Despite the fact that the chicken egg is one of the main food products in many countries, some buyers do not understand how this or that category differs. chicken eggs.
GOST 31654-2012 establishes a number of requirements that eggs must meet:
- clean shell;
- fresh internals;
- no damage;
- the degree of mobility of the yolk.
Copies with dirty shells are not available for sale. Marked with special labels, they are sent to pastry shops, bakery shops for quick use.
Important! GOST is established from the day of sorting without deterioration in quality: up to 20 days at normal temperature, in the refrigerator - up to 1 month.
What are the types and categories of eggs
Egg products are divided into two large groups (types of eggs):
- Dietary, denoted by the letter "D" in red. By the established standards, they have. The shell must be clean, only small specks are allowed. Storage temperature - not lower than 0. The white is dense, the yolk is evenly colored.
- Canteens, which are marked with the letter "C" in blue. Products with this marking can be stored at room temperature for up to 25 days, in refrigerated chambers for up to 90 days. Their yolk is mobile, the protein has a low density.
By weight, the testicles are divided into 5 categories:
Therefore, if the shell is marked "D2", then this is a dietary egg of the second category, with the seal "C1" - a table egg of the first category. If the package is closed so that it cannot be opened without visible signs of damage, then no seals are put on the shell.
Attention! Sometimes in stores there are products marked "bio", "premium", etc. In foreign countries, this means that the chickens ate only natural feed, were free-range. But our GOSTs do not provide for such requirements, there are no guarantees of compliance either. And the cost of such products is higher than usual.
Chemical composition and useful properties of the product
Chicken egg structure:
- Yolk. Occupies about 1/3 of the total testicle volume. It can be of various shades - from yellow to orange, the color does not affect the chemical composition.
- Protein... A fluid that takes up 2/3 of the testicle volume. It is transparent, heterogeneous. Here is the cord, which resembles an umbilical cord, which holds the yolk in the center.
- Air chamber. Located on the blunt side of the egg, between the shells. When the product is fresh, its volume is minimal, during the storage period it gradually increases.
- Shell. There are different colors (white or cream), there are breeds of chickens that lay eggs with brown, greenish, bluish shells. It has the smallest pores that provide air exchange with the inner contents of the testicle.
The product has, per 100 g of weight:
- calorie content - 157 kcal;
- proteins - 12.7 g;
- fat - 11.5 g;
- carbohydrates - 0.7 g
Nutrient Composition:
- Vitamins: A, E, PP, niacin, B2, B4, B5, B6.
- Trace elements: potassium, calcium, sodium, selenium, chlorine, iron, magnesium, zinc.
- Amino acids: glutamic, aspartic acid, etc.
- Protein contains many proteins of animal origin.
- One third of the yolk consists of fats, it has 9 amino acids, vitamins, and minerals important for the body.
- The shell contains 90% of calcium completely absorbed by the body. Therefore, it is recommended to add it in ground form to dishes. The composition also contains copper, phosphorus, fluorine, silicon, and other trace elements.
Attention! A chicken egg also contains up to 140 mg of cholesterol. The substance ovomucoid in the protein causes allergies.
Expiry date for chicken eggs: raw, boiled and refrigerated
The storage duration is influenced by the following factors:
- Origin of the product. On the products of poultry farms, there are stamps with a date - it is counted from it (no more than a month). Eggs from domestic laying hens, if they are confident in their quality and in suitable conditions, can be stored for up to 3 months.
- Storage conditions... Temperature, air humidity, and other factors (absorption of foreign odors) are affected. These foods last longest in the refrigerator.
- The integrity of the shell. Raw eggs with intact shells are stored longer. In the refrigerator - a month, at room temperature - up to 20 days from the date of production, with cracked shells - up to 2 days.
- Cooking method... Boiled testicles are stored much less and only in the refrigerator. Hard-boiled - no more than 14 days, soft-boiled - up to 2 days, hard-boiled cracked - up to 4 days, peeled hard-boiled - up to 3 days.
Attention! Eggs in shells cannot be placed in the freezer, only separated yolks are stored this way.
How to determine the freshness of eggs by dipping them in water
One of the most affordable is placing eggs in a container of cool water:
- fresh will lie flat sideways on the bottom;
- with a weekly period, the blunt end will be slightly raised;
- with a perpendicular position at the very bottom - a period of 2 weeks;
- when surfacing - rancid.
Important! If the white of a boiled egg is grayish or bluish, discard it. It is unsafe for a person to use such a product.
The egg is a healthy dietary product. But for its use to really bring the maximum benefit, you need to be able to choose a product when buying. First of all, you need to pay attention to the production time, the absence of external defects.
You can check the freshness of an egg by shaking it and listening to it. : if the yolk is loose inside, then the product is stale. Cracked shells, mold or other contamination may indicate that the product is not edible.
Small testicles are from young birds, therefore they contain more nutrients... The largest eggs have a lower nutrient content because they are laid by older chickens. The optimal size is considered to be the size of eggs stamped C1. The color of the shell does not affect the usefulness, it only indicates the breed of chickens.
Larger eggs will satisfy hunger faster
Housewives traditionally try to choose larger eggs in the store, believing that the larger the eggs, the tastier, healthier they are, and the fewer of them are required to satisfy hunger. As for hunger - undoubtedly, this is so, but their size has almost no effect on the taste of eggs.
What determines the size of a chicken egg
The size of chicken eggs is influenced by various factors or a combination of factors, from which it is difficult to single out one main:
- Chicken age;
- Bird weight;
- Layer breed;
- Conditions for keeping chickens.
The age of the hen is directly proportional to the size of the eggs: the younger the bird, the smaller the eggs that it lays. Young chickens lay often, but their eggs are lightweight, as the hen grows up, the size of the eggs increases. In old chickens, eggs with two yolks may even appear: this is the result of physiological aging. A medium-sized chicken egg can be obtained from a middle-aged chicken (for reference, domestic chickens live for 2-3 years, keeping them until old age is economically unprofitable: egg production drops, and the meat becomes tough and tasteless).
The weight of the chicken is of direct importance for the size of the eggs. A small, light bird should not be expected to produce a giant egg with a huge mass. The size of the chicken, in turn, is influenced by its breed and conditions.
There are meat breeds of poultry, their name speaks for itself: such chickens are bred for the sake of meat, and eggs are a by-product. This does not mean that meat chicken eggs are less healthy or tasty, but they boast large size they can not. Chickens of egg-laying and meat-egg breeds lay larger eggs: large and medium in size.
The content of the chicken also affects the size of its eggs. If the feed contains enough crude protein, linoleic acid and lysine, the bird will lay larger eggs. The amount of light affects the onset of hens' egg production, and, consequently, the size of the testicles: the shorter the daylight hours during the maturation of the hen, the later it begins to lay, and the larger the eggs that the hen lays.
Dimension marking
Pay attention to labeling
In stores, boxes with eggs are marked with various markings, consisting of numbers and letters. The marking depends on the weight of the egg, and, accordingly, the size, and, at the same time, indicates the shelf life. Check yourself: what does C1 mean? Correct answer at the end of the article.
The first letter of the marking indicates how many days it is recommended to store eggs: "D" - a dietary egg, it is recommended to use it within a week, "C" - a table egg, shelf life in the refrigerator up to 25 days.
Second character meanings:
Now you can easily decipher the incomprehensible icons in the store and choose the eggs of the size and weight you need.
The largest egg in the world, which got into the Guinness Book of Records, was laid by an unnamed hen from Georgia. The egg turned out to be 8.2 cm long, 6.2 cm wide, and the weight of the miracle egg was 170 grams.
What is the best chicken egg size
Choose eggs based on your needs
It is impossible to unequivocally answer the question of what size eggs are better to buy. Small eggs from young chickens are sometimes more useful - the chicken lived less in the world and its body absorbed less harmful substances that producers sometimes abuse. But small testicles are not always able to meet the needs of housewives, since more of these eggs are required for cooking. The conclusion suggests itself that the optimal choice of chicken eggs is the average size.
As follows from the previous section, the size of an average chicken egg corresponds to a weight of 55 to 65 grams. Knowing this, it becomes easier to keep track of food weight and calories if you are on a diet. That's correct answer to the question: marking C1 means that this is a medium-sized chicken egg, which must be eaten no later than 25 days.
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It is one of the main food products of the population of many countries. But despite the popularity of this product, people are often faced with the problem of their choice. It turns out that chicken eggs come in several categories, each of which has its own shelf life and many other information that is incomprehensible to most. Consider what eggs are and how to choose them.
Permissible storage period
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 elapsed after being demolished by a chicken, it is customary to divide them into two types: dietary and canteens.
Diet "D"
Diet include specimens storage period of which does not exceed 7 days, not counting the day of the chicken. Moreover, they should not be at sub-zero temperatures. Moreover, this species should have a compacted white, uniformly colored yolk, as well as a 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 with the letter "D" on it. Thus, this species is not a specific variety or species - it is just the freshest eggs.
Did you know?Laying hens produce 250-300 eggs on average in 12 months. To lay one testicle, she needs a little more than a day.
Canteens "C"
It is customary to refer to dining rooms as 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 they were demolished, or stored in refrigerated chambers for no longer than 90 days. Such a product has a movable yolk, a low density of protein and a height of the space occupied by air, more than 4 mm, which, as a rule, ranges from 5 to 7 mm. 
If dots and stripes are present 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 put with the designation of a large letter "C" and its category.
Categories of chicken eggs and their weight
So, we all know what types of chicken eggs are and what is the difference between them. Now let's try to understand their categories. The key criterion by which eggs are assigned to a particular category is them, therefore, according to modern GOSTs, 5 main categories are distinguished. 
Highest category (B)
Selected Egg (O)
Products in this category have a slightly smaller size and weight - 65 to 74.9 g... It is designated on the shell or packaging with a capital "O". 
First category (C1)
Category 1 is marked on the shell with the number "1" and has a weight from 55 to 64.9 g.
Second category (C2)
The 2nd category includes those eggs that have weight from 45 to 54.9 g... Such products are usually designated by the number "2". 
Third category (C3)
Did you know?Every year around 570 billion chicken eggs are consumed in the world.
Thus, if you saw a chicken egg on the counter marked "C2" on the shell, this means that it is a dining room of the second category, and the abbreviation "D1" refers to the product as a dietary one of the first category.
In addition, on store shelves 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 overpay extra money. 
The thing is that abroad this designation implies that those who demolished them chickens are free-range and feed them exclusively with natural feed... However, our GOSTs do not provide for any requirements for these inscriptions, therefore the text given above does not guarantee anything to you.
It is worth noting that the manufacturer may not mark 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 the buyer needs. 
But at the same time, the main condition is that the manufacturer must place the testicles in such packages that cannot be opened without leaving visible damage. This condition guarantees the buyer in the future that the contents of the container cannot be rearranged or replaced.
Choosing an egg: how to protect yourself from infections
After receiving the above information, it will not be difficult to choose the eggs of the desired type and category. 
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 choose according to the distance from the factory to the counter: the less the product was in transit, the better.
- The next step is to check if the egg is rotten. To do this, simply bring it to your ear and shake it a little. If at the same time the yolk knocks against the wall of the shell, it is better to set it aside.
- The place of storage of the goods in the store is also important, since the products in question are susceptible to strong absorption of unpleasant odors. It is also worth focusing on this when buying goods in packaging: carefully check that there are no stains and mold on it.
- Well, the last important argument when choosing is the appearance. Make sure that the shell is free of cracks and chips, as bacteria can penetrate through them.
I would also like to note the false opinion among the people that the larger the egg, the more nutrients it contains. In fact, older chickens carry large specimens, so they contain much less nutrients than those carried by young hens. Scientists call the eggs of the first category the most optimal option for the human body. 
However, even with such a careful choice, it is not always possible to avoid infection.
Directory "INCUBATION OF EGGS"
EGG AS A PHYSICAL BODY
Incubators, and in particular its trays, devices for their placement and turning, are designed based on the idea of an average, reference egg of a particular type of bird. Reference eggs of chickens, ducks and geese are shown in Fig. I. The sizes of the reference eggs are obtained by statistical
Rice. 1. Reference eggs: a - geese 6 - ducks c - chickens
processing a large number of measurements made on real objects: The shape of the reference eggs is approximated by two docked halves of ellipsoids of revolution with unequal longitudinal and equal transverse semiaxes.
The main characteristics of the reference eggs are given in table. 54. from which it can be seen that the surface area and volume of a chicken egg is approximately
53. Coefficients of thermal conductivity for some materials (kJ / m.h. degree)
54. Main characteristics of reference eggs
Indicators | |||
Large diameter (L), cm | |||
Small diameter (B), cm | |||
Diameter ratio (L / B) | |||
Pointed end length (a1). cm | |||
Volume (V "), cm3 | |||
Weight at a density of 1.09 g / cm1, g | |||
Surface area (5), cm " |
and 1.5 and 3 times less than duck and goose. Such significant differences in geometric dimensions create serious difficulties when creating universal (for all types of eggs) setters.
Mathematical relationships are proposed to determine the mass, volume and surface area of poultry eggs by its main dimensions (large and small diameters).
In breeder flocks, the weight of eggs fluctuates around the average within ± 10%. The shell thickness averages 0.32: 0.35 and 0.62 mm for chicken, duck and goose eggs, respectively, and is also subject to significant variations for biological and veterinary reasons. The shell mass (average) reaches 11.5; 12.3 and 14% for the same types of eggs but in relation to the initial weight of eggs.
Data on the thermophysical characteristics of eggs are scarce and characterize mainly chicken eggs. Apparently, due to the similarity of the structure and chemical composition for different types eggs they are the same. The specific heat capacity of chicken eggs - the amount of heat in kJ, 3 required to heat 1 kg of egg mass by 1 ° C, is 3.02-l 3.16 kJ / kg-deg), and the thermal conductivity coefficient is 1.88 kJ / 1 m-deg -chd
Heating and cooling eggs
In fig. Figures 2 and 3 show the dynamics of the temperature change of a fresh chicken egg weighing 56 g. When recording the heating curves, the egg was preliminarily kept in a thermostat with a temperature of 10-26 ° C, and then quickly transferred to an incubator with a temperature of 38 ° C. When recording cooling curves, an egg heated in an incubator at a temperature of 38 ° C was transferred to a thermostat with a temperature of 10-30 ° C. The temperature was measured at the location of the blastodisc and in the center of the egg. When the egg is taken from the incubator (38 ° C) to the room (25 ° C), the egg very quickly loses heat (more than 8.0 ° C in 10 minutes) (at the location of the blastodisk. 37.2 "C.
The curves in Fig. 4 gives a generalized picture of the heating and cooling of a chicken egg under the conditions described above. Here, the ordinate shows the relative values of heating (cooling), expressed in%.
Rice. 2. Heating and cooling of chicken eggs. Temperature at the location of the blastodisk
Rice. 3. Heating and cooling the eggs.The temperature in the center of the egg is E - the location of the blastodisk; C - the center of the egg
Rice. 4. Heating and cooling eggs
Experimental studies carried out by M. A. Lev (1972) showed that the conditions for heat transfer in chute blocks of incubators are not the same and are estimated at values from 50 to 172 kJ / m 2 -h-deg with fluctuations in the air flow rate from 0.1 to 2 m / with.
Table 55 shows the surface temperature of chicken eggs under different heat transfer conditions (1 = 50 and 172 kJ / m 2 h deg) at a constant air temperature (37.5 ° C), from which it can be seen that it increases from the first to last day incubation for both bad and good conditions heat transfer.
In the first case (L = 50 kJ / m 2 -h-deg), the increase in surface temperature is large, about 2 ° C in 18 days, in the second (L = 172 kJ / m 2 h-deg) - less. approximately 0.6 ° C, but in both cases, from the 1st to the 12th day of incubation, there are practically no differences in the surface temperature of the eggs. The conditions of heat transfer, therefore, are not significant before the closure of the allantons, that is, at a low level of heat release. After the 12th day of incubation, heat transfer conditions begin to play a significant role in the formation of the egg surface temperature: at low values of the heat transfer coefficient, the surface temperature can reach critical values at a relatively low air temperature. The conditions for heat transfer improve with an increase in the humidity of the air and the speed of its movement around the incubated eggs.
A man began to eat chicken eggs a very long time ago, without even suspecting the benefits that lie in them. Now science makes it possible to fully understand what can be obtained with the presence of eggs in the daily diet, how many nutrients, calories and more they contain. Due to the fact that chickens began to be raised on poultry farms, the number of eggs obtained increased several dozen times, which raised the question of delineating the categories of this product, which will be discussed below.
GOST for chicken eggs
To make the consumption of chicken eggs safe, the quality requirements of these products apply. Technical conditions receiving and storing, carrying out all laboratory tests, sorting by size, weight and color - all this is the norm for a poultry farm that sells eggs. In order for the products to comply with GOST, they must be evaluated according to such parameters as:
- the presence of a clean and intact shell, there should be no dirt, stains or mechanical damage on it, but there may be several stripes or dots;
- if the egg is completely usable but dirty, it is washed detergents allowed within the framework of GOST;
- the protein and yolk are also checked, which should not have a rotten smell or other abnormal features.
In order to correctly determine the type of egg and its freshness, an examination is carried out for each batch. The process is as follows:
- each batch is checked using any randomly selected two or three eggs;
- selected specimens are checked by ovoscopy, which can show how transparent the egg is and how mobile the yolk is;
- if any problematic points are revealed in the samples, the entire batch is checked on an ovoscope and a general conclusion is made, which speaks about the quality of this product.
Only those eggs that have passed the GOST control and received the relevant documents should go on sale for supermarkets and shops. The remaining specimens, the shells of which have remained dirty, are transported to the confectionery and bakery shops, where they are immediately used, and the product will not be lost. Thanks to GOST, you can get eggs of the same size, weight and color, be sure of their freshness, since in this case there is also control over their shelf life.
For those who want to check whether the products comply with the standards, you need to know that for edible eggs GOST has a digital definition - 31654-2012, which describes in detail what qualities and appearance the product should have on the shelves of a store or supermarket. This normative document is the same for a number of countries:
- Belarus;
- Kyrgyzstan;
- Moldova;
- Russia.
Speaking specifically about Russia, this territory has its own GOST, the number of which is Р 52121-2003. It contains a detailed classification of eggs by category and type, in addition, the norms for labeling and storage of products to be sold are indicated.
Main types
Chicken eggs can be divided into two main types by which they are classified - dietary and table eggs. The first option is the freshest product that can be drunk raw. There are very specific dates until which an egg is considered dietary, namely: one week from the moment it was laid. These products cannot be stored at subzero temperatures. After the cooking procedure, the dietary product is very difficult to cleanse. To know for sure that there is a fresh egg on the counter, you should look for the letter D.
If we talk about more specific characteristics that are provided for in GOST, then in dietary eggs the state of the air chamber, which should be stationary, is checked. If we talk about the yolk, then it should be strong, poorly visible, without clear contours, occupying a central position and not changing it. The protein, in turn, should be dense, light and transparent.
A table egg is something that is stored for more than a week, and the terms can be up to one month at room temperature or three months when stored in the refrigerator. This option is no longer advised to be consumed raw, it is better to boil or fry. Such products are usually marked with the letter C.
If you look at the description of GOST, then for eggs that are stored in indoor conditions where the temperature does not exceed 20 degrees and not below zero, the air chamber should be stationary, but in some cases it may move slightly. The yolk should be strong and poorly visible, it may move slightly along the egg and move away from the central position. The protein should be dense, light and transparent.
For table eggs that are stored in conditions where the temperature is -2 and down to zero, the air chamber should also be stationary or slightly displaced. The yolk is strong, poorly visible, can move away from the center. The protein can be dense or have a lower density, it should be light and transparent.
Size classification
Eggs of different price categories can be found on store shelves, and most often this difference is dictated by the size of the product. Differences in size can have a number of reasons:
- age of laying hens;
- the weight of the birds;
- differences in breed;
- the conditions in which they are contained.
Young hens always lay small eggs, and the larger they grow, the larger their clutch size becomes. In addition, smaller birds will lay smaller eggs, while larger birds will lay larger ones. The breed is also important, if the chickens are meat, then their eggs will be a by-product, which means that they will be small and in small quantities. Egg-bearing and meat-egg breeds are the main source of large and medium-sized eggs.
Since eggs differ from each other quite strongly, it was logical to introduce a brand that would show the size of the product. Labeling is an integral part of the production of eggs, which go through a full cycle of checks, after which they go to stores. In Russia, there are current standards that correspond to GOST, according to which you can find out the freshness of eggs and their size.
If the letter D on the egg is a dietary product, the shelf life of which should not exceed a week. The presence of the letter C indicates that we have a table egg in front of us, which is stored for no more than 25 days. In addition to the main letter, there may be an accompanying sign next to it, which is also important:
- B - the best eggs belonging to the highest category, their weight is usually more than 75 grams;
- О - selected specimens, their weight can be in the range of 65-74 grams;
- 1 - this is category 1, which includes eggs with a weight of 55-64 grams;
- 2 - the second category, where the weight is 45-54 grams;
- 3 - the third category, egg weight from 33 to 44 grams.
Edible eggs, which go through the entire process inside and outside production, are the most suitable for consumption. You can choose a certain size for reasons of economy or wishes, for example, eggs marked C3 will be the cheapest, but there is a possibility that they were carried by young birds, which may be important for someone. Instances with the name C1 are most often found on the shelves, since they have an average weight and size, which means that they are obtained from most chickens, in addition, their cost is adequate. If we talk about the C0 marking, then they are among the most desirable products, since they are large in weight and size, and some of the specimens may have a double yolk.
In order for all the products that poultry farms receive to be correctly evaluated, there are certain standards that allow us to assign the OKPD code 2, which ensures that the eggs are fresh and graded according to size and weight. If the products are brought from abroad, then the types of eggs will be calculated differently here:
- S - weight less than 53 grams;
- M - weight from 53 to 63 grams;
- L - from 63 to 73 grams;
- XL - over 73 grams.
Typically, such products come in packages with numbers indicating the place where they came from:
- 1 - for Belgium;
- 2 - for Germany;
- 3 - for France;
- 6 - for Holland.
Thus, when buying eggs in a store, you should pay attention to the labeling in order to get the best product at the best price.
Eggs are an important ingredient in the menu of every person, they are recommended to be given to children, therefore it is important to be able to choose them correctly. You can pay attention to their size, which gives certain ideas about which chickens carried them. Small eggs from young chickens can provide more nutrients and nutrients, which is why some recommend buying them. However, in this case, there is also a significant disadvantage, the lower weight forces the use of more eggs in cooking and cooking.
In accordance with the difference in size, the optimal size, which will make it possible to obtain a sufficient amount of protein and yolk, not exceeding the calorie norm, is the size C1. In addition to choosing the size, it is worth considering a number of factors that will make it possible to get a fresh and high-quality product.
- The presence of an expiration date, which, according to GOST standards, must be indicated on the egg itself, if it is sold individually, or on the package.
- It is worth looking at who exactly makes the product. The plant that is located closest to the point of sale will be prioritized as transport times are kept to a minimum.
- In addition, you need to check the freshness of the product, for which you need to shake and listen. If you can hear the yolk dangling inside and beating against the walls of the shell, then the egg is stale and should not be bought. If no hesitation is felt, then everything is normal.
- In addition to evaluating the product itself, it is worth paying attention to where it is located in the supermarket or store. Eggs are a product that quickly absorbs odors, which means that the neighborhood with fragrant products will be undesirable. For packaged eggs, it is worth evaluating the packaging itself, checking it for mold and any stains that may indicate a violation of the storage rules.
- When all the technical points have been considered, it is worth paying attention to another criterion, which is also of great importance - this is the appearance of the eggs themselves. If the shell is dirty, cracked or stained, then the authenticity of the marking can be questioned. It is very important to choose those specimens on which there is no damage to the shell, because microorganisms enter through them, which accelerate the process of egg spoilage and reduce the amount of nutrients in them, and can also become dangerous if they lie for a long time.
Many people find it best to take large eggs because they can be full of food and are not consumed as quickly. This is certainly true, but products of this size are obtained from old chickens, which are no longer capable of producing clutches with a large amount of nutrients.
Thus, it turns out that large dimensions make it possible to saturate the stomach, and small ones nourish the body with useful substances.
In addition to size, the color of the product raises a question, many believe that it is better to eat white eggs, but there are those who insist on eating brown eggs. In fact, there is no difference in what color the shell has, since the eggs are exactly the same in the middle. This differentiation became possible thanks to the breeding of different breeds of chickens, which have plumage not only white, but also brown, and some even black. Progress does not stand still, because the emergence of new breeds of living creatures makes its own adjustments, but with proper maintenance and care, chickens of any color lay the same eggs.
Since not all producers adhere to the norms during the breeding of chickens, poorly caring for them, the risk of contracting them with salmonellosis significantly increases. This is a very dangerous disease, therefore it is worth protecting yourself from it. Those eggs that have droppings and adhered feathers on their shells can carry a dangerous disease. Chickens themselves get sick, and therefore their droppings and the outer surface of the shell will contain harmful bacteria. To protect yourself, you should choose clean eggs and wash them with warm water and soap before eating them, and it is best, in general, to use a sterilizer.
These are just the main points to look out for when shopping for eggs. This product is very useful for a person, its daily use has a tremendous positive effect on health, therefore it is so important to protect yourself from poor-quality purchases.
You will learn even more about chicken eggs in the following video.