October 14 in many countries around the world celebrate Egg Day, paying tribute to this useful and nutritious product. Mankind has been eating eggs for so long that many legends, myths and stereotypes have formed around them. "Arguments and Facts"

Myth number 1: the brighter the yolk, the more useful the egg

Bright yellow or even orange yolk in many associate with domestic eggs, which are customarily attributed to particular utility and environmental friendliness.However, the color does not really depend on where the chicken was, but on its food. At poultry farms, in the food of the laying hens, carotenoids are added, which give the yolk the desired color. These substances are found in maize, alfalfa and herb flour.

Myth number 2: eggs with two yolks are dangerous

Such eggs are really considered an anomaly and are rarely found in nature - they can not hatch from chicks. However, it is not dangerous to eat eggs with two yolks, because this feature does not affect the taste and useful properties. Moreover, some poultry farms specially bring out chickens that can carry eggs with two yolks - this product is larger and is in demand among buyers.

Myth # 3: Eating eggs increases the level of cholesterol in the blood

The eggs contain about 215 mg of cholesterol, with a daily rate of 300 mg, it is quite possible to eat one egg a day. In addition, the yolk contains lecithin, which is necessary for normal metabolism. Reduce consumption of eggs is only if the diet contains other fat-saturated food - dairy products or meat.

By the way, eggs are considered a valuable source of protein, and for nutritional value one egg is equal to 200 ml of milk or 50 g of meat.

Myth number 4: eggs are poorly digested

Problems with digestion due to eggs can be experienced only if you use them raw or in large quantities right before bed. At any other time, properly cooked eggs not only do not cause damage to the body, but also are better than many other products. In addition, they contain vitamins A, B, D, E. H, as well as potassium, sodium, phosphorus, magnesium, iron, zinc, fluorine and other substances that a person needs every day.

Myth number 5: brown shell indicates the content of iodine in eggs

This assumption is incorrect as well as the fact that "brown" eggs are more useful.In fact, the color of the shell does not affect the taste and content of trace elements, but depends only on the breed of chicken. However, there is one slight difference: the brown shell is denser than white, so these eggs are less beaten and stored longer.

In other birds, the color of the outer shell of eggs depends on where the masonry is located. For example, nesting on the ground shells are brown, gray or speckled - under the color of surrounding stones.

How to determine the freshness of an egg

Put the egg in the water. Fresh will remain at the bottom in a horizontal position, a blunt end will appear in the week. If the eggs are 2-3 weeks old, it will hang vertically in the water, and the surface that emerges on the surface is 6-7 weeks old. Check the freshness of the eggs in the store you can shake it - if the content rolls from side to side, the shelf life of the product comes to an end.

By the way

• - Fresh eggs after cooking are harder to clean than those that have lain in the fridge for a couple of weeks.
• - Eggs should not be cooked for more than 10 minutes, because they deteriorate the quality of the protein.
• - Most eggs are consumed in Mexico - an average of one inhabitant of the country eats one and a half eggs a day.
• - It is recommended to store eggs in the coolest place of the refrigerator - at the back wall. And necessarily in a sealed package: a porous shell can absorb the strong odors of other products.
• - Raw eggs can be stored in the refrigerator for 4-5 weeks, hard boiled and unpurified from the shell - up to 7 days.
• - In addition to chicken, you can eat eggs of almost all birds, as well as turtles and fish - eggs are essentially eggs, but without a hard shell.