Categories of chicken eggs: their classification and characteristics
Chicken eggs are a popular food product worldwide. When a buyer stops at a storefront with a given product, he is primarily interested in the expiration date, price, and few pay attention to size marking. But this is an important nuance, knowing which you can save money well and still get high-quality goods. We suggest that you familiarize yourself with the features of the product selection below.
Classification of eggs
According to the GOSTs adopted in the country, all categories of eggs that fall on store shelves are required to be labeled. There are two types of labeling: by expiration date and by size.
Depending on size, the product is divided into five categories, three of which are the main ones and are found most often (selective, first and second).
This group includes eggs whose mass is more than 75 grams. A dozen of them will weigh a minimum of 750 g. Without a shell, one product will have a weight of at least 68 g. Such a product is a rarity, as it comes from elite layers, fed in a special way, which is quite a costly affair.
The product fell in this category, whose weight is in the range of 65-74.9 grams. Without a shell, it will weigh 59–68 g, and a dozen untreated ones will weigh 670–749.9 g. They have 36–41 g of protein, and 23–26 g of yolk.
Important! Eggs of the third category are the reference in cooking. In all recipes, the weight of one copy is 40 grams.
The weight of eggs of the first grade is 55–64.9 g. In purified form - 50–59 g. A dozen have a total weight of about 550–649.9 g.
The second (C2)
The second grade of eggs, which is put up on shelves at the lowest price, weighs 45–54.9 g (one piece) and 450–549.9 g (ten). Their protein weighs 25-30 g, and the yolk - 16-19 g.
The goods of the third category are just as rare on our shelves as they are the highest, because because of the very low weight (35–44.9 g per piece), it is unprofitable to sell them. The protein in them is only 19-25 g, the yolk is 12-16 g, and the shells are 3-4.9 g.In terms of taste and nutrient content, the products do not differ. Based on the above data, you can only calculate which category the product is better, or rather, most profitable to purchase.
Now the average cost of the three running categories is approximately as follows:
- a dozen C2 - 53 rubles;
- a dozen C1 - 59 rubles;
- a dozen CO - 63 rubles.
- C2: 53 ÷ 509 = 0.1041 rub / g;
- C1: 59 ÷ 595 = 0.0992 rubles / g;
- СО: 63 ÷ 665 = 0.0947 rubles / g.
The division of goods into types is carried out by the expiration date. There are two types of product:
- "D" (diet). This is not some special kind of eggs, with a minimal calorie content. This is a regular product whose shelf life does not exceed a week from the date of demolition. For a given period of time, it should be implemented. It is stored only at positive temperatures. When viewed on an ovoscope, you will notice that his air chamber is very small, his protein is dense, and the yolk does not stand out. The mark on this product is put in red. This is not much of a difference between a diet and a canteen. If the seller did not manage to sell the goods within the specified period, according to the rules prescribed in GOST, the product is re-marked in the second form.
- "C" (dining room). On the implementation of copies of this type is given 25 days. The duration of their storage can be increased to 120 days by placing the goods in the refrigerator. It is believed that if table eggs were stored in the refrigerator at a temperature of –1 ...– 2 ° C for 30 days, then they are fresh. It has a blue mark.
The benefits and harms of chicken eggs
Despite the fact that the chicken egg is a very popular food product, there is constant debate around it about its benefits and harm to the body. Here is a list of useful and harmful qualities of the product, so that after analyzing it, everyone can make a conclusion for themselves about the appropriateness of use.
Important! On the packages you can find additional postscript: «eco», «rustic», «enriched»with iodine. Such a product is obtained by adding certain products to the ration of a layer or under special conditions for keeping poultry. But there is no guarantee that the manufacturer adhered to all the rules, and the marking is true.
- a source of easily digestible protein;
- contains an essential amino acid, leucine, which is involved in the processes of protein formation;
- rich in vitamins and minerals;
- almost completely absorbed by the body;
- able to increase the level of "bad" cholesterol in the blood;
- when eating a raw product there is a danger of contracting salmonella;
- To treat a bird or maintain its health, under isolated conditions, poultry houses use antibiotics that enter the human body through eggs;
- in large quantities are contraindicated for diabetics;
- may contain hormones that are administered to the bird to increase productivity.
Did you know? The Americans were able to breed a breed of chickens called Araucana, which brings blue eggs. From the usual they are distinguished only by the color of the shell.
According to the GOST in force in the country, all categories of eggs produced by poultry farms for sale must meet the requirements:
- whole, clean shell without intersperses;
- without foreign inclusions in the lumen;
- without smell;
- without moisture on the surface;
- on an ovoscope: the air chamber is stationary, the protein is dense, transparent, the yolk is strong, poorly noticeable, without a clear border, slightly mobile;
- have a mark and correspond to it;
- if processing was carried out, there should be an appropriate mark (1 - without treatment, 2 - chilled (stored at –20 ... 0 ° C), 3 - chilled (stored at 0-5 ° C), 4 - processed for preservation) ;
- tuberous materials that comply with regulatory documents (safe, intact, dry, odorless) are used as packaging;
- in one package there should be eggs of one grade and one production date;
- on the packaging, the marking must correspond to the packaged product;
- containers that have already been used must be disinfected in accordance with the regulations.
How to check the freshness of eggs?
If you are not sure that the product you purchased meets the specified expiration date, its freshness can be easily determined at home. To do this, take any deep vessel and fill it with water. Put an egg in it. If it remains to lie exactly at the bottom, then fresh.
One end touches the bottom, and the other comes up - the product is about a week. Surfaced with a blunt end up and hovered like a float, appearing a little above the water - 2-3 weeks. Completely surfaced and lies horizontally on the surface - 5-6 weeks.
Did you know? The usual cardboard packaging for eggs was invented in 1911 by the Canadian Joseph Coyle. Previously, packaging was made of paper. The aim of the invention was to resolve the dispute about broken eggs between the farmer and the owner of the hotel.
Summing up, we draw your attention to the fact that the range of eggs presented in stores differs only in shelf life and size. The nutritional value of all is identical. Therefore, you can choose any category you like.