The egg is one of the most complete foods there is: it provides excellent quality protein, essential vitamins, minerals, and a feeling of fullness that few other foods can match. That\u2019s why it\u2019s such a popular choice for breakfast or to break a fast. However, certain habits in its consumption and storage can diminish its nutrients, promote bacterial growth, and even cause inflammation.<\/p>\n
Fortunately, with simple adjustments, it\u2019s possible to maximize its benefits and reduce the risks. Here you\u2019ll find practical tips for identifying if an egg is fresh, how to store it correctly, why it\u2019s not advisable to eat it raw, and also a recipe for safe and delicious homemade mayonnaise.<\/p>\n
How to tell if an egg is fresh?<\/p>\n
There\u2019s a very simple trick:<\/p>\n
Fill a glass with water.<\/p>\n
Put the egg in.<\/p>\n
If it sinks and lies horizontally, it\u2019s a fresh egg.<\/p>\n
If it floats, it\u2019s an old egg. In that case, it\u2019s best to use it as soon as possible or discard it.<\/p>\n
This test works because over time, the contents of the egg lose moisture and the internal space fills with air, causing it to float.<\/p>\n
Why should you never wash an egg before storing it?<\/p>\n
Although it sounds logical, washing an egg can be harmful.
\nThe shell has a natural protective layer that prevents bacteria from entering. Because it\u2019s porous, if you wash it, this protection disappears, and microorganisms can easily get in.<\/p>\n
Best option:<\/p>\n
Store them as they are, without washing them, and always in the refrigerator.<\/p>\n
Also, avoid placing them in the refrigerator door: the constant opening and closing creates temperature and humidity changes, deteriorates the shell, and accelerates aging.<\/p>\n
The danger of raw eggs<\/p>\n
For years, consuming raw eggs or egg white shakes to \u201cgain muscle mass\u201d became popular. But this causes two problems:<\/p>\n
1. Reduced nutrient absorption<\/p>\n
Raw eggs contain avidin, a protein that binds to biotin (vitamin B7), preventing its absorption. This vitamin is key for the nervous system, skin, and hair.<\/p>\n
Furthermore, the digestion of raw protein is incomplete: only about 50% is absorbed.<\/p>\n
When an egg is cooked, its protein unfolds, and the body can absorb up to 90%.<\/p>\n
2. Risk of Salmonella<\/p>\n
A raw egg can contain bacteria like salmonella, and there\u2019s no way to detect it because it doesn\u2019t change smell, color, or texture.<\/p>\n
This bacteria can cause vomiting, diarrhea, dehydration, and serious complications, especially in children, pregnant women, and the elderly.<\/p>\n
The only way to eliminate it is by cooking the egg.<\/p>\n
Why do egg yolks vary in color?<\/p>\n
The color of the yolk doesn\u2019t indicate whether the egg is farm-fresh or commercially produced. It almost always depends on the hen\u2019s diet:<\/p>\n
Diets with corn, fresh grass, or carotenoids \u2192 more orange yolks<\/p>\n
Standard diets with fewer pigments \u2192 lighter yolks<\/p>\n
Both are nutritious, so don\u2019t worry too much about the color.<\/p>\n
Practical tricks with eggs<\/p>\n
How to peel them more easily<\/p>\n
As soon as you finish cooking:<\/p>\n
Submerge them in very cold or ice water.<\/p>\n
Tap the bottom (where the air cell is).<\/p>\n
The shell will come off easily.<\/p>\n
How to prevent the egg from cracking while boiling<\/p>\n
Add a pinch of salt or a few drops of vinegar to the water.<\/p>\n
If it cracks, the white will coagulate faster and won\u2019t come out completely.<\/p>\n
Why are they sometimes hard to peel?<\/p>\n
When the egg is very fresh, its pH and acidity cause the shell to stick more.<\/p>\n
After a few days in the refrigerator, it usually peels much more easily.<\/p>\n
What\u2019s the best way to cook an egg?<\/p>\n
Boiled<\/p>\n
Scrambled<\/p>\n
Grilled without inflammatory oils<\/p>\n
Avoid frying it with vegetable oils like sunflower or corn oil. They oxidize quickly, produce smoke, and release substances that inflame the body.<\/p>\n
If you need fat for cooking, use:<\/p>\n
Olive oil (at a moderate temperature)<\/p>\n
Avocado oil<\/p>\n
Ghee butter (only occasionally)<\/p>\n
Homemade Mayonnaise Recipe with Hard-Boiled Egg (Safe and Delicious)<\/p>\n
Ingredients:<\/p>\n
1 hard-boiled egg<\/p>\n
Oil (to taste)<\/p>\n
Lemon juice<\/p>\n
Mustard<\/p>\n
Salt<\/p>\n
Garlic (optional)<\/p>\n
Preparation:<\/p>\n
Place all the ingredients in a blender or food processor.<\/p>\n
Process until you achieve a thick texture.<\/p>\n
You can replace the oil with avocado and obtain a delicious, smooth, and very nutritious green mayonnaise.<\/p>\n
Shelf Life:<\/p>\n
Always keep refrigerated.<\/p>\n
3 to 5 days maximum.<\/p>\n
Discard if it changes color, aroma, or texture.<\/p>\n
Eggs can be an extraordinary ally for health, provided they are handled correctly. Avoiding raw consumption, storing them properly, and choosing healthy cooking methods allow you to get the most out of this simple, economical, and highly nutritious food.<\/p>\n","protected":false},"excerpt":{"rendered":"
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