Eggs are more than just for baking

I recently found an egg that had small eggs on it. Skin cringing yet very interesting. These are the following things are discovered about chicken eggs when doing my research. This blog will focus on chicken eggs.

Eggs are Incredibly Nutritious: In fact, eggs are pretty much the perfect food. They contain a little bit of almost every nutrient you need. If you can get your hands on pastured or omega-3 enriched eggs, these are even better. They contain higher amounts of omega-3 fat and are much higher in vitamin A and E.[1]

Eggs are high in Cholesterol: However, it is important to keep in mind that cholesterol in the diet does not necessarily raise cholesterol in the blood. They contribute by raising the HDL (Good Cholesterol).[2]

Eggs Contain Choline: Choline is used to build cell membranes and has a role in producing signalling molecules in the brain, along with various other functions.[3]

Omega-3 or Pastured Eggs Lower Triglycerides: Eggs from hens that were raised on pasture and/or fed omega-3 enriched feeds tend to be much higher in omega-3 fatty acids.[4] And finally, eggs are filling and tend to make you eat fewer calories, aiding with weight loss.[5]

For those that eat eggs, it may be just because they were raised that way or simple for the above mentioned benefits. In this world there are people that want to contribute to the ecosystem and believe in living off plants. This article will talk about how eggs change and shape our baked goods as well as introduce alternatives to eggs for vegetarians.

As a baker, I hardly eat so many eggs, but because of the high volume of cookies that I make contain eggs, I always use roughly 30 to 100 eggs depending on how much orders do I have. With this, much volume there is also many things that I need to know about my eggs. Eggs add structure, leavening, colour, and flavour to our cakes and cookies. The right balance determines the success of your baked goods.

As their proteins coagulate, eggs provide an alternative glue that helps supply shape and form. While most things don’t rely on eggs for their structure, eggs become super important when making cakes and baked goods that use light flours, like pastry or cake flour. Not balancing it with proper tenderizers, like fat and sugar however, can make the texture of baked goods tough and chewy.[6]

When you bake, it is highly recommended that you use room temperature eggs. Baking with room temperature eggs helps the baked goods to rise more and be textured. If you ever put egg in a fridge, they can be brought to room temperature by placing them in warm water. I know so many of us used cold eggs, but whenever one uses a cold egg it will give a different texture compared to when you use eggs at room temperature. Some recipes do call for cold ingredients including a cold egg like American scones (biscuits). When making cakes it is highly recommended to use room temperature eggs.

When using eggs we do come across awkward eggs. There is something in those eggs, which make them stand out or simply look different to a normal egg. Here is a list of eggs as listed on the “Why Does my Chicken Egg Look Weird? - Fresh Eggs Daily®” article.

I have selected the most common eggs that I have come across with their descriptions as well as if they are safe for consumption or not. I was also in touch with the SA Poultry to investigate a rather unique egg that contributed to writing this article. Something new to them. Trying to find answers led me to a US based website. Discovered that my extra ordinary egg developed the egg like particles on the shell due to a lot of calcium. I have compiled a few explanation with descriptions on what causes the egg to not have a smooth like surface.

You can use the following alternatives instead of eggs :

Applesauce,

Aquafaba: ‘bean water

Black salt (kala namak)

Flaxseed (aka linseed)

Silken tofu & firm tofu

Tapioca starch

Chickpea flour

Ripe bananas

Here are the things to look out for on your eggs as well as if they are safe for consumption.

Blood on the Eggshell: These eggs are produced due to the way the chickens live as well as behave. They are okay to eat but it is recommended to wash the blood off the egg.

Double Yolked Eggs: I once had a crate that only contained double yolks. The whole 30 with double yolks in them. While a double yolk egg is generally nothing to worry about, they may be an indication of a potentially life-threatening situation if they happen more often. These are also safe for consumption.

Striations in Coloring:If two eggs end up in the shell gland pouch at the same time and touch each other, that can result in odd bands of colour or other markings on the shell. They are safe to eat & use.

White Spots or Crust:Tiny spots on the egg or small dots that look like fish eggs are often calcium deposits. If the hen is eating too much calcium, her eggs might end up with these deposits. Another cause of the calcium deposits can be that your chickens are receiving too much vitamin D3 in their diet. It is advised for the supplier to not give them calcium especially in winter. When taking high volumes of calcium I would rather advise to consult your dietician.

This can lead to an overload of calcium in the blood called hypercalcemia and can lead to heart and liver damage. Feeding a good-quality, reputable chicken feed is very important to be sure they are getting the correct balance of nutrients. Eggs with white spots are okay to eat.[7]

Rough Patches or Bumps on the Shell:If there is debris of any kind in the oviduct as the shell is being formed, calcium can be released to enclose that debris. An egg with rough patches or bumps is okay to eat.

Eggs should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature.

Recommended Storage Period for Eggs

Fresh shell eggs

By best before date

Leftover yolks or whites

Within 2 to 4 days

Hard Boiled eggs

Within 1 week

Pickled eggs

Within 1 month

Prepared egg dishes

Within 3 to 4 days

Frozen whole eggs (blended)

Within 4 months

Definitions:

*Choline is a recently discovered nutrient. It was only acknowledged as a required nutrient by the Institute of Medicine in 1998. Although your body makes some, you need to get choline from your diet to avoid a deficiency.

[1]Top 10 Health Benefits of Eating Eggs (healthline.com) [2] Top 10 Health Benefits of Eating Eggs (healthline.com) [3] Top 10 Health Benefits of Eating Eggs (healthline.com) [4]Top 10 Health Benefits of Eating Eggs (healthline.com) [5] Top 10 Health Benefits of Eating Eggs (healthline.com) [6] What Eggs Do In Baking & How It Impacts Your Baked Goods (foodabovegold.com) [7] Why Does my Chicken Egg Look Weird? - Fresh Eggs Daily®