I think everyone has wondered what the markings on eggs mean.
According to current Russian standards, every egg produced at a poultry farm must be marked. The first character in the labeling indicates the permissible shelf life:
The letter “D” stands for dietary egg; such eggs are sold within 7 days.
The letter “C” stands for a table egg, which is sold within 25 days.
The second sign in the marking indicates the category of the egg depending on its mass:
Third category (3) - from 35 to 44.9 g.
Second category (2) - from 45 to 54.9 g.
First category (1) - from 55 to 64.9 g.
Selected egg (O) - from 65 to 74.9 g.
Highest category (B) - 75 g or more.
Thus, the marking “SV” is indicated on table eggs of the highest category, and “D1” is indicated on dietary eggs of the first category.
Regardless of the category of chicken egg, manufacturers can give it a number of interesting properties. For example, there are eggs on the market with a bright yolk and two yolks, enriched with selenium or iodine. Also, when feeding laying hens with special mixtures of spices, you can get the original taste of eggs.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Eggs are common and traditional food products; chicken eggs are considered the most common. Laying hens lay one (less often two) eggs once a day, the healthiest ones are eggs from young domestic chickens; they are small in size, but have a pronounced “eggy” taste.

Chicken egg calorie content

The calorie content of a chicken egg is 157 kcal per 100 grams of product. It should be borne in mind that the average weight of one egg varies from 35 to 75 g, so the calculation of calories will be appropriate.

Damage to chicken eggs

The main harm of chicken eggs is the possible presence of a dangerous microbe in them - salmonella, which causes salmonellosis, which causes serious inflammation of the intestines, blood poisoning and paratyphoid fever. Excessive consumption of boiled eggs can cause digestive problems and constipation.

The chemical composition of a chicken egg contains more than ten basic vitamins - , vitamins ( , ), and , as well as almost the entire periodic table of chemical elements - , and , and , boron and , and titanium, silicon, and aluminum, and . Eggs contain a lot of iron, but it is not absorbed very well from eggs, so it is better to use meat and liver as a source of iron. At the same time, if you drink eggs raw, they also interfere with the absorption of iron from other foods.

A chicken egg consists of white and yolk. - supplier of natural, easily digestible protein, on average there is 10 g of protein per 100 g of egg white. contains fat-soluble vitamins and cholesterol.

Chicken egg yolk contains a high amount of fat, but these are mainly polyunsaturated fatty acids and monounsaturated fatty acids, saturated fatty acids account for a smaller % of the content:

Polyunsaturated fatty acids:

• Linoleic acid - 16%
• Linolenic acid - 2%

Monounsaturated fatty acids:

• Palmitoleic acid - 5%
• Oleic acid - 47%

Saturated fatty acids:

• Palmitic acid - 23%
• Stearic acid - 4%
• Myristic acid - 1%

One egg contains about 130 mg of choline. Choline, which is part of the yolk, regulates the amount of fat and cholesterol in the body.

Contained in chicken eggs, it improves blood supply to the brain, which improves memory and prevents the development of sclerosis (calorizator). Even egg shells, washed, cleared of films and dried, are a very useful product for strengthening bones and stimulating hair growth.

The cholesterol content of eggs reaches 570 mg. Cholesterol is found only in the yolk and it is considered the least harmful because it is balanced by lecithin, which in turn is necessary to nourish nerve cells.

In terms of nutritional value, an egg replaces two hundred grams of milk and fifty grams of meat. Chicken eggs must be consumed several times a week; they are almost completely absorbed by the body (97-98%), without clogging the intestines with unnecessary toxins. Although eggs are considered a very nutritious food, they do not make you gain weight. Moreover, they are often included in therapeutic diets.

Egg and cholesterol

A healthy person is allowed to eat 1 egg per day. If a person has high cholesterol levels in the blood, then nutritionists recommend eating 2-3 eggs per week.

Categories of chicken eggs

Chicken eggs sold from poultry farms are labeled depending on the shelf life and weight of an individual egg. Usually on the packaging we see a letter and a number, or two capital letters, let’s find out what they mean.

The first sign indicates the shelf life of the product:

• D - dietary egg, sales period does not exceed 7 days,
• C - table egg, permissible sales period - 25 days.

By weight, chicken eggs are divided as follows:

• B - egg of the highest category, weighing 75 g and above,
• O - selected egg, 65-74.9 g,
• 1 - first category egg, 55-64.9 g,
• 2 - egg of the second category, 45-54.9 g,
• 3 - egg of the third category, 35-44.9 g.

Differences in chicken eggs in appearance

Chicken eggs, even in the same package, can look completely different - almost round and elongated, with a pronounced sharp tip or almost perfectly oval shape, white, cream, light brown, with dark spots, matte and glossy, smooth and rough to the touch . This does not in any way affect the quality and taste; usually white eggs are laid by white hens, and colored eggs are laid by hens of bright colors. Therefore, when choosing eggs of different colors, we first of all give preference to our aesthetic preferences. Eggs with two yolks are often found - scientists have not yet come to a clear conclusion whether this is a pathology or a common occurrence. When served on the table, such eggs are very impressive, and differ from ordinary ones in their enlarged shape.

There are several options for how to find out about the freshness of eggs. But knowing this thing that the longer the egg is stored, the lighter it becomes, we chose the simplest option - lower the egg into a glass of water. If the egg has sunk, then it is the freshest, 1-3 days since the chicken laid it, if the egg floats but does not rise high, then this means that the chicken laid the egg about 7-10 days ago. And if the egg remains floating on the surface of the water, the chicken laid such an egg more than 20 days ago.

Each egg is naturally covered with a film, which allows the eggs to be stored for a long time, so it is not recommended to wash it off before storing the eggs, but before the actual process of preparing the eggs, it is better to wash off the film with water.

Chicken egg and weight loss

Many have heard about the benefits of chicken eggs and their beneficial effects on the process of losing extra pounds. “Two boiled eggs for breakfast - no more excess weight” - a familiar slogan, right? If you think carefully, not everything is so simple. Let us remember that bodybuilders, who are critical of any product, during the period of “drying” the body, consume only proteins, ignoring the yolks, in order to get pure protein and get rid of cholesterol. Therefore, before you unconditionally believe in quick weight loss using chicken eggs alone, you need to understand whether it is so useful. However, there are ones that are based on the consumption of chicken eggs and lead to real weight loss.

Cooking chicken eggs

There is probably no product in nature or in our refrigerator that is simpler and more necessary than a chicken egg. Starting from raw eggs, which are drunk, seasoned with pepper and beaten into eggnog, to soft-boiled eggs, poached and hard-boiled. Scrambled eggs, simple omelettes, with baked goods and fillings, puddings and egg muffins, fillings for pies, meat rolls and pancakes, an essential ingredient in almost all your favorite salads, cold appetizers, desserts - meringues and almond cakes, addition to dough and colored eggs for Easter - the list can be continued indefinitely, because chicken eggs are a universal product that can be boiled, fried and baked in the oven, eaten raw and in any case, in addition to pleasure, they receive maximum benefits.

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In stores we are offered white, brown, and also different freshness and categories of chicken eggs. According to current Russian standards, every egg produced at a poultry farm must be marked.

The first sign in the labeling indicates the permissible shelf life. The letter “D” stands for dietary egg; such eggs are sold within 7 days. The letter “C” stands for a table egg, which is sold within 25 days.
The second sign in the marking indicates the category of the egg depending on its weight. Highest category (B) - 75 g or more. Selected egg (O) - from 65 to 74.9 g. First category (1) - from 55 to 64.9 g. Second category (2) - from 45 to 54.9 g. Third category (3) - from 35 up to 44.9 g.
Thus, the marking “C2” is indicated on table eggs of the second category, and “DV” - on dietary eggs of the highest category.
When choosing chicken eggs, you need to pay attention to the size of the egg. The smaller the egg, the healthier it is. Chickens laying eggs are kept in cages with several floors, with artificial lighting and on combined feed with various additives. They age quickly, get sick, and various medications and antibiotics are often added to their feed. The older the chicken, the more and more often it is treated, the weaker and more painful its inheritance-egg is, respectively, young chickens are healthier, they are treated less, and they produce a healthier, but smaller egg. That is, an egg from a young chicken weighs on average up to 50-55 g, and these are the third and second categories; in extreme cases, the first category can also be from young chickens.
The third category is rarely found in retail trade, since consumers, often not understanding its usefulness, do not buy such an egg. Poultry factories are forced to process eggs of the third category into melange.
And eggs from young chickens are practically not infected with salmonellosis. Eggs with a brown color have a thicker shell and, therefore, the inside of the egg is less susceptible to infection.
Useful properties of chicken eggs
Eggs can be called a miracle product, a real storehouse of amino acids, vitamins, and minerals. They are an accessible source of niacin, necessary for nourishing the brain and the formation of sex hormones, vitamin K, which ensures blood clotting, choline, which improves memory and removes poisons from the liver, and lecithin, which dissolves plaques in the walls of blood vessels. Eggs contain vitamins E, B2, B6, B12, biotin and folic acid, which prevent the development of birth defects in newborns, have high energy value and contain valuable proteins and bioregulators, a large number of minerals, including calcium and iron, as well as vitamin A and nicotinic acid.
Oddly enough, although the egg is a very nutritious product, it still does not make you fat. Moreover, eggs are included in many therapeutic diets, the goal of which is to reduce the amount of protein in the diet. For such diets, eggs with their 13% protein and only 80 kcal for the diet are simply a godsend.
But to say that eggs contain everything necessary for the body is incorrect. For example, eggs lack carbohydrates and vitamin C.
Chicken eggs and cholesterol
The statement that eating chicken eggs is unhealthy because they increase cholesterol levels in the blood is incorrect. The yolk of chicken eggs actually contains quite a lot of cholesterol. It contains up to 270 mg in a medium-sized egg, however, as numerous studies have shown, after eating eggs, the level of cholesterol in the blood almost does not increase. Egg lovers who have high cholesterol levels in the blood can be advised to eat 1 yolk with 2 or 3 whites. You can also eat scrambled eggs with herbs, but it is recommended to cook it from 1 yolk and 2 whites in a non-stick frying pan, greased with oil, or even better, an omelet with milk. Egg whites are an excellent source of proteins and are easier to digest than meat whites. It should also be noted that egg cholesterol is the least harmful, because it is balanced by lecithin contained in the yolk and plays an important role in the nutrition of nerve cells.
The American Society of Cardiology, although it does not eliminate the responsibility of cholesterol for cardiovascular disease, believes that the complete exclusion of eggs from the diet is no less dangerous. For a healthy person, 6-7 eggs per week are quite acceptable. A healthy and active person, if he does not consume other animal proteins during the day, can easily eat 1-2 eggs a day. Another thing is that it is still advisable to diversify your food and, in addition to eggs, eat other animal or plant proteins.
The opinion that chicken eggs are poorly digested is also not entirely true. Much depends on the degree of freshness of the egg and the method of its preparation. The longer an egg is cooked, the less digestible it will be. Soft-boiled eggs are completely digested after 1-2 hours, and hard-boiled or scrambled eggs after 3 hours.

Chicken eggs for hypertension
Scientists have discovered compounds in chicken eggs that have the same effect as weak doses of the antihypertensive drug captopril. So if you suffer from high blood pressure, take a dozen eggs for prevention.
A peptide found in egg whites may be effective against hypertension, according to a new study from Clemson University. And using eggs along with medications can be a double whammy for high blood pressure.
A peptide called RVPSL blocks the production of an enzyme that increases blood pressure. The researchers reported that feeding rats the RVPSL peptide found in six egg whites was as effective as low doses of the drug captopril. In addition, eating egg whites was also associated with better sugar control and lower cholesterol levels.
The researchers tested the peptide RVPSL, which was made by heating eggs to 100º C. Eggs cooked at higher temperatures may have an even more effective effect on blood pressure. Fried egg whites showed a higher hypotensive effect.
Of course, further research is needed to talk about specific results. However, you don't have to wait long to emphasize eggs in your everyday life. After all, you don’t need a recipe to eat eggs.
Chicken eggs against obesity
Obese adults can lose weight twice as fast by combining a low-calorie diet with eggs for breakfast.
Scientists tested the assumption that if you eat two eggs for breakfast instead of the usual American donuts, then for the same calorie content, such a breakfast may be more conducive to weight loss for those wishing to lose weight.
The experiment involved 152 volunteers - men and women from 25 to 60 years old with varying degrees of overweight or obesity, with a body mass index from 25 to 50 with a normal range of 18.5 to 25.
The subjects were divided into four groups. Two of them were put on a reduced-calorie diet. At the same time, one group consumed two eggs for breakfast, and the second group consumed a portion of donuts with the same energy parameters. The other two groups were left out of the diet but also ate eggs or donuts for breakfast.
After eight weeks of the experiment, the egg breakfast group lost 65% more weight than the donut diet group. However, no significant differences were found between the other two groups, whose members were not restricted in food.
“Eating eggs for breakfast promotes weight loss when combined with a low-calorie diet and does not affect body weight in the absence of a diet,” the scientists conclude.
Chicken eggs for the liver
It is quite widely believed that chicken eggs are harmful to the liver. This is not true, since in addition to vitamins, eggs contain a variety of substances, including choline and methionine - amino acids that are beneficial for the liver. In addition, the yolk has the unique property of causing contractions of the gallbladder, that is, stimulating the flow of bile into the intestines, which improves peristalsis and promotes the absorption of fats. However, it is worth mentioning that frying eggs or making eggs with mayonnaise or other similar sauce is not advisable for those with liver problems.
But for those who have gallstones, eggs are not really recommended.
This is explained by the fact that if there are stones in the gall bladder, then the process of its contraction under the influence of egg yolk, as well as many other foods, such as cream or butter, is painful and can sometimes develop into colic. Interestingly, this is the only valid reason to avoid eating eggs.

Scrambled eggs for breakfast
Scrambled eggs are the perfect breakfast dish. Regularly eating eggs for breakfast provides energy throughout the day and also helps maintain health. This conclusion was reached by American scientists who studied the nutritional properties of chicken eggs and their effects on the human body.
Scientists believe that eggs in the daily diet do not lead to the accumulation of excess weight, but they have excellent nutritional properties: they contain a large amount of vitamins and microelements that help maintain health, good physical shape and a high intellectual level. Contrary to popular belief, eating eggs daily does not raise cholesterol. Mexican scientists managed to dispel this myth of the 60s during a study.
A person who starts his working day with such a primitive dish as scrambled eggs receives a powerful biological impulse that helps him cope with work successfully. Eggs contain essential vitamins D and B12, proteins, selenium and choline, as well as a wide range of amino acids and antioxidants.
The substances contained in eggs prevent the formation of cataracts, protect the optic nerve, and neutralize the harmful effects of the environment. Eggs strengthen bones and joints, stimulate the immune system, and increase mental performance. Eggs are the only product that is absorbed by the body by 97-98%, leaving virtually no toxins in the intestines.
Chicken egg quality
The freshness of eggs largely depends on their storage conditions. If chicken eggs are not stored in the refrigerator, after a week they actually become stale. But if you immediately put them in a special refrigerator cell with the sharp end down, so that there is no pressure on the air chamber of the egg - the space between the white and the shell, then they can be stored for up to 3 weeks.
The color of the yolk of chicken eggs, from pale yellow to bright yellow and even reddish, depends on the composition of the chicken feed. The rich color of the yolk does not indicate a high carotene content, as some people think.
Duck and goose eggs
They are much more nutritious than chicken eggs. The only thing you should be wary of is harmful microorganisms, which are more abundant in the eggs of waterfowl. Experts note that they can be neutralized by boiling for 15 minutes.
Chicken eggs and salmonellosis
Eggs can cause salmonellosis. However, for this to happen several conditions must coincide. Firstly, the eggs must be infected, and statistics show that salmonella germs are present in only one out of 7 thousand fresh eggs. Secondly, they must be stored for a long time in unsuitable conditions. The coincidence of both does not happen very often, but in order to avoid troubles, it is advisable to wash the eggs well before eating. In addition, it is necessary to periodically wash the egg storage compartments in the refrigerator, since the shells are not airtight and bacteria can enter the egg.
We all know that eating raw eggs is dangerous - you can become infected with salmonellosis. However, soft-boiled eggs or poorly fried fried eggs are no less dangerous. Many people love delicate jelly-like protein - it is precisely this that poses the greatest risk. Therefore, it is better to either fry the eggs well or boil the eggs hard.

The hen laid an egg, and a stamp was immediately placed on its side. As a rule, every egg produced at a poultry farm is marked. The first character in the marking means shelf life, read - the age of the egg; the second is the category, that is, its size. The beginning of our cipher can be the letter “d” or “s”, which means, respectively, “ dietary" or " dining room».

Dietary an egg is considered to be one that will not be stored at sub-zero temperatures and must be sold within 7 days. The day of his “birth” is not counted. That is, “dietary” is not some special variety, but simply a very fresh egg.

The yolk in it is motionless, the white is dense, and the height of the space occupied by air is no more than 4 mm. The marking on a dietary egg is usually applied in red ink and includes the date and month of its “birth” - as confirmation of its “dietary status”. Time passes, the white in the egg dries out somewhat, the yolk shrinks, becomes mobile, and after a week the void increases to 7-9 mm.

And the diet egg goes into canteen category. Table eggs They are quite edible, but they live by different rules. You should know that the shelf life of table eggs at room temperature does not exceed 25 days from the date of laying, in the refrigerator - no more than 90 days. The shell of an egg that is initially destined to become table eggs is usually marked with a blue stamp indicating only the category.

A competent consumer always pays attention to best before date And date of manufacture product, including eggs. After all, a “red” testicle according to the passport may turn out to be “blue” according to age.

The eggs themselves may not be marked if they are packaged in container with label containing the necessary information. But the label must be placed in such a way that we have to tear it off when opening the container.

Now let's deal with categories- the second part of our cipher. She talks about egg weight. Let's start with the smallest - from 35 to 44.9 grams - this is third category, second- from 45 to 54.9 grams, large eggs weighing from 55 to 64.9 grams - first category. The largest ones - weighing from 65 to 74.9 grams - fall into the category " selected", designated letter « O" It is rare, but eggs weighing more than 75 grams are found - such giants are awarded highest giant category, they are entitled to the honorary letter “ V».

When purchasing imported eggs, you should pay attention to the fact that the packaging must indicate: the class of the product and its weight category, the number of eggs in the package; the name and address of the company that packed the eggs or for whose order they were packed; conditional number of the package; best before date; instructions for storage or use.

Hereweight categories for these eggs:
S- less than 53 g
M- 53-63 g
L- 63-73 g
XL- 73 g and more

The first digit of the number on the package indicates in which EU country the eggs were packed. Most often this is Belgium (number 1), Germany (2), France (3) or Holland (6). If you buy eggs individually and not in packaging, the same data should be indicated on the price tag.

By the way
In recipes, the weight of one egg is usually considered to be 40 grams, that is, a small egg of the third category is meant.

Organic eggs

A person who is accustomed to thinking about the meaning of words and concepts will face a difficult test in a modern supermarket. Here, for example, is what the word “ organic"on the packaging of eggs? Has a new method of artificially producing eggs without the participation of a laying hen already been discovered?

What about the prefixes “bio” and “eco”? How should we treat them? Do they contain any information about the contents of the shell or is it just a tribute to the fashion for everything natural?

In EU countries, USA and Japan Buyers have long been free from such speculation, because all these concepts are clearly defined and regulated by law. There are standards systems around the world that regulate the field of organic food production. There are some differences in the definition of the “degree of organicity” of a product in America and Europe, but the general principle is universal.

Only that product has the right to be called organic if all its components are produced and grown without the use of chemical fertilizers, pesticides, bioengineering and ionizing radiation. In organic livestock farming, the use of growth stimulants and other hormones, genetically modified organisms (GMOs) as feed is prohibited; The use of vitamins, antibiotics and other veterinary drugs is strictly limited. Special requirements are imposed on the conditions of detention and water.

Only with strict adherence to these rules (which is verified by a certification company) does the manufacturer receive a document allowing it to put the “organic” label. Certifying companies, in turn, are regularly inspected by inspection authorities for compliance and compliance with the law.

Thus, in Europe, America and Japan the inscription “organic” on the packaging of eggs essentially means: these are eggs from chickens that have the opportunity to free-range in natural fields under the sun, which are fed exclusively with natural feed, rich in chlorophyll, and in winter - seaweed.

What do we have? Until mid-summer 2008, in our country, the degree of compliance of “organic” products with any standards was left to manufacturers and sellers. In this situation, consumers could only rely on their conscience. In July, Rospotrebnadzor issued a decree on sanitary and hygienic requirements for organic products. However, the newly born legislative framework in this area is not yet supported by either the certification or inspection systems. In addition, according to the rules, before a field or farm can be called “organic”, it must undergo “purification”, that is, last a certain period of time without chemical fertilizers and other substances prohibited in this system.

So for now inscription « organic» on the packaging of eggs in our supermarkets doesn't guarantee us anything. There are organizations that have developed their own voluntary environmental certification systems.

However, they approve standards for “organic” and “environmentally friendly” products independently, based on their own requirements. Some of the manufacturers send their products for voluntary laboratory research, for example, to the Institute of Nutrition of the Russian Academy of Medical Sciences. What conclusion can we draw from all this?

Carefully read all the labels on the packaging, try to look for additional information about the manufacturer you are interested in. Be critical. Unfortunately, we also cannot give a recommendation to trust such markings on imported goods, because our country currently does not have a certification check for compliance with the stated standards.

Functional foods: eggs with iodine and carotenoids

Well, okay, in which basket should we put a variety of “smart” eggs with iodine, “village” eggs with carotenoids, “fitness” eggs with selenium, “vitamin” eggs with a high content of acids? Let's try it in the basket with the inscription " functional products».

According to the manufacturers, their place is there. Functional (or fortified) are products that have had their nutritional value increased or restored. In our case, the enrichment of eggs with various additives is carried out by adding appropriate preparations to the feed of laying hens. Manufacturers may call this “creating products with specified properties.”

Nutritionists do not have a common opinion about the effect of such products on the body, and our bodies are different: one benefits from iodine or acid, while another means death. We can only conclude that in this case the egg cannot be both “functional” and “organic”.

White and dark eggs

Finally, when we have more or less figured out the “formal characteristics”, we still need to answer the question once and for all: white or dark? Which eggs are better? What does the color of an eggshell indicate? Here experts agree: the color of the shell depends only from the breed of chicken. Giving preference to one egg or another based on shell color is a purely aesthetic choice.

Let all this help you choose the best eggs from the store variety. Because all doctors and nutritionists agree that a chicken egg is a unique and wonderful product in its composition and dietary properties.

How to protect yourself from salmonella

Not only do we love eggs, but also the causative agent of a serious infectious disease - the salmonella bacterium. Protecting yourself from this uninvited guest is not so difficult.

• Dirt and dried droppings on the shell are not a sign of an “organic” egg; rather, they indicate insufficient hygiene in the poultry farm.
• Eggs with damaged shells should not be eaten.
• Before use, the egg should be washed under running water and soap. Remember to wash your hands, even if you just touched the egg.
• Store eggs in a cool, but not too dry place, away from strong-smelling foods and raw meat; the best temperature is 0-5 °C.
• Eggs can be pasteurized. To pasteurize, they are washed and then separated into sterilized containers. After combining the yolks with the whites, they are filtered and heated to +63 ° C for one minute, then quickly cooled.

Egg differences

They are in any home refrigerator. They tell tales and jokes about them, make up sayings and are certainly mentioned in the so-called “basic consumer basket.” This is both the most common ingredient and a simple and quick dish to make. Chicken eggs - what could be simpler? But do we know everything about them?

Decryption

The hen laid an egg, and a stamp was immediately placed on its side. As a rule, every egg produced at a poultry farm is marked. The first sign in the labeling means the shelf life, read – the age of the egg; the second is the category, that is, its size. The beginning of our cipher can be the letter “d” or “s”, which means “dietary” or “table”, respectively. A dietary egg is one that will not be stored at sub-zero temperatures and must be sold within 7 days. The day of his “birth” is not counted. That is, “dietary” is not some special variety, but simply a very fresh egg.

The yolk in it is motionless, the white is dense, and the height of the space occupied by air is no more than 4 mm. The marking on a dietary egg is usually applied in red ink and usually includes the date - the day and month of its “birth” - as confirmation of its “dietary content”. Time passes, the white in the egg dries out somewhat, the yolk shrinks, becomes mobile, and after a week the void increases to 7–9 mm.

And the dietary egg goes into the category of table eggs. Quite edible, but living by different rules. You should know that the shelf life of table eggs at room temperature does not exceed 25 days from the date of laying, in the refrigerator - no more than 90 days. The shell of an egg that is initially destined to become table eggs is usually marked with a blue stamp indicating only the category.

A competent consumer always pays attention to the expiration date and date of manufacture of a product, including eggs. If you want to purchase a truly dietary egg, then this is simply necessary: ​​a “red” egg according to your passport may turn out to be “blue” according to age.

The eggs themselves may not be marked if they are packaged in a container with a label containing the necessary information. But the label must be placed in such a way that we have to tear it off when opening the container. Now let's look at the categories - the second part of our code. She talks about the mass of the egg. Let's start with the smallest ones - from 35 to 44.9 grams - this is the third category, the second - from 45 to 54.9 grams, large eggs weighing from 55 to 64.9 grams - the first category. The largest ones – weighing from 65 to 74.9 grams – fall into the “select” category, designated by the letter “o”. It is rare, but eggs weighing more than 75 grams are found - such giants are awarded the highest giant category, they are given the honorary letter “v”.

When purchasing imported eggs, you should pay attention to the fact that the packaging must indicate: the class of the product and its weight category, the number of eggs in the package; the name and address of the company that packed the eggs or for whose order they were packed; conditional number of the package; best before date; instructions for storage or use.

S – less than 53 g

M – 53–63 g

L – 63–73 g

XL – 73 g and more

The first digit of the number on the package indicates in which EU country the eggs were packed. Most often this is Belgium (number 1), Germany (2), France (3) or Holland (6). If you buy eggs individually and not in packaging, the same data should be indicated on the price tag.

In recipes, the weight of one egg is usually considered to be 40 grams, that is, a small egg of the third category is meant.

Bearing moment

A person who is accustomed to thinking about the meaning of words and concepts will face a difficult test in a modern supermarket. For example, what does the word “organic” mean on an egg package? Has a new method of artificially producing eggs without the participation of a laying hen already been discovered?

And is this not what the manufacturer is hinting at us, emphasizing that his product has such a distinctive feature - this egg was laid directly by a living bird? What about the prefixes “bio” and “eco”? How should we treat them? Do they contain any information about the contents of the shell or is it just a tribute to the fashion for everything natural?

In the countries of the European Union, the USA and Japan, buyers have long been free from such speculation, because all these concepts are clearly defined and regulated by law. There are standards systems around the world that regulate the field of organic food production. There are some differences in the definition of the “degree of organicity” of a product in America and Europe, but the general principle is universal.

Only that product has the right to be called organic if all its components are produced and grown without the use of chemical fertilizers, pesticides, bioengineering and ionizing radiation. In organic livestock farming, the use of growth stimulants and other hormones, genetically modified organisms (GMOs) as feed is prohibited; The use of vitamins, antibiotics and other veterinary drugs is strictly limited. Special requirements are imposed on the conditions of detention and water.

Only with strict adherence to these rules (which is verified by a certification company) does the manufacturer receive a document allowing it to put the “organic” label. Certifying companies, in turn, are regularly inspected by inspection authorities for compliance and compliance with the law.

Thus, in Europe, America and Japan, the inscription “organic” on the packaging of eggs essentially means: these are eggs from chickens that have the opportunity to free-range in natural fields under the sun, which are fed exclusively with natural feed, rich in chlorophyll, and in winter - seaweed .

What do we have? Until mid-summer 2008, in our country, the degree of compliance of “organic” products with any standards was left to manufacturers and sellers. In this situation, consumers could only rely on their conscience. In July, Rospotrebnadzor issued a decree on sanitary and hygienic requirements for organic products. However, the newly born legislative framework in this area is not yet supported by either the certification or inspection systems. In addition, according to the rules, before a field or farm can be called “organic”, it must undergo “purification”, that is, last a certain period of time without chemical fertilizers and other substances prohibited in this system.

So while the inscription “organic” on the packaging of eggs in our supermarkets does not guarantee us anything. True, there are organizations that have developed their own voluntary environmental certification systems.

However, they approve standards for “organic” and “environmentally friendly” products independently, based on their own requirements. Some of the manufacturers send their products for voluntary laboratory research, for example, to the Institute of Nutrition of the Russian Academy of Medical Sciences. What conclusion can we draw from all this?

Carefully read all the labels on the packaging, try to look for additional information about the manufacturer you are interested in. Be critical. Unfortunately, we also cannot give a recommendation to trust such markings on imported goods, because our country currently does not have a certification check for compliance with the stated standards.

On prescription

Well, okay, in which basket should we put a variety of “smart” eggs with iodine, “country” eggs with carotenoids, “fitness” eggs with selenium, “vitamin” eggs with a high content of acids? Let's try the basket labeled "functional foods."

According to the manufacturers, their place is there. Functional (or fortified) are products that have had their nutritional value increased or restored. In our case, the enrichment of eggs with various additives is carried out by adding appropriate preparations to the feed of laying hens. Manufacturers may call this “creating products with specified properties.”

Nutritionists do not have a common opinion about the effect of such products on the body, and our bodies are different: one benefits from iodine or acid, while another means death. We can only conclude that in this case the egg cannot be both “functional” and “organic”.

What is more important to you - choose. And finally, when we have more or less figured out the “formal characteristics”, we still need to answer the question once and for all: white or dark? Which eggs are better? What does the color of an eggshell indicate? Here experts agree: the color of the shell depends only on the breed of chicken. Giving preference to certain eggs based on shell color is a purely aesthetic choice.

Let all this help you choose the best eggs from the store variety. Because all doctors and nutritionists agree that a chicken egg is a unique and remarkable product in its composition and dietary properties.

Soap protects the safe

Not only do we love eggs, but also the causative agent of a serious infectious disease - the salmonella bacterium. Protecting yourself from this uninvited guest is not so difficult.

Dirt and dried droppings on the shell are not a sign of an “organic” egg; rather, they indicate insufficient hygiene in the poultry farm.

Eggs with damaged shells should not be eaten.

Before use, the egg should be washed under running water and soap. Remember to wash your hands, even if you just touched the egg.

Store eggs in a cool, but not too dry place, away from strong-smelling foods and raw meat; the best temperature is 0–5 °C.

Eggs can be pasteurized. To pasteurize, they are washed and then separated into sterilized containers. After combining the yolks with the whites, they are filtered and heated to +63 ° C for one minute, then quickly cooled.