Egg yolk: composition, benefits and contraindications. Secrets of a chicken egg under the shell: we analyze the composition

Egg whites, due to their amino acid composition, are a source of high quality protein, and egg yolks have not earned a very good reputation. First, the USDA recommended limiting the consumption of whole eggs, and then fitness enthusiasts picked up bad fashion. Let's finally figure out what benefits of egg yolk and break down some of the myths associated with it.

Vitamin composition of chicken eggs
A large chicken egg contains 70 calories, 5g protein and 5g fat, 200mg cholesterol and 0 carbs. The egg white of a chicken egg contains only 20 calories, 5 g of protein and not a gram of carbohydrates and fats. Thus, it becomes clear that egg yolk is avoided due to its fat and cholesterol content. However, they forget that it is the egg yolk that contains vitamins A, D, K, group B, as well as minerals - selenium, iron, zinc and phosphorus.

Draw your own conclusions, which is more useful - egg white, yolk or a whole chicken egg.

Another plate with a more complete composition of chicken eggs per 100 g:

cholesterol in egg yolk
There is a myth that whole chicken eggs negatively affect blood cholesterol levels. This myth was debunked by University of Connecticut researchers. The experiment involved 25 men and 27 women. All of them were tested for cholesterol in the blood. Half of the subjects ate eggs and received 640 mg of cholesterol daily from meals, while the other half followed a diet without eggs. The results of the study showed that egg yolks do not raise the level of LDL-cholesterol, leading to cardiovascular disease.

Look again at the table, the saturated fat in an egg yolk is less than half of the total fat content. And cholesterol, which until recently was considered harmful, can help exercising people become bigger and stronger. This was proven in the 2009 study "Egg Protein as a Source of Power, Strength, and Energy" by Layman, D.K., et al. Some of the participants in the experiment ate three eggs a day for three months and did strength training, and some trained and did not eat eggs. As a result, the growth of strength indicators by the author Ekaterina Golovina and the muscle mass of the first exceeded twice the final data of the second. This is because cholesterol is necessary for testosterone synthesis and maintaining the integrity of cell membranes.

Is there a yolk or not?
Of course have. The yolk is the most delicious and healthy part of a chicken egg. By throwing it away, you get even less than 50% of what you could get, because it contains fat-soluble vitamins, zinc, folic acid, calcium, iron and vitamin B 12, which, by the way, is involved in the process of fat breakdown.

So, if you are concerned about your health, then do not deprive yourself of egg yolk. If you're bulking up, then so be it. The exception is the fat burning period, when you need to reduce the fat content in food and fit into the KBZhU. In this case, egg yolks can be sacrificed, but not all at once, because eggs are an integral part of a balanced diet. But keep in mind that excessive heat treatment negates all the beneficial properties of egg yolks.

Eggs are one of the most accessible foods for humans. But the debate about the benefits and harms of this product, accessible to many, has been going on for more than a decade. Reviews of doctors and nutritionists on this issue are sometimes radically different. Therefore, it is simply wrong to consider them only in one, general perspective of nutrition. Based on this, it is necessary to study in detail its main components, such as the yolk, protein and even the shell.

Egg yolk benefits and harms

In ancient times, the yolk of a bird was considered a symbol of the sun and a lot of healing properties were attributed to it. That is why the pagans often brought eggs and their yolks to the deities.

In liquid form, the egg yolk makes up 33% of the total volume of the product. More precisely, an average chicken egg weighing up to 60 grams has a yolk weighing 17 grams.

Composition of chicken yolk

The chemical composition of the egg yolk is truly unique, because nature had to provide the chicken embryo with everything necessary for full development.

Thus, in the composition of the chicken yolk, more than 50 biologically active elements are observed, among which are:

hydrogen, carbon, nitrogen and oxygen;
protein fractions in the form of protein;
water;
ash elements;
the minimum amount of carbohydrates (up to 2 g);
lipids;
lecithin;
polyunsaturated fatty acids (linoleic and linolenic);
monounsaturated fatty acids (palmitoleic and oleic);
saturated fatty acids (palmitic, myristic, stearic);
carotenoids in the form of zeaxanthin and lutein;
all fat-soluble and water-soluble vitamins, and these are: choline, niacin, biotin (vitamin H), vitamin D (calciferol), B vitamins (cyanocobalamin, thiamine, riboflavin, pyridoxine, pantothenic and folic acids), vitamin A (retinol), vitamin E (tocopherol), beta carotene, ascorbic acid (vitamin C);
minerals such as cobalt, chromium, molybdenum, calcium, phosphorus, manganese, magnesium, potassium, copper, sodium, iron, chlorine, zinc, iodine and sulfur.

The total calorie content of 100 grams of egg yolk is at least 352–358 kilocalories.

The energy percentage of proteins, fats and carbohydrates is 18/78/2%.

The benefits of chicken yolk

Despite many years of myths about the exceptional harm of the yolk to the human body, scientific studies have proven more benefit than harm.

So, egg yolk:

The use of chicken yolk in cooking

In cooking, egg yolk is in great demand because of the excellent binding properties needed to emulsify the ingredients.

A number of well-known classic sauces are also made on its basis, ranging from mayonnaise to hollandaise sauce.

In addition, this part of the egg is actively used as a thickener.

Without yolk, it is difficult for a cook to give a voluminous texture to a finished dessert, where the ingredient is custard.

Even in the distillery business, egg yolk has taken pride of place in the famous egg liqueur.

Harm of chicken yolk

True, it is worth considering the dosage when forming a diet plan and being careful for those who already suffer from overweight, obesity and “off-scale” cholesterol in the blood.

In addition, it is worth remembering about heat treatment and today refuse to eat raw egg yolks in order to avoid the danger of contracting an infectious disease of salmonella.

Men are advised to eat no more than four yolks a day, and women - only one or two.

Egg white benefits and harms

The function of holding a rounded egg yolk in the middle of a chicken egg is performed by a transparent multilayer protein mass. It has a different density depending on its location, the density of the shell and yolk.

In principle, protein is an exceptionally viscous, colorless, odorless liquid. The adhesive properties are fixed behind this liquid.

According to physiological indicators, liquid protein occupies at least 67% of the total mass of the egg.

Composition of chicken protein

The components of egg white are somewhat different from other parts of the product. In addition, it is generally poor in nutrients. Therefore, among the existing useful substances, it is necessary to highlight:

water (almost 90%);
various proteins represented by ovomucin, lysozyme and ovoalbumin;
glucose (up to 0.7%);
enzymes for complete assimilation;
vitamin D;
tocopherol (vitamin E);
retinol (vitamin A);
vitamins from group B (thiamine, riboflavin, pyridoxine, cyanocobalamin);
choline;
niacin;
biotin (vitamin H);
minerals such as manganese, cobalt, magnesium, potassium, sodium, zinc, iron, calcium, phosphorus, chlorine, sulfur, copper, iodine, chromium, molybdenum.

The total calorie content of 100 grams of fresh product is much lower than that of the yolk and is about 45 calories.

Due to the fact that egg white does not contain fats and carbohydrates, the energy ratio is also 100% protein.

The benefits of chicken protein

Despite the fact that the protein mass of an egg is low-calorie, it brings a lot of benefits to the human body:

stimulates brain activity;
regulates brain function, improving memory;
ensures normal blood clotting;
removes toxic substances from the liver;
prevents the development of intrauterine pathologies and defects;
has anti-cholesterol quality;
favors the strengthening of the heart muscle;
helps in the recovery process after colds and viral diseases;
prevents the development of cataracts;
has immunostimulating properties;
neutralizes the general negative impact of the environment;
externally used to relieve pain from burns;
helps stop nosebleeds (also external use);
fresh egg white, taken orally, effectively relieves sore throat and perspiration, helps to restore the voice;
can be used to relieve mercury vapor poisoning (drink raw);
helps bodybuilders in the maximum reduction of body fat (the so-called drying) without losing muscle tissue;
in the cosmetic field, it will help maintain a healthy condition of the hair and skin of the face (for example, smoothes fine wrinkles).

Application in cooking

Like the yolk, culinary experts widely use egg whites in cooking.

The most famous protein-based dish is meringue (or meringue).

It is also customary to cover cakes, pies and casseroles with protein mass to get a delicious outer crust.

Protein creams are filling for baskets, eclairs, tubules and biscuit layers.

Egg white is required when forming minced meat for cutlets and meat rolls.

Boiled proteins become an ingredient in salads, soups and snacks.

Harm of chicken protein

It is worth remembering that excessive uncontrolled consumption of egg whites can really provoke an increase in “bad” cholesterol in the blood, which inevitably leads to the risk of developing cardiovascular diseases.

Also, protein fractions with the fact of individual intolerance often provoke various allergic reactions.

Chicken egg shell

This dense part of the egg, protecting the albumen and yolk, is usually not perceived as a useful ingredient.

Therefore, immediately after breaking it, it is thrown into the trash can. Although in some cases it is the shell that brings many useful qualities.

The composition of the shell of chicken eggs

Like the rest of the chicken egg, the shell boasts individual beneficial components:

easily digestible calcium carbonate (calcium carbonate);
trace elements in the form of fluorine, copper, molybdenum, manganese, iron, sulfur, zinc, fluorine, phosphorus, silicon.

In general, the chemical composition of the eggshell completely coincides with the composition of the bone marrow, all the bones of the body (including tubular bones), and teeth.

Benefits of eggshell

In order to properly eat eggshells, it must first be crushed in a mortar to a powder. In the future, it is consumed as a powdered medicine, washed down with a large volume of liquid.

It must be remembered that studies have shown a lesser degree of effectiveness when using a coffee grinder.

In European countries, egg shell powder can be bought at a pharmacy, where it has been sold since 1970.

The general positive criteria for the use of eggshells are:

stimulation of hematopoiesis in the bone marrow;
prevention of osteoporosis;
restoration of metabolic processes;
help with rickets;
effective support of the skeletal system with improper tooth growth and postural disorders;
helping the elderly with the observation of bone fragility;
treatment of anemia (there is a violation of calcium metabolism);
increasing the body's resistance to allergies and colds;
removal of radionuclides;
in women, the amount of leucorrhoea decreases;
in women in labor, labor pains intensify and the level of atony of the uterine muscles decreases;
it is calcium metabolism that is being established (and this is difficult to do even with the help of medications).

Damage to egg shells

The use of the shell in a clean, not crushed form, is strictly prohibited (so as not to damage the internal mucous membranes of the gastrointestinal tract).

The egg from which the shell will be separated should be washed well under cold and warm running water.

The allowable dosage should be no more than 3 grams per day. And in severe cases - up to 6 grams.

How to choose chicken eggs

Many people think that it is better to take homemade eggs, and try to give preference to the brown variation.

In fact, the color of the egg directly depends solely on the breed of chickens. The only difference is that brown eggs have a thicker and denser shell.

In shops and supermarkets, you have to focus on factory-made chicken eggs. But do not thoughtlessly take the first package that comes across. It is necessary to inspect the goods so that each egg is marked and clean (that is, without traces of dirt).

Roughness and cracks should not be observed. When possible, it is worth bringing the egg to the light (darkening and blood clots should not be noticeable).

In size, it is better to choose smaller ones (up to a reasonable egg size). It is believed that a young hen laid it down.

True, even in this case, it is important to pay attention to the “blotch”-marking:

C1 is a table egg of the first category;
just C - means a table egg;
the letter D indicates that the product belongs to the dietary category.

There is also an additional marking:

B - the highest category and eggs should weigh from 75 grams;
O - selective category (weight is from 65 to 75 grams);
the first category - weight from 55 to 65 grams;
the second category - weight from 45 to 55 grams;
the third category - weight from 35 to 45 grams.

The optimal purchase variation, balanced in composition and water quantity, should be a medium-sized second-grade egg.

Additionally, the following criteria should be taken into account:

no unpleasant odor both externally and after breaking;
when shaking, no sound is made (clapping indicates the staleness of the product, emptiness inside and wateriness);
a fresh egg, when placed in ordinary or salted water, must sink;
when broken, a dense convex yolk will be observed (spreading of the yolk indicates staleness);
the protein should be thick and transparent, without spots, and the yolk should be of a bright saturated color (pallor indicates malnutrition of the chicken).

Shelf life of chicken eggs

Often, the terms and conditions of storage are indicated on a dense cardboard package.

But usually you should pay attention to the egg category:

table eggs store approximately 25 days;
diet - only a week.

The small size and dark shell also somewhat prolong the shelf life.

It is worth monitoring the temperature regime, because temperatures below 1 degree will lead to irreversible damage. And higher temperatures can also create favorable conditions for product deterioration or a significant reduction in its shelf life.

The best place for storage is the door of the refrigerator.

The eggs themselves should be laid with the sharp end down so that they do not “breathe”. And best of all, periodically turn them over.

To increase the shelf life (up to 90 days), it is recommended to grease each egg with vegetable oil.

It is allowed to wash the product only before direct use in order to preserve the natural protective layer (its premature removal will negatively affect the shelf life).

How many eggs can you eat per day

As already noted at the beginning of the article, disputes about the benefits and harms of chicken eggs have been going on for a long time. The main subject of such disputes is cholesterol. But as recent studies prove, the harm from cholesterol in chicken eggs is much less than from saturated trans fats and does not have any effect on the level of cholesterol in human blood.

The harm of bad cholesterol rather comes from the foods with which eggs are traditionally cooked and consumed: bacon, sausage, ham and the oil in which they are fried.

Most healthy people can eat one egg every day without the risk of raising their cholesterol levels. What's more, some studies have shown that eating chicken eggs can actually prevent certain types of strokes.

But we are all different and here you need to proceed specifically from your state of health. If you already have high cholesterol levels, then this amount of eggs can have some impact on health and increase the risk of cardiovascular disease. You just need to remember that the main source of cholesterol is the yolk. If you love eggs, eat only egg white. They do not contain cholesterol. Egg substitutes, which are made from proteins, also do not contain cholesterol.

How does chicken egg cholesterol affect blood cholesterol levels, see this video

The egg, as well as its main components, namely the yolk and protein, is a very popular ingredient in many recipes, from scrambled eggs to pastries. But few people know what exactly is the use of the yolk, and how this product is harmful.

Description and composition of the yolk

The yolk is a source of nutrients that accumulate in the body of a living being. They are in the form of plates or grains, and in some cases this component is mixed into one consistency. Scientists call the yolk a deutoplasm and, according to their chemical composition, they are divided into 3 types:

● protein;

● fatty;

● carbohydrate.

The yolk in the eggs of various animals is located in different quantities and in varying degrees of uniformity. According to this variety, isolecithal and telolecital eggs are distinguished.

Energy value of the yolk:

● 16.4 grams of proteins;

● 30.87 grams of fat;

● 1.78 grams of carbohydrates;

● 360 kcal calories per 100 grams of product.

The benefits of the yolk - in detail about vitamins, elements and acids

Useful substances in the egg are in large quantities, especially in the deutoplasm. The benefits of the yolk are mainly based on the vitamins and minerals that abound in it. The composition of this product includes:

● vitamins;

● trace elements;

● unsaturated fatty acids, including Omega-3 and Omega-6;

● melatonin;

● β-carotene and others.

The vitamins it contains:

● vitamin A;

● vitamin B6;

● vitamin B9;

● vitamin B2;

● vitamin B3;

● vitamin B1;

● vitamin B5;

● Vitamin B7

● vitamin E;

● vitamin D;

● vitamin H.

Also in the yolk there are such fatty acids:

● linoleic acid;

● palmitic acid;

● palmitoleic acid;

● linolenic acid;

● stearic acid;

● oleic acid;

● myristic acid.

Of the beneficial trace elements in the yolk contains:

● calcium;

● iron;

● phosphorus;

● magnesium.

The presence of these trace elements provides a beneficial effect on various organs and tissue compounds.

The elements contained in the yolks are of great benefit to the human body. For example, choline ensures the normalization of the metabolic process of fat and protein, as well as the normal functioning of the central nervous system. Melatonin is responsible for the formation and renewal of new cells, contributing to the rejuvenation process.

Vitamins that belong to group B normalize various processes associated with metabolism. Vitamin B12 is a preventive measure against anemia and maintains the overall tone of the body. Retinol is responsible for the regeneration of tissue compounds, and also strengthens the immune system. Calciferol (or vitamin D) ensures the health of the musculoskeletal system, and also removes heavy toxins from the body.

Significant benefits of the yolk are noted in the culinary business. Eggs are the main ingredient in mayonnaise and hollandaise sauces. Due to its unique properties, the yolk often acts as a thickener in many recipes. In addition, it contributes to the enrichment of the structure of the dish, various custards, as well as baking dough.

What is the harm from the yolk

The harm of the yolk is mainly based on the presence of cholesterol and fats. The latter stimulate, at the same time, the production of testosterone. And cholesterol not only harms the body, but also benefits. Yolk cholesterol practically does not accumulate in the body of a healthy person, but completely dissolves, due to which hormones and vitamins are produced.

Problems arise with arrogant eating of eggs. It is then that the level of cholesterol increases, which forms plaques on the blood vessels.

But in fact, the increase in cholesterol levels is individual for each person. Numerous studies have shown that each body reacts differently to the regular consumption of eggs: some did not experience any changes in the body, others significantly increased their cholesterol levels, and some even felt an improvement.

Another danger that yolks hide in themselves is salmonella. These are rod-shaped bacteria that cause salmonellosis. It is an infectious disease that seriously affects the organs of the gastrointestinal tract, and is very difficult to proceed throughout the entire time.

Such a disease is very difficult to treat, since Salmonella bacteria are very resistant to negative effects for them, adverse conditions, as well as to some antibiotics. They settle in the intestine, attaching to its membrane and making an introduction into tissue junctions. At the same time, they release dangerous toxins that poison the human body, causing a painful condition, diarrhea and vomiting.

Salmonella bacteria have the ability to infect not only the gastrointestinal tract, but also go beyond it. They can move through the blood stream to other human organs and tissues. The liver, heart and some membranes of the brain can also suffer from salmonella. In view of this, the defeat of this type of bacteria can cause complications at any time.

This can be avoided through the correct handling of the product and the right choice in the store. You need to buy fresh eggs that do not have any flaws with the shell. When used, it is desirable to subject them to heat treatment.

Which yolk is better

Egg lovers may have a question about the best way to consume the yolk so that it benefits. Usage options can be:

1. Raw. Eating an egg raw is much easier, simpler and faster, since the egg does not need to be processed in any way. But this version of the egg is not completely absorbed, but only 50%. In addition, there is a huge risk of contracting salmonellosis due to bacteria that may be in the yolk. And the lack of heat treatment greatly contributes to this. But lovers of the raw type of food can eat quail eggs, since there are no such bacteria there.

2. Fried. The easiest and fastest way to process this product and prepare a meal is to make scrambled eggs. Although with prolonged frying of the yolk, the possibility of contracting a dangerous bacterium is sharply reduced, but at the same time it contributes to the destruction of all useful trace elements and vitamins. In addition, this method contributes to the release of trans fats, which are very harmful to the body, especially to the liver. But the body absorbs fried eggs much better than raw ones.

3. Boiled. This is the most useful way to process such a product. The body almost completely assimilates a boiled egg, absorbing all the nutrients and trace elements that are preserved during cooking. Also, this type of eggs does not have traces of fat, so the yolk in this form is practically not dangerous.

In what quantity can eggs be consumed, in particular yolks? There is no universal answer that suits every person. Each organism is individual and for each there is a limit. It is recommended to consume no more than 1-2 eggs per day.

There are several issues, disputes over which will never come to a logical conclusion. Along with questions such as "Where did we come from?" or “How was our universe created?” there is also the question of the dangers of egg yolks, the only true opinion about which, of course, every person has. Someone equates the harm from egg yolks to the harm from smoking, others consider them almost the most useful product, because of the trace elements it contains. But let's take a proper look at the situation.

The question of the harm of yolks consists of 2 components:

cholesterol

First, about cholesterol. The body cannot fully provide itself with cholesterol. Therefore, a small amount of it should be ingested daily, along with food. The daily norm of cholesterol supplied with food is 300 mg. This corresponds to 1-2 yolks, but do not forget that cholesterol is also found in other products. However, a small error of 50-100 mg. will not harm the body. That is, from the point of view of the body's need for cholesterol, it is worth eating no more than 2 yolks per day.

Egg yolks also contain fats. Our body needs them too. The average yolk contains 5 grams of fat, which is approximately 5% of the female daily value and 3% of the male daily value. In terms of our need for fats, yolks are not a terrible product. However, do not forget that in our daily diet there is already a lot of fat, so it is worth at least roughly calculating your daily allowance and not violating it.

Eggs can be called one of the most popular and affordable products. What and to whom are they useful, what properties do they have and why are they so important? Not everyone knows the answers to these questions.

Eggs are considered a highly nutritious food. They are included in the diet for weight loss and muscle gain, have many useful properties and at the same time are not high in calories, especially if you separate the yolk from the protein. The calorie content of an average egg is 79 kcal.

The egg itself consists of two parts - protein and yolk. Each of them has a different chemical composition, calorie content and contains its own set of elements necessary for our body.

The so-called protein got its name due to the fact that it consists almost entirely of water and high-quality proteins with a complete amino acid set. The remaining few percent are vitamins, enzymes, lipids and carbohydrates. Protein makes up about 60% of the total mass of the egg and contains 46-50 kcal. It is well absorbed by the body and has a positive effect on its work.

More than half of all proteins in the composition of egg white are ovalbumin or egg albumin - a reserve element necessary for the normal development of the embryo. No less important components are the proteins conalbumin and lysozyme, which have an antibacterial effect.

In addition to proteins, egg white contains enzymes, carbohydrates, most B vitamins, micronutrients, and macronutrients.

The calorie content of the yolk is much higher than the calorie content of the protein. Like protein, it contains proteins, vitamins and other essential elements, but most of them are lipids - almost 5 g of mass is useful for them. Fatty acids such as linolenic, palmitic, stearic and others are of great nutritional value.

Hard-boiled and soft-boiled eggs almost do not differ in calories from raw ones, but, unlike them, they are much better absorbed. The energy value of fried eggs is slightly higher - about 100 kcal, and when frying in vegetable oil, it increases to 120-130 kcal. The calorie content of an omelette from one egg is approximately 150 kcal. But the most high-calorie egg product is egg powder, or dry melange: its energy value per 100 grams is as much as 500-550 kcal.

Table of calorie content of eggs of different cooking methods

Products (100g)	squirrels	fats	carbohydrates	calories
A raw egg	12,8	11,5	0,7	157
Soft-boiled egg	12,9	11,5	0,8	159
Hard boiled egg	13	11,6	0,8	160
Egg powder	45	47	4,5	542
Omelette	9,5	15,4	1,9	184
Fried egg	12,8	20,8	0,9	243
crude protein	82,5	1,7	7,1	44
raw yolk	51	52,3	4,7	352

The chemical composition of eggs in the table

Element	Qty
Calcium	54 mg
Magnesium	13 mg
Potassium	139 mg
Phosphorus	190 mg
Sodium	134 mg
Sulfur	175 mg
Chlorine	136 mg
Copper	82 mcg
Manganese	0.03 µg
Zinc	1.1 mg
Iron	2.5 mg
Iodine	21 mcg
Chromium	4 mcg
Fluorine	54 mcg
Selenium	31.6 mcg

Quail egg calories

The calorie content of a quail egg is slightly higher than that of a chicken egg. Its approximate figure is 168 kcal. Of course, based on 100 g of the product, because the quail egg itself is much smaller than the chicken one. Its mass is 10 g, and the energy value is 16-17 kcal, respectively.

ostrich

The mass of an ostrich egg exceeds the mass of a chicken egg by 20-30 times, but the calorie content, on the contrary, is lower - 118 kcal. The average egg weighs 1200 g, and its energy value is estimated at 1400 kcal.

goose

A goose egg is three to four times larger than a chicken egg, and its calorie content is 300-400 kcal. The energy value of a goose egg per 100 g of product is 185 kcal

turkey

Turkey eggs are closest to chicken eggs in terms of their weight and properties. The weight of an average egg is 70-80 g. The energy value, based on the calculation for 100 g, is estimated at 171 kcal, and the calorie content of one egg is 130 kcal. In the composition of turkey eggs, there are fewer proteins than in chicken eggs, and, on the contrary, there are more lipids, so they are not considered dietary.

Useful properties of eggs

There is no doubt about the benefits of eggs, so they must be on the menu of anyone who monitors their nutrition and health. They contain the entire set of essential and essential amino acids, vitamins, and fats that a person needs, from which our body draws energy and “building material”, including for the synthesis of hormones.

Among the useful properties of eggs, there are several main ones:

Positive effect on the immune system due to vitamins
Helps fight gastrointestinal problems
Reduce the risk of developing cardiovascular disease and cancer
Improve vision, are a good prevention of cataracts
Increases bone strength due to the high content of vitamin D
They are of great importance in building muscles, especially since egg proteins are absorbed better than meat or dairy products.
Improve the performance of the male reproductive system
Stimulate the brain, strengthen memory

Boiled eggs do not lose their properties, so it is best to eat them in this form. Regarding their benefits and safety in their raw form, experts differ, but most still recommend heat-treating eggs.

Harm and contraindications

Just like any other product, eggs have a number of contraindications.

Individual intolerance . Of course, people who are allergic to eggs will have to give them up. Adults and especially children with hypersensitivity should also be careful - the ovomucoid contained in the egg white often causes an allergic reaction. However, in kids by the age of five or six, allergies often go away on their own.
Cholesterol . Egg yolks contain cholesterol, and this should be taken into account first of all by people prone to cardiovascular diseases. To avoid a health hazard, it is recommended to consume no more than two eggs per day or to separate the yolk from the protein. The latter is safe even in large quantities.

Salmonella. It should be borne in mind that salmonella bacteria can be found in eggs, especially domestic ones. It can cause serious diseases of the gastrointestinal tract, so you need to follow a few simple rules - before cooking, wash eggs with soap and cook for more than ten minutes.

Eggs in the diet

Eggs can safely be called a dietary product. Firstly, one egg contains as much as 5-6 g of protein, despite the rather low calorie content.
Eggs saturate well even in small volumes, thus eliminating small snacks in between meals.
Compared with the main part of dietary products, eggs have another advantage - low cost.

In addition, eggs are a source of not only proteins, but also fats. This is important because lipids saturate the body no worse than proteins, and the feeling of satiety will help to reduce portions of food and lose weight faster. It is impossible to refuse fats completely, even on a diet: the body needs a balanced diet in order to work normally.

When following a diet with a low-calorie diet, it is necessary to separate the proteins from the yolks and the number of calories in the same omelet will decrease significantly.

Some people are so eager to lose weight that they get a lot of health problems thanks to fasting and mono-diets. After such a blow to the body, he needs recovery, one that will not return the weight to its previous numbers. Eggs are perfect for this.

Consumption rate per day

The daily rate of eating eggs depends on many factors: the age of the person, his state of health, lifestyle.

A healthy adult can eat 3-5 whole chicken eggs per week without risk of harm to health. But one protein can be safely eaten several times more, since the yolk is considered the main source of cholesterol.

Children should be given eggs with caution - they often cause allergies. Up to a year, it is better to refrain from introducing eggs into the diet, and you can only give them to a child in the form of proteins. If there is no allergic reaction, then the yolk will not harm either. A small child will need 2 eggs per week.

For people involved in sports, the weekly rate can be exceeded. Physical activity requires a lot of protein, so you can eat up to 15 eggs per week.

Older people, especially those suffering from cardiovascular diseases, egg consumption should be kept to a minimum. The norm in this case should be no more than 1-2 chicken eggs per week.

How to choose the best

First of all, you need to pay attention to the eggs themselves. They should be clean, free of cracks and not too different from each other in weight and size. The shell of a fresh egg will look matte, and the egg itself should not be too light.
According to quality standards, each egg must be stamped with a marking. This will allow you to understand which category it belongs to and what is its maximum shelf life.

The letter "D" as the first sign in the marking indicates that the egg is dietary and is stored for no more than a week. The letter "C" - a table egg - means that the shelf life of such eggs is 25 days.

The second mark of the label is determined by the category of the product. Sign "B" - the highest category, "O" - selected egg, "1", "2" and "3" - 1, 2 and 3 categories, respectively.

Already purchased eggs can be additionally checked at home. It is necessary to lower the egg into a strong saline solution; if it is stale, it will immediately float to the surface.
You can test the quality of an egg by cracking it. The white of a fresh egg should not have spots or inclusions.
If a boiled egg is difficult to peel, this indicates its freshness.

Diet egg recipes

There are a lot of egg recipes, and many of them can be classified as dietary.

Eggs boiled without shell

This recipe can be called one of the most low-calorie. As ingredients you will need:

1 tbsp chopped nuts
5 st. l. vinegar
2 eggs

Vinegar and salt stir in 1 liter. water and put on the stove. When the water begins to boil, break the eggs and, one by one, lower them into the pan in a ladle. Eggs should not touch each other; after a few minutes of boiling, they can be removed, put on a plate and sprinkled with chopped nuts.

Eggs in sour cream

Ingredients:

3 eggs
1/3 cup sour cream
1/2 tsp butter
1/4 cup grated cheese

Put sour cream in a frying pan, gently break eggs on top, sprinkle with cheese and salt and drizzle with melted butter. Bake in the oven until done.

Scrambled eggs with cheese

Ingredients:

3 eggs
1/4 cup milk
1/3 cup grated cheese

Beat milk with eggs until smooth, add salt, cheese and mix. Pour the resulting mixture into a greased frying pan and bake in the oven until cooked.

Egg yolk makes up about 33% of a chicken egg, the other components are egg white - about 61% and the rest is the shell. A selected chicken egg weighs approximately 70 grams. From such an egg, you can get about 23.1 grams of yolk. Egg yolk is the most high-calorie element in a chicken egg, its calorie content is more than 3 times higher than that of protein.

Composition of egg yolk:

15% - proteins;
0.8% - cholesterol;
3.5% - carbohydrates;
26.5% - fats;

Egg is very rich in vitamins, macro and microelements.

Vitamins found in egg yolk:

Vitamin A;
B vitamins (B1, B2, B5, B6, B9, B12);
Vitamin D;
Vitamin H;
Vitamin PP;
beta-carotene;
Choline.

Macro and microelements contained in egg yolk:

Calcium;
Sodium;
Magnesium;
Chlorine;
Potassium;
Phosphorus;
Zinc;
Sulfur;
Iron;
Manganese;
Copper;
Chromium;
Molybdenum;
Cobalt.

Benefits of egg yolk:

Egg yolk is a real storehouse of vitamins, macro and microelements necessary for the full functioning of the human body. Egg yolk contains elements that normalize the work of the nervous, cardiovascular systems, improve metabolic processes. For example, choline promotes metabolism, melatonin is involved in the formation of new cells, lecithin nourishes the nervous and brain tissues.

A set of vitamins contained in the egg yolk strengthen the immune system, give strength, increase the tone of the body. Egg yolk protects the body from cancer, slows down the aging process. Fats and cholesterol contained in chicken yolk contribute to the production of testosterone in men.

Harm of egg yolk:

Egg yolk is high in calories, so it is not recommended to consume too much of it. The yolk contains a large number of fats and cholesterol, which can lead to obesity and other diseases associated with being overweight. In order to receive only benefit from chicken yolk, it is necessary to observe the daily rate of its consumption.

men - up to 4 yolks per day;
women - up to 2 yolks per day;

How to separate the yolk from the protein in a chicken egg:

Use culinary separators - these are specialized devices that are a spoon, mug or plate with a sieve. The easiest and most convenient way to separate the protein from the yolk.
Use a needle to make a small hole in it, through which to drain the protein.
Break the egg and pour its contents into a paper funnel with a small outlet through which the protein will drain.
Gently split the egg into two halves without damaging the yolk, and pour its contents over the plate from one half of the shell to the other, while gradually all the protein will drain into the plate, and the yolk will remain in the shell.

Egg yolk - calories and properties. The benefits and harms of egg yolk

Calories: 358 kcal.

The energy value of the product Egg yolk (Proportion of proteins, fats, carbohydrates):

Proteins: 16.2 g. (~65 kcal) Fats: 30.87 g. (~278 kcal) Carbohydrates: 1.78 g (~7 kcal)

Energy ratio (b|g|y): 18%|78%|2%

Egg yolk: properties

How much does an Egg Yolk cost (average price for 1 piece)?

Moscow and Moscow region 4.5 p.

Today, like many thousands of years ago, it is no secret to anyone that a chicken egg consists of yolk and protein. The first is credited with a lot of healing qualities, but many representatives of a healthy lifestyle neglect the beneficial properties of egg yolk, referring to the fact that it is full of fat and cholesterol. But we'll talk about this later.

In cooking, egg yolk is in high demand, if only because of its excellent binding properties, which are necessary for emulsifying ingredients. Take, for example, such classic sauces as mayonnaise or hollandaise - they simply cannot be prepared without this ingredient.

In addition to sauces and mayonnaise, egg yolk is used as a thickening agent and to enrich the texture of the finished dish when making custard for cakes, puddings and other dishes. And what about the famous egg liqueur, which always contains yolks! By the way, when working with egg yolks to prepare sweet dishes, experienced chefs advise rubbing them with sugar only in earthenware or porcelain dishes.

Benefits of egg yolk

Despite numerous protests, the benefits of egg yolk are beyond doubt, as it is the richest source of vital elements. So, for example, choline is responsible for fat and protein metabolism, and also has a beneficial effect on the activity of the nervous system. Melatonin, which is also found in egg yolk, plays an important role in the rejuvenation process, so it is simply necessary for building new cells.

The benefits of egg yolk have also been scientifically proven for the cardiovascular system, due to the fact that, being perfectly absorbed, it is an excellent supplier of omega-6 and omega-3 acids, which are not produced by the body itself.

Damage to egg yolk

Returning to the question of the dangers of egg yolk, one cannot but agree that it really contains a large amount of fat and cholesterol. However, these same fats help the production of the main male hormone - testosterone. And if we talk about cholesterol, then it should be borne in mind that it is not only harmful, but simply necessary. In this case, it does not linger in the body, but is broken down, ensuring the production of all the same hormones and vitamins.

Thanks to the results of recent studies, it has been proven that regular consumption of chicken yolks will in no way affect the increase in the level of bad cholesterol, if men eat up to four eggs a day, and women - one or two.

But do not forget that due to the high calorie content of egg yolk, overweight and obese people should not abuse these products, limiting their diet to egg white.

Product proportions. How many grams?

in 1 piece 20 grams

The nutritional value

Despite this, many experts argue that eating egg yolks, you risk health, hinting at the presence of cholesterol in them. But if you look at the composition of the yolk mentioned above, it becomes clear that these substances (mostly B vitamins) have the ability to effectively regulate the level of good cholesterol.

Damage to egg yolk

Despite the obvious benefits, the disadvantages of the yolk are cholesterol and fats. Therefore, this product is not recommended for people with various cardiovascular diseases and obesity. In fact, the real thing to watch out for is saturated and trans fats (fat pork, palm oil, margarine, etc.), not egg yolk.

Raw, boiled or fried egg yolk

1. Raw egg

Raw eggs are much easier and faster to consume. But for many, this is not entirely pleasant. By the way, a raw egg is only half absorbed by the body. In addition, eggs may contain a harmful bacterium - salmonella. If the egg is not thermally processed, then there will be much more chances of poisoning.

Note: "There is no salmonella in raw quail eggs."

2. Fried egg

Fried egg (scrambled eggs) is one of my favorite dishes. What could be easier than making scrambled eggs? Unfortunately, with this type of heat treatment, almost all useful substances are destroyed and trans fats are released. But nevertheless, the assimilation by the body occurs much better than a raw egg.

3. Boiled egg

When boiled, the egg is 98% digestible, retains most of the nutrients and has no traces of fat after cooking. In my opinion, the choice of a healthy cooking method for consuming eggs is obvious.

Quality and quantity of eggs

At the moment, a wide selection of different egg producers is presented on store shelves, but not all of them can boast of excellent quality. The yolks should be bright orange and hard-shelled, which I rarely see, and the chickens are raised in some unknown way. In this regard, farm eggs have more advantages over factory ones.

The amount of yolk and eggs consumed in general should be such that cholesterol and fats do not exceed the norm. Approximately 6 eggs per week for an adult will be sufficient. Athletes consume 3-4 times more to increase muscle mass (almost without yolks), but their physical activity is different.

That's all for today. I hope you have emphasized for yourself the benefits and harms of egg yolks.

An interesting video on how to separate the protein from the yolk. How do you do it?

Energy (caloric content) of food accumulates in nutrients (proteins, fats and carbohydrates). It is known that 1 g of fat gives 9 kcal, 1 g of carbohydrates - 4 kcal, and 1 g of protein - 4 kcal. The energy balance chart shows the ratio of these substances in the product based on their contribution to the calorie content of this product. Why do you need this information? Many popular diets are based on this knowledge. For example, the US Department of Health recommends 60% of calories come from carbohydrates and only 30% from fat. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake. Whichever way you choose, our chart will show you how different foods fit your goal.

Chicken egg yolk, calories 358 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Egg yolk, calories, nutrients, useful properties Egg yolk.

Nutritional analysis - how useful is the product!
Diagrams - chemical composition in graphs.

Home - Composition of products - Composition of eggs and products from them - Chemical composition "Chicken egg yolk"

Benefits of Egg Yolk

Chicken egg yolk is rich the following vitamins and minerals: vitamin A - 122,2 %, vitamin B2 - 16,7 %, vitamin B3 - 80 %, vitamin B6 - 25 %, vitamin B12 - 60 %, vitamin H - 112 %, choline - 160 %, phosphorus - 67,8 %, gray - 17 %, iron - 37,2 %, zinc - 25,9 %, iodine - 22 %, molybdenum - 17,1 %, cobalt - 230 %.

Where% is the percentage of satisfaction of the daily norm per 100 gr.

You can find a complete guide to the healthiest foods in the My Healthy Diet app.

Useful properties of egg yolk

Reference.

Energy value or calories is the amount of energy released in the human body from food during digestion. The energy value of the product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie, which is used to measure the energy content of food, is also known as the "food calorie", so the prefix kilo is often omitted when referring to calories in (kilo)calories. You can see detailed tables of energy value for Russian products here.

The nutritional value- the content of carbohydrates, fats and proteins in the product.

Nutritional value of a food product- a set of properties of a food product, in the presence of which the physiological needs of a person in the necessary substances and energy are satisfied.

vitamins, organic substances needed in small amounts in the diet of both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and "lost" during cooking or food processing.

Search by calorie tables and chemical composition of products and ready meals:

Benefits of egg yolk

The beneficial properties of egg yolk are due to the content in it of a large amount of minerals, as well as water-soluble and fat-soluble vitamins. In addition, egg yolk accounts for 80 percent of all the phosphorus that is present in a chicken egg, as well as chlorine, sodium, potassium, iron, magnesium, sulfur, and calcium.

Healing properties of egg yolk

The color of the yolk, depending on the feed of the chickens, can vary from dark to light yellow. The more carotenoids in the feed, the more saturated the color of the yolk. Carotenoids are widely found in both the plant and animal kingdoms and are responsible for the yellow color of some fruits and vegetables.

For many years, there has been a theory in scientific circles that egg yolk is a source of cholesterol that accumulates on the walls of blood vessels. But more recently, this statement has been refuted by scientists from the United States. They found that the yolk also contains lecithin, a substance that, on the contrary, prevents the accumulation of cholesterol in the blood.

Moreover, an interesting experiment was conducted with thirty participants who consumed fifteen yolks every day. In the end, it turned out that only two of them had elevated cholesterol levels. For the rest, it remained normal, and for four it even decreased.

Benefits of egg yolk. What is the benefit of egg yolk?

The composition of lecithin contained in the yolk is rich in choline, which is involved in fat metabolism, cholesterol transport, and is also useful in the treatment of hepatosis and certain types of nervous disorders. However, it is known that lecithin is an indispensable structural component of the nervous tissue and cell membrane.

The yolk is absorbed by the body in any form and is the most generous source of omega-3 and 6 polyunsaturated fats, which are not produced in our body, but are extremely important for the normal functioning of the heart.

In order to sufficiently enrich the body with all the substances contained in the egg yolk, you need to eat only one yolk per day. It is worth remembering that egg yolk is also part of mayonnaise and various pastries.

Add a comment

Yolk: benefit and harm

Details

Yolk is a mixture of nutrients accumulated by the body in the egg of humans and animals in the form of small plates or grains. Sometimes the yolk can merge into one continuous mass.

The scientific name for the yolk is deutoplasm. The yolk is distributed differently in the eggs of humans and animals. Eggs with a small amount of yolk are equally distributed in the cytoplasm - isolecithal eggs.

There are three types of such a mixture of nutrients: carbohydrate, fat and protein.

The benefits of the yolk known since ancient times. Such an element is a full-fledged source of a large number of vitamins and minerals. To be more precise, then 15 microelements and 13 vitamins. This content exceeds the usefulness of many vitamin and mineral preparations.

Also, the beneficial properties of the yolk are also the complete assimilation of nutrients by the body, which is rare for many products. It is also worth noting how the yolk is useful in the field of cosmetology and medicine. In addition to active use in cooking, such an element is one of the constituent elements of various types of medicinal preparations and body care products.

Harm of the yolk in addition to its usefulness, it also has a place to be. One of which is the high cholesterol content.

If you moderately use such a product, then there will be no harm, the harm and benefits of the yolk in this case are balanced and only a positive effect is exerted on the body. But if you use more than seven eggs a week, then the harm of the yolk will be noticeable by an increase in the amount of cholesterol, which leads to the formation of plaques in the vessels of the body.

The most dangerous deficiency of the element is salmonella. But even here you can protect yourself if you process the product correctly. Salmonella causes severe disorders of the intestines and digestive tract, which are then treated for a long time. Before buying eggs, you need to carefully inspect them. If there is a defect in the shell, then such an egg should be postponed.

You also need to buy only fresh product. It is enough to lower it into a glass of water, a fresh egg will sink, and one that has lain for a single week will protrude above the water. If you are going to count the number of yolks eaten and control yourself in their use, then do not forget that such an element is actively used in baking and in the preparation of other dishes.

Apteke.net » » Traditional medicine » Raw egg yolk health benefits

Raw egg yolk contains nutrients, minerals and vitamins necessary for the full development of the body. It contains 12 vitamins, the percentage of some of them is the daily norm. Most of all in the yolk are vitamins A, E, B1, B2, B9, B12, D, K, F. The yolk contains more than 50 minerals - calcium, magnesium, phosphorus, iron, potassium, sodium, chlorine, sulfur and others. The yolk contains lecithin, lipids, proteins, carotenoids, and cholesterol.

Lecithin nourishes the brain and nervous tissues of a person, is a means of preventing sclerosis, and also normalizes the functioning of the liver, biliary tract and gallbladder.

Egg yolk is the richest source of choline, an amino acid that can protect the brain from birth to death, preventing memory loss in old age. In addition, choline improves liver function by affecting the metabolism of fats, it is important for human reproductive function.

Carotenoids improve visual acuity, inhibit the development of senile cataracts.

Egg yolk cholesterol, in comparison with other foods, does not belong to saturated fats, as a result of which it is easily broken down.

Phospholipids- complex lipids, serve as a source of phosphoric acid, necessary for human life. They are a kind of solvent for excess cholesterol, and also show an anti-scarring effect.

The substances that make up the egg yolk stimulate the immune system and the brain, take part in the process of hematopoiesis, strengthen bones and joints, stimulate the outflow of bile, improving peristalsis of the stomach and intestines.

It should be noted that the nutrients of the egg yolk are absorbed by the human body by 95%.

The remarkable properties of raw egg yolk make it possible to use it in cosmetology for the preparation of masks, as a shampoo and other products. It relieves inflammation and irritation, prevents drying of hair and skin, and has a rejuvenating effect. After washing the hair with egg yolk, they become soft, strong and obedient.

Do you often have health problems? Then our subscription is just for you!

Useful properties of the yolk

Composition and presence of nutrients

Egg yolk contains 12 vitamins vital for the human body, and the percentage of some is the daily requirement. Most of all, vitamin E, D, B9, B1, B2, B12, A, F, K. Nature also took care of supplying the yolk with all the necessary trace elements. There are more than 50 of them, most of all contain phosphorus, calcium, iron, magnesium, sodium, potassium, sulfur and chlorine. In addition, the composition of the yolk includes proteins, lipids, carotenoids, lecithin and cholesterol. Another advantage of the yolk is that its nutrients are absorbed by the human body by 95%. The maximum of vitamins and nutrients is stored in the raw yolk, however, in this form it can be consumed only with full confidence in the health of the bird.

The lycetin contained in the yolk nourishes the nervous tissues and the human brain, being a prophylactic against sclerosis. It also contributes to the normalization of the liver, gallbladder and biliary tract. Carotenoids increase visual acuity, have a preventive effect on the development of senile cataracts. Compared to other foods, yolk cholesterol is not a saturated fat and is therefore easily broken down.

Also found in the egg yolk are phospholipids that bind and remove excess cholesterol. The yolk nutrient cholein prevents the formation and development of malignant tumors, in particular breast cancer.

Egg yolk substances are involved in the process of hematopoiesis, are a good stimulant of the immune system, stimulate the brain, strengthen joints and bones. It also stimulates the outflow of bile, which causes better peristalsis of the stomach and intestines. The use of yolk during pregnancy prevents the risk of pathologies and birth defects in newborns.

The use of yolk in cosmetology

Due to its nutritional properties, the yolk is used in the preparation of masks, creams and other cosmetics. It prevents drying of the skin and hair, relieves inflammation and irritation, and has a rejuvenating effect. Shampooing with raw egg yolk makes hair strong, soft and manageable. It can also be applied to the skin of the face for 20 minutes, which will achieve smoothness and elasticity of the skin. The mask is suitable for all skin types. But for more moisturizing dry skin, you can prepare a mask consisting of honey (1 tsp), steamed oatmeal (1 tbsp), olive oil (1 tsp) or any other oil and yolk. Mix everything thoroughly, apply on the face and décolleté and leave for 15-20 minutes. Rinse thoroughly with warm water afterwards.

To remove excess fat and shine from the skin, you should prepare a mask based on cosmetic clay (0.5 tablespoons) and yolk. Apply for 15 minutes and then rinse with cold water.

A mask of burdock oil (2-4 tablespoons, depending on the length) and one yolk will help get rid of dandruff and moisturize your hair. The mixture must be mixed and applied with rubbing movements to the scalp and along the entire length of the hair. Keep the mask under a plastic bag for 40 minutes. For oily hair, burdock oil should be replaced with camphor oil and kept for only 5 minutes.

In cooking

The yolk is used in cooking in the preparation of sauces, mayonnaise, creams, casseroles, poached eggs, salads and other dishes. Dishes using eggs and egg yolk should only be stored in the refrigerator.

There is an opinion that eggs and in particular the yolk are poorly digested. However, this process is fully dependent on the degree of heat treatment. Soft-boiled eggs and fried eggs are digested in the stomach for 1-2 hours, and hard-boiled eggs and scrambled eggs, fried on both sides - 3 hours.

Dangerous properties of the yolk

Egg yolk can cause allergic reactions in children under 3 years of age or be an allergen in adults.

If you are planning to make a soufflé, sponge cake or custard, you will need to separate the yolk from the white. To see how easy it is to do, see our short video.

Since ancient times, eggs have been a traditional Slavic food. They symbolize the rebirth of nature and spring, so for every Easter people prepare krashenka and pysanky, and the celebration traditionally begins with a holy egg.

general information

The egg is a protein product with a very high nutritional and biological value. Eggs are not used in cooking because they can cause infectious diseases. The chemical composition of a chicken egg includes protein (12.7%), fats (11.5%), carbohydrates (0.6%), mineral salts (1%), water (74%), vitamins D, E, carotene, choline and many other substances. The energy value of one hundred grams of eggs is about 157 kcal. Nutritionally, one egg is equal to 40 grams of meat or 200 ml of milk.

Shell

A chicken egg consists of 12% shell, 56% protein and 32% yolk. The shell has a porous structure that protects the product from harmful microorganisms. The composition of the shell of a chicken egg includes calcium carbonate, calcium phosphate, magnesium and other organic elements. Under it there is a dense shell membrane, the main component of which is protein. The shell helps protect the egg from pathogenic microflora, but nevertheless passes gas. At the blunt end, between the shell and the protein shell, there is an air chamber, which increases during long-term storage of the egg as its contents dries out.

Composition of egg white

The protein consists of many layers of a transparent, viscous, almost colorless liquid that foams when whipped. The density of the protein in the egg is not the same, the most dense is in the middle, near the yolk, because it keeps it in the center.

The composition of the protein includes many elements, among which, in particular, there are ovoalbumin and conalbumin. These substances contain many amino acids in optimal ratios. This leads to the fact that eggs are 98% absorbed by the body. Ovoalbumin guarantees high in water; ovoglobulin contributes to the appearance of foam during whipping; ovomucin stabilizes the foam. Also an important element is lysozyme, which has bactericidal properties that disappear with the aging of eggs.

Melange is a mixture of mixed yolks and proteins that have been filtered, pasteurized, chilled and frozen at -18 degrees. Dishes are prepared from this product that do not require separation of the protein from the yolk, for example, dough for various pastries. To replace one egg, you need to use 40 grams of melange.

Egg powder is a mixture of dried egg whites and yolks. It is used for the same dishes as melange, but in proportions of 1: 0.28.

Conclusion

The chemical composition of a chicken egg determines the terms and conditions of its storage both at home and on an industrial scale. However, care must be taken to ensure that the eggs are kept away from products with a pronounced odor in the refrigerator. This will provide optimal conditions that will help keep the product in a usable condition.