egg differences
They are in any home refrigerator. Fairy tales and jokes are told about them, sayings are invented and they are certainly mentioned in the so-called “basic consumer basket”. This is the most common ingredient, and a simple and quick dish to make. Chicken eggs - what could be easier? But do we all know about them?
Decryption
The chicken laid an egg, and immediately a stamp is placed on its barrel. As a rule, each egg produced at the poultry farm is marked. The first sign in the marking means the shelf life, read - the age of the egg; the second is the category, that is, its size. The beginning of our cipher can be the letter "d" or "s", which means, respectively, "dietary" or "table". An egg is considered dietary if it will not be stored at a negative temperature and must be sold within 7 days. The day of his "birth" is not considered. That is, “dietary” is not some 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 dietary egg is usually applied in red ink and usually includes the date - the day and month of its "birth" - as confirmation of its "dietary". 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 the category of canteens. Quite edible, but living 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 with the designation of only the category.
A competent consumer always pays attention to the expiration date and date of manufacture of the product, including eggs. If you want to purchase a truly dietary egg, then this is simply necessary: a “red” testicle according to your passport may turn out to be “blue” in age.
The eggs themselves may not be labeled if they are packaged in a container with a label containing 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 the categories - the second part of our cipher. She talks about the mass of the egg. Let's start with the smallest - from 35 to 44.9 grams - this is the third category, the second - from 45 to 54.9 grams, large eggs weighing from 55 to 64.9 grams - the first category. The largest - weighing from 65 to 74.9 grams - fall into the category of "selected", denoted by the letter "o". Rarely, but there are eggs weighing more than 75 grams - such giants are awarded the highest giant category, they are entitled to the honorary letter "v".
When buying imported eggs, you should pay attention to the fact that the package must indicate: the class of the product and its weight category, the number of eggs in the package; the name and address of the company that packed the eggs or on behalf of which they were packed; conditional number of the packing place; best before date; instructions for storage or use.
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 individually, and not in a package, the same data should be indicated on the price tag.
In recipes, the mass of one egg is usually considered equal to 40 grams, that is, a small egg is meant - the third category.
load moment
A person who is used to thinking about the meaning of words and concepts will face a difficult test in a modern supermarket. For example, what does the word "organic" on egg packaging mean? Has a new method of artificial production of eggs without the participation of a laying hen already been discovered?
And is this not what the manufacturer is hinting at, emphasizing that it is his product that has such a distinctive feature - this egg was laid directly by a live bird? What about the prefixes "bio" and "eco"? How to 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, the USA and Japan, buyers have long been free from such speculation, because all these concepts are clearly defined and regulated by law. There are systems of standards in the world that regulate the field of organic food production. There are some differences in the definition of the "degree of organic" product in America and Europe, but the general principle is universal.
Only that product has the right to be called organic there, all components of which are produced and grown without the use of chemical fertilizers, pesticides, bioengineering and ionizing radiation. 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 a certifying company) does the manufacturer receive a document authorizing the “organic” brand. Certifying companies, in turn, are regularly inspected by inspection authorities for compliance and compliance with the law.
Thus, in Europe, America and Japan, the inscription “organic” on the packaging of eggs essentially means: these are eggs from chickens 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 the middle of summer 2008, in our country, the degree of compliance of "organic" products with whatever standards was given to producers and sellers. Consumers in this situation could only rely on their conscience. In July, Rospotrebnadzor issued a resolution on sanitary and hygienic requirements for organic products. However, the newly born legislative base in this area is not yet supported by either certifying or inspecting systems. In addition, according to the rules, before a field or farm can be called "organic", they must undergo a "cleansing", that is, hold out for a certain period of time without chemical fertilizers and other substances prohibited in this system.
So while the inscription "organic" on the packaging of eggs in our supermarkets does not guarantee us anything. True, there are organizations that have developed their own systems of voluntary environmental certification.
However, they approve the standards for "organic" and "environmentally friendly" products on their own, based on their own requirements. Some of the manufacturers send their products for voluntary laboratory research, for example, to the Institute of Nutrition of the Russian Academy of Medical Sciences. What can we conclude from all this?
Carefully read all the inscriptions 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 marking on imported goods, because in our country at the moment their certification check for compliance with the declared standards has not been established.
On prescription
Well, okay, but in which basket should we put a variety of "smart" with iodine, "village" with carotenoids, "fitness" eggs with selenium, "vitamin" eggs with a high content of acids? Let's try the basket labeled "functional products".
According to the manufacturers, their place is there. Functional (or fortified) foods are foods that have had their nutritional value increased or restored. In our case, the enrichment of eggs with various additives is carried out by adding appropriate preparations to the feed for laying hens. For manufacturers, this may be referred to as "creating products with desired properties."
Nutritionists do not have a common opinion about the effect of such products on the body, and our bodies are different: one from iodine or acid is good, and the other is death. We can only conclude that in such a case the egg cannot be both "functional" and "organic" at the same time.
What is more important to you - choose. And 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 best? What does the color of an eggshell indicate? Here experts agree: the color of the shell depends only on the breed of chicken. To give preference to one or another egg by the color of the shell is a purely aesthetic choice.
Let all this help you choose the best eggs in the store variety. Because all doctors and nutritionists agree that a chicken egg is a unique and wonderful product in its composition and dietary properties.
Soap protects the safe
Eggs are loved not only by us, but also by the causative agent of a serious infectious disease - the Salmonella bacterium. Protecting yourself from this uninvited guest is not so difficult.
Dirt and dried droppings on the shell are by no means a sign of an “organic” egg, rather they indicate poor hygiene in the poultry farm.
Eggs with damaged shells should not be eaten.
Before use, the egg should be washed under running water with soap. Remember to wash your hands, even if you just touched the egg.
Store eggs in a cool, but not too dry place away 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 proteins, they are filtered and heated to +63 ° C for one minute, then quickly cooled.
It is one of the staple foods of the population of many countries. But despite the popularity of this product, people often face the problem of choosing them. It turns out that chicken eggs come in several categories, each of which has its own shelf life and a lot of other information that is incomprehensible to most. Consider what eggs are and how to choose them.
Permissible storage time
The shelf life of a product is the first thing we usually focus on when buying. Chicken eggs are no exception. Depending on the time that has passed since the chicken was laid, they are usually divided into two types: dietary and table.
Diet "D"
Dietary specimens include shelf life of which does not exceed 7 days, not counting the day the chicken was laid. However, they should not be at sub-zero temperatures. Moreover, this species must have a compact protein, an equally colored yolk, and also the height of the space occupied by air, not more than 4 mm. The shell of such testicles must be clean, a small presence of dots or stripes on it is allowed. 
You can recognize this product on the counter by a red stamp on the shell, on which the letter “D” is present. Thus, this species is not a specific variety or species - it is simply the freshest eggs.
Did you know?A laying hen produces an average of 250-300 eggs in 12 months. To demolish one testicle, she needs a little more than a day.
Canteens "C"
It is customary to refer to canteens specimens that are stored at the temperature of the living room. no more than 25 days from the date of their sorting, not counting the day of their demolition, or stored in refrigerators for no longer than 90 days. Such a product has a mobile yolk, low protein density and an air space height of more than 4 mm, which is usually 5 to 7 mm. 
In the presence of dots and stripes on the shell, their total number should not occupy more than 12.5% of the total surface. On the shell of each table egg, a blue stamp is placed with the designation of the capital letter "C" and its category.
Categories of chicken eggs and their mass
So, you and I know what types of chicken eggs are and what is their difference. Now let's try to understand their categories. The key criterion by which eggs are classified into one category or another is theirs, therefore, according to modern GOSTs, 5 main categories are distinguished. 
Highest category (B)
Choice Egg (Oh)
Products in this category have a slightly smaller size and weight - 65 to 74.9 g. It is indicated on the shell or packaging with a capital letter "O". 
First category (С1)
Second category (C2)
Category 2 includes those eggs that have a weight 45 to 54.9 g. Such products are usually denoted by the number "2". 
Third category (С3)
Did you know?Approximately 570 billion chicken eggs are consumed worldwide each year.
Thus, if you saw on the counter a chicken egg marked “C2” on the shell, this means that it is a canteen of the second category, and the abbreviation “D1” refers the product to the dietary category of the first category.
In addition, on the shelves of stores you can often find products with the designation "premium", "bio" and "organic control". However, we advise you not to fall for this trick of manufacturers and not to overpay extra money. 
The thing is that abroad, this designation implies that those who demolished them chickens are free-range and fed exclusively with natural food. However, our GOSTs do not provide for any requirements for these inscriptions, so the above text does not guarantee you anything.
It is worth noting that the manufacturer may not label any of the above types and categories at all, if at the same time he packs the products in containers with a label that shows all the information necessary for the buyer. 
But at the same time, the main condition is that the manufacturer must place the testicles in such packages that cannot be opened leaving no visible damage. Such a condition guarantees the buyer in the future that the contents of the container cannot be re-sorted or replaced.
Egg selection: how to protect yourself from infections
After receiving the above information, choosing the eggs of the desired type and category is not difficult. 
However, when buying, we still advise you to pay attention to the following:
- First of all, check the production time, which must be present on each copy or packaging.
- Pay attention to the manufacturer, which is recommended to be chosen according to the distance from the factory to the counter: the less the product was on the way, the better.
- The next step is to check if the egg is rotten. To do this, just bring it to your ear and shake it a little. If at the same time the yolk knocks on the wall of the shell, it is better to set it aside.
- The place of storage of goods in the store is also important, since the products in question lend themselves to strong absorption of unpleasant odors. This is also worth focusing on when buying a product in a package: carefully check that there are no stains and mold on it.
- Well, the last important argument when choosing is the appearance. Make sure that there are no cracks or chips on the shell, as bacteria can penetrate through them.
I would also like to note the false opinion that has developed among the people that the larger the egg, the more useful substances it contains. In fact, large specimens are carried by old hens, so they contain much less nutrients than those laid by a young laying hen. Scientists call eggs of the first category the best option for the human body. 
However, even with such careful selection, it is not always possible to avoid infection.
Greetings, 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 a person's 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. Such popularity of the product is due to useful 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.
Today the market offers 2 types of chicken eggs that meet the state standard. The subdivision is based on the period and method of storage (age of the goods). Stamped as each copy, so one package.
Attention! Both types of eggs are suitable for consumption, taking into account the specified shelf life. Such a classification does not show the worst and the best.
- Diet egg - "Young", i.e. very fresh. Can be eaten raw. It is considered dietary until the seventh day from the moment of demolition. Not stored at sub-zero temperatures. Difficult to clean after cooking. Marked with the letter "D".
- Table egg. Shelf life extended to 25 days at room temperature, up to 90 days in the refrigerator. It is not desirable to eat raw, it is worth subjecting to heat treatment. Marked with the letter "C".
Information: described in detail in another article, so we will not dwell on this issue.
Categories of eggs
- The highest category - unit weight from 75.0 grams, large. Giants among their kind. The designation is "B".
- The first category - weigh from 55.0 grams to 64-65.0 grams, medium size. Designated - "C1".
- Second category. Weight fluctuates 45.0 -54.8 gr., Marked - "C2".
- Third category. Small testicles from 35.0 to 45.0 gr., stamped - "C3".
- Selected weigh 65 - 75g. Slightly smaller than the premium product. Designation - "O".
Interesting: in the recipes, the 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 chicken eggs "bio", "eco" are assigned if the chickweed grew up and rushed free-range, fed on natural products. This characteristic is doubtful, without guarantee in relation to the CIS countries, in contrast to the European neighbors.
What are the benefits of chicken eggs
- Stimulate brain activity, the process of memorization.
- Helps the liver, cleanses of toxins, toxins.
- Prevent the appearance of cataracts.
- Participate in the normalization of the blood coagulation mechanism.
- Positive effect on sex hormones. Male spermatozoa become more active, better quality.
- Calcium helps strengthen teeth, bones, and joints.
- Favorably affects the nervous system.
- Reduces the risk of breast cancer in women.
- Helps to lose weight due to the content of proteins that satisfy hunger.
- Recommended for pregnant women. Useful substances will save the crumbs from the development of some malformations.
Why are chicken eggs harmful?
Suffering from diabetes, you 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 risk catching salmonella. This can be avoided by washing the product with soap under running water, but it is better to boil it.
Abuse of the yolk increases cholesterol. It is undesirable to eat more than two units per day.
Middle-aged men should not eat more than seven testicles a 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 shell indicates usefulness? Why are some light, white, others brown? There is no riddle, as well as the dependence of the color of the shell on the quality of the egg. The shade of the outer shell is related only to. Choosing light dark specimens is the right of visual preference.
Preferences for the type, category, color of the dietary delicacy are individual. One thing unites them: usefulness, confirmed by doctors, nutritionists.
Make decisions easily! Good luck!
Sometimes, in the hope of losing weight, we buy everything that is sold as a dietary product. This is how not the most healthy, but tasty yoghurts, mayonnaises and sauces turn out to be in the diet. But what about the dietary egg? Can it be used in a diet for weight loss? According to GOST, an egg can be called dietary only if it went on sale no later than 7 days from the moment it was laid by the chicken. In fact, the main standard of the country does not impose requirements on the composition of eggs, energy value, and the ratio of proteins and fats in the product. So in this case, the prefix “dietary” simply means “fresh, fit for one week.” In stores today, another type of egg is more common - the so-called table egg. These are chicken eggs that can be eaten for up to 30 days from the date of sale if stored outside the refrigerator, and up to 90 days at sub-zero temperatures.
How to distinguish a dietary egg and why it is better
A dietary egg is a rather expensive product. It is traditionally marked with a special red stamp. However, it is necessary to ensure that the egg is really fresh. It's no secret that some modern stores may have expired goods in their assortment. If you doubt the freshness of eggs, you can conduct a simple test at home. Pour into a three-liter jar of water, add a little salt (about a tablespoon), dissolve the salt. Break an egg into a jar if it sinks to the bottom - the product is fresh and edible. You can also eat eggs floating in the water column. But if the product floats to the surface, it is best not to eat such eggs.
In fact, after a week, the egg does not deteriorate, and simply goes into the category of canteens. However, sometimes you can find recommendations not to cook scrambled eggs from such eggs and not to eat them soft-boiled. Do eggs have a place in the diet?
Egg diet for weight loss
Today, a great many diets are based on eggs. There is even a study proving that eating eggs for breakfast can reduce appetite at lunch and dinner. Everyone knows the egg-based diet schedule. But is it worth it to abuse eggs, because many nutritionists do not recommend exceeding the norm - 2 eggs per week. Usually such advice is given to the elderly, as well as to patients with colitis, cholecystitis, those who have elevated cholesterol levels. Yes, the yolk of an egg contains cholesterol, but it practically does not form the very plaques that clog blood vessels. Egg protein neutralizes its effect, so you should not be afraid of cholesterol from scrambled eggs.
Another issue is that two regular medium-weight eggs can cover almost half of your daily fat requirement if you are on a low-fat diet. That is why it is advised to limit egg yolks, not whites. Usually people who adhere to nutrition for weight loss are limited to one or two yolks per day. Well, egg white can be used almost without restrictions, especially if you are into fitness. After all, it contains essential amino acids, which means that your muscles will fully recover after a workout, and your metabolism will speed up. It is also important that 100 grams of protein contains a little more than 35 kcal, other sources of essential amino acids contain more calories.
Remember that fried eggs and full-fat milk scrambled eggs are "potentially dangerous" precisely because of their high fat content. Therefore, "fitness omelettes" are often cooked in a microwave or double boiler, and spices and vegetables are added for taste. Fortunately, almost any seasoning options are combined with egg white. So eggs are quite a dietary product if they are cooked correctly.
Especially for – fitness trainer Elena Selivanova
Picvario/Russianlook.ru
How to choose eggs in the store
Have you ever wondered why chicken and quail eggs are sold everywhere, but, say, turkey or pheasant eggs can not be found in the store? Or duck eggs: in Asia you can buy them without problems, but not here.
What kind of eggs are there?
“There are only ten species of birds in the world from which you can get an egg,” Albert Stele, professor at the Department of Poultry Breeding of the Russian State Agrarian University-Moscow Agricultural Academy named after A.I. K. A. Timiryazev. - Chickens and quails lay best of all, so their eggs are produced on an industrial scale. Geese and ducks are five to six times more likely to get salmonellosis than chickens and lay ten times less often, so their eggs are not produced for sale in our country.”
Quails have the most powerful immunity, so their eggs are the least likely to be infected with something. Plus, there are more trace elements and B vitamins in quail eggs than in any other. “However, for almost 30 years, quails have been raised in the same way as chickens,” says Albert Stele. “And the differences between these eggs began to blur, because the quality of eggs depends on the feed by 70-80%. However, in terms of trace elements, the quail egg is still the champion - it contains 4.5 times more phosphorus, iron and potassium than chicken.
In terms of health benefits, ostrich eggs are not inferior to quail eggs. “It's better to make an omelette out of them,” says Tatyana Vostrikova, director of the Russian Straus company. “One egg can feed eight to ten people, because in its raw form it weighs more than a kilogram.” You can order the largest edible egg for testing from April to October, when ostriches are laying.
Diet eggs
But most often we still deal with chicken eggs, it is them that we boil, fry, and therefore it is worth talking about them in more detail. The freshest are diet eggs. They are easy to recognize by the red marking "D" on the shell. A dietary egg is called not older than one week. On the eighth day, the dietary egg turns into a table egg (blue marking "C", shelf life - up to 25 days).
The tastiest egg is made on the third or fourth day after laying - the protein and yolk enzymes in it are ideally absorbed by our body. For these three to four days, it is better to let the egg “ripen” at room temperature.
Alas, diet eggs are now almost gone from the market. You rarely see them in Moscow, Vasily Salo, marketing director of the Maryinsky Poultry Farm, told me: “Medium-sized stores in the capital prefer to buy eggs in the regions, because it’s cheaper, and by the time the egg reaches Moscow, it will almost inevitably turn into a canteen.”
How to check the freshness of eggs
At your request, the freshness of the eggs must be checked directly in the store - with an ovoscope. With it, you can look through the shell at the size of the air chamber at the blunt end of the egg. The older the egg, the larger it is. For a dietary egg, the chamber should not be more than 4 mm, for a table egg - 9 mm. By the way, this is how - blunt end up - you should store eggs in the refrigerator. If there is no ovoscope, just weigh the egg in your hand and look at the shell: heavy and dull - fresh, light and glossy - most likely spoiled.
Not the last role is played by the weight of the egg. Eggs heavier than 75 g are the highest category (letter “B” on the shell), 65-75 g are selected (letter “O”). Eggs of the first category - 55-65 g (marking "1"), the second category - 55-45 g (marking "2"), the third category - 35-45 g (marking "3"). For example, the stamp "C1" means "canteen of the first category", "D2" - "dietary of the second category".
“The bigger the egg, the better it is” is a myth. Large eggs contain more water and fewer nutrients, and are laid by older hens. People are reluctant to buy eggs of the second and third categories, but in vain: the youngest hens just lay such eggs, and they are very tasty. The most balanced in composition are eggs of the first category.
What are "fortified eggs"?
Now enriched eggs come across in stores - with a high content of carotenoids, iodine, selenium, omega-3 fatty acids. To get such eggs, chickens are fed with various food additives. It is impossible to determine by eye whether the egg really contains all these substances.
Enriched eggs are often sold labeled "premium". In fact, premium eggs require strictly controlled conditions for keeping and feeding hens, confirmed by a special certification system, which we do not yet have.
The inscriptions “bio”, “organic” on the packaging are also most often a publicity stunt. Abroad, such marking means that these are eggs from free-range chickens and natural feed rich in chlorophyll. There is a decree of Rospotrebnadzor on the requirements for organic products, but there is no real certification, so the “eco” badge does not guarantee anything.
Our ranking of the best eggs you can find in Moscow:
1. Quail eggs
Denis Bykovskikh
The eggs are produced at a poultry farm near Moscow, which means they have the shortest way to the counter. There is information about the expiration date and composition. The packaging says that you can safely drink raw eggs to everyone, including children. In fact, it's better not to, especially if you are allergic to chicken eggs.
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