9 VALID REASONS FOR EATING EGGS
1 – Better liver Functionality: eggs help the liver to work better. Thanks to the choline, an amino acid useful for the liver functioning, the eggs stimulate the bile’s secretion and, by binding to the phospholipids, help to prevent oxidation and accumulation of fats in the liver. Choline acts by preventing the formation of fat and cholesterol deposits on the arteries, which are the cause of atherosclerosis.
2 – Better heart functionality: eggs contain B vitamins that reduce the level of homocysteine, a risk factor for heart disease
3 – Enhance the immune system: the iron supply takes care of the anemia and strenghtens the immune system, giving benefits to the metabolic function.
4 – Preventing Cholesterol: Some studies confirm that choline (a lecithin contained in the yolk) reduces intestinal and blood absorption of cholesterol in eggs. It also helps the absorption of substances contained in foods in the same meal. This does not mean that eggs solve the problem of those who have a hypercholesterolomy: they simply help avoid drastic and unjustified egg exclusions from the diet. Eggs are friendly!
5 – Pregnancy: Eggs are a source of folic acid, essential during pregnancy and even more essential before conception, because it contributes in preventing some neural defects, including spina bifida. Choline also helps prevent congenital defects and helps brain and memory development in newborns.
6 – Vision prevention: Eggs are excellent natural supplements for the eyes. Thanks to the presence of lutein and zeaxanthin, two powerful antioxidants, it is possible to prevent the macular degeneration that is the leading cause of age-related blindness.
7 – Vitamin B12 intake: This vitamin is essential for the nervous tissue metabolism. It also prevents mental degeneration, helps the red blood cell maturation and the DNA production, as well as reduces the stress and ensures faster growth of hair and nails
8 – Sport activities: In sports, eggs are precious because they contain an high percentage of proteins and zinc, which are useful for the muscle mass efficiency.
9 – Diet: An egg contains only 5 grams of fat and only 1,5 grams of saturated fat. It is also a highly satisfying food and fot rhis reason it prevents the desire of eating snacks between meals.
Variety of Eggs
Eggs are a staple food of our diet. In Italy, each year 12 billion eggs are eated, that means 13,7 kg per capita consumption.
Starting from the outside, the first thing that is found is the cuticle, an invisible membrane, which is removed with the hands caressing the egg, very important for the preservation of the egg itself. It is formed from a part of albumen that comes out from the pores of the shell.
Then, there is the external shell, mainly formed of calcium. It is thin, fragile and porous, therefore capable of allowing gas exchanges with the environment. Inside the shell there is the egg white (albumen), which becomes as more dense as it is closer to the yolk and has a protective function; since the egg rotates on itself during the deposition, two spiraled strings (so-called calaze) made of egg white support the yolk.The calazes are visible in the fresh eggs. In the middle there is the yolk, surrounded by the vitellina membrane.
Even the yolk is not all the same, but there are lighter parts and darker parts in it: its color changes according to when the hen has eaten while the egg was growing (if the hen has eaten there are more pigments and the yolk appears darker).
Finally, in the yolk there is the blastodisk, visible as a red dot in the middle of the yolk. It is the most important part of the egg because it contains the DNA. The egg is a single cell and the blastodisk is its nucleus, the fulcrum from which the chick will form if the egg is fertilized.
All fresh eggs (category A) must have the following characteristics:
- shell and cuticle: normal, clean, intact;
- inner tube: maximum height of 6 mm, still; however, for the so-called “extra eggs”, the height must not exceed 4 mm;
- egg white (albumen): clear, limpid, gelatinous consistency, without any foreign bodies inside it;
- yolk: visible to the hint just as shading, without contours, it must not move significantly away from the center of the egg in case of rotation, without any foreign bodies inside it;
Fresh eggs are classified according to weight, with the following criteria:
XL – Very large: 73 g and more
L – Large: between 63 g and 72 g
M – Medium: between 53 g and 62 g
S – Small: less than 52 g
According to the Alemanno law, in force since April 4th 2004, the indication of the breeding system is obligatory and it has to be reported in full, both on the packaging and on every single egg by stamping an alphanumeric code (traceability). This code, made of 11 letters, identifies the breeding system and the manufacturing company.
The labeling on the egg is, in other words, a real identity card of the egg useful for the consumer that can be informed about the traceability of the product and the production chain.
- The first digit indicates the type of breeding
- The following two-letter code indicates the country of production: IT = Italy
- The next three digits indicate the ISTAT code of the production municipality:
- The next two letters indicate the province of production
- The last three digits identify the production farm
Thanks to this code it is possibile to immediately trace, unambiguously and unequivocally, the product and the production site (farm).
On the shell it is also possible to find, depending on the product purchased, the deposition date or the expiry date of the egg.