Eggs

Products

Chicken eggs are available for direct sale in grocery stores and farms, among other places.

Structure and properties

A chicken egg consists of the white to brown and porous egg shell (made of lime and proteins), the egg white and the egg yolk (yolk), which is yellow in color due to the carotenoids it contains. The main components of a whole egg without shell include:

Several of these ingredients exert antioxidant effects. A medium egg has a calorific value of about 60 kcal. The composition of the egg can be influenced by the diet of the chickens. For example, the proportion of unsaturated fatty acids can be increased or the color of the yolk can be determined.

Fields of application (selection)

  • For the preparation of fried eggs, boiled eggs (3-minute egg, 12-minute egg) and scrambled eggs.
  • For the preparation of confectionery such as chocolate mousse and meringue, for baked goods, pasta and omelets.
  • For coating a braid.
  • The egg yolk has emulsifying properties, which is exploited in the preparation of mayonnaise.

Interactions

Avidin contained in raw egg white may form an inactive complex with the vitamin biotin. Biotin should therefore not be taken at the same time as raw egg white.

Adverse effects

Raw eggs can transmit bacterial infectious diseases such as salmonellosis. Bacteria and fungi can enter the egg through the pores in the eggshell over time during storage. Eggs can cause allergy in sensitive infants and young children. The cholesterol content of eggs is less strictly assessed today. For the prevention of cardiovascular diseases, it is no longer recommended to avoid eggs. Finally, when purchasing, care should be taken to ensure that the hens are kept in an animal-friendly and ecological manner.