Native eggs do not contain any synthetic antibiotics, how to identify and choose native eggs

The color of the eggshell and the chicken is the same, the most important thing is the egg liquid inside, the egg white is a little thin, the egg yolk is white, the egg yolk is relatively small, it feels a little scattered compared with the eggs, there is no chewiness, and the first white is the first white egg that is free-range + green plants, and the other three are free-range + artificial feed eggs, their difference is that the size of the egg fishy smell is different. The weaker the fishy smell of the egg, the better the quality of the egg.

Others are a little longer, and after opening the eggs in the bowl, you will find that the color of the yolk of the egg is darker, but the color of the ordinary egg is lighter, of course, the color of the yolk is related to the food that the hen usually eats. Sell by the piece. The eggs laid by chickens that eat feed are cheap, a few dollars a catty.

The ordinary eggs in the supermarket are generally large, the size is uniform, the eggshell is white, there are also red skin, and the egg surface is relatively clean. Firewood eggs are small, and there are usually dirty blood stains or feces on the surface of the eggs.

Sprinkle grain on the ground. That's it. The rest of the time is free and easy.

Therefore, local chickens are free to eat in the time after laying eggs. Eat some fresh vegetables in the vegetable patch. Peck a bug on the grass and eat it.

Or catch grasshoppers in front of and behind the house and dig insects under the haystack. The color is different, and the color of the egg liquid inside is also different. The reddish color of the eggshell is the egg laid by the chicken, the eggshell color of the eggs is white, the egg liquid is yellowish and the eggs sold in the supermarket, all kinds of marketing concepts are varied, every time I go to buy it is confused, in fact, a small egg, how can there be so many gimmicks, are fed by feed, everyone buys the cheapest good, no need to pay for the seller's marketing concept.

The yolk membrane is not easy to rupture, and the yolk inside is also very thick. Do not stir the eggs when beating. Because in the case of stocking, there is no restriction on light and temperature, resulting in irregular egg production, perhaps one a day or a few days, with plenty of time to combine into eggs.

It can be distinguished from the color, and it is also known according to the thickness of the egg skin, which is very thin.

You can try to beat a local egg in a bowl, and then take a toothpick and stick it on the yolk, if it is more upright, it is a native egg, if it is loose and loose, then it is not a native egg.

From the appearance of the eggs, native eggs are generally very small, very light in color, fresh, and have a thin white film on the surface.

You can see some shots of eating raw eggs in watching TV and movies, or dishes that also contain raw eggs when you go out to eat in restaurants in daily life, so for these eggs that can be eaten raw, we collectively call them sterile eggs, which are different from our ordinary eggs, so what is the difference between sterile eggs and native eggs? Let's take a look.

1. Sterile eggs are pasteurized eggs, most of the bacteria in the eggs can be killed, and they can be eaten raw; Native eggs are unprocessed eggs that contain a lot of bacteria and cannot be eaten raw.

2. Aseptic eggs are selected and sterilized by selecting eggs of uniform size; The native eggs are generally sold directly by selecting intact and non-rotten eggs, so they are uneven in appearance, some large and some small.

3. After sterilization, sterile eggs will be more mellow in taste; The eggs themselves have a very fishy smell.

4. The shelf life of sterile eggs is only four or five days, and they must be eaten within the specified shelf life, so as to ensure that eating them is harmless and beneficial to the body; However, native eggs can generally be kept at room temperature for about a month or even longer, as long as they are not rotten.

5. Aseptic eggs are much more expensive than ordinary eggs because they have undergone strict sterilization processing.

The above is the difference between sterile eggs and native eggs, if you want to eat raw eggs, you must go to a big supermarket to buy guaranteed sterile eggs, so as to ensure that eating them is beneficial to your health.

Native eggs do not contain any synthetic antibiotics, how should I identify and choose native eggs? The eggshell of the native egg is lighter in color, white, slightly yellowish, the surface is relatively bright and smooth, and the eggshell is darker, yellowish-brown, rough but not bright. Eggstones tightly combined.

If you poke it with your finger or hold it with your hand, it won't break easily. The nutritional value is very rich, and it is relatively very cheap. Many families love to eat.

<> cholesterol and fat in egg gemstones are combined because there is enough time for posture. The gemstone film is not easy to break, and the gemstones inside are also thick. It is not easy to stir eggs.

Taste: Natural eggs are free of synthetic antibiotics, hormones, and colors. Compared to regular eggs, the protein is thicker and the flavor is more fragrant and tender.

Also, local eggs don't smell like eggs, while regular eggs smell like eggs; First of all, local egg stones are plump, raised, and **yellow, while white eggs are more transparent and viscous than foreign eggs.

The color of local eggs is not as uniform as the regular eggs in the market**; Eggs are grown in a natural pastoral environment. In addition to eating the food fed by the owner, you will also find some small insects to eat. So the color of the pebble is heavier and orange.

The proportion of egg yolk is larger than that of white eggs. Natural eggs do not contain synthetic antibiotics, how should we identify and buy natural eggs? Natural eggs do not contain synthetic antibiotics, how should we identify and buy natural eggs?

Natural eggs do not contain synthetic antibiotics, how should we identify and buy natural eggs? Consumers want eggs that do not contain antibiotics. A significant portion of the consumer base is more concerned about food safety, including antibiotic residues in eggs.

We need to buy eggs that are free of drug resistance. If they get sick, they will have to get injections and take medicine. If the injection of Kada chicken is too uncomfortable, antibiotics will be added directly to the animal feed.

After the antibiotic enters the machine, the antibiotic that has not been metabolized is deposited in the body, including organ meats, chickens, and eggs.

How to identify native eggs:

1. The size of the eggs must be relatively small, and the size is not the same, and the color of the eggshell is also dark.

2. Look at the eggshell, the native egg is relatively tough and thick.

3. The eggs are clear and viscous, generally dark in color, mostly golden yellow; And the egg yolk is swollen and floats on top of the egg white, not sinking to the bottom.

The main ingredients of artificial eggs are resin, starch, coagulants, lemon pigments, etc., and many underground factories use additives indiscriminately, and eating such eggs must be harmful to the body.

Artificial egg identification method:

1) Look at the eggshell: The eggshell of "artificial eggs" is particularly smooth, and when peeled off, it is found that the egg white is not sticky, and it is easy to mix with the egg yolk. Real eggs must have a white film on their inner shells, while fake eggs do not.

2) Smell: Artificial eggs have a great smell of chemicals, while real eggs have a fishy smell after opening both the shell and yolk.

3) Look at the pores: observe whether the eggshell has pores under strong light, and if there are general, it is a real egg. Fake eggs, on the other hand, are extraordinarily smooth and certainly have no pores.

4) Hand shaking: Real eggs are particularly firm, fresh eggs will not feel shaking inside, and artificial eggs have a sound, this is because the chemical components added to artificial eggs do not collide, once shaken, water will overflow from the coagulant.

5) Look at the yolk: Soon after the "artificial egg" is opened, the yolk will fuse together, because the yolk is not wrapped in a membrane and is made of the same chemical agent. In addition, when frying the eggs, the yolk will automatically spread out, and the yolk will not form a round yolk.

6) Q**: When you encounter **cheap eggs, you also have to have a heart. The average foreign egg on the market also costs a catty, and the cost of artificial eggs is 5 cents per egg, and the lowest selling price is 2 jiao. The Black Heart Workshop alone can make more than a thousand eggs a day.

The eggshell of artificial eggs is mainly formed by adding calcium carbonate and other raw materials to the mold; Egg white is made by adding sodium alginate to water to create a solution, and then stirring constantly; The main ingredient of egg yolk is also sodium alginate liquid, which is made by adding pigments such as tartrazine, putting it into a mold, and then coagulating it in calcium chloride solution. The production cost of artificial eggs is only about 25% of the selling price, so it has been banned repeatedly. It is found in Beijing, Shandong, Guangdong and other places.

Artificial eggs not only have no nutritional value, but long-term consumption can lead to serious consequences such as memory loss and dementia. Artificial eggs are similar in appearance, color, and weight to real eggs, but they don't have the fishy smell that eggs should have. After the artificial egg is cooked, the yolk is not crushed and is very elastic.

General consumers can distinguish the authenticity of eggs by the following methods: artificial egg shells are brighter, real egg shells are rougher; Since the water will spill out of the coagulant, there will be a sound when shaking; There is no fishy smell of real eggs; The sound of fake eggs is muffled when tapping; Once opened, the yolk and egg white will melt together; When beating poached eggs, the egg yolks and egg whites will turn yellow in the pan.

Native eggs. Slightly smaller, slightly thinner shell, lighter in color, fresher with a thin white film.

Artificial eggs. There are perforation marks at both ends of the eggshell, and the "artificial egg" will make a sound when it is shaken.

When you open the egg, you can see that the yolk of the egg is slightly smaller, and the golden color is the egg.

"Artificial eggs" can be easily stirred when stirred, and the liquid is very thin and light yellow in color; When the eggs are stirred, they have a thick texture and the liquid color is dark yellow.

"Artificial eggs" will melt together soon after the yolk and egg white are opened, because the yolk and egg white are made of homogeneous raw materials;

Put the eggs under strong light and look at the shells for pores, if there are real ones, if they are not, they are fake.

When the native egg is opened, the eggshell has a white membrane, which is not found in the artificial egg.

Very simple! What is good to separate in the egg is not artificial, and what is not easy to separate is artificial!

How to distinguish between real native eggs and artificial eggs is not difficult to do, just look here to quickly distinguish.

The best way to identify native eggs is to know it earlier.

Look at the egg yolk The egg yolk is very thick

1 7 In terms of size, ordinary eggs are relatively large, and native eggs are relatively small. Many people distinguish native eggs from the color of the eggshell, but in fact, the color of the eggshell cannot distinguish the native eggs, because the color of the ordinary eggs raised is very messy, and there are both dark and light colors.

2 7 From the perspective of egg yolk, the yolk of ordinary eggs is large and has little elasticity, while the yolk of native eggs is obviously much smaller and more elastic.

3 7 When opening the egg, it is easy for ordinary eggs to pour out the egg white and yolk, and there is very little residue, but the native egg is different, the stickiness of the native egg is large, and it is not easy to pour out the egg white and yolk, and sometimes you need to scrape it with chopsticks to get out of the egg shell.

4 7 From the outside of the eggshell**, the eggshell of the soil egg is smooth and shiny, and the surface is uniform; Ordinary eggs, on the other hand, are rough and matte, and their color can be adjusted by the feed ratio.

5 7 There is also a difference when stirring the egg yolk, the yolk of ordinary eggs is easy to be beaten, while the native egg is very viscous and thick, the volume of the egg yolk is significantly larger than the egg white, and the egg yolk is not easy to be beaten.

6 7 After steaming, it can also be found that the yolk of the native egg is bright in color, oily, and the taste is tender and has no fishy smell, while the yolk of ordinary eggs is lighter in color, dry and astringent, and has a heavy fishy smell.

7 7 In addition, there is a difference in the thickness and toughness of the eggshell, which will not be stated.

When it comes to local eggs, people always feel that they are of better quality than eggs. One explanation is that chickens eat different foods due to different feeding methods, and the nutritional value of native eggs is different from that of regular eggs. Chickens raised in rural areas lay eggs that are not disturbed by humans and are not fed antibiotics and hormones.

Eggs are pure and natural, rich in vitamins, high protein, fatty acids, etc., and have high nutritional value. However, the common eggs produced in captivity are fed with specialized feed, which speeds up the growth and egg production of the chickens, greatly reducing nutrition. Is that really the case?

Studies have compared native eggs (or free-range eggs) with cage-raised eggs. The results showed that there was no significant difference in the nutritional value of the two eggs.

Ma Guansheng, a professor in the Department of Nutrition and Food Hygiene at Peking University's School of Public Health, said that due to different breeding methods, local chickens do get more comprehensive nutrition than chickens from chicken farms. However, in terms of the nutritional content of eggs, natural eggs contain higher protein, carbohydrates, cholesterol, calcium, zinc, copper and manganese than ordinary eggs, and the cholesterol content in natural eggs is more than 2 times higher than that of ordinary eggs, which is related to the large proportion of egg yolks. However, fats, niacin, selenium, etc.

Local eggs are lower than regular eggs. There is no difference between other nutrients.

This shows that the nutritional value of native eggs and ordinary eggs has its own advantages. People can choose according to their preferences. Since native eggs are also high in cholesterol, it is okay for those who need to limit their cholesterol intake to choose regular eggs.

If you say that other eggs are eggs laid by chickens that do not eat hormones, then the nutritional composition is similar to that of native eggs, but native eggs are laid by free-range chickens, the food is more natural, and the egg production is low, so it is more expensive, and then the taste is also different, the eggs are fragrant and tender, and the fishy smell of ordinary eggs is stronger, but the nutritional composition is equal.