What do you know about eggs?

_Eggs,source

Birds and reptiles are mainly animals that lay eggs. However, when it comes to food and nutrition, the focus is often on the eggs that the birds lay. Eggs usually have a common structure and can be produced from chickens, ducks, turkeys, and geese.

The structure of the egg

_{Egg structure, source}

The picture above will show you the structure of the egg. From observation, the egg is spherical, pointed at one end, and blunt at the other end. They are protected by a hard shell that appears white or brown. The color of an egg is highly dependent on the specific breed of chicken and has nothing to do with the color of the yolk or the edible value and quality of the egg. The porosity of the eggshell allows the exchange of water and gas with the surrounding environment. Similarly, embryo development is inevitable, however, it reduces the keeping quality of porous eggs. Under the eggshell there are two internal membranes, which separate in the blunt egg from the egg, forming what we understand as airspace. The bud is located in the center of the lace and looks like a rope in its structure. The yolk is covered by a layer called the yolk membrane. After the yolk membrane is the egg white of the tick. Studies have shown that a high percentage of ticks indicate good egg quality.

The porosity of the eggshell allows the exchange of water and gas with the surrounding environment. Similarly, embryo development is inevitable, however, it reduces the keeping quality of porous eggs. Under the eggshell there are two internal membranes, which separate in the blunt egg from the egg, forming what we understand as space. The egg yolk is in the center of the cord and has the structure of a rope. The yolk is covered by a layer called the yolk membrane. After the yolk membrane is the tick's egg white. Studies have shown that a high percentage of ticks indicate that the eggs are of good quality.

Water accounts for about three-quarters of eggs, followed by protein, then fat, and minerals in decreasing grades. We have seen different proportions of eggs: the white usually represents 58% of the total weight of the egg, the yolk 31%, and the shell 11%. Compared to fat-free proteins, egg yolks contain more protein, fat, minerals, and vitamins. From the nutritional information, we know that the protein in eggs has good biological value and is easy to digest.

_{Different types of eggs, source}

Therefore, we can use eggs, or even meat, poultry, or fish in our diet to rebuild our protein diet. Similarly, eggs also contain vitamins A and D, and B complex. Both egg yolk and egg white are good sources of riboflavin, and it is this vitamin that makes the egg white light green. Eggs are also rich in minerals such as iron, sulfur, phosphorus, and calcium. However, they lack carbohydrates and ascorbic acid. This is a table that represents the complete composition of eggs, egg yolks, and egg whites.

Here is a table, representing the whole composition of egg, egg yolk, and egg whites.

Now, let's study the criteria provided by the experts when selecting eggs. When you want to buy eggs, you need to know if you should buy suitable eggs elsewhere to avoid bringing stale eggs home. Make sure the eggs you buy have the following qualities:

1. Eggs should not be opaque when placed under a light source but should be shiny. This process is called candlelight detection because it detects opaque eggs, which is not a good thing.

2. When the egg is broken, the yolk should be surrounded by the egg white. A fuzzy yolk is an egg in which yolk and white are mixed. This is a rotten egg and should be avoided.

3. When an egg is immersed in saltwater, it should not float but should sink.

4. When the egg is broken, you must not smell the unpleasant smell. 5. If the eggs are of good quality, there should be no sound when shaking.

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