History- In the US, the egg of choice is typically those of chickens, although edible eggs include those of various other birds, fish, and turtles. Scientifically speaking, the egg is an ovum which is surrounded by protein membranes and an delicate outer shell. Commercially produced eggs are generally unfertilized, since the hens are kept separately from the roosters, although fertilized eggs are also safe for consumption. Fertilized eggs will not develop an embryo as the pasteurization and refrigeration process of the eggs will not allow the cellular development of an embryo. Although eggs have been accused of contributing to high cholesterol, they are still one of the most popular ingredients in many dishes the world over. Eggs are fried, hard-boiled, pickled, used in baking, used to make mayonnaise, custards, pies and mousse. Egg shells are sometimes even added to foods as a source of calcium.
Health Benefits- Although most of the fat contained in eggs is of the unsaturated variety, some people with cholesterol issues should be careful about their egg consumption. Removing some or all of the egg yolk will also help combat excessive consumption of the fat and cholesterol in the egg. The effects of eggs on cholesterol is still an ongoing debate. Some research suggests eggs may lower LDL cholesterol and raise the HDL cholesterol. It's possible it may have less to do with the egg itself and more to do with how the egg is prepared - whether it is fried in oil and butter, or eaten alongside bacon and sausage. Despite the debate, eggs are an excellent source of high-quality protein necessary for proper growth and development of the body. Eggs also provide a source of antioxidant vitamin A, folic acid necessary to help prevent certain birth defects in a developing fetus, and several other B vitamins including riboflavin (B1), pyridoxine (B6) and B12. Eggs also contain iron which is utilized by hemoglobin in the body to transport oxygen to the cells for energy production and metabolism. Eggs contain calcium and phosphorus, both important for bone health, in addition to potassium, which regulates water levels in the body, and choline. Choline is an important nutrient for development of the brain, and particularly for nursing and pregnant women. The yolk also provides a source of vitamin D important to bone health, and vitamin E which is an antioxidant that helps promote a healthy heart, skin and hair. Certain brands of eggs also contain omega 3 fatty acids as a result of special feed laid out for the hens.
Preparation- Eggs should be
refrigerated, and as long as they are pasteurized, they will keep for
several weeks. Eggs don't typically spoil, but as they age their
nutritional content is diminished, so they should be consumed sooner
rather than later whenever possible. Raw eggs should be handled with
care, as there is still a risk for salmonella. Eggs can be prepared in
a variety of ways including boiling, frying, baking, and scrambling.
They can be added to meatloaf or hamburgers to help adhere the meat as
it cooks. For an extra protein boost, add an egg to sauteed or fried
rice.
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Eggs