Egg yolks are healthy now
Are eggs healthy or unhealthy?
Around 17 billion eggs are consumed in Germany every year. Half of this is in private households. It's not really surprising: you use eggs when you bake cakes, fry fried or scrambled eggs, when you cook eggs for breakfast or when you bread a schnitzel.
Identification, weight and grade of eggs
Not all eggs are the same. There are different weight and quality classes, and depending on the husbandry, a distinction can be made between organic and free-range eggs as well as those from barn eggs. In the supermarket or at the weekly market you can only get eggs of "Grade A"; sometimes it says "fresh" on the packaging. For this quality class, the egg must meet various criteria. For example, the shell must be clean and undamaged, the egg must not smell strange and the egg white should be really clear. Grade B eggs that do not meet these requirements are processed in industry.
Depending on the weight and size, there are eggs in weight classes S, M, L and XL. The sizes M (medium) and L (large) are by far the most common. In addition to the weight and quality class, the egg packaging must also state the origin of the egg. It can be traced back using the producer code. An example: The code "1-DE-09-24041" is written on the egg. The "1" stands for free-range farming, "0" would mean organic, "2" for barn and "3" for cage. Classic cage management has been banned in Germany since 2009. The designation "DE" stands for Germany as the producing country, the number "09" for Bavaria as the federal state. The last numerical code is made up of the farm and barn number.
Shelf life: how fresh is the egg?
The manufacturing companies must give the egg pack a best-before date. The shelf life of a fresh egg is a maximum of 28 days after the laying date. Always store eggs in the refrigerator. If you have misplaced the package, a freshness test may provide clues. According to the Bavarian State Office for Health and Food Safety, this is how it works: Take a wide glass or a measuring cup and fill it with water. Put the raw egg in and watch. If it sinks horizontally on the floor and stays there, it is probably still fresh. If it takes off easily, it is older and may no longer be edible. If an egg swims in the water, it should no longer be used.
Ingredients: What's in eggs? How much cholesterol does it contain?
Eggs keep coming up for discussion because of their high cholesterol content. The substance is essential for the body. However, since the organism also produces cholesterol itself, excessive intake through food can have negative effects. Elevated cholesterol levels in the blood can damage the cardiovascular system. The German Nutrition Society therefore recommends eating eggs in moderation, just like other foods of animal origin.
Allergy to egg white?
In addition to cholesterol, eggs contain a lot of protein that the human organism can use very well - provided it can tolerate it. Some toddlers sometimes have problems with an allergy to egg white. The predisposition to neurodermatitis (atopic dermatitis) obviously plays a certain role. Very different symptoms are possible in connection with consumption, such as abdominal pain, nausea, but also asthma. The doctor makes the diagnosis. Often the immune system gets used to the protein over time - a development that the doctor in turn accompanies. If he finally gives the all-clear, those affected can eat eggs little by little. But here, too, it is best to use moderate amounts, because many foods contain eggs or egg components.
Vitamins and minerals
What else do eggs provide? Fat, vitamins A, D, E and K, B vitamins and minerals like calcium and iron. In terms of ingredients, brown eggs do not differ from white eggs, writes the aid infodienst. The different shell colors depend on the breed of chicken. Even organic eggs are no healthier than normal, according to the nutritional information service. Their egg yolks are often a little lighter than conventional eggs. This is due to the fact that the organic feed of the chickens does not contain any coloring agents, according to the aid.
Easter eggs: the most important tips
The identification code that you know from fresh eggs is missing on colored and cooked Easter eggs from the supermarket. If the origin of the egg is important to you, you should buy organic goods and cook the eggs yourself. You can keep these eggs for one to two weeks if they have been hard-boiled (around ten minutes), have not been quenched, the shells are not cracked and the eggs are in the refrigerator. Hard-boiled, store-bought eggs with a special colored protective varnish usually last one to two weeks or even longer at room temperature, provided the shell is intact.
Eggs can be contaminated with salmonella. For example, if you paint eggs with your children and blow them out beforehand, there is in principle the risk that you will become infected with salmonella. The germs cause diarrhea and other gastrointestinal complaints. The Federal Institute for Risk Assessment advises: only take fresh and clean eggs. Do not blow with your mouth, use a straw or a disposable syringe with a cannula from the pharmacy. Thoroughly clean work surfaces before and after and wash your hands with soap.
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