You can cook food in multiple ways and all are easy. It is rich in protein, low in calories, increases toughness and recommends consuming once a day. These are just a few of the conditions that make the egg an ally of a healthy meal.
Eggs are considered a high-quality protein: each unit provides 10 grams of an adult daily recommendation and 6 grams representing 30% of school-age children.
The Dietary Guidelines for the Population of Argentina recommends up to one egg per day. One unit provides about 190 mg of cholesterol. Although, over the years, it has been suggested to reduce intake because it is associated with an increase in cholesterol levels, the available evidence indicates that the egg fat profile is healthy: it is very low in saturated fats and does not contain trans fat.
The net contains 9 essential amino acids. It is also a source of vitamin B12 that interferes with the formation of red blood cells and nerve cells. A unit provides 85% of the recommended intake for an adult. It also provides vitamins A, D, E, other B complex (Riboflavin, Niacin, Pantothenic acid, Biotin, folic acid) and minerals such as iron, phosphorus, zinc and selenium. Contains antioxidant and is good for visual function.
How to determine the freshness of the egg:
– When immersing the raw egg in a water solution containing 10% salt, it must sink. If the egg floats, it means that it is not fresh or the protection conditions are insufficient.
– When the egg is cracked, the egg yolk should be centered and the egg should be kept on white. As time goes on, clarity loses consistency and this allows it to spread on the plate. If the yolks do, the eggs become less fresh.
– When cooked, if the size of the air chamber between white and egg yolk is small, the egg is fresh.
At home, it is advisable to avoid laying eggs at room temperature or exposure to sunlight or heat sources, to store them in the refrigerator and to remove them during preparation. They should not come into contact with other foods that may contaminate them. According to the Argentine Food Code, when the temperature of the egg is not exposed to temperatures below 8ºC or kept at room temperature, it is considered fresh when not exceeding 30 days from the date of ovulation.
Eggs are a basic ingredient of various recipes. Some preparations with raw eggs can be dangerous. Therefore, it is always recommended to cook until egg yolk and white and this occurs at around 75ºC.