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- You Need to Know About the Chicken Yolk
Chicken yolk refers to the part of the egg with the embryonic disk. The protein of the egg is concentrated in the egg white and egg membrane, and the rest of the nutrients are concentrated in the yolk.
Introduction to the nutritional ingredients of chicken yolk
Egg yolk is rich in fat-soluble vitamins, monounsaturated fatty acids, phosphorus, iron, and other trace elements. Egg yolk is also part of the nutrients in eggs. The main minerals, vitamins, and phospholipids in eggs are in the yolk. The main components of egg yolk are 17.5% protein, 32.5% fat, about 48% water, 2% minerals, and multiple vitamins.
Most of the fat in eggs is concentrated in the yolk. The fat in egg yolk is dominated by monounsaturated fatty acids, more than half of which is the main ingredient in olive oil-oleic acid, which is beneficial for preventing heart disease.
Vitamins are also mostly concentrated in the yolk. There are precious vitamin A and vitamin D in egg yolk, as well as vitamin E and vitamin K, which are all “fat-soluble vitamins.” Most of the water-soluble vitamin B family also exists in the yolk. The reason why the egg yolk is light yellow is that it contains riboflavin, which is vitamin B2, which can prevent mouth rot, glossitis, cracked lips, etc.
Various trace elements are also concentrated in the egg yolk. Egg yolk has a lot of phosphorus and a lot of iron. At the same time, all the lecithin in eggs comes from egg yolk, and lecithin can provide choline and help synthesize an important neurotransmitter-acetylcholine. Therefore, the first complementary food for babies is often egg yolk. Egg yolk is good for children’s iron supplementation and also good for children’s brain development. The lutein and zeaxanthin contained in the egg yolk can also help the eyes filter harmful ultraviolet rays, delay the aging of the eyes, and prevent eye diseases such as macular degeneration and cataracts.
Introduction of chicken yolk
For normal eggs, the yellower the yolk, the better for eye health. Egg yolk contains DHA, choline, lecithin, and a variety of trace elements necessary for the development of the baby’s brain and nervous system. It is an important nutritional food for babies outside of breast milk.
Improper addition of the first complementary food will cause the baby to develop slowly and weaken the resistance due to the lack of certain nutrients. When choosing the first complementary food, because the baby’s intestinal function is relatively fragile, we should also choose foods that are easy to digest and absorb while considering total nutrition.
Regular consumption of eggs can enhance memory, protect the heart and arteries, prevent cancer, and delay aging.
Chicken yolk function introduction
Lutein and zeaxanthin are closely related to eye protection. The effects of lutein and zeaxanthin both have a strong antioxidant effect, especially for protecting the eyes.
The deep yellow color of egg yolk is the source of lutein and zeaxanthin. More than 1/3 of the fat-soluble yellow substance in egg yolk comes from these two components, and it is easily absorbed by the body. Therefore, for a normal egg, the yellower the egg yolk, the better for eye health.
2 eggs, 30 grams of motherwort, 15 grams of Yuanhu, put in a casserole, add the appropriate amount of water and boil it. After the eggs are cooked, remove the shell and boil for a while, eat eggs and drink soup. It is a good food therapy for patients with dysmenorrhea.
How to identify chicken yolk?
The difference between egg yolk and egg white: Many people think that the yolk of the egg is high in cholesterol and they will throw away the yolk when they eat eggs.
1. Sensory identification of eggshells: observe the appearance, shape, color, and cleanliness of the egg with eyes.
Good quality fresh eggs, clean, intact, and dull shells, with a layer of white frost on the shells, and bright colors.
2. Hand-touch identification: that is, to find out whether the surface of the egg is rough with your hand, weigh the weight of the egg, and turn the egg on the palm of your hand. Good quality fresh eggs have rough shells and appropriate weight.
3. Discrimination by ear: hold the egg in your hand, gently shake it to make the egg hit each other, and listen to the sound; or shake it with your hand and listen to the sound.
The sound of good-quality fresh eggs hitting each other with the egg is clear, and the egg is shaking while holding the egg.
4. Identification by sniffing: use your mouth to gently breathe hot air on the eggshell, and then use your nose to sniff the smell.
Good quality fresh eggs have a slight quicklime flavor.
5. Open fresh egg identification: open the fresh egg, place its contents on a glass plate or porcelain dish, observe the color, consistency, and properties of the egg yolk and egg white, whether there is blood, whether the embryo develops, whether there is odor, etc.
Good quality fresh eggs, the yolk, and egg white are distinct in color, without abnormal color, the yolk is round, convex and complete, and has toughness; the egg white is thick, thin and distinct, with thick white and tough bands, and close to the two yolks end.
The taboo of eating the chicken yolk
Avoid eating hard-boiled eggs
If the egg is cooked for too long, a gray-green ferrous sulfide layer will form on the surface of the egg yolk, which is difficult to be absorbed by the body. Protein aging will harden and become tough, affect appetite, and is not easy to absorb.
Eggs should not be cooked with sugar
Boiled eggs and sugar will produce a substance called glycosyl lysine due to high temperature, which destroys the beneficial amino acid components in the egg, and this substance has a blood clotting effect, which will cause harm when it enters the human body. If you need to add sugar to the boiled eggs, you should wait for a while to cool and then stir, the taste will not decrease.
Scrambled eggs without MSG
Eggs contain sodium chloride and a large amount of glutamate. These two components are heated to produce sodium glutamate, which has a pure flavor. The main component of MSG is also sodium glutamate. If MSG is added to scrambled eggs, it will affect the synthesis of sodium glutamate in the egg itself and destroy the umami taste of the egg.
Avoid storing eggs after soaking in cold water
Some people often immerse boiled eggs in cold water to make use of the difference in thermal expansion coefficients of the eggshell and the egg white to make the eggshell easy to peel off, but this practice is not hygienic. Because there is a protective film on the surface of fresh eggs, the water in the eggs is not easily volatile and prevents microorganisms from entering. After the eggs are cooked, the film on the shell is destroyed, and some gas in the air cavity of the eggs escapes. At this time, the eggs are placed in cold water. The temperature in the air cavity drops sharply and presents a negative pressure. Coldwater and microorganisms can enter the egg through the pores on the double-layer membrane of the eggshell and the shell, and it is easy to spoil and deteriorate during storage.
Which eggs can’t be eaten
Cracked eggs, sticky shell eggs, rotten eggs, stillborn eggs, moldy eggs, yolk eggs, bloody eggs, etc. generally should not be purchased for consumption.
Avoid eating uncooked eggs
Egg protein contains avidin, which will affect the absorption of biotin in food, causing the body to experience symptoms such as loss of appetite, general weakness, muscle pain, skin inflammation, and eyebrows. Eggs contain antitrypsin, which affects the body’s digestion and absorption of egg protein. These two substances in immature eggs are not decomposed, thus affecting the digestion and absorption of protein.
Raw eggs have a special fishy smell, which can cause central nervous system depression and reduce the secretion of saliva, gastric juice, and intestinal juice, which can lead to loss of appetite and indigestion.
Introduction of chicken yolk storage
After buying fresh eggs, when you put the eggs in various containers, don’t underestimate them. There are many scientific reasons here. The eggs must be stacked upright in the container and stacked upright, not horizontally.