Wang Mingyong (dietotherapy health expert) The surface of healthy eggshells is even and smooth, and it is not easy to be broken. When it is lifted, it means that there is enough calcium in the chicken. On the contrary, the rough surface of the eggshell indicates that the calcium in the chicken body is abnormal and the eggshell will be uneven. Because there are capillary holes in the eggshell, if there are residual chicken excrement or other dirt on the surface, it should be removed to prevent bacteria from entering the egg liquid through the capillary holes. Eggs are divided into three layers after opening: yolk, jelly-like protein and liquid egg white. The outer layer of egg yolk is a transparent film, even if it is poked with toothpicks or chopsticks, the whole egg yolk will not be broken. If the eggshell is easy to break, or the yolk breaks as soon as the egg is put into the container, it means it is not fresh, so it is best not to eat it. At present, eggs on the market are divided into red shell eggs and white shell eggs. Many consumers think that red-shelled eggs are produced by native chickens and are more nutritious, so they have become the mainstream in the market. There are even chicken farms that produce eggs of other colors with special feed formulas and want to sell them at a good price. In fact, these two kinds of eggs are only different in variety and have nothing to do with nutritional components. If the yolk color is too strong, it may be the result of adding pigment to the feed by chicken farmers. Generally speaking, when carotene is added to feed, the color of yolk is red. If the chicken eats ordinary corn feed, the yolk is yellow, so if the yolk is too dark, pay special attention. The longer the eggs are stored, the more water will be lost, which will increase the air in the eggs and make the air chamber bigger and lighter. One way to judge whether an egg is fresh or not is to put it in water. If the egg is completely submerged, it means it is fresh. Stale eggs will sink vertically at the bottom of the cup because the air chamber becomes larger and the air content increases. HU, abbreviated as HU, is advocated by the United States, which means digitizing the freshness of eggs and then selling them. The measurement method is to measure the protein height of the egg after it is beaten on a flat plate, and then compare it with the size of the egg to get a numerical value. Wang Mingyong (dietotherapy health expert) The surface of healthy eggshells is even and smooth, and it is not easy to be broken. When it is lifted, it means that there is enough calcium in the chicken. On the contrary, the rough surface of the eggshell indicates that the calcium in the chicken body is abnormal and the eggshell will be uneven. Because there are capillary holes in the eggshell, if there are residual chicken excrement or other dirt on the surface, it should be removed to prevent bacteria from entering the egg liquid through the capillary holes. Eggs are divided into three layers after opening: yolk, jelly-like protein and liquid egg white. The outer layer of egg yolk is a transparent film, even if it is poked with toothpicks or chopsticks, the whole egg yolk will not be broken. If the eggshell is easy to break, or the yolk breaks as soon as the egg is put into the container, it means it is not fresh, so it is best not to eat it. At present, eggs on the market are divided into red shell eggs and white shell eggs. Many consumers think that red-shelled eggs are produced by native chickens and are more nutritious, so they have become the mainstream in the market. There are even chicken farms that produce eggs of other colors with special feed formulas and want to sell them at a good price. In fact, these two kinds of eggs are only different in variety and have nothing to do with nutritional components. If the yolk color is too strong, it may be the result of adding pigment to the feed by chicken farmers. Generally speaking, when carotene is added to feed, the color of yolk is red. If the chicken eats ordinary corn feed, the yolk is yellow, so if the yolk is too dark, pay special attention. The longer the eggs are stored, the more water will be lost, which will increase the air in the eggs and make the air chamber bigger and lighter. One way to judge whether an egg is fresh or not is to put it in water. If the egg is completely submerged, it means it is fresh. Stale eggs will sink vertically at the bottom of the cup because the air chamber becomes larger and the air content increases. HU, abbreviated as HU, is advocated by the United States, which means digitizing the freshness of eggs and then selling them. The measurement method is to measure the protein height of the egg after it is beaten on a flat plate, and then compare it with the size of the egg to get a numerical value. If the height of crude protein is one millimeter, the Hough unit is ○; Two millimeters is thirty, three millimeters is forty-eight, five millimeters is seventy, and eight millimeters is ninety. In the shopping mall, the super egg (the highest level) is above 65. In the United States, the size of AA-class eggs is more than 72, A-class eggs are 60 to 72, B-class eggs are more than 3 1 less than 60, and C-class eggs are less than 3 1. When you beat eggs, the protein is white and cloudy. What is the reason? If you find out after breaking the egg; Egg yolk bulges, although there are many crude proteins, but it is white and turbid, and occasionally opaque. Generally speaking, it is caused by being too fresh. White turbidity is caused by the dissolution of carbon dioxide in protein. Just laid eggs, there will be a considerable amount of carbon dioxide dissolved in the protein, which is white and turbid, and then slowly released over time, making the protein transparent again. On the third day after laying eggs, most of the eggs we bought became transparent, but some of them were still cloudy. One study is to analyze the diet of 380 teenagers and its related cardiovascular risk factors, such as body fat, blood lipid, blood sugar, blood pressure and insulin concentration. The results show that under the same physical activity, whether teenagers eat eggs or not will not affect blood lipid, body fat and blood pressure. Another study related to 16 also shows that there is no significant difference in the incidence and mortality of coronary heart disease, ischemic heart disease and stroke between people who eat more than 1 a day and those who eat less than 1 a week, and even those who eat eggs every day have a slightly lower risk of stroke. However, patients with type 2 diabetes who eat eggs every day have a much higher risk of coronary heart disease. Wang Mingyong fan group, Wang Mingyong blog.