Surprisingly, but true: the most common egg, which can be easily found in every refrigerator, is so popular all over the world that it even received its own holiday. On the second Friday of October, many countries celebrate World Egg Day. Yes Yes! The one that, according to a well-known Russian proverb, should not teach a chicken. It is very possible that other peoples also have analogues of this expression, the heroes of which are, for example, an ostrich, a penguin or another exotic bird in our imagination. However, without going into the peculiarities of the folklore of different peoples, let’s pay attention to this egg product, unique in all respects.
Studies of recent decades prove that an ordinary chicken egg is a source of proteins, fats necessary for the body, as well as various vitamins: A, B, B6, D and E. In addition to vitamins, the yolk contains trace elements: potassium, calcium, iron, phosphorus, iodine, cobalt and copper. Vitamin E has an antitumor effect, strengthens the cardiovascular system. Egg yolk contains a unique substance – lutein – which is a powerful antioxidant. By eating eggs, you can avoid vision problems, because. the substances contained in them help prevent the development of cataracts. Also, eggs are useful for a woman during pregnancy, because. contain choline and lecithin necessary for the proper development of the fetus.

As a result of studies conducted by the American Heart Association, it turned out that the cholesterol contained in the egg is harmless to the human body due to the fact that the phospholipids present in this product “neutralize” it, preventing the deposition of cholesterol plaques on the walls of blood vessels. Being a kind of reference product containing all the substances and amino acids necessary for the body, eggs are low in calories and are part of various diets. Therefore, experts recommend eating 1 egg daily.

The egg diet is the simplest and most effective. Eating as many eggs as you want, as well as eating vegetable salads and some fruits, you can quickly say goodbye to 3-4 kg of excess weight. Drinking at this time is allowed only mineral water without gas or herbal infusions. The duration of such a diet should be at least three, maximum 7 days. Other Egg Diet Options designed for longer periods. According to people who have lost weight in this way, the egg diet is very effective.
But fundamentally important in it is the technology of cooking eggs: the egg must be boiled for exactly 12 minutes – no more and no less! How to boil an egg correctly? To some, this question may seem strange. After all, one of the very first dishes, the preparation of which many of us have mastered in preschool age, is a boiled egg. It turns out that even in such a simple matter there are subtleties and nuances. Therefore, let us turn to the works of the French chemist Herve This, the father of molecular cuisine.

What is an egg in terms of chemistry? It is a mixture of 10% protein and 90% water. Proteins, explains Hervé Thies, are long molecules that can be thought of as strings. They are able to twist into balls due to the attraction of the atoms that form them. In the process of heating, the bonds between atoms weaken, the molecules break up, unwind, and single atoms get the opportunity to bind to other molecules, forming a network, this is the hardening of the egg. But the yolk and white proteins break down and form nets at different temperatures. Egg white begins to curdle at 61 degrees C, yolk at 63.5. In addition, during the cooking process, the protein, as it were, protects the yolk, which, as a result, heats up more slowly. The more meshes are formed in the liquid of the egg and the more water molecules get into their cells, the harder the egg.

When absolutely all water molecules are caught in these networks, the egg becomes dehydrated, that is, it becomes rubbery and tasteless. Coagulation or the process of coagulation of the yolk ends at 70 degrees. At 75 degrees the yolk is still tender and the white is not rubbery. Teese’s conclusion: the most important factor in the process of cooking an egg is not time, but temperature, so the perfect soft-boiled egg (already set a little, but still creamy protein and warm, just starting to thicken the yolk) is ready when it all warms up to 64 degrees, ideal hard boiled egg – up to 70-75.
But did you know that an egg should not be boiled, for example, in aluminum cookware? When heated, this metal releases harmful substances into the water, which can penetrate the eggshell and then enter our body.

Note: To find out if an egg is fresh, dip it in water. Fresh ones will sink to the bottom, and stale eggs will remain on surfaces. Before immersing in water, carefully pierce the egg with a needle in the wide part – so it does not crack during cooking. For cooking, it is better to use older eggs, because. fresh ones are less likely to be shelled. Boil eggs in salted water – this makes them easier to peel and less likely that the shell will burst during the cooking process. If you don’t know whether a boiled or raw egg is in front of you, spin it on a plate or any other hard surface: raw ones spin badly, boiled ones – well. Observe cooking times:
– to cook a soft-boiled egg, it takes 3-5 minutes after boiling;
– the egg “in the bag” should be kept on fire for 5-6 minutes;
– It takes 10 minutes to cook a hard-boiled egg.

It is also worth remembering that almost all modern kitchen appliances: multicookers, convection ovens, double boilers – provide for the possibility of boiling eggs, so be sure to read the instructions for using a particular unit. By the way, after boiling an egg, do not rush to throw away the shell: it is a unique source of natural calcium, useful for fertilizing plants. But the old grandmother’s method of grinding shells in a mortar or coffee grinder to obtain a calcium-containing nutritional supplement is not effective for people.

The daily need for calcium exceeds the level consumed by us with food, therefore, for a full-fledged intake of calcium into the body, an additional source is needed, for example, Calcium Sandoz® Forte, the advantage of which is the content of a unique combination of organic calcium salts for better absorption of calcium. Thus, with the right preparation, the most ordinary testicle from an everyday food product becomes truly golden. Keep this in mind when you go back to the stove to prepare a delicious and healthy breakfast for the whole family!