16 Myths About Eggs We Shouldn’t Believe Anymore

There are many methods for preparing eggs: fried, poached, omelettes, hard-boiled, etc. But there are many more myths about its benefits or harmful effects. Often these opinions are affected by the influence of fashion. Some believe that you cannot consume eggs due to cholesterol, others are convinced that you only get benefit if they are from hens raised on special farms.

O awesome.club decided to find out which stereotypes about eggs are false and which are true.

For a long time, people who had a high blood cholesterol level were advised to exclude products that could increase these levels. This particularly referred to eggs. Egg yolks contain more fat and cholesterol than protein. But not all fats are harmful to health, and (good) cholesterol does not always raise its level in the blood.

Of course, it’s not worth having a 3-egg omelet daily for breakfast, but one egg a day won’t make you feel bad. People who suffer from diabetes or cardiovascular disease need to be more attentive and limit themselves to 3 eggs a week.

Some people only eat egg whites for fear of putting on those extra pounds and getting calories. However, the yolk contains an additional protein and other nutrients, such as vitamin D, which contributes to the absorption of calcium and antioxidants. The composition of the yolks has choline, which supports liver function.

Egg whites do not contain all these substances, nor lutein, which has a positive influence on vision. The American Cardiology Association states that an egg a day can be part of a healthy diet. Experiments show that eating eggs for breakfast (instead of a bagel) reduces the amount of food and calories eaten during the day.

Some people consume raw eggs to build up muscle tissue, improve voice and reduce stomach acidity, while others do it for the composition of dishes and drinks (kogel mogel dessert, homemade ice cream, among others). The risk of getting sick from salmonellosis is very low: for every 30,000 eggs, only one is infected. But the benefit of raw eggs is greatly exaggerated. Protein is absorbed by almost half compared to cooked foods and the absorption of biotin (vitamin B7) can be blocked.

Cooking reduces a number of beneficial substances, including potassium, phosphorus, vitamins A and B5. Nowadays it is not recommended to consume raw or raw eggs completely, but if you need to use them as an ingredient for a dish, then select those that have been disinfected against salmonella bacteria, for example with the help of pasteurization.

The hens’ eggs can be of different colors, but in the market we only see eggs of two colors: white and brown. Shell color most often depends on the breed of laying hens: Leghorn hens lay eggs with white shells and Rhode Island hens with brown shells. Some breeds, such as the Mapuche and Araucana, lay light blue and green eggs.

A certain pigment is responsible for one or another color, protoporphyrin makes the skin browner, biliverdin gives it a blue-green color. Also, food can influence. If amino acids are needed in the bird’s diet, the shell will be paler, but it will not affect the
egg quality.

We often hear that darker products are more beneficial than white products. For example, bread or sugar. Research has shown that brown and white eggs do not have a significant difference in their nutritional value.

Eggs become more beneficial due to other factors. For example, eggs from hens that are allowed to walk in the sun contain 3 or 4 times more vitamin D. Chickens that have a feed rich in omega-3 fatty acids produce eggs that contain these substances in large volumes.

This is not always true. Despite the high content of vitamins A, E, D and omega-3 in the eggs of free-range laying hens, they get sick more often and are injured more often than their mates who live in cages. For example, in the UK the level of mortality at the end of the brood is highest among hens that are not caged.

At first glance, it is quite logical. In fact, the color of the yolk depends on the chickens’ diet: the more carotenoids it has, the more intense the color. It doesn’t matter if the chickens live in a cage or roam freely in the field. In the latter case, the herbs that grow in a certain region influence the diet.

The yolk acquires a more intense color due to the consumption of corn, alfalfa, nettle and other herbs. If chickens constantly live in cages, the yellow color easily changes with the help of nutritional supplements such as canthaxanthin. However, even though all this only affects the color of the gem, buyers prefer more intense shades. If supermarket eggs have a pale yolk, it doesn’t mean they are of poor quality or rotten.

“If you eat egg dishes, your baby could develop an allergy to them.” In reality, this myth is unsupported. Eggs are a universal source of protein, dozens of vitamins, minerals and amino acids needed by the baby. Therefore, it is recommended that it be consumed together with fruits in berries, fish, cereals and legumes. It is not worth eating raw or undercooked eggs, but this rule has nothing to do with pregnancy.

Egg allergy appears in only 2% of children. After seven months, protein products can be introduced into a baby’s diet. If you’ve decided to serve complementary foods, start gradually with 2 tablespoons of these foods. Add products one by one and watch the child’s reaction. If during the first 4 days there is no allergic reaction, everything is fine. Otherwise, go to the pediatrician.

A hen can lay eggs with and without the participation of a rooster. In fact, a chick will not hatch from such eggs. There is an opinion that unfertilized eggs are less beneficial than fertilized ones. What is certain is that the former are most often found on supermarket shelves. However, there are no significant differences between them. When choosing eggs, it is much more important to consider their freshness.

Eggs are actually pasteurized with the help of heat. But this is much more complicated than simply pressing the button on the microwave oven or putting them in a pan. For pasteurization, equipment is needed that cannot be used in domestic conditions.

That depends on the country. For example, in the United States, eggs are stored in refrigerators, while in other countries they can be safely placed on the counter at room temperature for a few days. American producers, as well as Japanese, Australian and Scandinavian ones, are forced to wash eggs to avoid the risk of salmonellosis.

When an egg is washed, it loses its natural protection. So that the product does not spoil and no pathogen enters it, it is necessary to keep it in a refrigerated state. This method allows you to increase the storage time by almost two times. In European countries, it is forbidden to wash eggs to avoid breaking their natural defense, and chickens are vaccinated to prevent salmonella.

Almost all refrigerators have a compartment or egg holder, usually on the door. But it’s not worth keeping them there: eggs are best stored at room temperature. The refrigerator door is not only the hottest place in the refrigerator, it is also the most exposed to temperature variations. The best place for eggs is the center shelf.

To get the most benefit from eggs, don’t just eat them. You need to choose an optimal method for preparing them. Scrambled eggs baked in the oven at a temperature of 180°C for 40 minutes lose up to 45% of vitamin D. Fried and boiled eggs retain almost 90% of this vitamin. Take this into account in your cooking experiments.

Homemade egg white masks are considered to have almost miraculous properties: they soften the skin and eliminate wrinkles. How does this really work? As the water evaporates, the proteins form a thin layer that is easily removed with water.

Eggs contain a lot of proteins, vitamins E and B and, in particular, biotin. The deficit of these substances in the body makes hair and nails more fragile. Eggs are suitable for maintaining beauty and health, but it is better to consume them instead of applying them to the face.

One hundred grams of quail eggs contain a little more protein, vitamins and microelements than chicken eggs. But the difference is not considerable. To feel a real effect, you need to eat a fairly large amount of quail eggs on a regular basis. By the way, quails also get sick from salmonellosis, so you shouldn’t consume their eggs raw.

What myths about eggs did you believe and why did you change your mind? Which egg dish do you like the most?