Season 2, Ep 2 - Eggs
Facts and Figures - Eggs
The yolk is a good source of fat soluble vitamins A, E, D, and K and one of the best sources of essential nutrient choline
The white contains about 55% of the egg’s protein, the yolk contains 45%
Eggs are one of the highest cholesterol foods we eat – but dietary cholesterol does not greatly affect blood cholesterol in normal people. Experts say 6 eggs a week is fine for most people
The egg shell has thousands of pores (so the chick can breathe). As the egg ages it loses water through theses pores and the air pocket at the blunt end gets bigger, which is why stale eggs float blunt side up in water
Fresh eggs don’t float in water, are hard to peel when boiled, and have firm and sometimes cloudy whites
Stale eggs are fine to eat, but the white spreads around the pan; the yolks break easily and don’t stay centred when boiled.
Raw white is harder to digest than cooked. It contains enzymes that prevent us digesting the egg white
The sulphur smell of hard boiled eggs is in the whites, not the yolk.
Over-boiled egg yolks go green because the sulphur in the whites reacts with the iron in the yolk
About 89% of our eggs are produced in cages. Each chicken has about the space of a sheet of A4.
An egg contains everything a growing chick needs to sustain it for 21 days
Egg allergy is one of the most common food allergies in infants. The allergy is to the whites
The white is 90% water; most of the rest is protein
Blood spots are harmless remnants of burst capillaries in the hen’s ovaries – they are NOT embryos or anything else
Our 3.2 million layer hens produce around 920million eggs a year.
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