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About Eggs
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ABOUT EGG
Egg is a spectecular food which contains many of
required basic foods for humanbeing’s survive and
growth. One egg has 13 essential nutrients in varying
amounts – including high-quality protein, choline,
folate, iron and zinc – for 70 calories. Eggs also play
a role in weight management, muscle strength, healthy
pregnancy, brain function, eye health and more.The egg
is rich in the meaning of fat and essential aminoacids
nevertheless it’s calorie is low. Moreover it contains
high phosphorus and iron. The amount of carbohydrate
calcium and vitamine C is lower.
PREDECESSOR OF CHICKENS
There is an assumption that chickens are evalued from a
semi-bird, semi-reptile animal called Archaeopteryx
which lived 150 million years ago.
THE DISCREPANCY
OF SHELL COLOR
Pigments which secreted from uterus (Matrix) are
responsible from the color of shell. The shell color of
eggs which are from Aracuana race is blue and green. The
white ear lobe having chicken’s shell color is white and
the red ear lobe chickens have brown shell color. There
isn’t any nutrious value difference between these two
ones.
HOW LONG DOES IT TAKES TO CREATE AN EGG FOR CHICKENS?
Approximate time of egg’s ovulation till dropping to egg
canal is 22-26 hours.
THE AMOUNT OF PORES ON THE SHELL
Approximately there are 7500 to 17000 pores on the egg.
These pores permit eggs to get moisture and gas from
their enviroment. This amount is more rampand in stubby
edge ones and it’s more infrequent in incisive ones.
AIR SPACE
Air space is existing at the stubby edge of egg and it’s
constituted by the seperation of two membranes which are
located under shell. The magnitude of this air space is
a creteria for determining the egg’s freshness.
BOILING
A hard cooked egg can safely be refrigerated for up to
one week.
SATIETY
Due to the staying in intestine for a long time, the egg
eaten in the breakfast gives a satiety feel. Eventhough
it’s food value is high and energy value is low (75-80
calories) and giving a satiety feel, it doesn’t loads
high calories to the body.
YOLK
Yolk is the most nutrious part of the egg. The existance
of lecithin helps blood producing. There is no effect of
yolk’s color on the food value of egg.
MAGNIFICATION OF EGG
The magification of egg can alter up to it’s genetic
structure, ovulation phase, effect of moult, ovulation
circle, contains of egg and enviromental conditions.
Under warm weather it lessens. At the ovulation phase,
eggs are smaller. At the second efficiency period after
moult eggs grow. The scope of feeds with protein and
linoelic asid effect the growth of egg.
PROTEIN
The biological value of egg protein is precise. (%94).
Due to the this reasons experts are are using egg a
referance for evaluating protein quality of other goods.
By a 60 gr. Egg, one person can supply ¼ 60 gr. of it’s
daily animal-origin protein need.
HOW MANY TIMES CAN A CHICKEN GIVE EGG?
Current commerical hybrid chickens can give 300 eggs in
a year.
THE FRESHNESS OF EGG
The quality of egg can be comprehended after checking
it’s inner features by breaking it. Except breaking it’s
the best test to put egg, in a boiling water. If it’s
floating that means it is rotten but if it’s dipping
it’s means that that is fresh.
CRUDE EGG CONSUMPTION
The consumption of crude egg contains serious healt
risks because salonella bacteries loose their
eifficiency remarkably by means of temperature. Eggs
must be prepared before consumtion.
STORAGE
According to European Union the maximum duration of
storage is 28 days after ovulation.
HOW MANY EGGS CAN I EAT IN A DAY??
We can’t say a specific number for eating in a day to
you that you. However we can recommend you to eat one
egg for a day. The number of eggs that you can eat is
related with the health conditions, food consupmtion
choises and life standards of you.
BROKEN EGG CONSUMPTION
Broken eggs have always contamination risk because of
salmonellas or further harmfull microorganisms. This
type of eggs should me immidiately used up to the
choises.
DOUBLE YOLK
Double yolks are commonly found in eggs layed by young
hens. During the beginning of a hens reproductive
system, ovulation may occur too rapidly, causing the
release of two yolks together that are combined and
released in one large egg.
THE BEST WAY OF STORAGE
Eggs should be refrigerated at 4-5°C to maintain food
safety. An egg can age the equivalent of several days if
held at room temperature. The best place for the egg is
in its carton on an inside refrigerator shelf.
Regardless of whether the carton is made of styrofoam or
cardboard, the carton will insulate the egg from damage
and loss of moisture. It is not advisable to store eggs
in the refrigerator door since it subjects the egg to
variable temperatures and possible breakage
CLEANLINESS
The dropped egg can easily be cleaned by salt. |
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