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Take a closer look at the pros and cons of eating whole eggs (yolk and all!) to find out what's behind egg's bad reputation and whether you're missing out on some key nutrients.
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The science on whether or not eggs are good for you has gone back and forth. These days, however, experts generally agree that most people can eat eggs as often as every day if they'd like to.
Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg.
Double-yolk eggs, when an egg contains two or more yolks, occurs when ovulation occurs too rapidly, or when one yolk becomes joined with another yolk. [ 29 ] Yolkless eggs , which contain whites but no yolk, usually occurs during a pullet's first effort, produced before her laying mechanism is fully ready.
Egg products include whole eggs, whites, yolks and various blends with or without non-egg ingredients that are processed and pasteurized and may be available in liquid, frozen, and dried forms. [10] This is achieved by heating the products to a specified temperature for a specified period.
Liquid egg whites cost a bit more than a carton of eggs, but in some cases they can be cost-effective, particularly if you're only using egg whites and discarding the yolks, says Le Mire.
The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft. The ideal poached egg has a runny yolk, with a hardening crust and no raw white remaining. In countries that mandate universal salmonella ...