White
Many people think that brown eggs are way better than white eggs. Contrary to that popular belief, eggs, regardless of its color, have almost the same nutritive value and quality. Egg shell differs in colors mainly because of the breed of the hen who laid it. White hens produce white eggs while red and brown hens produce brown eggs.
4. Sizes of Eggs
Ever wonder how eggs differ in sizes? It comes in pee wee, small, medium, all the way to a jumbo size – and to achieve this varying sizes, producers have hens of all ages. The size of the egg produce is mainly dependent on the age of the hen. The older the hen gets, the bigger eggs it produces.
5. Color of Yolk
The hen’s diet is the main reason for its egg yolk’s color. Hens fed with natural yellow and orange pigmented feeds produces bright yellow yolk while others who are fed with white cornmeal and alfalfa produce gives a lighter medium yellow yolk. Producers often add marigold petals to hen feed to improve its yolk color.
6. Cloudy White
Many discard eggs with an apparently cloudy egg white. While it looks like a spoiled egg, it is actually a sign of an egg’s freshness. Cloudy egg whites are actually carbon dioxide trapped in the egg. It had a short time escaping the egg through the shell since it is newly hatched.
7. Spoiled Egg
Speaking of egg spoilage, there is a limited way of finding out if your eggs are spoiled. The famous water test only shows whether the egg is old or fresh. To be sure about it, crack it open and if it smells bad, it is definitely spoiled. Reddish brown spots in egg whites are indicators as well that the egg is spoiled and must not be consumed.
8. Egg Preservation
One of the oldest egg preservation technique is curing the egg in salt, wood ash, lime, and other earthy components producing Century Egg. In the Philippines, eggs are being cured in a mixture of mud, huge amount of salt, and lots of patience and time. This produces the well-known salted egg, usually artificially colored with red to distinguish it from regular eggs.
9. Shelf Life
Fresh eggs have really long shelf life. Transferring eggs into the refrigerator can last up to two to three weeks. But if you retain it in its original plastic or carton container, it can last up to a month. Eggs stored at a room temperature often age faster than refrigerated ones.
10. Egg Food Safety
More than its nutritive value, eggs are also full of microbiological organisms. With this, eggs are recommended to be fully cooked to ensure that microorganisms, specifically salmonella, will be killed by the heat from cooking. Eating raw and/or undercooked egg are highly discouraged.
11. Limited Intake
Since egg has a significant amount of cholesterol, the Department of Science and Technology – Food and Nutrition Research Institute suggested that a healthy Filipino adult should eat 2 to 3 eggs only per week. This is to address the increasing prevalence of cardiovascular diseases across all regions. A single large egg (about 50 grams) contains at least 275 mg of cholesterol which exceeds most of the standard of cholesterol intake limit.
12. Philippine Pride: Balut
Balut is a Filipino Delicacy famous all around the globe. It is a fertilized duck egg, around 14-18 days old. The egg is boiled or steamed and often sold by street vendors. For those who are not ready to try balut, you may opt for “penoy”, which has the rich flavour of balut but resembles like a soft-boiled egg.
There you have it – a dozen facts about eggs! Now that you are an eggspert, you ought to know that there are way more than a dozen ways to cook egg. No wonder egg is a kitchen essential. In fact, the French, at the onset of the revolution in 1700, has 687 ways of cooking an egg.
As an added eggspertise, we’ll help you break away from the usual sunny-side up or hardboiled eggs. Watch out for our next blog for egg tips, hacks and recipes all under 100 pesos!
Martinez, C. (2017). Egg is Perfect for Breakfast [Press Release]. Retrieved from https://www.fnri.dost.gov.ph/index.php/publications/writers-pool-corner/57-food-and-nutrition/212-egg-is-perfect-for-breakfast
Food and Agriculture Organization. (2015). Egg Facts. Retrieved from http://www.fao.org/assets/infographics/FAO-Infographic-egg-facts-en.pdf
Egg Board Nutrition. (2013). Egg Composition. Retrieved from http:www.incredibleegg.org/health-andnutrition/egg-nutrient/nutrient-chart
Authority Nutrition (2014). Organic vs. Conventional: Find Out Which Eggs are Healthiest to Eat. Retrieved from https://www.ecowatch.com/gaps-diet-2469186448.html
Arthur, J. (2017). Egg Innovations and Strategies for Improvement. Avian Research Centre, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada.
Christian Joseph S. Baluyot, RND is AJINOMOTO PHILIPPINES CORPORATION’s Junior Specialist for Culinary Nutrition. He develops recipe, conducts nutrition research and provides nutrition information as a licensed nutritionist-dietitian. Jhay graduated at the Manila Tytana Colleges with a Bachelor’s Degree in Holistic Nutrition with Culinary Arts.
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