Today's egg lecture, six things about eggs from the egg shredder manufacturer must be known, please listen carefully to the notes.
多少 How many eggs can a hen lay in a year?
Some birds lay a fixed number of eggs at one time during breeding, while other birds, such as chickens, lay eggs multiple times until the eggs in the nest accumulate to a certain number. If the eggs are taken away by predators, they will also make up for the missing eggs. This kind of "obsessive-compulsive bird" produces a lot of eggs, which is an inexhaustible automatic egg lifter, which can turn greedy humans Happiness is broken. After continuous domestication and selection, countless high-quality layers were born. Laying hens can lay eggs every day. As long as two kilograms of feed can be exchanged for nearly one kilogram of eggs, a hen can produce twenty kilograms of eggs a year. This kind of inexpensive food is simply amazing.
▐ Why do eggs have different colors?
The color of eggs is actually various, and the color has nothing to do with nutrition. The eggshell is mainly composed of calcium carbonate, calcium phosphate, and a small amount of protein. Without the participation of pigments, the eggs were originally white. Laying hens that produce white eggs include Leghorn and Silky fowl. Some hens secrete them in the birth canal. A special mucus that not only has a lubricating and antibacterial effect, but also contains a pink pigment, which causes the white eggs to be dyed pink.
怎样 What is the value of a perfect egg?
Freshness is the most important factor that determines the quality and taste of eggs. It is just like the effect of years on the appearance ...
The interior of the egg is mainly composed of thick egg white, thin egg white and egg yolk. For similarly sized eggs, the height and freshness that the yolk and egg white can maintain after being opened is directly proportional to the freshness of the egg. That's because the total amount of molecules in egg yolk is more than that of egg white. The difference in osmotic pressure caused by this concentration difference causes an irreversible trend: the water in egg white will always transfer to the egg yolk.
Once the egg is produced, the "aging" process begins. The basicity of the yolk and egg white will gradually increase. The pH will directly affect the polymerization state of the protein. The higher the basicity, the more difficult it is for protein aggregation. The degree of aggregation will affect the bias of the incident light. Fold. Therefore, the egg white of fresh eggs has a thick texture and looks a bit hazy; the egg whites that have been standing for a long time become loose and easy to flow, and they look more clear and transparent.
Strong and plump eggs are easier to cook. "In fact, it's not difficult to fry the perfect sun egg. What's missing is probably a fresh egg."
怎样 What is the taste of a perfect egg?
The flavor of the egg is the softest when it is just produced, the egg white has almost no odor, and the egg yolk has a slight sweet milk flavor. The longer the storage time, the worse the taste. After a certain period of time, the egg white will even emit a slight sulfur smell, and the egg yolk will also have an unpleasant fishy smell. Therefore, the length of time the eggs are stored directly affects the taste of the eggs, and the freshness of a good egg is king.
Generally speaking, when the proportion of high protein feed such as soybean meal or fish meal is large, the taste of eggs will be slightly fishy. The environment and physical and mental conditions of laying hens will also have an impact on the flavor of the eggs. At the same time, the eggs will also absorb the smell of the surrounding environment. For example, the flavor of eggs contaminated with chicken dung for a long time is naturally not good. However, none of the above has a greater effect on the flavor of eggs than freshness. Eggs are left at room temperature for one day, and the degree of deterioration is equivalent to about one week in a refrigerated environment. Therefore, fresh eggs should be stored under refrigeration.
▐ Is free range Chai egg nutrition better?
In summary, the factors that affect the appearance and taste of eggs include the breed of laying hens, feed ratio, feeding environment, and freshness. The freshness determines the freshness, and the impact on eggs is much greater than the first three.
People often have trouble choosing "free-range firewood eggs" or "scale farmed eggs". It is well known that the nutritional density of the two is not much different. The advantages of firewood eggs are high yolk pigment deposition and deep color, and food in free-range environment. The sources are relatively abundant, and the flavor of eggs is better; but the disadvantages are also obvious. The source of free-range feed and the environment of the site are uncontrollable and may accumulate harmful substances. It is generally not high, which affects the final taste; low production efficiency and high labor costs also lead to higher prices. Relatively speaking, I personally accept the large-scale breeding eggs for refrigerated storage or refrigerated raw eggs with good quality control.
怎样 What is a raw egg?
Raw food is probably the most intuitive way to test the taste of an egg. However, there is a certain risk to eating eggs raw, and the risk mainly comes from Salmonella. Salmonella is a type of enterobacteria that can cause food poisoning in humans. The surface and interior of eggs may be infected by Salmonella, because poultry itself carries a variety of bacteria. It infects the interior of the egg through the fallopian tube before the egg shell is formed. The egg is more or less contaminated with feces during egg production, so the surface of the egg is also easily polluted .