The World Egg Association determines the second Friday of October every year as "World Egg Day". After consultation with the Organizing Committee of the China Egg Science and Technology Conference, the Egg Processing Professional Committee of the China Animal Products Processing Research Society and the World Egg Association, the "World Egg Day" event was first introduced to China on October 13. The experts who participated in the Egg Day event introduced some common knowledge about eating eggs, which helped us get out of some misunderstandings.
One of the misunderstandings: the darker the color of the eggshell, the higher the nutritional value. Some people think that red-shell eggs have higher nutritional value than white-shell eggs, which is wrong. The color of the eggshell varies depending on the breed of laying hen. Scientists' experiments have shown that the two chickens that produce red and white shell eggs are fed under the same conditions, and the nutritional content of the eggs produced is the same. Evaluation of protein quality is mainly the content of protein in egg white (egg white). From a sensory point of view, the thicker the egg white, the higher the protein content, the better the quality of the protein. The color of egg yolk varies from light yellow to orange yellow. The color of egg yolk is related to its various pigments. The main pigments in egg yolk are lutein, zeaxanthin, lutein, carotene and riboflavin. The color of egg yolk usually only indicates the amount of pigment. Some pigments such as lutein and carotene can be converted into vitamin A in the body, so under normal circumstances, eggs with darker yolks are slightly better in nutrition.
Myth 2: The nutrition of eggs is the same. Eggs are eaten in various ways, including boiled, steamed, fried, and fried. In terms of the absorption and digestibility of egg nutrition, boiled and steamed eggs are 100%, tender fried is 98%, scrambled eggs are 97%, poached eggs are 92.5%, old fried are 81.1%, and raw food is 30%-50%. From this point of view, boiled eggs should be the best way to eat.
Misunderstanding 3: scrambled eggs put MSG. The egg itself contains a large amount of glutamic acid and a certain amount of sodium chloride. After heating, these two substances will generate a new substance-sodium glutamate, which is the main component of MSG and has a very pure umami taste. If you add MSG during scrambled eggs, the umami produced by the decomposition of MSG will destroy the natural umami of the egg itself. Therefore, it is not advisable to put MSG when scrambled eggs.
Myth #4: It takes too long to cook eggs. To prevent the eggshell from bursting during cooking, wash the eggs, soak them in a pan filled with water for one minute, and boil them with a small fire. After opening, switch to simmer for 8 minutes. Avoid cooking for too long, otherwise, the ferrous ions in the egg yolk will chemically react with the sulfur ions to form a brown precipitate of ferrous sulfide, hindering the body's absorption of iron. (Transfer from: China National Poultry Network 2006/10/13)
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