There is no food more mundane than eggs. But do we all know about where to store them, how to cook, in what quantities to absorb? Which of the common ideas about a product that we seem to know inside and out is true, and which is a delusion?
Instructions
Step 1
Eggs with brown shells are healthier than white eggs …
Not true. The color of the shell has absolutely nothing to do with the nutritional value of the eggs - but only with the breed of chickens that laid them.
A bright yolk is healthier than a pale one. Another myth. The bright yellow or even reddish color of the yolk only indicates that the chickens may have been diligently regaled with synthetic feed. You should not look for signs of a high carotene content in this.
Step 2
Store eggs on the refrigerator door.
Not. Appliance designers, who always strive to attach an egg rack to the refrigerator door, clearly do not burden themselves with consultations with doctors. Otherwise, they would have explained to them that the temperature regime of the main chamber is more suitable for these purposes.
Step 3
Even if the expiration date has gone out, and the eggs remain and at the same time look quite fresh, it is not necessary to immediately carry them to the trash. Remember the old-fashioned way of checking the freshness of an egg - immerse it in cold water. Has it gone to the bottom? So you can eat! The only condition is to take the heat treatment seriously: no soft-boiled eggs.
Step 4
Eggs have too much cholesterol
There is a lot of it (270-400 mg in one egg - despite the fact that the daily allowance for men is 390 mg, and for women - 290 mg), but there is no direct relationship between active eating of eggs and the growth of "bad" cholesterol in the blood … Nutrition in general does not play an important role in this process: only 20% of cholesterol comes from food, the rest is produced by the body itself.
Step 5
So, only those who have high blood cholesterol levels should keep a strict count of eggs in their diet. For these people, nutritionists recommend resorting to various tricks to keep their indicators in the norm. For example, eat only one yolk for two or even three proteins (which is the source of cholesterol). And do not fry eggs, pouring generous amounts of oil on the pan (it is wiser to do this on a non-stick coating, greased with milk).
