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A great way to start the day!
Eggs are rich in protein, water, fats, minerals and vitamins A, B, D and E.
Egg white has no fat and is mainly composed of water and protein, while the yolk contains lecithin, cholesterol and high levels of fat and phosphorus. It is not advisable to wash eggs prior to storing in the refrigerator as egg shells have a protective coating that would thus be eliminated, potentially leaving the egg exposed to bacteria. Always eat fresh eggs, no more than five days old, if possible. To check if an egg is fresh, pop it in salt water, 100gr x lt. Fresh eggs will sink quickly, less fresh remain upright, while the oldest eggs will float. A medium-sized egg contains about 80 calories, with 80% of the calories contained in the yolk. The yolk contains cholesterol and so it’s advisable to limit your intake. Raw eggs, particularly the whites, are indigestible. The yolk, however, is more easily assimilated by the body with less cooking: poached or boiled eggs are the most recommended ways to eat eggs.
A hen lays 6 to 8 eggs a week, and an egg’s weight can vary from between 50g and 90g depending on the type of chicken and its feeding and breeding conditions.
A fresh egg contains a viscous liquid which means if you try to spin it, it will probably fall over. A hard-boiled egg will spin for several seconds. Cooking time for a soft-boiled egg is three minutes in boiling water.
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