The use of eggs in cooking. Chicken egg. Nutrients and biologically active substances of eggs

A chicken egg is 97% absorbed by the body and contains 12 vitamins. Chicken eggs contain many vitamins B1, B2, E, which play an important role in metabolism, as well as a very important vitamin choline. The eggs are good source vitamin A, and the content of vitamin D is second only to fish oil. Eggs contain 96% of the minerals necessary for the human body, the content of calcium is especially high in them, as well as phosphorus, iodine, copper, iron, cobalt.

Everything is useful in an egg. The egg consists of white and yolk. The yolk of a chicken egg contains proteins essential for the body's activity, polyunsaturated fatty acids, which are not harmful, cholesterol, which is necessary for the strength of the cell membranes. The yolk makes up about 33% of the liquid content of an egg and contains 60 calories, three times the protein. The yolk of one medium-sized chicken egg (50 grams) contains approximately 2.7 grams of protein, 210 mg of cholesterol, 0.61 grams of carbohydrates and 4.51 grams of fat.

Chicken protein is almost 90% water, and the rest is proteins that determine the course of all physiological processes and are responsible for the transfer of genetic information. Protein is cholesterol-free and virtually fat-free.

Different breeds of chickens lay eggs of different colors. The color of the eggs is in no way related to its nutritional properties. In Russia, chicken eggs are most often white or light beige.

Egg taste

The taste of an egg depends entirely on the taste of the yolk, and the taste of the yolk depends on what the chicken is fed with. Homemade eggs are tastier than factory eggs. To give eggs a special taste, chickens are sometimes specially fed with spices.

Combining eggs with other foods

Chicken eggs go well with many foods.

The use of eggs in cooking

Eggs are widely used in food preparation, and are especially indispensable in the preparation of dough.

Egg dishes:

• Boiled eggs
• Omelet
• Butter baked goods
• Salads
• Eggnog
• Souffle

Features of cooking eggs

To prevent infections (salmonellosis), eggs are preferably used after heat treatment. In addition, it is known that only 50% of raw egg white is absorbed, which causes intestinal blockage by waste products.

Before cooking, the egg should be washed with warm water at a temperature of about 45 ° C to clean it of dirt and harmful organisms.

Eggs can be prepared in the following ways:

• Bake in the oven
• Cook; you can add salt during cooking so that the eggs do not crack. Boiled eggs are used as an independent dish, as well as an ingredient for salads. Boiling time for eggs: soft-boiled - 2-3 minutes, "in a bag" - 5-6 minutes, hard-boiled - 8-9 minutes.
• Fry (scrambled eggs, omelet).
• Dissolve - break the shell and pour into hot or boiling water (poached eggs).
• Make a mogul by beating the white or the whole egg with sugar.
• Add to cocktail.
• Salt or pickle.

Eggs are an ingredient in many types of food. Whipped egg white is the main ingredient in meringue and biscuit dough.

To preserve vitamins, the best way to cook eggs is soft-boiled or bagged.

Egg storage

Eggs are recommended to be stored in a dry, cool and protected from light place, while avoiding sudden changes in temperature. Raw eggs can be stored in the refrigerator for 28 days, boiled (unpeeled) for up to 4 days, egg whites in a sealed container for 2 days.

Eggs to be stored must be whole, clean and fresh (5-6 days old). It is recommended to store only eggs that are to be eaten in the next 3-7 days in the egg recesses on the inside of the refrigerator door. Store the rest of the eggs in the back of the top shelf under the freezer.

Traditional role in dishes

You can cook a great variety of dishes from eggs - for every taste! An egg can act as both the main ingredient in a dish and an auxiliary one, depending on the chosen recipe.

Valid replacements

The question of replacing chicken eggs arises when cooking dishes that require a binding component. In this capacity, flaxseed decoction can be used in baked goods. A decoction of one tablespoon of flaxseed can replace one egg, while it does not distort the taste of the product.

Another substitute for baked goods, waffles, muffins is banana, which helps bind the dough, but the taste of the product changes slightly.

If you are allergic to chicken eggs, they are sometimes replaced with quail eggs. But one should remember about the close relationship of the protein structures of the eggs of different birds, and although close relationship does not mean a mandatory allergy to both species, such a possibility is very likely.

Egg origin story

The history of the use of eggs in cooking began in India about two and a half thousand years ago, because it was in India that chickens were tamed and domesticated. In Europe, the Romans were the first to eat chicken eggs: it was customary to start breakfast with them. In those days, hens brought no more than 30 eggs a year, while modern layers lay more than two hundred annually!

Among the ancient East Slavic peoples, the egg appears in almost every spring rite. So, for the first time after winter, driving the herd out to graze, the shepherds always took chicken eggs with them, hoping that their cows would become the same round-faced and give good offspring.

Influence on the human body, useful substances

The egg consists of white and yolk. The egg white contains all the amino acids necessary for human growth and vital activity, while it is absorbed by our body almost 100%. The white of an average egg contains 17 kcal (the calorie content of protein is about a quarter of the total calorie content of an egg) and contains almost no fat. Chicken egg white includes: water (85%), proteins (12.7%), fats (0.3%), carbohydrates (0.7%), enzymes (protease, dipepsidase, diastase), B vitamins.

The egg yolk also contains proteins, as well as fats, carbohydrates, vitamins, including calcium, iron, manganese, zinc, vitamins A, E, group B. The calorie content of an average egg yolk is about 50-55 kcal. The yolk of an average chicken egg contains approximately: protein - 2.7 g, carbohydrates - 0.61 g, fats - 4.51 g. The content of fatty acids in the yolk: polyunsaturated fatty acids - 18%, monounsaturated fatty acids - 52%, saturated fatty acids - 28%.

Eggs can cause food allergies. In case of acute allergy to eggs, all foods containing eggs should be excluded from the diet: mayonnaise, all kinds of creams, baked goods, ice cream.

Egg record holder

The heaviest egg weighing 148 grams was laid by a Cuban chicken. The giant looked a little like a nesting doll - inside it was a smaller egg.

The largest scrambled eggs

The largest scrambled eggs weighing 300 kg were cooked in Hungary. It consisted of 5 thousand eggs.

Smallest egg

The smallest egg was laid by a chicken from Papua New Guinea - 9.743 g.

Where are the most eggs eaten?

Mexico ranks first in the world for egg consumption. One resident accounts for one and a half eggs per day. Previously, Japan was listed as the leader, where there is 1 egg per day per inhabitant, Russia takes 12th place.

Which dish takes the most eggs

To prepare a Lithuanian wedding cake Shakotis, up to 50 eggs per kilogram of flour are added to the dough.

Where did the two-yolk eggs come from?

Two-yolk eggs are not at all a sign of bird disease. It is a specially formulated product fortified with selenium and iodine.

When is World Egg Day?

Every second Friday in October, lovers of omelets and glazes celebrate World Egg Day.

Chicken eggs have been used anytime, anywhere. However, they are different and can be used for more than just culinary purposes. This article will provide the characteristics and classification of this type of product, as well as methods and ways of using it.

The calorie content of this product is 157 calories per 100 g of product. One specimen contains on average up to 50 calories, however, there are also larger specimens. Medium-sized eggs weighing 47 grams contain 74 calories. Such calculations are correct when calculating the raw product. If you boil it, the calorie content will change insignificantly - up to 158 calories per 100 g of product. Fried eggs, excluding oil, contain 175 calories.

The very first difference that can catch the eye of a given product is its color. They come in white and dark. Does the color of the shell affect the content inside it? No, it doesn't. The color of the shell in no way indicates the quality of the contents inside, and it depends solely on the chicken. Therefore, when choosing a product, you cannot rely solely on the color of the shell, since it does not speak of any advantages or disadvantages.

Chicken eggs are marked with the letters "D" and "C". The letter "D" means that this product is dietary. What is meant by this term? In this case, no specific composition is meant. These foods are called dietary if they are stored at above-zero temperatures for no more than 7 days. That is, a dietary product means very fresh eggs. These are the ones that can be eaten raw. Typically, the "D" mark is applied in red to the shell. There is one more feature in the dietary product, it is air space. It is no more than 4 mm, since this product is fresh. After the expiration of this period, the seven-day product is considered a table product.

Table eggs are marked "C". When room temperature table eggs are stored for no more than 25 days. In the refrigerator, their shelf life is noticeably longer - up to 3 months. Due to the shelf life, the size of the air space inside the shell increases, and is up to 9 mm. If they are initially presented as canteens, they are marked with blue markings.

In addition, they are divided into categories. It is the category that speaks about the mass. They are very different in weight, from 35 to 75 g.

Classification:

• Category 3 - these are specimens weighing from 35 to 44 g;
• Category 2 - one piece. Category 2 has a mass of 45 to 54 g;
• 1 category - one piece. Category 1 has a weight of 55 to 64 g;
• selected - marked with the letter "O", denoting selected have a weight of 65 to 74 g;
• the highest category is those marked with the letter "B" - rare giants weighing more than 73 g.

In the composition of a chicken egg, an easily digestible protein takes pride of place. One unit of this product contains 15% of the protein norm for an adult. Protein is indispensable for building cells in the human body, as well as for building muscle mass... That is why chicken eggs very often occupy a high place in the diet of bodybuilders.

This product also contains leucine. It is an essential amino acid. She participates in the process of building protein. In addition, this product contains many vitamins, minerals and trace elements.

This product is highly digestible. However, their digestibility largely depends on what this product was used with. For example, raw ones are less digestible than soft-boiled ones. In addition, if they are eaten with vegetables, or other easily digestible foods, their digestibility will improve much, however, dairy, meat products and potatoes, on the contrary, hinder digestibility.

Chicken eggs are extremely common in cosmetology. Probably, even cooking does not use them as extensively as cosmetology uses them.

Their benefits for hair are indisputable. Eggs can even be used as hair shampoo, as part of various medical masks. Masks with their content are good for fighting dandruff, hair loss problems or dryness. Applying them to your hair as a mask makes the curls softer, shinier, and also easier to comb. In addition, after using masks that contain chicken eggs, a protective film forms on the hair, which protects the hair from damage that can be caused by a hairdryer, curling iron or iron.

Yolk is often used in hair products. However, protein can also be used. There is a recipe for excessive oily hair:

1. Beat eggs in a thick foam, add a teaspoon of vodka and a teaspoon of lemon juice squeezed directly from the lemon;
2. Lather wet hair with this mixture, and then act in the same way as when washing hair with regular shampoo;
3. Wash off this shampoo from your hair with cool or slightly warm water. It is unacceptable for the water temperature to exceed body temperature.

Such precautions are necessary because this product can curl up and cook very quickly, and this can happen right in the hair. In this case, it will be very difficult to wash the curled protein from the hair and there will be more harm from this procedure than benefit.

You can also make a yolk mask to combat problems such as dandruff, split ends, and excessively dry hair loss. This mask is prepared like this:

1. Beat two yolks, and dilute in one glass of warm water;
2. Apply this mixture to your hair;
3. Wrap your head on top with plastic cling film;
4. Wrap your head in heat and keep the mask on your hair for 2 hours;
5. After that, you need to wash your hair without using shampoo, since the components of the mask will perfectly cope with this task. The mask should be washed out of the hair very carefully.

This is not a complete list of the possibilities to use chicken eggs. They are part of the face care products. Recipes for face and skin masks using this product are easy to find on the Internet.

In cooking, eggs are used to prepare independent second courses, various snacks and even casseroles. They are boiled, fried, and all possible types of omelet are prepared from them.

In addition, they are widely used in the confectionery industry, when creating various cakes, pastries, desserts, creams, and so on. Cooked ones often become an ingredient in meat and vegetable salads, in addition, they are used in the preparation of second courses. Also, ice and batter are prepared with an egg, the product is dipped in it before frying or breading.

There are many opinions on the benefits and dangers of eating raw eggs. Very often these opinions directly contradict each other. It is impossible to give an unambiguous answer to the question of whether it is possible and useful to eat raw eggs.

However, there are a number of pros and cons that you can use to form your own opinion. The following arguments can be cited as advantages:

• in raw eggs, all trace elements and vitamins remain intact;
• proteins contained in a raw product have a higher nutritional value than cooked ones.

However, along with this number of advantages, chicken eggs have a number of disadvantages. These include:

• the risk of contracting salmonellosis. With heat treatment, this risk is reduced;
• in addition to the fact that all the useful substances are preserved in the raw ones, harmful substances are also stored in them; in
• chickens raised on special farms are often fed with additives and even antibiotics, which increase the number of eggs obtained; in raw eggs, all these substances also remain intact.

Based on these facts, advocates of eating raw eggs, or those who are thinking about it, should make their own informed decision, as well as respect the opinion of other people on their point of view in this matter.

The main danger of using eggs is the salmonella bacteria, but this danger only exists if the chicken eggs are eaten raw. In addition, this product is a strong allergen. Therefore, it is possible to enter his children's diet only after consulting a doctor, and those who are allergic to egg white or egg yolk should not use them at all.

The world's largest chicken egg weighed 163 g.

A chicken egg is a product that can be successfully used not only internally, but also for external use. For it to be beneficial, you need to know how to properly apply this tool.

Chicken egg - one of the most consumed food products. It has an asymmetric oval shape and consists of white and yolk, covered with shells on the outside. Chicken eggs have been included in the human diet for several millennia.
This animal product is the most valuable "storehouse" of vitamins and minerals. The egg white contains all the known amino acids, without which it is impossible to build protein in the human body, as well as lysozyme, which kills and dissolves harmful microorganisms. And in the yolk there is a lot of lecithin, which gives a person the necessary daily intake of phosphorus and has a positive effect on fat metabolism.

Origin

Breeding chickens for meat and eggs, that is, domesticating these birds, began about 5000 years ago in Southeast Asia. According to the legend, the troops of Darius were brought to Persia from India. The king ordered to keep chickens in every house and strictly forbade killing them. He wrote about the benefits of chicken eggs in the 2nd century AD. e. and Ibn Sina (Avicenna), a Persian scientist, healer and philosopher, speaking of eggs not only as a nutritious food, but also calling them a healing medicine.
In Russia, chickens appeared only many centuries later. For our ancestors, the egg had a magical meaning for a long time; some ritual customs and traditions were associated with it. And to this day on Easter they paint and give each other eggs as a symbol of eternal life.

The nutritional value

A chicken egg is composed of protein and yolk. Egg white contains 85% water, 12.7% protein, 0.7% carbohydrates and 0.3% fat. It is rich in glucose, various enzymes and B vitamins. The yolk makes up about 33% of the entire egg and contains 60 calories (3 times more than protein). The egg yolk contains approximately 2.7 g of proteins, 0.61 g of carbohydrates, 4.51 g of fat and 210 mg of cholesterol.
The egg is rich in vitamins A, E, D, as well as vitamins of group B. One egg contains 140 mg of potassium, 55 mg of calcium, 134 mg of sodium, 12 mg of magnesium, 192 mg of phosphorus, 156 mg of chlorine, 176 mg of sulfur, as well as fluorine , copper, manganese, chromium and selenium, which have antioxidant properties.

Cooking applications

The culinary capabilities of the chicken egg are superior to many other foods. Eggs can be cooked hard-boiled, soft-boiled or "in a bag", cook omelet and scrambled eggs from them, bake in the oven, make poached eggs and even pickle and salt (for thrill-seekers and new tastes).
It is impossible to imagine most confectionery and baked goods without the addition of eggs. For example, the main ingredient in soufflé, meringue, biscuit dough is egg white. And absolutely nothing can replace it in these dishes. Eggs are also added when cooking cutlets, croutons, casseroles, soups, many salads cannot be made without them, even egg yolk or egg white is added to some cocktails.

Application in medicine and cosmetology

An egg is the only product that leaves almost no toxins in the intestines, being absorbed by the body by 98%. In addition, eggs are useful for blood formation, and the substances contained in them neutralize harmful effect environment and have a beneficial effect on the eyes: they prevent the formation of cataracts and protect the optic nerve.

The composition of a chicken egg contains many useful substances, so this product is used in cosmetology to improve the condition of hair and skin. So, if you wash your hair with fresh eggs instead of shampoo, your hair will acquire elasticity, shine and strength, and become thicker. The egg white face mask mattes oily skin, unclogs pores and increases blood circulation.

Contraindications

Despite the great benefits of eggs, they can still be allergens. That is why it is recommended to introduce yolk into the diet of babies from 7 months, and protein should not be given to children until 1 year old.
You can not abuse chicken eggs and adults: it is recommended to eat no more than 1-2 eggs per day. This is especially true for middle-aged men with diabetes. Studies by American scientists have shown that it is this group of people with the abuse of chicken eggs (from 7 to 10 eggs per week) prone to premature death. The egg yolk contains cholesterol, an excess of which leads to the formation of plaques on the walls of blood vessels, which, in turn, leads to heart attack or stroke.

Interesting Facts
There are people who do not eat eggs in any form. And the reason for this is by no means medical
indications. They are vegetarians who do not consume any animal products,
oocytophobes - people who are ... afraid of eggs, and religious fans who claim that the yolk is
a chicken embryo, which means, in fact, the corpse of an unborn chicken. But these categories of people
rather, in the minority, since, according to statistics, an average person consumes about 200 eggs a year.

What is cooking without eggs. There are many dishes that cannot be prepared without the help of eggs. In addition to chicken, of course, you can use other types, for example, quail or goose, or duck, and even ostrich eggs. But often it is chicken eggs that go into use, but for confectionery, no others are suitable at all.

In order to use eggs for cooking, you must first learn how to measure their freshness. The easiest homemade way to test an egg for freshness is to put it in salt water. If the egg is old it will float fresh egg will sink to the bottom. Another tip: when breaking the yolk of a spoiled egg, even if it doesn't have unpleasant odor, but no longer keeps its shape and spreads shapelessly on the plate. The egg is unusable and should be discarded. Therefore, each egg should first be broken into a separate container, and then only, if it is suitable, can it be placed with the rest.

You should also know that the composition of the yolk is 65 percent fat, and the composition of the protein is 85 percent water and 15 percent protein. Therefore, yolks are not always shown to a person for food, but proteins are absolutely not contraindicated to anyone. The taste of the egg depends on what the chicken was fed. The most delicious eggs are provided by chicken fed with herbs.

In cooking, eggs, as a rule, are always beaten, and separately the protein from the yolk. White and yolk are so different in their qualities that they are often used not together, but only separately, and they serve to achieve completely different effects. So the protein is used to give the product viscosity or vice versa airiness in all kinds of mousses and soufflés.

But the yolk, on the contrary, increases the density, makes the products brittle and dry, and therefore is used in biscuit and shortbread dough, in cookies and muffins.

A very interesting recipe for an old Slavic egg dish - "snowballs". Whisk 4 squirrels with sugar (150 grams), you can add vanilla to taste. Boil 3 glasses of milk. Snowballs made of whipped foam are placed in boiling milk with a spoon, turned over and immediately taken out. It turns out something like bird's milk, only even more tender. When all the protein is cooked, a classic custard is brewed from the remaining milk, yolks and flour, butter (about half a pack) is added and allowed to cool. The cooled cream is laid out in portioned plates, and snowballs are placed on top. The dish turns out to be not only very tasty and tender, but also very original.

... Chicken eggs in cooking., 12-03-2015

Cooking eggs according to the rules.
* To prevent the eggs from cracking during cooking, place them in a bowl of cold water and cook with moderate heat.
* You can boil eggs with cracked shells. But so that they do not leak out, it is good to salt the water or grease the crack with lemon juice.
* To boil a soft-boiled egg, it is immersed in boiling water for 2-3 minutes, in a bag - 4-5 minutes, hard-boiled - 8-10 minutes.
* A boiled egg can be easily distinguished from a raw one: the boiled one rotates quickly and for a long time, the raw one stops after making 2-3 turns.
* A soft-boiled egg will be fresh after a few days if it is once again immersed in boiling water for 15-20 seconds before eating.
* If you boil eggs in boiling water, the white will be elastic and the yolk will be thin. On the other hand, with slower cooking, the yolk is harder than the protein.
* To slice a hard-boiled egg without crushing the yolk, soak a knife in cold water.
* Above 80 ° C, mixtures containing raw egg yolk (sauce, soup, milk, etc.) must not be heated, since the proteins contained in the yolk will curdle and the mixture will become heterogeneous.
* To prevent the egg from bursting during cooking, the blunt end is pierced with a needle.
* The egg will not crack during cooking if you put an inverted saucer on the bottom of the pan.
* In order for a boiled egg to clean well, the water must be salted during cooking.
* Eggs wrapped in foil do not burst during cooking.

* An omelet made of eggs will be more magnificent if you pour into the mass as many teaspoons of water or milk, from how many eggs it is prepared.
* The omelet should be fried in a small amount of fat and over low heat.
* Stir the eggs with a fork from the edges to the middle of the pan when making an omelette, it will be fluffier.
* The baked omelet should be cut into portions right in the pan before serving.
* To make the omelet fluffy and soft, frothy-friable, with a crispy crust, you need to cook it from fresh eggs, beat the whites until "snow" appears just before frying, and use sparkling water instead of milk.
* To make the omelet lush, when beating eggs, add 1 tsp in addition to milk and sour cream. semolina.
* Whipped proteins and dough must be mixed very carefully so as not to displace the air absorbed by the proteins. Otherwise, the dough will not rise.

Whisking whites.
* Whipped egg whites should be added to the dough (creams), stirring gently. With vigorous stirring, they settle, and the product turns out to be dense, not baked. The whipped whites are very tender and settle quickly, so the dough to which they are added should be baked immediately, and the whipped whites cream should be exposed to the cold. If the protein you are whipping is for a cake, adding a little sugar to the protein can speed up the whipping process. The whipped proteins added to the pudding give it porosity and fluffiness. Beat the whites just before using them, as the foam from them cannot be stored for a long time.
* To prevent beaten egg whites from getting an ugly grayish hue, use only enamel or ceramic dishes.
* Beat whites in an enamel bowl, as a piece of enamel can get into food; aluminum cookware gives the protein a gray color. It is best to whisk in a glass or porcelain dish. It is recommended to wipe the inner walls of the dishes with lemon - this will facilitate the whipping process and make the mass fluffy.
* Even slight traces of fat on the dishes prevent the whites from whipping quickly.
* You should never add food to the egg whites foam, but on the contrary, you must introduce the foam into the food, while very carefully stirring the mixture from top to bottom.
* Egg whites are whipped much easier and faster if they are chilled beforehand or if you add a few drops of lemon juice or a pinch of salt or some powdered sugar.
* To beat a protein that has been stored for a long time, you need to add a little cold water (1 tablespoon for 3-5 eggs).

* The smallest particles of yolk make it difficult to whisk the whites, so be very careful to separate the whites from the yolks.
* Yolks intended for sweet pies, biscuits and sweet dishes must be ground with sugar in china or earthenware, preferably in a warm place. On the contrary, whites, like cream, whip well into a thick foam in a cold place.
* When rubbing the yolk with sugar, do not pour sugar into the yolk, you need to gradually pour the yolk into the sugar. Sugar-laden yolks are pounded faster in a warm place. It is better to use powdered sugar instead of granulated sugar.
* You can add a little salt to the egg yolk and beat slightly, then an appetizing brown gloss will appear on the products.
* If you use only whites from eggs, then the yolks can be put in water, then they will last longer. You can also pierce the egg from both sides, the white will flow out and the yolk will remain inside.

* If only the white of the egg is needed, the shell is pierced on both sides with a thick needle and the white is blown out. The remaining yolk is preserved for a long time if the shell is intact.
* To keep unused egg yolks or whites fresh, cover with cold water and place in a cool place.
* A soft-boiled egg will be fresh and tasty in a few days, if it is once again dipped in boiling water for 15-20 seconds before eating.
* Soft-boiled eggs keep well in dry and cool conditions.
A tablespoon in a glass of water gives a well-known diagnostic environment - a fresh egg drowns in it, a spoiled one floats, and a long-stored, but still benign one gets stuck in the middle.
* The best storage temperature for eggs is minus 1-2оС. During storage, eggs should be placed with their sharp ends down so that they can "breathe", since there are pores at the blunt end through which the egg absorbs oxygen and emits carbon dioxide.
* The good quality of eggs can be easily checked by looking through them at a lighted light bulb: if the egg is poorly translucent, dark spots are visible, the putrefactive process has begun.
* Raw eggs should not be consumed, since egg white contains substances that disrupt the functioning of the gastrointestinal tract. The use of egg whites without heat treatment must be very careful, only with absolute confidence in their safety, since eggs contaminated with Salmonella can cause severe food poisoning.

Coloring Easter eggs with natural dyes.
Despite the abundance of special dyes for Easter eggs, you can color them with natural dyes using different products. Of course, the color will not be as bright and saturated as when painted with special paints.
When dyeing with natural dyes, it is necessary to boil the eggs for a long time (at least one hour), in most cases in the minimum amount of water, in order to achieve the desired color. The eggs should be cooled with the dye solution, you can add 2-3 tsp. table vinegar in a solution to enhance the color. Sometimes coloring is done in a cold way (for example, in blueberry juice) for several hours. Below is a table of colors and products with which you can achieve the desired color.

PINK
Boil eggs in beet or cranberry juice
You can also use frozen raspberry juice.
RED
Red is the hardest color to create with natural products.
For coloring in this color, it is necessary to boil the eggs in red onion husks for at least 1 hour. For a richer color, turn off the stove and leave the eggs in the solution overnight.
Lilac
Lilac color can be achieved by boiling eggs in natural grape juice.
YELLOW
Yellow can be obtained with turmeric, yellow apple peel, or orange citrus peel (pale yellow).
GREEN
Boil the eggs with the spinach leaves.
BLUE
Leave the eggs in the concentrated frozen blueberry juice or cook with the red cabbage leaves.
BROWN
Boil eggs in a strong solution of coffee or in a decoction of walnut shells. You can use chili powder.
A reddish brown color is obtained using a decoction of onion peels.
Do not eat eggs dyed for a long time!

"Which came first - a chicken or an egg?" - the question is truly rhetorical, and humanity has not yet found an answer to it, but, by and large, it is not very worried about this. Indeed, what difference does it make what appeared earlier, the main thing is that we cannot imagine life without one or the other.
Since ancient times, mankind has been eating eggs and it should be noted that he (mankind) really likes this, moreover, it has nothing against continuing this glorious tradition in the future.
It seems to us that we know everything about eggs, or almost everything. Indeed, perhaps there is no product more familiar and ordinary than an egg, and folk wisdom says that there is nothing simpler than a eaten egg. But this simplicity is apparent. In fact, everything is a little different.
The egg is a real storehouse of nutrients and bioactive components necessary for human life and activity. Moreover, eggs have excellent taste characteristics, which makes them absolutely irreplaceable in the preparation of certain dishes.
Without eggs, there would be no bachelors' favorite delicacy - scrambled eggs. Is it possible to imagine life without buns, pancakes and other equally tasty things? Without eggs, making all of these treats would be impossible.
It is known that the human body cannot function normally without protein, so we have to constantly consume foods with protein content.
You, of course, know that protein can be both vegetable and animal. In principle, the effect of protein on the human body is not very dependent on the origin of the latter, so vegetarians, for example, who use proteins exclusively of plant origin in their diet, do not feel any discomfort from this.
However, nothing better than egg white has yet been created. Egg white is more complete than all others, in addition, it is easily absorbed by the body, especially when cooked.
Egg white contains lysocine. This substance is valuable because it kills and dissolves harmful microorganisms, but, unfortunately, it is so extraordinary useful property protein is lost during long-term storage, so it is extremely important to store eggs correctly.
In addition, egg white has good binding properties, which makes it indispensable in cooking. Try, for example, baking a cake, biscuit, cake without egg white - nothing will work, because it is the protein that binds all the components of these products. It is necessary to add the egg to cutlets, pancakes, casseroles so that they fall apart and retain their shape.
Protein is also an excellent foaming agent, thanks to which it is used in the manufacture of all kinds of creams and confectionery.
Protein is protein, but it turns out that the most valuable thing in an egg is the yolk.
It is in the yolk of the egg that the essential nutrients are contained. But the most important thing is a fat-like substance, leticin. It is he who has a positive effect on fat metabolism in the body, prevents the formation of cholesterol plaques. Moreover, it plays an important role in the nutrition of nerve cells as a supplier of phosphorus. All vitamins contained in an egg are found in the yolk.
It is no secret that the egg is a dietary product, therefore it is he who is preferred in the diet of sick and physically weakened people.
An egg is a healthy and nutritious product. Everyone has known this for a long time, but not everyone knows that eggs can be used not only in cooking.
Are you surprised? But in vain! Have you forgotten how our grandmothers washed their heads with egg yolks, and not so long ago we ourselves used shampoo under the super original name - "Egg"? No, this is not forgotten.
"Well, where else can you find use for the most common eggs?" - you ask. Anywhere! For example, in medicine, well, not in the official one, of course, these are mainly folk remedies for certain ailments, by the way, very, very effective.
So it is no coincidence that mankind from time immemorial did not mindlessly eat eggs, but even considered it a life-giving symbol.
Even healers and sorceresses, removing the evil eye or damage from mere mortals, used the most common chicken egg as a tool for this good deed.
We, of course, do not urge you to use eggs in magical exercises - this is not our task. We just want to help you, our readers, learn more about the subject of our conversation and use this knowledge for good.
Since we have already started talking about supernatural things, how can we not mention the Bright Resurrection of Christ - Easter - one of the most revered by Christians of the whole world holiday. After all, the egg is the symbol of this holiday.
In our book, we will tell you about the history of the emergence of the tradition of dyeing eggs, about how best to do it so that your pysanka (as they call dyed eggs) is the most beautiful and original.
We will tell you about the extraordinary properties of eggshells. The shell is not only a source of calcium necessary for bones, but also an excellent ornamental material, using which you can decorate your home, and children will be happy to make crafts from the shell.
Naturally, an egg, which contains so many vitamins, amino acids and other biologically active substances, is also used in healing. Everyone probably knows about the healing effect of eggs on the vocal cords, but the miraculous properties of a chicken egg do not end there.
We can say with confidence that the egg is the most real miracle of nature, but miracles do not happen by themselves, you must definitely put your hands and, of course, efforts into this. "