Introduction:
Chicken eggs consist of the egg white and the yolk. They taste slightly of sulphur.
Use/Preparation:
Eggs are a versatile food in the kitchen that can be prepared in many different ways. Soft or hard boiled as breakfast eggs, scrambled eggs, fried eggs, omelettes, as an ingredient in cakes, meringues, bread, pasta, quiches, pies, casseroles, in mayonnaise, desserts, sausages or liqueurs.
Health:
The protein contained in eggs is considered extremely high quality - the body can absorb and utilise 100% of it. They also contain vitamins, including vitamins A, D, E and various B vitamins, as well as the trace elements zinc, iron, calcium and selenium. Eggs, especially the yolk, are rich in cholesterol. However, studies show that eating eggs is unlikely to affect blood cholesterol levels in healthy people.
Alternatives:
Goose eggs, duck eggs, ostrich eggs, quail eggs. Vegetable alternatives are (silk) tofu or chickpeas. Flaxseed, bananas, applesauce or nut puree are suitable for baking, as these foods replace the binding properties of eggs. Vegetable egg substitutes are already available in many supermarkets and drugstores.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 153/638 |
| Fat | 11 |
| Healthy fatty acids | 3,3 g |
| Carbohydrates | 0,6 g |
| Sugar | 0,5 g |
| Protein | 13 g |
| Salt | 0,32 g |
