How to distinguish and choose native eggs? Native eggs do not contain any synthetic antibiotics, hormones, pigments. Compared with ordinary eggs, native eggs are thick in protein, 5% - 6% higher in protein content, 3% lower in fat, 19.8% lower in cholesterol. They taste delicious and tender without fishy smell. But the native egg can only be the egg of the native chicken raised by the farmer. Now many vendors in the market claim that they are native eggs. As a result, many of them are inferior. Let's see how to distinguish native eggs.
When the shell is opened, the egg white is clear and thick with a slight greenish yellow color. The yolk is golden and floats on the top of the egg white without sinking. A toothpick can stand upright when inserted in the middle of the yolk. Its shell is tough and thick with high calcium content, which is not as crisp and thin as the egg shell.
Peel the cooked egg and knead it in your hand. Even if the egg is flattened, the protein will not crack. It is still a complete egg. The egg yolk of the Western chicken is slightly large and light yellow.
In addition, the egg yolk of the pigmented chicken in the feed is red, which is often sold as native eggs. Although they are very similar, they can be distinguished: first of all, the shell of the former is relatively rough; while the shell of the native egg is more delicate and hard.
The native egg is rich in nutrition, and it is an important component of female beauty diet. An egg a day is not redundant.
If the blood cholesterol does not exceed the standard, there is no need to discard the yolk. Egg is the highest protein quality food. Eggs contain high quality protein with the highest physiological utilization rate in natural food.
In addition, the yolk also contains a variety of B vitamins, vitamin A, vitamin D and vitamin e. the yolk oil has anti-aging effect.