What is the healthiest chicken
Which egg is the healthiest?
Around 10 billion eggs are produced in Germany every year. Eggs are used as boiled breakfast eggs, as fried eggs, scrambled eggs and in the production of many foods, such as cakes, pastries or noodles.
Eggs are considered a valuable food. They contain many valuable vitamins, for example vitamins K and D, as well as vitamin B12. In addition to a few carbohydrates, it also contains calcium and iron. In general, in terms of nutrients, it doesn't matter whether the egg is consumed raw or cooked. The physiological calorific value is 648 kJ (156 kcal) per 100 g of edible portion.
The protein is valuable. At just under eight grams per egg, it covers 15 percent of an adult's daily requirement. Most of it is in the egg yolk and not in the egg white. If the egg yolk is evenly colored, it can usually be assumed that the egg comes from a healthy chicken. The color of the yolk depends on the food. If the egg tastes strange in any way, it would be better not to eat it.
Types of housing for chickens
The producer code on the egg indicates the type of husbandry based on the leading number. 0 stands for organic eggs (free-range farming with organically grown feed). 1 stands for free range, 2 for free range and 3 for cage. The other numbers indicate the exact origin. In this way, the origin of every egg can be completely traced back to the chicken farm on which it was laid. The chicken's diet affects the nutritional value of the egg. Studies have shown that eggs from free-range chickens, which eat fresh plants, worms and insects in addition to grains, have a higher nutritional value than eggs from hens that are fed only grains.
Several factors affect the size of the egg. In addition to the breed, the age of the hen plays a role. A young hen lays small eggs, an adult hen large eggs. Depending on their weight, chicken eggs are divided into:
S = small, under 53 g weight
M = medium, 53 g to 63 g weight
L = large, 63 g to 73 g weight
XL = very large, at least 73 g weight
White or brown?
The majority of Germans prefer brown eggs. The market share of brown eggs is around 60 percent. While in earlier decades only white eggs were mostly available on the market, brown eggs became fashionable at the same time as the organic movement. One reason for the popularity could be an association of the color with organic and naturalness. The quality of the eggs does not depend on the color of the shell. Also, the color of the eggs does not necessarily match the color of the plumage of the chickens. This is often the case, but the color of the eggs actually depends on the breed. In some breeds, the color of the ear lobes also indicates whether the chicken is laying white or brown eggs. If these are red, then there are mostly brown eggs in the nest.
Eggs break quickly because the chalky eggshell is very thin. Although the eggs are usually kept in the refrigerator, they can go up to three weeks without refrigeration. However, once the eggs have been in the refrigerator, they must always be kept refrigerated until they are consumed or processed. The laying date is the printed best-before date minus 28 days.
How do you cook eggs?
There is a trick to prevent the shell from bursting in boiling water. You should therefore carefully prick the shell with a needle beforehand. This allows air to escape from the egg while cooking. It is best to put eggs in bubbly hot water and cook for at least five minutes. For those who like it longer: an egg that has been boiled for ten minutes is cut resistant.
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