Egg
From Atkinspedia
Bird eggs are a common food source. The most commonly used bird eggs are those from the chicken, duck, and goose, but smaller eggs such as quail eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches. The eggs of sea turtles are also sometimes used for food. Eggs are frequently used in both sweet and savoury dishes as a source of protein as well as to bind the other ingredients in a recipe together. Sometimes the egg yolk is used separately from the egg white (or albumen).
The egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae (from the Greek word khalaza meaning hailstone or hard lump.)
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Nutritional value
Chicken eggs are the most commonly eaten eggs, and are highly nutritious. They supply a large amount of complete protein—according to the Food and Agriculture Organization of the United Nations, egg protein is of a higher quality than all other food proteins[citation needed]—and provide significant amounts of several vitamins and minerals, including vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorous and potassium. They are also one of the least expensive single-food sources of complete protein.
All of the egg's vitamin A, D and E is in the yolk. The egg is one of the few foods which naturally contain vitamin D (although this nutrient is naturally produced in humans when their skin is exposed to sunlight). A large egg yolk contains approximately 60 calories (250 kilojoules); the egg white contains about 15 calories (60 kilojoules). A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol (although it has been shown that your body does not absorb much cholesterol from eggs[citation needed]). The yolk makes up about 33% of the liquid weight of the egg. It contains all of the fat in the egg and slightly less than half of the protein.
Recently, chicken eggs that are especially high in Omega 3 fatty acids have come on the market. These eggs are made by feeding laying hens a diet containing polyunsaturated fats and kelp meal. Two brands available in the UK are "Columbus Eggs"[1] and "The Hearty Egg"[2]. Nutrition information on the packaging is different for each of the brands.
Health issues of eating chicken eggs
Cholesterol and fat
Chicken egg yolks contain a small amount of fat. People on a low-cholesterol diet may need to cut down on egg consumption, although most of the fat in egg is unsaturated fat and may not be harmful. The egg white consists primarily of water (87%) and protein (13%) and contains no cholesterol and little, if any, fat.
Some people try to avoid eggs in their diet because they are high in cholesterol, which is concentrated in the yolk. This issue is sometimes addressed by eating only some or none of the yolk. People sometimes remove the yolk themselves, or may use prepared egg substitutes such as Egg Beaters.
There is debate over whether egg yolk present a health risk. Some research suggests it may lower total Low density lipoprotein ("bad" cholesterol) while raising High density lipoprotein ("good" cholesterol) levels.Template:Citation needed Some people advocate the eating of raw eggs and egg yolks for this reason, claiming that uncooked cholesterol in the yolk is healthier than when it is cooked.
The United States egg industry launched its continuing "Incredible Edible Egg" campaign, which touts eggs as a healthy part of a balanced diet. The American Egg Board publicizes modern research which shows that dietary cholesterol has less effect on blood cholesterol than previously thought.
Contamination
A health issue associated with eggs is contamination by pathogenic bacteria like salmonella. Eggs exit a female bird via the cloaca, so care must be taken to avoid the egg shell becoming contaminated with fecal matter. In commercial practice, eggs are quickly washed with a sanitizing solution within minutes of being laid.
Most health experts advise people to cook their eggs thoroughly before eating them, as the heat is necessary to kill any infectious micro-organisms that may be present. Raw and undercooked eggs have been associated with salmonella infection. As with meat, containers and surfaces that have been used to process raw eggs should not come in contact with ready-to-eat food.
The risk of infection from raw or undercooked eggs is dependent in part upon the sanitary conditions under which the hens are kept. Some smaller egg producers make a point of keeping their hens in cleaner (and, in their view, more humane) conditions, and observe few or no cases of salmonella in the birds themselves.[citation needed]
A USDA study showed that only .003% of eggs produced in the US were shown to contain salmonella, so roughly one in 30,000 eggs produced will contain the bacteria. [3]
Egg shells act as Hermetic seals which guard against bacteria entering, but this seal can be broken through improper handling or if laid by unhealthy chickens. Most forms of contamination enter through such weaknesses in the shell.
Food allergy
One of the most common food allergies is eggs. Infants usually have the opportunity to grow out of this allergy during childhood, if exposure is minimized. Generally, physicians will recommend feeding only the yolk to infants because of the higher risk of allergic reaction to the egg white.
Cooking and preparation
The primary cooking techniques for eggs are:
Some common egg dishes are
- boiled eggs
- deviled eggs
- eggs benedict
- fried eggs
- omelettes
- poached eggs
- scrambled eggs
- soufflé
- quiche
- egg salad
- century egg
Eggs, particularly their yolks, are important as binding agents in many preparations in European cooking due to the emulsifying action of lecithin. This property is crucial for sauces such as mayonnaise and Hollandaise; custards such as crème anglaise, crème brûlée, flan, and lemon custard; and meat dishes such as sausages and pâté.
Eggs may also be pickled; hard-boiled and refrigerated; or eaten raw, though the latter is not recommended for people who may be susceptible to salmonella, such as the elderly, the infirm, or pregnant women.
If a boiled egg is overcooked, a greenish ring sometimes appears around egg yolk. This is a manifestation of the iron and sulfur compounds in the egg. It can also occur when there is much iron in the cooking water. The green ring does not affect the egg's taste; overcooking, however, harms the quality of the protein. [citation needed]
When eggs become rotten, the yolk will turn green, and the egg will emit a pungent sulfurous odor when broken.
Egg substitutes for baking
For those who choose not to or are unable to consume eggs, alternatives used in baking include other rising agents, such as "Ener-G" egg replacer; or binding materials, such as ground flax seeds. Tofu can also act as a partial binding agent, since it is high in lecithin due to its soy content. Extracted soybean lecithin, in turn, is often used in packaged foods as a cheap substitute for egg-derived lecithin.
Egg characteristics
The shape of an egg is an oval with one end larger than the other end. The egg has cylindrical symmetry along the long axis. The larger end contains the air cell that forms when the contents of the egg cool and contract after it is laid.
Shell
Egg shell color is caused by pigment deposition during egg formation in the oviduct and can vary according to breed, from the more common white and brown to pink or speckled blue-green. Although there is no significant link between shell color and nutritional value, there is often a cultural preference for one color over another. For example, in most regions of the United States, eggs are generally white; while in the northeast of that country and in the United Kingdom, eggs are generally light-brown.Yolk
The yolk in a newly laid egg is round and firm. As the yolk ages it absorbs water from the albumen which increases its size and causes it to stretch and weaken the vitelline membrane(the clear casing enclosing the yolk). The resulting effect is a flattened and enlarged yolk shape.
Yolk color is dependent on the diet of the hen; if the diet contains yellow/orange plant pigments known as xanthophylls, then they are deposited in the yolk, coloring it. A colorless diet can produce an almost colorless yolk. Farmers may enhance yolk color with artificial pigments, but in most locations, this activity is forbidden.
Abnormalities
Some hens will lay double-yolked eggs as the result of unsynchronized production cycles; although heredity causes some hens to have a higher propensity to lay double-yolked eggs, double yolked eggs occur more frequently in young hens beginning to lay. Double-yolked eggs only rarely, and even then only with human intervention, lead to the successful development of two embryos [4].
It is also possible for a young hen to produce an egg with no yolk at all. Yolkless eggs are usually formed about a bit of tissue that is sloughed off the ovary or oviduct. This tissue stimulates the secreting glands of the oviduct and a yolkless egg results.
Chicken egg sizes
Chicken eggs are graded by size, for the purpose of sales.
| Size | Mass |
|---|---|
| Very Large (XL) | Greater than 73g |
| Large (L) | 63g-73g |
| Medium (M) | 53g-63g |
| Small (S) | less than 53g |
| Size | Mass |
|---|---|
| Size 0 | Greater than 75g |
| Size 1 | 70g-75g |
| Size 2 | 65g-70g |
| Size 3 | 60g-65g |
| Size 4 | 55g-60g |
| Size 5 | 50g-55g |
| Size 6 | 45g-50g |
| Size 7 | less than 45g |
The most common size of chicken egg is 'Large' and is the egg size commonly referred to for recipes.
Trivia
- If a raw egg is spun, abruptly stopped and then quickly released, it will start to spin again as the liquid inside continues to rotate. This technique can be used to reliably determine whether an egg is raw or already boiled – a solid egg will remain stationary once halted. Additionally, if a cooked egg and a raw egg are spun with the same force, the cooked egg will spin much faster. Another way of determining if an egg is raw or already boiled is to spin it quickly. An already boiled egg will spin into a upright position after a few seconds, but the raw egg will continue to spin on its wide side.
- It is more difficult to break a chicken egg by squeezing it from end-to-end than on its long axis.
- An ostrich egg can make omelets for ten people, and takes forty-five minutes of boiling to harden through.
- An egg that floats in water is likely to have been spoiled by bacteria that entered through the pores in the shell and created gas inside it. The increased pressure due to the gas production may push some of the white through the shell, which may also signify a bad egg.
- An alternative theory to the floating egg is that because the shell is porous, liquid can slowly evaporate out. Thus an older egg has more evaprated liquid and therefore a bigger air gap. This is used as a test of the freshness of an egg, as a very fresh egg will sink in a bowl of water, and lay on its side. An older egg with a bigger air gap will tilt up slightly, as the air acts as a float. A very old egg will point straight up or may even float to the surface.
- A popular folk remedy for a leaky car radiator is to crack in a raw egg. This has been known to work, although automotive professionals do not recommend it.
- A popular urban legend holds that an egg can be balanced on its end during equinoxes/soltices, though in reality an egg can just as easily be balanced on any other day. This has been demonstrated on MythBusters, and written about by Snopes[5].
- If a raw egg is kept submerged in vinegar (or any acid) for a long enough time (three days for vinegar), the shell will usually dissolve leaving only the inner membrane, which will keep the original shape of the egg. This technique is often used by biologists with Hydrochloric Acid in experiments concerning the permeability of the membrane.
