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2013
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05
October 13 "World Egg Day" introduced to China
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The World Egg Association has designated the second Friday of October each 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 Livestock Products Processing Research Association and the World Egg Association, the "World Egg Day" event was introduced to China for the first time on October 13. The experts who participated in the egg day introduced some common sense about eating eggs, which helped us get out of some misunderstandings.
The World Egg Association has designated the second Friday of October each 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 Livestock Products Processing Research Association and the World Egg Association, the "World Egg Day" event was introduced to China for the first time on October 13. The experts who participated in the egg day introduced some common sense about eating eggs, which helped us get out of some misunderstandings.
One of the misunderstandings: the deeper the egg shell color, 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 egg shell varies depending on the breed of laying hen. Scientists' experiments have proved that the two kinds of chickens that produce red-shell eggs and white-shell eggs are fed under the same conditions, and the nutritional content of the eggs laid is the same. Evaluate the quality of the protein, mainly the protein content in the albumen (egg white). From the sensory point of view, the thicker the egg white, indicating that the higher the protein content, the better the quality of the protein. The color of the egg yolk is dark and light, from light yellow to orange yellow. The color of the yolk is related to its various pigments. The main pigments in egg yolk are lutein, zeaxanthin, lutein, carotene and riboflavin. The shade of the yolk usually indicates only the amount of pigment content. Some pigments such as lutein and carotene can be converted into vitamin A in the body. Therefore, under normal circumstances, eggs with darker yolks are slightly better in nutrition.
Misunderstanding two: how to eat eggs nutrition are the same. Eggs are a variety of ways, boiled, steamed, fried, fried and so on. In terms of absorption and digestibility of egg nutrition, boiled steamed eggs are 100, tender fried eggs are 98, scrambled eggs are 97, poached eggs are 92.5, old fried eggs are 81.1, and raw eggs are 30-50%. From this point of view, boiled steamed eggs should be the best way to eat.
Misunderstanding three: fried eggs put monosodium glutamate. Eggs themselves contain 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 monosodium glutamate and has a very pure umami taste. If you put monosodium glutamate when scrambled eggs, monosodium glutamate decomposition of the flavor will destroy the natural flavor of the egg itself. Therefore, should not put monosodium glutamate when scrambled eggs.
Myth 4: Boiled eggs for too long. In order to prevent the egg shell from bursting during boiling, wash the egg, soak it in a pot filled with water for one minute, and bring it to a boil. After opening, simmer for 8 minutes. Do not cook for too long, otherwise, the ferrous ions in the egg yolk will have a chemical reaction with the sulfur ions to form a brown precipitate of ferrous sulfide, which will hinder the absorption of iron by the human body. (From: China Poultry Net 2006/10/13)
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October 13 "World Egg Day" introduced to China
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