The wise crack

By Chris Fernando

Types of eggs:

*Free range - these are eggs laid by hens that are allowed to roam freely. These hens scratch around to feed on insects and seeds.

*Fertile eggs - these are laid by hens that have been associating with roosters.

*Battery eggs - these are laid by hens that are penned up in cages and are fed on grains, growth hormones and also antibiotics. Most eggs sold in supermarkets are battery eggs. Free range eggs and fertile eggs can be bought from wayside shops.

How to buy eggs: 

Eggs come in various sizes and are graded according to how they look when held in front of a bright light. This process is called "candling". Eggs with small air cells, centred yolks and thick whites are the best.

Consumption:

Despite widely publicised concern over cholesterol, eggs remain a popular source of nourishment. Cooking does not significantly alter their nutrient content. 

Eggs can even be consumed raw. But here, there is a fear of salmonella poisoning. Therefore, it is always best to eat fresh eggs rather than those that have had a long shelf life.

Why you should eat eggs:

*Eggs provide a whole lot of vitamins including B12, which is vital for the nervous system.

*The Lecithin in the yolk is rich in Choline, which is responsible for the transport of cholesterol. Choline also prevents the accumulation of fat in the liver. Recent research shows that potatoes, oranges, melon and eggs help to beat stress.

Dangers of over-consumption:

Unfortunately, some people are allergic to eggs and egg products and consumption can cause rashes, swellings and stomach upsets. It can also trigger off eczema. Eggs can also cause food poisoning due to the salmonella bacteria, which it harbours.

Advantages: 

Eggs have been included in the pyramid diet, which is a model diet accepted by the medical profession.

Recommended daily consumption:

* Two to three eggs per week for older children and adults.

* Because of its iron content, egg yolks can be introduced from the third to the fifth month for infants.

How to store eggs:

Keep raw eggs under refrigeration, preferably enclosed in cartons to prolong freshness. They will keep better if the shells are dry. Use them within a week. Separated egg whites can be stored in a covered container or even kept frozen. They freeze well in ice cube trays. Thaw them before using. Left over egg yolks will keep fresh for about two days if stored under cold water in a closed container in the refrigerator. Discard the water before using the yolks.

Egg substitutes: (not much sought after in Sri Lanka)

These do not contain cholesterol and are man made. These contain egg white, non fat dry milk powder, corn oil, vegetable lecithin, synthetic vitamins, artificial colour and flavour additives. These substitutes can be used for scrambling and baking but not for poaching or cooking.

Beauty tip of the week:

Eggs contain all the amino acids necessary for complete protein synthesis in the body. The fat in egg yolks is roughly one third saturated and two thirds polyunsaturated. The cholesterol level in eggs is very high and is the subject of much controversy regarding its possible effects on heart disease.

Eggwithout shell  1 Whole egg 1White of egg 1 Yolk of egg 1Scrambled egg with milk and fat

Grams                       50                       33                       17                       64 
Water %                   74                       88                       51                       72 
Calories                     80                       15                       60                       110
Protein (gms)                 6                       4                       3                       7 
Fat                                6                       0                       5                       8 
Carbohydrates(gms)    Traces             Traces                 Traces                  1 
Calcium (mg)                  27                       3                       24                       51 
Iron (mg)                     1.1                    0                       0.9                       1.1 
Thiamin (mg)              .05                       0                       .04                       .05 
Vitamin A (IU)              10                       0                       580                       690 
Vitamin C (mg.)             0                       0                       0                       0 

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