How many eggs can I eat per day? How should I choose eggs? What’s the secret to making a poached egg?

Whether you eat them soft-boiled, poached, scrambled, or in pastries and cookies, they’re not only rich in protein, but also contain vitamin B2, lecithin, and choline, which are essential for the human body. How many eggs can you eat per day? How should you choose eggs? What’s the secret to making poached eggs?

Eggs are incredibly nutritionally complete! Eating eggs isn’t linked to high cholesterol levels.

One egg, weighing approximately 55g, may contain 200-250mg of cholesterol. Dietary cholesterol doesn’t significantly affect blood cholesterol levels in healthy adults. Therefore, even if you eat more than one egg a day, your cholesterol won’t spike. Don’t worry, eat eggs with confidence!

Eggs are incredibly nutritionally complete

Eggs are rich in all the nutrients the human body needs, earning them the nickname “complete food.” Besides being a good source of protein, eggs are also renowned for their vitamins, lecithin, and choline. One egg contains approximately 0.28g of vitamin B2, which promotes cell growth and is therefore known as the “growth vitamin.”

Lecithin helps with antioxidants and promotes fat metabolism, while the choline it contains promotes brain health. Consuming eggs in moderation offers numerous benefits!

How to Choose Eggs

The idea that stale eggs float is due to the fact that as eggs age, water from the egg white continues to escape from the shell, causing the white to shrink, which in turn increases the air cell within the egg. Therefore, older eggs float, while fresher eggs sink.

When buying eggs, shake them near your ear. If there’s a noticeable sloshing sound, the air cell has expanded enough to allow the egg liquid to flow, indicating they may be older. Additionally, choose eggs without cracks or visible dirt.

In reality, differences in egg color are simply a function of the breed of chicken and the diet used; their nutritional value generally doesn’t differ significantly.

Do poached eggs keep cracking?

When cracking a fresh egg, the white is typically thick and translucent, and the yolk is plump and round. The older the egg, the more watery the white and the more deflated the yolk.

Poached eggs often fail because they fall apart. To increase your chances of success, use fresh eggs with strong yolk membranes. Compared to the thinner whites of older eggs, the whites of fresh eggs are thicker, easier to solidify, and taste better.

You can also strain some of the thin whites before poaching to help reduce messy egg strands.

How should eggs be stored?

Fresh eggs are a perfect addition to any dish. However, they should be stored in an airtight container (or in their original packaging). Avoid constant exposure to air, which shortens their shelf life.

Eggs should also be used quickly. If stored for too long, the shell gradually loses its protective properties, potentially causing the eggs to spoil.

If using refrigerated eggs in egg dishes, extend the cooking time appropriately. This is especially true for hard-boiled and poached eggs. Refrigerating the eggs lowers the water temperature, so you can add about 30 to 40 seconds to the cooking time.

After boiling hard-boiled eggs, soak them in ice water to help the shell membrane shrink and create gaps. This will make the shell easier to peel and less dented.