When you cut an ordinary egg, you get slices of different sizes, and they also crumble: the white is separate, the yolk is separate, aesthetic feelings are in hysterics. To satisfy the thirst for beauty and make eating more convenient, Denmark came up with the idea of producing straight eggs.
Watch the full video, and we've broken it down into screenshots and explained how it works.
Usually a boiled egg looks like this
But not in Denmark. Here is a typical Danish boiled egg. It's long
A typical Danish city dweller seems to ask: "WTF?" He has not been to the village and does not know that chickens lay eggs different shapes and long.
These eggs are laid by a special breed of chicken that has the feet of an ostrich. This is the creation of Danish geneticists who fed GMO birds
Joke. In fact, everything is simpler - they are cooked in a special way at the egg lengthening plant in the Danish city
First, take regular oval eggs
Break them down
Separate yolks from whites
Yolks and whites are poured into different containers
The whites are boiled in oblong molds, inserting a tube inside to create a hole into which the yolk will then be poured.
When the white is cooked, add the yolk inside and cook everything together.
Straight eggs are ready
All that's left to do is pack it
Ideally shaped slices will reach the table
Foods with strange shapes, sizes and tastes are not necessarily the result of genetic experiments. Most likely, marketers and chefs tried to surprise customers. And they succeeded.
Bird eggs are laid by female birds. Different types birds lay eggs of different shapes, colors and sizes, it depends on the breed of birds and the place where they lay them. Birds that make nests in holes or holes have round shape eggs
Birds nesting on rock ledges have oblong-shaped eggs.
A chicken lays an egg on average every 24-26 hours.
White eggs are laid by white chickens, and brown eggs are laid by red or dark chickens. There is no difference in nutritional value between white and brown eggs.
The color of the egg yolk depends on the chicken's diet. Natural dyes that are added to the food (for example, calendula petals) make the color of the yolk more intense.
The surface of the egg can be rough or smooth, matte or shiny, in some species it is covered with specks, sometimes forming a rim around the blunt end.
Calorie content of chicken eggs
Chicken eggs nourish well and satisfy hunger due to their high calorie content - 100 grams of raw egg contains 157 kcal. A hard-boiled egg contains almost 159 kcal, and a fried egg (without oil) can bring 175 kcal. Quite a fatty product for people who watch their figure.
Nutritional value per 100 grams:
Useful properties of chicken eggs
Chicken eggs are the only product that is absorbed by the body by 97-98%, leaving virtually no toxins in the intestines.
Eggs are very rich in proteins necessary for the development and proper functioning of the body.
A chicken egg contains all the amino acids, macro and microelements necessary for humans - calcium, potassium, phosphorus, magnesium, sodium, chlorine, sulfur, iron, zinc, iodine, copper, manganese, chromium, fluorine, molybdenum, boron, cobalt.
Eggs are rich in vitamin B (B1, B2, B3, B6, B9, B12), they also contain vitamin , , , , PP, etc.
Egg yolk is a source of vitamin D. This vitamin is especially necessary for those who spend little time in the open sun (vitamin D is synthesized in the human body under the influence of sunlight). Vitamin D helps the body absorb calcium, which helps strengthen bone tissue. In addition, the yolk contains iron, a mineral that helps a person fight fatigue and bad mood, and also prevents the development of cancer and cardiovascular diseases. The yolk also contains lecithin, which is necessary for normalizing the functioning of the liver and bile ducts. The yolk contains lecithin, which is an anti-sclerotic agent that nourishes the brain and improves memory. Lecithin is also necessary for normal liver function. Iron and vitamin E, which the yolk is rich in, help fight fatigue and improve your mood. The substance lutein, which is contained in egg yolks
Choline, a nutrient found in yolk, reduces the risk of breast cancer - the likelihood of tumors is reduced by 24%. Therefore, oncologists recommend that women eat 2-3 eggs daily to prevent breast cancer.
Egg white is no less beneficial for humans, as it contains B vitamins.
In general, an egg contains all the essential amino acids and provides the body with 25% of the daily requirement.
Despite all the advantages of chicken eggs, they should not be abused, since excess protein received by the body is harmful to the kidneys - it affects blood circulation and is harmful to health.
Eggs are a source of niacin, which is needed to nourish the brain and form sex hormones; vitamin K is necessary for blood clotting; choline (mentioned earlier) improves memory, removes poisons from the liver; lecithin - dissolves plaque in the walls of blood vessels.
Folic acid (vitamin B9), which is in the egg, is necessary for women during pregnancy - so that the child is born healthy, without congenital defects. And scientists at the University of California at Berkeley found that this acid improves the quality of sperm, which is why this product is useful for men. In terms of vitamin D content, eggs are second only to fish oil. Eggs are good for hematopoiesis. The substances contained in eggs prevent the formation of cataracts, protect the optic nerve, and neutralize harmful effects environment. Eggs strengthen bones and joints and stimulate the immune system. Increases mental performance. Egg whites have the highest nutritional value
of all animal proteins. Eggs are the only product that is absorbed by the body by 97-98%, leaving virtually no toxins in the intestines. But, eating eggs lowers good cholesterol levels while increasing “bad” cholesterol, which increases the likelihood of cardiovascular disease. This can be easily prevented simply by consuming antioxidants. Products: containing the highest amount of antioxidants: prunes, raisins, dates, blackberries, strawberries, raspberries, plums, oranges, cherries, cranberries, red grapes, cabbage, spinach,
Researchers at Louisiana State University claim that 2 boiled eggs for breakfast and the extra pounds are gone. The results of the study showed that women who ate eggs for breakfast lost weight faster. Scientists say that the egg contains a large amount of proteins, thanks to which a person quickly gets full, does not feel hungry and therefore eats less.
An ordinary eggshell contains more microelements than any package of expensive multivitamins: fluorine, copper, iron, manganese, molybdenum, phosphorus, sulfur, zinc, silicon and others - a total of 27 elements! The shell of 1 egg contains 2 g of calcium (the most complete absorption of calcium by the body occurs when it is combined with citric acid). For adults, the shell must be used twice a year, in courses of 15-20 days. How to prepare eggshells: wash eggs in warm water with soap and rinse well. The white and yolk are poured out of the egg, and the shell is rinsed again and placed in boiling water for 5 minutes. The shells of hard-boiled eggs are slightly less active, but they are ready for use. Dosage: up to 3g depending on age.
You can grind the shells into powder in a coffee grinder.
No less interesting properties E
These not so simple equations were derived by the English researcher T.K. Carter. They describe a well-known and seemingly simple thing - a chicken egg. Using the first equation, you can construct a closed curve that is close to an ellipse and corresponds to the outline of the egg, and the second equation allows you to calculate the surface of the egg. From the first, basic equation, one can derive a formula that determines the volume of an egg. Carter tested his equations by taking a series of measurements of the volume of chicken eggs by measuring the volume of water displaced by the egg from a vessel, and then compared the results with the calculated values. The coincidence turned out to be accurate: the mathematical model determined the real shape of the egg with great accuracy. However, these formulas cannot explain why the egg has this particular shape. Moreover, it should be noted that not all birds have eggs that look like chicken eggs. Thus, the eggs of an eagle owl or kite are almost spherical, while those of a sandpiper or thin-billed guillemot are closer to a cone. The shape of an already laid egg does not change. Moreover, eggs of the same bird species can have different shapes, but within narrow limits. For example, young females lay oblong eggs, and with age, eggs become more rounded. Ristotle believed that more pointed eggs hatch into cockerels, and rounded eggs hatch into hens. At the beginning of the 19th century, naturalists proposed a hypothesis according to which the outline of the egg roughly corresponds to the body shape of the bird that develops from it. They are echoed by modern designers, saying that an egg is an ideal example of a container, maximally adapted to its contents. Proponents of natural selection argue that eggs various types birds have a shape that is most favorable for survival in environmental conditions. Thus, the eggs of some birds nesting on rock ledges have a shape close to pear-shaped. If such an egg is slightly pushed, it will not roll in a straight line, but will describe a circle. Thus, he is less likely to be thrown off a cliff by a gust of wind or by a not-too-careful mother. It should be noted that guillemots may have eggs of a different shape, but this is kept silent.
E As early as 1772, the German ornithologist Gunther argued that the outline of the egg is the result of the pressure exerted on it by the muscles of the oviduct where it is formed. In general, his statement is considered true even now. Initially, the egg exists in the form of an oocyte located in the ovary of a chicken (a chicken has only one ovary). This oocyte - the rudiment of the egg - will later become the yolk. Oocytes, which are at various stages of development, usually mature in laying hens one per day. Sometimes it happens that two oocytes mature at the same time, then the egg will have two yolks. The formation of the egg itself occurs in the oviduct. The chicken also has one. More precisely, the embryo first develops two ovaries and an oviduct, but the right ones regress during further embryonic development and only the left ones remain. This is typical for many birds.
ABOUT Having freed itself from the follicle, the oocyte enters a kind of funnel - the beginning of the oviduct, and then into the oviduct, where its fertilization and further development occur. The walls of the oviduct produce albumin, which makes up the egg white, a process that lasts about four hours. Surrounding the yolk, a thin but dense layer of the protein shell forms spirally convoluted chalaza strands; they keep the yolk in the center of the egg. The egg, now supplied with protein, continues on its way. Two shells are formed around the protein. At first they are firmly connected, then separated. Finally, the egg enters the uterus. At this point, the shells are weakened and seem to “float” around the protein. Over the next five hours, water and salts gradually penetrate through the shells until they stretch again and the egg “swells.” This preliminary process is necessary for the calcination of the shell, which occurs over the next 15-16 hours.
WITH The shell consists mainly of calcite - crystals of calcium carbonate. It is three-layered: the inner layer, which makes up a third of the thickness of the shell, consists of conical crystals held together by protein bridges, the next layer consists of columnar crystals of calcium carbonate closely pressed together. All this is covered with a thin skin (cuticle), which is formed immediately before the egg is laid. If the egg were not exposed to external forces while it was still elastic, it would tend to be spherical. These external forces are of muscular origin. The walls of the oviduct have two layers of muscles: the inner one, with circular muscles, pushes the egg to the oviduct, and the outer one, consisting of longitudinal muscles, serves to facilitate the passage of the egg. Depending on how stretched the oviduct is, the egg will encounter more or less resistance on its way and will be more or less elongated. The fact that one end of the egg is more rounded and the other more pointed is certainly associated with the asymmetry of the forces acting on it, however, how this happens is unclear, but it is known for sure that the egg moves and comes out, as a rule, with the blunt end forward , not spicy.
U In many bird species, eggs are colored due to the deposition of pigments in the shell. There is a misconception in popular literature that eggs hidden from prying eyes in hollows or burrows do not need protective coloring. That is, the cause (shell color) and effect (nesting method) change places. Due to objective reasons, birds cannot influence the color of the shell of their eggs, but through trial and error they are able to place or design their nest in such a way as to successfully leave offspring. In other words, the color of egg shells directly or indirectly influenced the methods of nesting and nest building in birds and, accordingly, the survival of the species Egg-shell paint of birds and natural selection.
- N.N. Balatsky.- Berkut. 3(1). 1994. The origin of the egg paint is discussed. It is supposed that the egg-shell paint is primary. It determines the type of nesting: birds with the good visible eggs nest closed. Species that have eggs with camouflage paint of shell can nest open. The survival strategy of a species consists in the dispersion of eggs or nests and in the diversity nest constructions for the protection of clutches and nestlings.
");" onmouseout="return nd();" href="../Publications/41_p.htm">(Balatsky, 1994) .
F Orma is not the only mystery of the egg. Here's another one: where do birds get calcium for their shells? On average, a chicken egg shell weighs 5 grams, of which 2 grams are calcium. Shell formation takes 16 hours, and thus the chicken's body must produce 125 milligrams of calcium per hour. But the total amount of calcium circulating in a chicken's blood is approximately 25 milligrams. Where does a chicken get the rest of the calcium it needs? Apparently from food. But it is not difficult to prove that a chicken, whatever its diet, is not capable of moving calcium from its digestive apparatus into the blood, and from there to the developing egg at such a rapid pace as is necessary for the formation of the shell. This means that if she does not use calcium directly from her body, her situation will be difficult. And then the chicken turns to the additional calcium reserve located in its skeleton. We are talking about the secondary skeletal system. These are thin bone fragments that develop in the middle cavities of most of her bones. At the time of calcification of the shell, these reserve bones are dissolved, releasing calcium, which is used to build the shell, and phosphates, which are released in the urine. Through this process, a chicken can mobilize up to 10 percent of its bone matter in less than a day. This phenomenon is surprising, but not unique: all birds studied in this regard have similar capabilities. Spare bones in birds must have developed during evolution simultaneously with the appearance of eggs in a dense calcified shell. They are found only in females during the reproductive period and are never found in males.
E Another equally interesting question: how does an embryo breathe through the shell? His life will be impossible if he does not receive oxygen from outside and emit carbon dioxide. Moreover, the embryo must emit water vapor. During development, the embryo absorbs yolk fats, and as a result of metabolism, water is formed from them. And if some of this water is not expelled through the shell, the chick will simply drown. Gas exchange occurs through microscopic pores between calcite crystals that form the shell and are not perfectly tightly connected to each other. The intensity of gas exchange depends on the number of pores, their average size, shell thickness and incubation duration.
L It is curious that in all birds the amount of water lost during incubation is always equal to approximately 15 percent of the initial mass of the egg. But the eggs of different birds are extremely diverse both in size and in the content of protein and yolk, and the duration of incubation also varies. Thus, the mass of eggs can vary from 300 milligrams (hummingbirds) to 9 kilograms (the recently disappeared Madagascan apiornis). The incubation period can last from 11 to 80 days. The proportion of yolk in an egg can range from 14 to 67 percent. And with all this, the “15 percent rule” always remains in force.
TO How is this constancy achieved? In each case in its own way. For example, petrel eggs are similar to chicken eggs - both in size and in the thickness of the shell. But the incubation period for the petrel lasts 52 days, and for the chicken only 21. It would seem that the loss of water in the petrel should be greater. However, this does not happen: the number of pores in the shell is much smaller - 3700 versus 12400 in chickens. Birds that live at high altitudes, where water loss must be greater due to low atmospheric pressure, lay eggs whose shells have fewer pores than those that live at sea level.
R Regulation of water loss during the incubation period also depends on the humidity of the nest. Experiments have shown that the relative humidity of the nest is always higher than the humidity of the surrounding air and is approximately the same in a wide variety of birds. Doesn't this mean that birds have a “hygrometer” and know how to ventilate the nest in order to constantly maintain the necessary microclimate in it, no matter what the temperature and humidity outside? In any case, biologists have not yet revealed all the mysteries of such an ordinary phenomenon as an egg.
If you have broken an egg at least once in your life, you most likely noticed that along with the white and yolk, certain white strings fall out of the egg. A raw egg and this in itself does not look very appetizing, but coupled with white incomprehensible “worms” it can even cause vomiting in particularly squeamish people. Some people with outstanding imagination believe that this is a “chicken umbilical cord,” but this is so wrong that we were even ashamed to write about it. So what is it?
Do you see the white thread in the photo? It is called "chalaza", but is also known as simply cord
The chalazae are edible and are an integral part of the egg, so there is no need to remove them
In fact, chalazae are real micro-cords that hold the yolk in the center of the egg, protecting it from physical damage. Thanks to them, the yolk is always in the center of the white, and they can also be used to determine the freshness of the egg. The older the egg, the more transparent its chalazae will be.
Finally, we wanted to tell you a few educational facts about chicken eggs:
- Egg yolk is rich in vitamin D. Chicken yolk is one of the few foods that naturally contains this vitamin;
- White or brown? The color of the eggshell depends on the breed of chicken, and this does not in any way affect its usefulness and nutritional value;
- The most fresh eggs have slightly cloudy whites. Transparent white is also good, but if it has acquired a pinkish tint, it means that it is time to throw out the egg, as it has already begun to rot;
- Old eggs float in the water. The older the egg, the more air penetrates through the shell.
You may already be familiar with the labeling of factory eggs (C-O, C-1, etc.), but what influences it? And the weight of the egg affects it, this is how eggs are distributed into categories:
- Third category (3) - from 35 to 44.9 g.
- Second category (2) - from 45 to 54.9 g.
- First category (1) - from 55 to 64.9 g.
- Selected egg (O) - from 65 to 74.9 g.
Be healthy and eat eggs, because their protein is the standard.
Eggs are central to many athletes' diet plans, and for good reason. In addition to being an excellent source of protein and fat, regular eggs also contain vitamins and minerals needed to maintain health.
They contain vitamins D, A, B2 and B12, as well as substances such as folic acid and iodine. Protein and yolk are two stores of valuable macro and microelements. Egg whites contain more than half the protein of the entire egg, in addition to containing selenium, zinc, iron and copper. The yolks contain the entire fat reserve, and that is why, along with lecithin, they contain so many fat-soluble vitamins: D, E, K and A.
Eggs are a versatile food product; they are great for any time of the day: breakfast, lunch and dinner. They can be boiled, baked, fried, shaken, or scalded with boiling water. And if you are concerned about the large amount of fat in eggs and the oil in which they are cooked, then you can use low-calorie oil sprays for frying and baking.
Eggs are good for your heart!
Although eggs have had a bad rap in the past, they actually improve heart health when they are part of balanced diet. And this is not surprising, because they contain nutrients involved in maintaining the cardiovascular system, such as betaine and choline (vitamin B4). Moreover, these two are important not only for the heart, but also for all other organs, such as the liver. Choline is a B vitamin that naturally stabilizes nervous system and affects the production of cell membranes.
- Duck eggs.
Duck eggs are similar to chicken eggs, but they are larger in appearance and contain more fat and protein. However, just like chicken ones, they come in different sizes. If you boil a duck egg, its white will take on a bluish tint, and the yolk will become a rich red-orange color. One egg contains approximately 9 g of protein and almost 10 g of fat.
- Chicken eggs.
The most common and affordable type of eggs. Chicken eggs are a very profitable option for anyone who wants to get the maximum benefit without making any special investments, as happens when you buy some unusual products. One large chicken egg typically provides 6g of protein, 5g of fat and no carbohydrates.
- Quail eggs.
Quail eggs are very small, but taste similar to chicken eggs. They are widely known for their gourmet cooking programs and unusual restaurant menus. These are some of the most beautiful eggs: shell quail egg has a wide variety of colors from blue to brown, it also comes in white.
In general, approximately five quail eggs are equivalent to one large chicken egg (quail eggs contain about 1 g of fat and 1 g of protein). The main method of preparing them is hard boiling.
- Pheasant eggs.
They are smaller than chicken ones, but their taste is richer. The yolk of a pheasant egg is larger than that of a quail egg, about the size of a chicken egg. It is believed that best time appearance of this product, this is the period from April to June. The shell color ranges from olive green to brown. Pheasant eggs have a great flavor whether you hard-boil them, fry them, or poach them.
Contains 10 g fat and 6 g protein.
- Ostrich eggs.
Time to collect them – from April to September. In fact, rarely can anyone eat a whole egg, but if you compare the nutritional value of equal-sized portions of chicken and ostrich eggs, the latter will contain approximately 83 calories.
- Eggs guinea fowl.
They are known for their fragrant and bright-tasting yolks. Their shells are the color of oatmeal, and although they are about 30% smaller than chicken eggs, guinea fowl eggs are much tastier.
Guinea fowl are birds native to South Africa that lay about 50-60 eggs per year from spring to winter. They are especially popular in France and their eggs taste excellent when boiled. Nutritional value One egg is: 3.5 g fat and 6 g protein.
Conclusion
We often limit ourselves to choice, considering only chicken eggs. But why not add a little variety to your diet and try other types of eggs, especially since they are no less healthy and very tasty. This is an excellent and often necessary addition to the diet of both athletes and non-athletes. Except in cases of allergies, eggs should be included in every person's menu.