The egg is the embryo from which new life develops. It contains everything you need (proteins, carbohydrates, fats) for growth and development. The nutritional value of an egg is slightly inferior to milk, but this does not prevent it from being in the children's diet.
If we compare the nutritional value of quail and chicken eggs, then the former will win in all positions. The only problem is that you can't find them everywhere. Their price is 30% higher than chicken eggs, since the production of this product is more costly and laborious. Therefore, it is not surprising that a Russian person will first of all be guided by the price and buy exactly chicken eggs.
A consumer buys a product from a store or market. In the first case, everything is more or less transparent. The supplier puts a seal on each egg, which can be used to identify its freshness and place of production. In the marketplace, such information in verbal form is provided to you by the seller, and the buyer is forced to trust him.
When eggs are brought home, the question of where to store them does not arise. Of course, they will be put in the refrigerator. Traditionally, manufacturers always place egg trays on the door, which is wrong. The fact is that during the day we repeatedly open the refrigerator, changing the temperature inside. And the most vulnerable point is the door. The lowest temperature is kept at the side of the refrigerator. It is best to purchase separate egg trays and store them there. Usually the shelf life is at least six weeks.
If it becomes necessary to check how fresh the egg is, just dip it into water. A fresh egg will immediately sink to the bottom, a rotten egg will float up. The whole "trick" is in the gases that are formed during the decay. They, like a balloon, raise the egg to the surface of the water. First of all, the gas accumulates in the air bubble, which is located at the blunt end of the egg, which means that if during storage it is on top, the “rotten” gas will not pass through the whole substance, but is forced to accumulate in the bubble. Thus, the product will stay fresh longer. Nutritionists do not recommend eating raw eggs, because chicken protein in this state is poorly absorbed. You can also get an infection. Salmonellosis is more often transmitted through raw eggs, therefore, it is recommended to heat them before use. The most common option is cooking. Frying them is not recommended due to the accumulation of carcinogens during this process.
One egg contains the daily rate of cholesterol, so nutritionists do not advise people over forty years old to consume more than one egg per day. This is especially true for patients who have undergone vascular accidents (heart attack, stroke). Eggs in their raw state are capable of converting vitamin B12 into an inactive form. Therefore, lovers of raw eggs should know that their hobby will sooner or later lead to hypovitaminosis B12 and the inevitable occurrence of gastritis due to this. Such gastritis is very difficult to treat, because it is difficult to find out the true cause of the disease.
