When asked if white or brown eggs are better – healthier and tastier – there is only one answer: the color of the shell does not matter, as it does not affect the nutritional value or the taste of the eggs.
What determines the color of the egg?
Contrary to popular belief, the color of the eggshell has no relation to the breed of chickens, the way they are raised or what the chickens are fed. It depends only on the genes of the hen – those with light feathers lay white eggs, while those with dark feathers lay beige and brown eggs.
This is due to the amount of dyes deposited in the eggshell, which are produced during processes of the conversion of blood hemoglobin. Pigments do not accumulate in white eggshells, which is a genetic feature of chickens.
Regardless of the color of the shell, each contains vitamins, primarily vitamin A and vitamin E, as well as B vitamins, especially vitamins. B12, the deficiency of which can contribute to many diseases. There are also valuable minerals in eggs, including phosphorus, potassium, sodium, calcium, iron, magnesium, copper, zinc and selenium.
The eggs also contain lecithin, and in it – choline, necessary in the regeneration of the liver. Eating two eggs a day fully covers the demand for this substance, and WHO recommends eating up to 10 eggs a week.
Eggs were once considered very nutritious and healthy. Then, due to cholesterol, they lost their good reputation. But studies show that a healthy person, if they like eggs, can eat them, but not at will.
Eggs are primarily a source of wholesome protein, easily digestible by the body. It is a model protein, containing all amino acids, including essential ones, that the body cannot produce on its own, and in appropriate amounts.
After cow’s milk, eggs are the most common food allergen, which can even cause anaphylactic shock, so they should not be fed to children before the age of 1 (this especially applies to children prone to allergies and genetically burdened with disease).
It is believed that hard-boiled eggs are safe for allergy sufferers, because the proteins contained in it are denatured during long heat treatment.
It’s a myth! The most allergenic proteins – ovalbumin and ovomucoid – do not change their structure. The yolk itself also contains allergenic proteins, but with a slightly different structure, so the risk of allergy is lower.
Eggs – not only chicken
They have a beige, dark spotted shell. They are richer than chicken in iron, copper, beta-carotene and B vitamins, and also more nutritious because they have more yolk than protein.
They contain less cholesterol and more polyunsaturated acids. They are three times smaller than chicken, which is why they are cooked shorter: soft – 1 minute, hard – 3 minutes. For scrambled eggs, 8-10 eggs are needed per person.
Remember not to knock them directly onto the pan (only to the bowl first), because before the last one goes to it, the first one will burn. Hard-boiled quail eggs are worth using in salads and snacks – they look impressive when cut in half. Fresh and pickled quail eggs are on sale.
Duck and goose eggs
Larger than chicken, more pronounced in taste, but difficult to digest. They have more yolk, fat and cholesterol. Better not to boil them soft and not to fry scrambled eggs, because they are more often infected with salmonella than chicken. Currently, they are most often used for baking and thickening sauces. They are also suitable for stuffing.
They have less cholesterol than chicken, and more polyunsaturated fatty acids than saturated ones. An ostrich egg is a dozen times larger than a chicken egg (it weighs about 1.5 kg), so to hard-boil it, you need to spend about 2.5 hours.
It can be made into a stuffed egg or scrambled eggs – enough for 8-10 people. The shell of an ostrich egg is very thick, 2–3 mm, so in order to make a hole in it (to prepare, for example, a super Easter egg), it is best to use … a drill. If you want to serve a stuffed egg, cut it lengthwise with a saw or a knife with cloves.