Eggs are a very rich food from a nutritional perspective. A large egg weighs approximately 56g, being 5g of Shell, 31 g of egg White and 20g of Yolk.
Eggs also contain about 6.6g of protein, 3g of unsaturated fat, nine essential amino acids responsible for building proteins in our body, and several vitamins and minerals.
In addition, eggs have two plant-based antioxidants, lutein and zeaxanthin, which are considered by scientists to be cancer-preventing substances.
Studies have indicated that the cholesterol present in eggs is minimally absorbed by humans. With this new statement, the American Heart Association has approved the consumption of 1 egg a day in the American diet.
Apparently, eggs appear to be harmless, however, we must be careful in their conservation and handling, remembering that they are sources of salmonella.
This is because the egg leaves the hen’s body through the same passage as the feces are excreted. In addition, although bacteria are found in the shell, it is also possible for eggs to become infected by fecal contamination through the shell pores after laying.
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Tips to Tell if Eggs Are Bad
Those who cook may have already had the ungrateful surprise of breaking an egg and discovering it was bad. However, some simple tests prevent this bad luck.
A simple visual inspection can save you from picking low-quality eggs when buying them. Choose only those with clean and non-cracked shells.
After the purchase, if you are still questioning whether the egg is fresh or not, place it in a glass with enough water to cover it, and if it sinks completely, it will be fresh, but if it floats, it is old or bad.
As the egg ages, the air pocket inside it, the hollow part at the base, expands, causing it to float.
Another sign is after breaking the egg is observing a protein that works like strings holding and keeping the Yolk centered inside the shell. This protein is called chalaza and has an opaque color. When it is prominent, it indicates that the egg is fresh.
When broken, a high-quality fresh egg presents firm white eggs and a centered, tall, and round Yolk.
Another indication of whether it’s fresh or not is after cooking. Fresh eggs don’t peel easily.
Sometimes droplets of blood are found on the surface of yolks. Although some consider it a defect, these spots are blood vessels that form naturally during the egg-laying cycle and can be easily removed. Besides, it is harmless for consumption.
Therefore, it is important that every time you add eggs to your recipe, the ideal thing is to break them individually into a mixing bowl in order to observe the freshness, remove the blood vessels and discard if necessary, as a bad egg can ruin everything in your preparation.
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I hope this article has helped you understand when an egg has gone bad. To learn more, take a look at Is It Safe To Wash Meat Before Cooking?
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