10 - Checking if an Egg is "Off"
Thousands of individuals throughout the United Kingdom become sick every year as a result of a bad egg (no pun intended). As opposed to simply looking at the expiration date, fill a bowl full of lukewarm water. Place the eggs intended to be cooked in this water.
Those which are good will sink to the bottom. Any that float to the top should be considered to be bad. This arises from the fact that the bacteria present within the egg will produce gas. In turn, this gas makes the egg more buoyant than it would normally be. To make sure that the egg is bad, form a slight hole in the shell and see if there is any odour. If there is even the slightest of smells, it is a good idea to throw it away.
9 - The Colour of the Yolk Does Not Signal an Expired Egg
There are many who believe that if the colour of the egg yolk appears strange, it is a signal that the egg may not be safe to eat. In this case, we must remember is part of the placenta that was intended to feed the infant chick.
Its colour will vary depending upon the diet that the chicken had when the egg was developing. Should the yolk appear dark yellow, it is likely that the animal was fed dark green vegetables. If it is medium, the hen ate alfalfa and corn. A very light yolk indicates a diet mainly based off of grains such as barley and wheat. However, the yolk will not taste any different regardless of the colour observed.
8 - An Impermeable Membrane
There are two things to keep in mind in regards to the way an egg is made. Both of these revolve around what is known as an impermeable membrane. The shell is constructed in such a way as to not let any air inside (due to the outer hardness as well as the flexible membrane that lines it). So, eggs do not necessarily have to be kept refrigerated so they do not spoil.
Many European countries such as Spain, Italy and France will prefer to keep their eggs at room temperature. Secondly, the expiration date on the package is not necessarily correct. In most cases, this date can be extended for three to four weeks. Past this point, it is always good to perform the aforementioned water test and if not, crack theegg open and smell the odour. If it has gone bad, the smell will be noticeably foul.
7 - Making Sense Out of the Label
There are many individuals who do not understand the different categories of eggs and how they are labelled. One of the most trending choices is eggs that are certified as organic. This signifies that the hens were not fed any foods containing pesticides or similar chemical substances during their diet. By-products of other animals as well as GMOs (genetically modified organisms) were likewise free from their feed.
In turn, none of these substances were passed on to the egg. Open-range eggs signal that the hens were allowed to roam free around a barn or a farm as opposed to being locked in a cage. In this case, the egg may contain slightly higher amounts of protein. Note that these can also be referred to as cage-free eggs. Finally, many eggs are simply labelled as "natural". This signifies nothing, as all eggs come from natural sources.
6 - The Diminutive Egg Shell
The vast majority of consumers throw away an egg shell after the egg itself is cooked. However, it is a lesser-known fact that there are indeed a number of uses for these shells. For example, a shell that has been hollowed out can then be painted and used as an Easter decoration for years to come.
The minerals contained within this shell are also great for those who are looking to germinate seeds within their garden. Egg shells that are ground up can be placed outside to ward off slugs and other pests. Finally, these shells can be turned into a fine powder and used as a calcium supplement. This was actually quite common in the past when few had access to a mineral-rich diet.
5 - "Century Eggs" Are Not a Century Old
The so-called "century egg" is considered to be a delicacy in China. Many are under the erroneous belief that such eggs are literally 100 years old. On the contrary, this food is made in a matter of only months. The egg is immersed in a solution containing (amongst other things) straw, ash, rice, clay and even lime. To dispel a popular myth, they are not stored within a jar of horse urine.
The compounds from the solution will eventually permeate the shell and cause the inside to turn a characteristically grey or even black hue. These eggs can be quite spicy; some equating their flavour to an extremely hot pepper. Take caution when trying one of them
The vast majority of consumers throw away an egg shell after the egg itself is cooked. However, it is a lesser-known fact that there are indeed a number of uses for these shells. For example, a shell that has been hollowed out can then be painted and used as an Easter decoration for years to come.
The minerals contained within this shell are also great for those who are looking to germinate seeds within their garden. Egg shells that are ground up can be placed outside to ward off slugs and other pests. Finally, these shells can be turned into a fine powder and used as a calcium supplement. This was actually quite common in the past when few had access to a mineral-rich diet.
5 - "Century Eggs" Are Not a Century Old
The so-called "century egg" is considered to be a delicacy in China. Many are under the erroneous belief that such eggs are literally 100 years old. On the contrary, this food is made in a matter of only months. The egg is immersed in a solution containing (amongst other things) straw, ash, rice, clay and even lime. To dispel a popular myth, they are not stored within a jar of horse urine.
The compounds from the solution will eventually permeate the shell and cause the inside to turn a characteristically grey or even black hue. These eggs can be quite spicy; some equating their flavour to an extremely hot pepper. Take caution when trying one of them
4 - The Power of the Raw Egg
Many have shunned the habit of eating raw eggs; primarily due to the chances of acquiring salmonella. However, the probability of becoming infected is virtually nil should it have only recently been purchased. Another interesting fact is that like any other protein-rich source that is commonly cooked, much of the nutritional value of the egg degrades.
This is the reason why many individuals looking to gain weight will frequently consume raw eggs on a daily basis. In fact, raw eggs are ingredients in common foods such as mayonnaise, Caesar salad, lemon curd and even several tasty cocktails. Nutrients preserved within the raw egg include LDL fatty acids (the so-called "good" cholesterol"), vitamin A, vitamin D, vitamin E and selenium.
3 - A Danger of the Egg Hatching?
This is another common fallacy that needs to be addressed. Many fear that an egg which is left too long without being cooked will eventually hatch a newborn chick. This is all but impossible. We should recall that after a hen lays her eggs, they need to be subsequently fertilised by the rooster. This myth has been partially caused by instances when an egg was cracked open and what appeared to be a foetus was seen in the yolk.
This is most likely not the case, as all are treated with ultraviolet light while being processed in order to prevent such a chance (as well as to eliminate any harmful bacteria). The only time when a foetus could be present within an egg is if it was raised on a free-range farm and passed on to a local customer (such as may take place within small villages).
2 - Concerns About Cholesterol
Over the years, we have become more and more concerned with our daily intake of cholesterol. Eggs have endured a significant amount of bad press due to the fact that it was initially believed that their regular consumption would lead to higher instances of high blood pressure, stroke and heart attack.
This is not the case. Recent studies have pointed out that the regular consumption of eggs does not correlate in any way to higher instances of heart disease or problems with cholesterol. On the contrary, LDL cholesterol (mentioned earlier) is actually a way to combat high blood pressure as well as the hardening of the arteries. Scientists have therefore retracted their previous statements and now promote eggs as a healthy part of one's diet.
1 - The Egg White Diet
On the subject of cholesterol, there are many who will avoid eating the yolk of the egg and instead filter out the whites to be cooked. While this indeed eliminates much of the cholesterol, the amount of nutrients received is far less.
We must recall that the centre of the egg is where the foetus was intended to be hatched. It therefore contains all of the vital life-giving nutrients that would have been necessary. By eliminating the yolks from one's diet, he or she is dramatically reducing the nutritional value of the egg itself. Those who are still a bit worried can always eat three eggwhites combined with one yolk.
Over the years, we have become more and more concerned with our daily intake of cholesterol. Eggs have endured a significant amount of bad press due to the fact that it was initially believed that their regular consumption would lead to higher instances of high blood pressure, stroke and heart attack.
This is not the case. Recent studies have pointed out that the regular consumption of eggs does not correlate in any way to higher instances of heart disease or problems with cholesterol. On the contrary, LDL cholesterol (mentioned earlier) is actually a way to combat high blood pressure as well as the hardening of the arteries. Scientists have therefore retracted their previous statements and now promote eggs as a healthy part of one's diet.
1 - The Egg White Diet
On the subject of cholesterol, there are many who will avoid eating the yolk of the egg and instead filter out the whites to be cooked. While this indeed eliminates much of the cholesterol, the amount of nutrients received is far less.
We must recall that the centre of the egg is where the foetus was intended to be hatched. It therefore contains all of the vital life-giving nutrients that would have been necessary. By eliminating the yolks from one's diet, he or she is dramatically reducing the nutritional value of the egg itself. Those who are still a bit worried can always eat three eggwhites combined with one yolk.
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