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Eggs - what they are
All of us know what eggs are. They're ubiquitous. They're one of the basic ingredients used in oyster omelette; you find them in a dizzying array of other dishes. And of course, you eat them soft-boiled, seasoned with dark soy sauce - and a whiff of pepper, if you will.
But if I ask: how heavy is an egg on average? Then some of us may conclude that we don't really know our eggs that well. So let's find out more.
Although the eggs of many birds, fish and other animals can be used as food, most of the eggs we talk about in everyday cooking and dining are hen's eggs. So while you may have quail eggs, ostrich eggs, duck eggs, Nile-crocodile eggs and what have you, when most people say "eggs" in relation to food, they mean chicken eggs.
The average weight of a hen's egg is 50g, with the shell making up about 12 per cent of the total weight. The albumen (or egg white) is a viscous, semi-transparent liquid that holds about 57 per cent of the protein contest of the egg. It also has a high percentage of water and some mineral substances. All in all, the albumen takes up about 58 per cent of the total weight of the egg.
The yolk - taking up 30 per cent of the total weight - is a soft, opaque blob (which, in my opinion, is tastier than the white). The yolk consists of albumins; fats;lecithin; various metals and minerals such as iron, magnesium, zinc, sodium and potassium; vitamins A, B, D and E; and the remaining 43 per cent of protein in the egg. The egg yolk is a nutritional powerhouse, and packs a seriously bigger punch than the egg white. But its cholesterol content means you should eat it in moderation.
In a nutshell, go for egg whites for their protein, but feel free to occasionally indulge in a yolk - for the nutrition, and for the taste!
All of us know what eggs are. They're ubiquitous. They're one of the basic ingredients used in oyster omelette; you find them in a dizzying array of other dishes. And of course, you eat them soft-boiled, seasoned with dark soy sauce - and a whiff of pepper, if you will.
But if I ask: how heavy is an egg on average? Then some of us may conclude that we don't really know our eggs that well. So let's find out more.
Although the eggs of many birds, fish and other animals can be used as food, most of the eggs we talk about in everyday cooking and dining are hen's eggs. So while you may have quail eggs, ostrich eggs, duck eggs, Nile-crocodile eggs and what have you, when most people say "eggs" in relation to food, they mean chicken eggs.
The average weight of a hen's egg is 50g, with the shell making up about 12 per cent of the total weight. The albumen (or egg white) is a viscous, semi-transparent liquid that holds about 57 per cent of the protein contest of the egg. It also has a high percentage of water and some mineral substances. All in all, the albumen takes up about 58 per cent of the total weight of the egg.
The yolk - taking up 30 per cent of the total weight - is a soft, opaque blob (which, in my opinion, is tastier than the white). The yolk consists of albumins; fats;lecithin; various metals and minerals such as iron, magnesium, zinc, sodium and potassium; vitamins A, B, D and E; and the remaining 43 per cent of protein in the egg. The egg yolk is a nutritional powerhouse, and packs a seriously bigger punch than the egg white. But its cholesterol content means you should eat it in moderation.
In a nutshell, go for egg whites for their protein, but feel free to occasionally indulge in a yolk - for the nutrition, and for the taste!
