What kind of egg is best?

Which eggs are more profitable to buy 1 grade or selected?

• Both sellers and buyers are counting on the benefits. Therefore, the question is also quite logical - which eggs are more profitable to trade? The answer, obviously, to such questions cannot be unambiguous. Every time before buying (selling), you need to take into account many factors and make a decision every time ...

• Here, of course, only your choice. First of all, regardless of the type of egg, you should look at the egg itself and what it looks like. For frying in a pan, it is best to use first-class eggs, as they burn less. The selected ones are more suitable if they are boiled.

• Yes, natural, large, selected. The main thing is not to fall for artificial Chinese eggs. Now China produces artificial eggs. They generally contain two yolks in a whole batch. They look absolutely like the real thing.

• I think that it is not profitable to buy the perfect ones, even though they are larger. if you have always fried three eggs in a skillet, you will continue to do so despite the increased size of the egg. the portion will increase imperceptibly, the financial costs will increase significantly.

• Which eggs are better to buy. It's not all that simple. Eggs are categorized according to their weight. But the difference is so borderline that if the egg weighs 1 gram more, it is already selected, and if it weighs 1 gram less, then the first grade. I always judge the size of the eggs by eye. If there is a clear difference, then I buy selected ones, and if they look a millimeter larger than the first-class ones, what is the point of paying more?

• Eggs are a very profitable product for deceiving the buyer, since they are sold not by weight, but in dozens. However, it is believed that the larger the egg, the more profitable it is to buy it. Hence, it is better to purchase selected ones.

• The weight of selected eggs is about 10% higher than that of the first grade eggs. Compare (as a percentage) the difference in prices, it will immediately become clear to you which is more profitable. With the proviso that we are talking about eggs from the same manufacturer and fresh (not markdown).

• 1 grade and selected ones differ in weight by about 10 g. The price differs by the same percentage. So save on the difference in quot; egg massquot; will not work very well.

  But I always buy smaller eggs, if there are, then even 2nd grade. In terms of quality and composition, they are not worse. But the mutant-sized eggs, as well as huge, like from a pterodactyl, chicken legs cause me doubts.The chickens are fed hormones and other quot; growth acceleratorsquot; that I would not want to eat. And my grandmother always told me that small testicles are from young chickens, and large ones are from old ones. I don't know if this is a myth, but out of habit I buy quot; young quot;.

• We always try to take the perfect egg. It looks much larger than the 1st grade egg. In addition, when you start cooking, there are usually not enough small eggs and you have to break another one - an additional one.

  So the benefit here is extremely vague.

  We take 70 pieces, enough for 1.5 - 2 months. Small ones are enough for an even shorter period, you have to go earlier to buy them.

• It seems to me that there is no benefit, because the price for 1 grade and for the selected ones is different, and the selected ones, respectively, cost more.

• In principle, if you focus only on weight, then you must first of all compare the price of a dozen of those and other eggs.

  Many consumers believe that smaller eggs are laid by younger hens and larger ones by older ones. And what is healthier than eggs from young chickens. Recently, I began to take smaller ones, based on these considerations.

Chicken eggs: labeling

The chicken laid the testicle, and immediately a stamp is placed on its side. Typically, each egg produced in a poultry farm is labeled. The first character in the marking means shelf life, read - egg age; the second is the category, that is, its size. The beginning of our cipher can be the letter "d" or "c", which means, respectively, "dietary" or "dining room».

Dietary an egg is considered that will not be stored at negative temperatures and must be sold within 7 days. The day of his "birth" is not counted. That is, "dietary" is not a special variety, but just a very fresh egg.

The yolk in it is motionless, the protein is dense, and the height of the space occupied by air is no more than 4 mm. Marking on a dietetic egg is applied, as a rule, in red ink and includes the date and month of its "birth" - as a confirmation of its "dieteticity". Time passes, the protein in the egg dries up somewhat, the yolk shrinks, acquires mobility, after a week the void increases to 7-9 mm.

And the dietary egg goes into dining room category. Table eggs quite edible, but 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. On the shell of an egg, originally doomed to become a canteen, they usually put a blue stamp indicating only the category.

A competent consumer always pays attention to shelf life and date of manufacture product, including eggs. After all, a "red" testicle according to the passport may turn out to be "blue" by age.

The eggs themselves may not markif packed in container with a labelcontaining the necessary information. But the label must be placed in such a way that we have to break it when opening the container.

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

When buying 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 establishment that packed the eggs or on whose order they were packed; conditional number of the packing box; shelf life; instructions for storage or use.

Here weight categories for such 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 it is Belgium (number 1), Germany (2), France (3) or Holland (6). If you buy eggs by the piece, and not in a package, the same data should be indicated on the price tag.

by the way
In recipes, usually the mass of one egg is considered equal to 40 grams, that is, a small egg is meant - the third category.

Organic eggs

A person who is accustomed to thinking about the meaning of words and concepts faces a difficult test in a modern supermarket. For example, what the word “organic»On a package of eggs? Is there a new way of artificially producing eggs without the participation of a laying hen already 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 the countries of the European Union, USA and Japan buyers have long been free from such speculations, because all these concepts are clearly defined and regulated by law. There are systems of standards around the world that govern the area of ​​organic food production. There are some differences in the definition of the "degree of organicness" of a product in America and Europe, but the general principle is universal.

Only the product, all components of which are produced and grown without the use of chemical fertilizers, pesticides, bioengineering and ionizing radiation, has the right to be called organic. In organic animal husbandry, 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 checked by the certifying company) does the manufacturer receive a document authorizing the "organic" label. Certification companies, in turn, are regularly inspected by inspection authorities for compliance and compliance with the law.

Thus, the inscription in Europe, America and Japan "Organic" on the packaging of eggs essentially means: these are eggs from chickens that have the opportunity to run freely in natural fields under the sun, which are fed exclusively with natural natural food rich in chlorophyll, and in winter - with 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 the mercy of manufacturers and sellers. In this situation, consumers could only count on their conscience. In July, the Rospotrebnadzor issued a decree on sanitary and hygienic requirements for organic products. However, the newly emerged legislative framework in this area is not yet supported by either the certification or the inspection system. In addition, according to the rules, before a field or farm can be dubbed "organic", they must undergo "purification", that is, hold out for 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 does not guarantee us anything... There are organizations that have developed their own voluntary environmental certification systems.

However, they set standards for "organic" and "environmentally friendly" products on their own, based on their own requirements. Some of the manufacturers send their products to voluntary laboratory tests, 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.We, alas, cannot also give a recommendation to trust such a marking on imported goods, because in our country at the moment they have not been certified for compliance with the declared norms.

Functional foods: eggs with iodine and carotenoids

Well, well, and 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 acid content? Let's try to the basket with the inscription “functional products».

According to the manufacturers, their place is there. Functional (or fortified) foods are foods that have been increased or restored in nutritional value. In our case, the enrichment of eggs with various additives is carried out by adding appropriate preparations to the feed for layers. For manufacturers, this can be called "creating products with specified properties."

Nutritionists do not have a common opinion about the effect of such products on the body, and our organisms are different: one is benefit from iodine or acid, and another is death. We can only conclude that in this case the egg cannot be both "functional" and "organic" at the same time.

White and dark eggs

Finally, when we have more or less figured out the "formal signs", we still need to answer the question once and for all: white or dark? Which eggs are better? What does the color of the eggshell indicate? Here experts agree: the color of the shell depends only from chicken breed... It is a purely aesthetic choice to show preference for certain eggs according to the shell color.

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

How to protect yourself from salmonella

Eggs are loved not only by us, but also by the causative agent of a serious infectious disease - the bacterium Salmonella. It is not so difficult to protect yourself from this uninvited guest.

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

We greet you, dearly beloved guests and regular readers of our site! Today we will analyze the categories of chicken eggs, what is their difference and what benefit or harm they conceal in themselves. Chicken eggs are included in the diet from the first months of human life in the form of complementary foods to provide a sufficient amount of vitamin "D" to the baby.

In subsequent years, the chicken delicacy is consumed raw, boiled, fried, added to salads, creams and other dishes. This popularity of the product is due to its beneficial properties.

Eggs are readily used in cosmetology, adding a component to hair masks, shampoos, and other care products, which confirms the value and benefits of this product.

What are the types and categories of eggs

Today the market offers 2 types of chicken eggs that meet the state standard. The division is based on the period and method of storage (age of the goods). Each copy is stamped as well as one package.

Attention! Both types of eggs are suitable for consumption, taking into account the indicated shelf life. This classification does not show the worst and the best.

Types of eggs

• Diet egg - "Young", that is, very fresh. You can eat it raw. Diet is considered until the seventh day from the date of demolition. Not stored at subzero temperatures.Poorly cleaned after boiling. It is marked with the letter "D".
• Table egg. The shelf life is extended to 25 days at room temperature, up to 90 days in the refrigerator. It is not advisable to eat raw, it is worth subjecting to heat treatment. Marked with the letter "C".

Information: how to check the freshness of eggs is described in detail in another article, so we will not dwell on this issue.

Egg categories

• The highest category - unit weight from 75.0 grams, large. Giants among their own kind. Designation - "B".
• The first category - weigh from 55.0 grams to 64-65.0 grams, medium size. Designated - "C1".
• Second category. Weight ranges from 45.0 -54.8 grams, marked - "C2".
• Third category. Small testicles from 35.0 to 45.0 gr., Stamped - "C3".
• The selected ones weigh 65 - 75g. Slightly smaller than the product of the highest category. Designation - "O".

Interesting: in recipes, an egg ingredient is meant with a mass of 40.0 grams, which corresponds to the 3rd category.

Today, the range of chicken products surprises the consumer with its variety. They sell eggs enriched with selenium, iodine, with two yolks, different shell colors.

The categories of hen eggs "bio", "eco" are assigned if the cough grows and rushes on a free range, feeds on natural products. This characteristic is dubious, without a guarantee in relation to the CIS countries, in contrast to the European neighbors.

How are chicken eggs useful?

1. Stimulates brain activity, memorization process.
2. They help the liver, cleanse of toxins and toxins.
3. Prevents the appearance of cataracts.
4. Participate in the normalization of the blood coagulation mechanism.
5. Have a positive effect on sex hormones. Male sperm cells become more active and of better quality.
6. Calcium helps to strengthen teeth, bones, joints.
7. It has a beneficial effect on the nervous system.
8. Reduces the risk of breast cancer in women.
9. Helps to lose weight due to the content of proteins that satisfy hunger.
10. Recommended for pregnant women. Useful substances will save the baby from the development of certain malformations.

Why are chicken eggs harmful?

Those suffering from diabetes should not eat this product - it will increase the risk of stroke and heart attack by 2 times.

Those who like to “drink” the delicacy run the risk of contracting salmonella. This can be avoided by washing the product with soap under running water, but it is better to cook it.

Overuse of yolk raises cholesterol. It is undesirable to eat more than two units a day.

Middle-aged men do not need to eat more than seven testicles per week, as they contribute to the formation of plaque in the vessels: the risk of premature death.

What color eggs are healthier

So what color does the shell indicate usefulness? Why are some light, white, and some brown? There is no mystery, as well as the dependence of the color of the shell on the quality of the testicle. The shade of the outer skin is only relevant to the breed of the laying hen. Choosing light, dark specimens is the right of visual preference.

Preferences for the type, category, color of a dietary delicacy are individual. One thing unites them: the usefulness, confirmed by doctors, nutritionists.

Share with other article: chicken eggs categories. Let her help your friends make a choice.

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Eggs in health food: which variety of eggs to choose

Date Added: 2013-10-20

What is the difference between dietary, table and small chicken eggs

Chicken eggs should be sorted into dietary, table and small... TO dietary include eggs that have a clean and strong shell, an immobile pug no more than 4 mm in size, a strong, barely noticeable yolk that occupies a central position in the egg and an inconspicuous embryonic disc. The mass of such eggs must be at least 58 g (category 1) or at least 44 g (category 2). Table eggs They are also divided into 2 categories: the 1st includes eggs with a clean, strong and whole shell, a stationary air chamber.The yolk of such eggs is strong, inconspicuous, occupying a central position in the egg, the white is dense, translucent, the height of the pug is not more than 11 mm, the mass of one egg is not less than 47 g; the 2nd category includes eggs with a clean, strong and whole shell, its slight contamination in the form of separate points is allowed, the puga is easy to move and can have a height of up to 13 mm, the yolk is weakened, clearly visible when the egg is translucent, the weight of one egg is at least 43 g Eggs of hens having all the indicators of good quality, but weighing less than 43 g, are defined as small.

Diet eggs stored at temperatures from 0 to 20 ° C - 7 days; canteens - at a temperature not higher than 20 ° С - 25 days, at a temperature from 0 to 2 ° С - no more than 120 days. If the shells are contaminated, the shelf life of the eggs is significantly reduced.

For what diseases is it worth limiting the consumption of eggs

It is considered optimal to consume three egg yolks per week, egg white can be eaten in larger quantities.... Eggs in the diet go well with cucumbers, green onions, herbs, salad.

The digestibility of cooked eggs is better than raw eggs, since under the influence of a temperature of about 80 ° C, the antitryptic enzyme of the egg is destroyed, and the unfavorable avidin-biotin complex is also cleaved. Boiled egg white is absorbed by 97-98%, leaving no toxins in the intestines, and has a local therapeutic effect in the inflammatory process and acid-forming function of the stomach. Crude protein is more difficult to digest, but it is more effective in reducing gastric acidity. Soft-boiled eggs are best digested.

Whole egg recommended for gastric ulcer and duodenal ulcer, chronic gastroduodenitis with increased secretion in the stomach. Egg white is used in health food with diseases of the liver and gallbladder, intestines, gout, diabetes mellitus (see Diabetes mellitus), obesity.

For constipation and obesity (see Causes of Obesity) are preferred hard boiled eggs... However, eggs should not be boiled for a long time, as with prolonged heat treatment, essential amino acids of the protein are destroyed.

Egg yolk has a pronounced choleretic effect, causing contraction of the gallbladder... This property of the yolk is used for X-ray diagnostics of gallbladder disorders. And that is why in the diet of patients with cholecystitis and cholelithiasis, the yolk is limited. In addition, yolk cholesterol may be involved in the formation of cholesterol stones during bile stasis and biliary tract infections. It should also be noted that with diseases of the gastrointestinal tract, egg yolk is absorbed with difficulty.

A large amount of lecithin, iron, zinc, copper, manganese, cobalt, vitamins B12, B6, folic acid (see Folacin (folic acid)) makes eggs especially valuable for anemia of various etiologies (see Anemia (anemia)). Retinol, which is part of the yolk, improves the regeneration of the mucous membrane of the upper respiratory tract and skin, which can be used in the treatment of their diseases.

Keep in mind that eggs can cause food allergies (see Signs of Food Allergies). At the same time, boiled eggs have a less pronounced sensitizing effect than raw ones.

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We advise you to read on the topic "Eggs: types of eggs, nutrients, cooking eggs"

March 23, 2015 / Rimma Moysenko

How to choose chicken eggs in a store or market? What are their varieties, what types of eggs are there? What does egg marking mean, what are the weight categories of eggs? What, finally, is meant by the terms dietary eggs and table eggs? decided to investigate the issue.

Chicken eggs: labeling

The chicken laid the testicle, and immediately a stamp is placed on its side. Typically, each egg produced in a poultry farm is labeled. The first character in the marking means shelf life, read - egg age; the second is the category, that is, its size. The beginning of our cipher can be the letter "d" or "c", which means, respectively, "dietary" or "dining room».

Dietary an egg is considered that will not be stored at negative temperatures and must be sold within 7 days. The day of his "birth" is not counted. That is, "dietary" is not a special variety, but just a very fresh egg.

The yolk in it is motionless, the protein is dense, and the height of the space occupied by air is no more than 4 mm. Marking on a dietetic egg is applied, as a rule, in red ink and includes the date and month of its "birth" - as a confirmation of its "dieteticity". Time passes, the protein in the egg dries up somewhat, the yolk shrinks, acquires mobility, after a week the void increases to 7-9 mm.

And the dietary egg goes into dining room category. Table eggs quite edible, but 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. On the shell of an egg, originally doomed to become a canteen, they usually put a blue stamp indicating only the category.

A competent consumer always pays attention to shelf life and date of manufacture product, including eggs. After all, a "red" testicle according to the passport may turn out to be "blue" by age.

The eggs themselves may not markif packed in container with a labelcontaining the necessary information. But the label must be placed in such a way that we have to break it when opening the container.

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

When buying 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 establishment that packed the eggs or on whose order they were packed; conditional number of the packing box; shelf life; instructions for storage or use.

Here weight categories for such 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 it is Belgium (number 1), Germany (2), France (3) or Holland (6). If you buy eggs by the piece, and not in a package, the same data should be indicated on the price tag.

by the way
In recipes, usually the mass of one egg is considered equal to 40 grams, that is, a small egg is meant - the third category.

Organic eggs

A person who is accustomed to thinking about the meaning of words and concepts faces a difficult test in a modern supermarket. For example, what the word “organic»On a package of eggs? Is there a new way of artificially producing eggs without the participation of a laying hen already 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 the countries of the European Union, USA and Japan buyers have long been free from such speculations, because all these concepts are clearly defined and regulated by law. There are systems of standards around the world that govern the area of ​​organic food production. There are some differences in the definition of the "degree of organicness" of a product in America and Europe, but the general principle is universal.

Only the product, all components of which are produced and grown without the use of chemical fertilizers, pesticides, bioengineering and ionizing radiation, has the right to be called organic. In organic animal husbandry, 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 checked by the certifying company) does the manufacturer receive a document authorizing the "organic" label. Certification companies, in turn, are regularly inspected by inspection authorities for compliance and compliance with the law.

Thus, the inscription in Europe, America and Japan "Organic" on the packaging of eggs essentially means: these are eggs from hens that have the opportunity to free range in natural fields under the sun, which are fed exclusively with natural natural food 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 the mercy of manufacturers and sellers. In this situation, consumers could only count on their conscience. In July, the Rospotrebnadzor issued a decree on sanitary and hygienic requirements for organic products. However, the newly emerging legislative framework in this area is not yet supported by either the certification or the inspection system. In addition, according to the rules, before a field or farm can be dubbed "organic", they must undergo "purification", that is, hold out for 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 does not guarantee us anything... There are organizations that have developed their own voluntary environmental certification systems.

However, they set standards for "organic" and "environmentally friendly" products on their own, based on their own requirements. Some of the manufacturers send their products to voluntary laboratory tests, 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. We, alas, cannot also give a recommendation to trust such markings on imported goods, because in our country at the moment there is no certification check for compliance with the declared standards.

Functional foods: eggs with iodine and carotenoids

Well, well, and 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 acid content? Let's try to the basket with the inscription “functional products».

According to the manufacturers, their place is there. Functional (or fortified) foods are foods that have been increased or restored in nutritional value. In our case, the enrichment of eggs with various additives is carried out by adding appropriate preparations to the feed for layers. For manufacturers, this can be called "creating products with specified properties."

Nutritionists do not have a common opinion about the effect of such products on the body, and our organisms are different: one is benefit from iodine or acid, and another is death. We can only conclude that in this case the egg cannot be both "functional" and "organic" at the same time.

White and dark eggs

Finally, when we have more or less figured out the "formal signs", we still need to answer the question once and for all: white or dark? Which eggs are better? What does the color of the eggshell indicate? Here experts agree: the color of the shell depends only from chicken breed... It is a purely aesthetic choice to show preference for certain eggs according to the shell color.

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

How to protect yourself from salmonella

Eggs are loved not only by us, but also by the causative agent of a serious infectious disease - the bacterium Salmonella. It is not so difficult to protect yourself from this uninvited guest.

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

Keywords

If you notice an error or inaccuracy, please write a comment, we will definitely answer.

Which eggs are more profitable to buy 1 grade or selected?

• Both sellers and buyers are counting on the benefits. Therefore, the question is also quite logical - which eggs are more profitable to trade? The answer, obviously, to such questions cannot be unambiguous. Every time before buying (selling), you need to take into account many factors and make a decision every time ...

• Here, of course, only your choice. First of all, regardless of the type of egg, you should look at the egg itself and what it looks like. For frying in a pan, it is best to use first-class eggs, as they burn less. The selected ones are more suitable if they are boiled.

• Yes, natural, large, selected. The main thing is not to fall for artificial Chinese eggs. Now China produces artificial eggs. They generally contain two yolks in a whole batch. They look absolutely like the real ones.

• I think that it is not profitable to buy the perfect ones, even though they are larger. if you have always fried three eggs in a skillet, you will continue to do so despite the increased size of the egg. the portion will increase imperceptibly, the financial costs will increase significantly.

• Which eggs are better to buy. It's not all that simple. Eggs are categorized according to their weight. But the difference is so borderline that if the egg weighs 1 gram more, it is already selected, and if it weighs 1 gram less, then the first grade. I always judge the size of the eggs by eye. If there is a clear difference, then I buy selected ones, and if they look a millimeter larger than the first-class ones, what is the point of paying more?

• Eggs are a very profitable product for deceiving the buyer, since they are sold not by weight, but in dozens. However, it is believed that the larger the egg, the more profitable it is to buy it. Hence, it is better to purchase selected ones.

• The weight of selected eggs is about 10% higher than that of the first grade eggs. Compare (as a percentage) the difference in prices, it will immediately become clear to you which is more profitable. With the proviso that we are talking about eggs from the same manufacturer and fresh (not markdown).

• 1 grade and selected ones differ in weight by about 10 g. The price differs by the same percentage. So save on the difference in quot; egg massquot; especially not work.

  But I always buy smaller eggs, if there are, then even 2nd grade. In terms of quality and composition, they are not worse. But mutant-sized eggs, as well as huge ones, like from a pterodactyl, chicken legs cause me doubts.The chickens are fed hormones and other quot; growth acceleratorsquot; that I would not want to eat. And my grandmother always told me that small testicles are from young chickens, and large ones are from old ones. I don't know if this is a myth, but out of habit I buy quot; young quot;.

• We always try to take the perfect egg. It looks much larger than the 1st grade egg. In addition, when you start cooking, there are usually not enough small eggs and you have to break another one - an additional one.

  So the benefit here is extremely vague.

  We take 70 pieces, enough for 1.5 - 2 months. Small ones are enough for an even shorter period, you have to go earlier to buy them.

• It seems to me that there is no benefit, because the price for 1 grade and for the selected ones is different, and the selected ones, respectively, cost more.

• In principle, if you focus only on weight, then you must first of all compare the price of a dozen of those and other eggs.

  Many consumers believe that smaller eggs are laid by younger hens and larger ones by older ones. And what is healthier than eggs from young chickens. Recently, I began to take smaller ones, based on these considerations.

We greet you, dearly beloved guests and regular readers of our site! Today we will analyze the categories of chicken eggs, what is their difference and what benefit or harm they conceal in themselves. Chicken eggs are included in the diet from the first months of human life in the form of complementary foods to provide a sufficient amount of vitamin "D" to the baby.

In subsequent years, the chicken delicacy is consumed raw, boiled, fried, added to salads, creams and other dishes. This popularity of the product is due to its beneficial properties.

Eggs are readily used in cosmetology, adding a component to hair masks, shampoos, and other care products, which confirms the value and benefits of this product.

What are the types and categories of eggs

Today the market offers 2 types of chicken eggs that meet the state standard. The division is based on the period and method of storage (age of the goods). Each copy is stamped as well as one package.

Attention! Both types of eggs are suitable for consumption, taking into account the indicated shelf life. This classification does not show the worst and the best.

Types of eggs

• Diet egg - "Young", that is, very fresh. You can eat it raw. Diet is considered until the seventh day from the date of demolition. Not stored at subzero temperatures. Poorly cleaned after boiling. It is marked with the letter "D".
• Table egg. The shelf life is extended to 25 days at room temperature, up to 90 days in the refrigerator. It is not advisable to eat raw, it is worth subjecting to heat treatment. Marked with the letter "C".

Information: how to check the freshness of eggs is described in detail in another article, so we will not dwell on this issue.

Egg categories

• The highest category - unit weight from 75.0 grams, large. Giants among their own kind. Designation - "B".
• The first category - weigh from 55.0 grams to 64-65.0 grams, medium size. Designated - "C1".
• Second category. Weight ranges from 45.0 -54.8 grams, marked - "C2".
• Third category. Small testicles from 35.0 to 45.0 grams, stamped - "C3".
• The selected ones weigh 65 - 75g. Slightly smaller than the product of the highest category. Designation - "O".

Interesting: in recipes, an egg ingredient is meant with a mass of 40.0 grams, which corresponds to the 3rd category.

Today, the range of chicken products surprises the consumer with its variety. They sell eggs enriched with selenium, iodine, with two yolks, different shell colors.

The categories of hen eggs "bio", "eco" are assigned if the cough grows and rushes on a free range, feeds on natural products. This characteristic is dubious, without a guarantee in relation to the CIS countries, in contrast to the European neighbors.

How are chicken eggs useful?

1. Stimulates brain activity, memorization process.
2. They help the liver, cleanse of toxins and toxins.
3. Prevents the appearance of cataracts.
4. Participate in the normalization of the blood coagulation mechanism.
5. Have a positive effect on sex hormones.Male sperm cells become more active and of better quality.
6. Calcium helps to strengthen teeth, bones, joints.
7. It has a beneficial effect on the nervous system.
8. Reduces the risk of breast cancer in women.
9. Helps to lose weight due to the content of proteins that satisfy hunger.
10. Recommended for pregnant women. Useful substances will save the baby from the development of certain malformations.

Why are chicken eggs harmful?

Those suffering from diabetes should not eat this product - it will increase the risk of stroke and heart attack by 2 times.

Those who like to “drink” the delicacy run the risk of contracting salmonella. This can be avoided by washing the product with soap under running water, but it is better to cook it.

Overuse of yolk raises cholesterol. It is undesirable to eat more than two units a day.

Middle-aged men do not need to eat more than seven testicles per week, as they contribute to the formation of plaque in the vessels: the risk of premature death.

What color eggs are healthier

So what color does the shell indicate usefulness? Why are some light, white, and some brown? There is no mystery, as well as the dependence of the color of the shell on the quality of the testicle. The shade of the outer skin is only relevant to the breed of the laying hen. Choosing light, dark specimens is the right of visual preference.

Preferences for the type, category, color of a dietary delicacy are individual. One thing unites them: the usefulness, confirmed by doctors, nutritionists.

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