Egg as food - Wikipedia. Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years. The most popular choice for egg consumption are chicken eggs. Other popular choices for egg consumption are duck, quail, roe, and caviar. Egg yolks and whole eggs store significant amounts of protein and choline. Due to their protein content, the United States Department of Agriculture categorizes eggs as Meats within the Food Guide Pyramid. In 2. 00. 9, an estimated 6. In 2. 01. 2, the European Union banned battery husbandry of chickens. History. Bird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures where birds were domesticated. The chicken was probably domesticated for its eggs (from jungle fowl native to tropical and subtropical Southeast Asia and India) before 7. BCE. Chickens were brought to Sumer and Egypt by 1. Nutrisystem Diet is a weight loss plan offering portion and calorie controlled prepackaged foods as well as food suggestions. It claims to be backed by 40 years of. Maria Fernandez has received nearly a half million dollars from the egg industry and writes papers like The diet also calls for no alcohol . My two-glasses-a-weeknight wine habit was doing no favors to my waistline or my wallet. A new review of existing data covering around 300,000 people suggests eating up to one. Previous Lipodrene Review (Updated January 6, 2014): Lipodrene: What You Should Know Lipodrene is a dietary supplement that's manufactured by a company known as. BCE, and arrived in Greece around 8. BCE, where the quail had been the primary source of eggs. Louis, Missouri started to transform egg yolk and white into a light- brown, meal- like substance by using a drying process. Early egg cartons were made of paper. They are important in many branches of the modern food industry. Duck and goose eggs, and smaller eggs, such as quail eggs, are occasionally used as a gourmet ingredient in western countries. Eggs are a common everyday food in many parts of Asia, such as China and Thailand, with Asian production providing 5. Gull eggs are considered a delicacy in England. In some African countries, guineafowl eggs are commonly seen in marketplaces, especially in the spring of each year. In many countries, wild birds. The largest four producers were China, contributing 2. United States at 5. ![]() India at 3. 8 million and Japan at 2. Inside, the egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae (from the Greek word . Chicken eggs are graded according to the size of this air cell, measured during candling. A very fresh egg has a small air cell and receives a grade of AA. As the size of the air cell increases and the quality of the egg decreases, the grade moves from AA to A to B. This provides a way of testing the age of an egg: as the air cell increases in size due to air being drawn through pores in the shell as water is lost, the egg becomes less dense and the larger end of the egg will rise to increasingly shallower depths when the egg is placed in a bowl of water. A very old egg will actually float in the water and should not be eaten. In general, chicken breeds with white ear lobes lay white eggs, whereas chickens with red ear lobes lay brown eggs. Eggshell membrane is primarily composed of fibrous proteins such as collagentype I. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo. Egg white consists primarily of about 9. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat and the carbohydrate content is less than 1%. Egg white has many uses in food, and many others, including the preparation of vaccines such as those for influenza. Yolk. The yolk in a newly laid egg is round and firm. As the yolk ages, it absorbs water from the albumen, which increases its size and causes it to stretch and weaken the vitelline membrane (the clear casing enclosing the yolk). The resulting effect is a flattened and enlarged yolk shape. Yolk color is dependent on the diet of the hen; if the diet contains yellow/orange plant pigments known as xanthophylls, then they are deposited in the yolk, coloring it. Lutein is the most abundant pigment in egg yolk. Yolk color is, for example, enhanced if the diet includes products such as yellow corn and marigold petals. Some of the most common preparation methods include scrambled, fried, hard- boiled, soft- boiled, omelettes and pickled. They can also be eaten raw, though this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 5. The proteins in egg white allow it to form foams and aerated dishes. Egg whites may be aerated or whipped to a light, fluffy consistency, and are often used in desserts such as meringues and mousse. Ground egg shells are sometimes used as a food additive to deliver calcium. Some recipes call for immature or unlaid eggs, which are harvested after the hen is slaughtered or cooked while still inside the chicken. Egg yolk gelifies, or solidifies, between 6. Egg white gels at different temperatures 6. Although the white is slightly milkier, the eggs can be used in normal ways. Whipping for meringue takes significantly longer, but the final volume is virtually the same. It can also occur with an abundance of iron in the cooking water. Tea eggs are steeped in a brew from a mixture of various spices, soy sauce, and black tea leaves to give flavor. Storage. Careful storage of edible eggs is extremely important, as an improperly handled egg can contain elevated levels of Salmonellabacteria that can cause severe food poisoning. In the US, eggs are washed, and this cleans the shell, but erodes the cuticle. However, intact eggs can be left unrefrigerated for several months without spoiling. Salt draws water out of bacteria and molds, which prevents their growth. The eggs stop absorbing salt after about a month, having reached osmotic equilibrium. They are often boiled before consumption, and are often served with rice congee. Frequently, beetroot juice is added to impart a red color to the eggs. After the process is completed, the yolk becomes a dark green, cream- like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with a comparatively mild, distinct flavor. The transforming agent in a century egg is its alkaline material, which gradually raises the p. H of the egg from around 9 to 1. Tofu can also act as a partial binding agent, since it is high in lecithin due to its soy content. Applesauce can be used, as well as arrowroot and banana. Extracted soybean lecithin, in turn, is often used in packaged foods as an inexpensive substitute for egg- derived lecithin. Chickpea brine, also known as aquafaba, can replace egg whites in desserts like meringues and mousses. Other egg substitutes are made from just the white of the egg for those who worry about the high cholesterol and fat content in eggs. These products usually have added vitamins and minerals, as well as vegetable- based emulsifiers and thickeners such as xanthan gum or guar gum. These allow the product to maintain the nutrition and several culinary properties of real eggs, making possible foods such as Hollandaise sauce, custard, mayonnaise, and most baked goods with these substitutes. Nutritional value. Chicken eggs, the most commonly eaten eggs, provide 1. Chicken egg sizes) (table). Eggs (boiled) supply several vitamins and minerals as significant amounts of the Daily Value (DV), including vitamin A (1. DV), riboflavin (4. DV), pantothenic acid (2. DV), vitamin B1. 2 (4. DV), choline (6. 0% DV), phosphorus (2. DV), zinc (1. 1% DV) and vitamin D (1. DV) (table per 1. A yolk contains more than two- thirds of the recommended daily intake of 3. The diet of laying hens can affect the nutritional quality of eggs. For instance, chicken eggs that are especially high in omega- 3fatty acids are produced by feeding hens a diet containing polyunsaturated fats from sources like fish oil, chia seeds or flaxseeds. People on a low- cholesterol diet may need to reduce egg consumption; however, only 2. The egg white consists primarily of water (8. There is debate over whether egg yolk presents a health risk. Some research suggests dietary cholesterol increases the ratio of total to HDL cholesterol and, therefore, adversely affects the body's cholesterol profile. A 1. 99. 9 prospective study of over 1. Harvard School of Public Health concluded, in part, that . Contamination of eggs exiting a female bird via the cloaca may also occur with other members of the Salmonella genus, so care must be taken to prevent the egg shell from becoming contaminated with fecal matter. In commercial practice in the US, eggs are quickly washed with a sanitizing solution within minutes of being laid. The risk of infection from raw or undercooked eggs is dependent in part upon the sanitary conditions under which the hens are kept. Health experts advise people to refrigerate washed eggs, use them within two weeks, cook them thoroughly, and never consume raw eggs. Department of Agriculture in 2. Risk Analysis April 2. It showed that of the 6. Salmonella. However, this has not been the case in other countries, where Salmonella enteritidis and Salmonella typhimurium infections due to egg consumptions are major concerns. Most forms of contamination enter through such weaknesses in the shell. In the UK, the British Egg Industry Council award the lions stamp to eggs that, among other things, come from hens that have been vaccinated against Salmonella. Fertile eggs can be eaten, with a little nutritional difference to the unfertilized. Fertile eggs will not contain a developed embryo, as refrigeration temperatures inhibit cellular growth for an extended time. Sometimes an embryo is allowed to develop but eaten before hatching as with balut. Grading by quality and size. The US Department of Agriculture grades eggs by the interior quality of the egg (see Haugh unit) and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size). U. S. Grade AA. Eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells. Grade AA and Grade A eggs are best for frying and poaching, where appearance is important. The 3 Day Menu Plan. One of the most popular diets this season is the 3 day military diet which is a short- term diet designed to help you lose weight by limiting carbs and eating only three meals a day. I use sugar- free or organic All- Natural Peanut Butter). It’s extremely restricted in calories and you really can’t eat a whole lot. I personally LOVE peanut butter and I’d like to eat more than 2 tablespoons if possible! This means the two tablespoons allowed for breakfast today equals 1. My hack is that I use powdered peanut butter so I can eat MORE peanut butter for the same amount of calories. PB2 powdered peanut butteris incredible to use even when not on the military diet. And those two tablespoons equal only 4. That means because you can have four times as much peanut butter for the same calorie count! PB2 = 1. 80 calories which is still 8 calories less than regular peanut butter and four times as much. Either option is fine to use during this diet! Day 1. The 3 week diet is a sensible long- term solution that you will be able to maintain over time.
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