Outer covering of egg composed largely of calcium carbonate
May be white, brown or even blue green depending on breed of chicken.
Color does not affect egg quality, cooking characteristics, nutritive value or shell thickness
Major source of egg riboflavin and protein
Stands higher and spreads less than thin white in higher-grade eggs
Thins and becomes indistinguishable from thin white in lower-grade eggs
Pocket of air formed at large end of egg
Caused by contraction of the contents during cooling after laying
Increases in size as egg ages
Nearest to the shell
Spreads around thick white of high-quality egg
Yellow portion of egg
Color varies with feed of the hen but doesn't indicate nutrive content
Major source of egg vitamins, minerals and fat and about half of the protein
Two membranes - inner and outer shell membranes - surround the albumen
Provide protective barrier against bacterial penetration
Air cell forms between these two membranes
Outer covering of egg composed largely of calcium carbonate
May be white, brown or even blue green depending on breed of chicken.
Color does not affect egg quality, cooking characteristics, nutritive value or shell thickness
Major source of egg riboflavin and protein
Stands higher and spreads less than thin white in higher-grade eggs
Thins and becomes indistinguishable from thin white in lower-grade eggs
Pocket of air formed at large end of egg
Caused by contraction of the contents during cooling after laying
Increases in size as egg ages
Nearest to the shell
Spreads around thick white of high-quality egg
Yellow portion of egg
Color varies with feed of the hen but doesn't indicate nutrive content
Major source of egg vitamins, minerals and fat and about half of the protein
Two membranes - inner and outer shell membranes - surround the albumen
Provide protective barrier against bacterial penetration
Air cell forms between these two membranes
Latvian Dietician and Nutrition Specialist Atis Tupiņš: “In the online environment, advice on a balanced diet is freely available to everyone, and thoughts are divided on what to eat and – on the contrary – on what not to eat. However, being a physician with 36 years of experience, I have never heard or read a serious, valid reason for not recommending eggs in nutrition; of course, if quality standards are observed in the production process.
There are 4 types of eggs, depending on the way the laying hens are kept. Balticovo offers all four types.
Laying hens that lay these eggs are kept in cages of minimum size per bird as provided by the regulatory enactments, which the egg producers must provide. The code printed on cage-laid hen eggs begins with the digit 3.
Laying hens that lay these eggs are kept in barns, where they can roam around freely outside the cages. The code printed on barn-laid chicken eggs begins with the digit 2.
Laying hens that lay these eggs can roam around freely in the barn and also have access to open-air outside. The code printed on free-range hen eggs begins with the digit 1.
Laying hens that lay these eggs can roam around freely in the barn and have access to open-air outside, and in addition they are provided with organic food. The code printed on organic hen eggs begins with the digit 0.
Indicates the method of keeping the laying hens: the smaller it is, the more favourable the conditions in which the hen has lived are.
0 - eggs are obtained at an organic farm
1 - eggs have been laid in free-range conditions
2 - eggs have been laid in the barn
3 - eggs have been laid in cages
It is important to know the country of origin of the eggs, because the Food and Veterinary Service regularly inspects the production facilities in Latvia. Such strict quality control is not provided in all countries, from which eggs are imported into the market of Latvia. Without checking the code, some of the consumers may buy eggs that have been produced, possibly without complying with the European Union standards. In addition, the expiry dates of the imported eggs are often very short.
Displays the identification number assigned to the Food and Veterinary Office .
Discover in which country the egg has been obtained. LV stands for Latvia, PL – for Poland and LT – for Lithuania, etc.
Indicates the method of keeping the laying hens: the smaller it is, the more favourable the conditions in which the hen has lived are.
0 - eggs are obtained at an organic farm
1 - eggs have been laid in free-range conditions
2 - eggs have been laid in the barn
3 - eggs have been laid in cages
Displays the identification number assigned to the Food and Veterinary Office .
Discover in which country the egg has been obtained. LV stands for Latvia, PL – for Poland and LT – for Lithuania, etc.
It is important to know the country of origin of the eggs, because the Food and Veterinary Service regularly inspects the production facilities in Latvia. Such strict quality control is not provided in all countries, from which eggs are imported into the market of Latvia. Without checking the code, some of the consumers may buy eggs that have been produced, possibly without complying with the European Union standards. In addition, the expiry dates of the imported eggs are often very short.
Many people worry that eggs are rich in cholesterol. One egg contains about 200 mg of cholesterol, which corresponds to the recommended daily intake of cholesterol. There is no cause for concern, if the blood cholesterol levels are within the normal range. You can safely eat seven eggs a week or one egg a day. It turns out that the cholesterol contained by eggs has little effect on the blood cholesterol level, however it is indeed affected by large amounts of consumed saturated fat. We consume these fats with all animal products: dairy products, meat, and also palm, coconut oil and cocoa butter. Therefore, if we eat one boiled egg a day, cardiovascular health will not be affected negatively, but if the egg is fried (the amount of fat can be immediately increased by 50%), and also bacon or another meat products are added, the egg is sprinkled with cheese, then our blood vessels will definitely not be grateful for it. If the cholesterol level is already high, it is recommended to reduce the number of eggs, and more precisely, the number of egg yolks to three yolks per week.
If eggs are included in the daily diet, it is a great opportunity to consume a lot of vitamins necessary for the human body. Eggs contain vitamins A, D, E, B3, B6 and B12. Eggs contain vitamin A and an insufficient intake of vitamin A in the world is perceived as a very influential factor in vision loss. Vitamin D is present in egg yolk and therefore egg yolk is often called the record holder of the sun vitamin, as one hundred grams of this product contains 6 µg of vitamin D. Vitamin D in the human body aids the formation of bones and teeth, as well as strengthens the immune system.
Eggs are a valuable product that contains a lot of essential minerals and microelements necessary for the human body.Eggs are low in carbohydrates and they contain about 12 g of protein and fat per 100 g. Most fats are made up of unsaturated fatty acids, including omega 3 and omega 6 fatty acids. Eggs contain essential nutrients for the body such as zinc, selenium, retinol and tocopherols. This gives the product an antioxidant effect that protects the human body from various degenerative processes.
Choline or vitamin B4 is a very important element for the functioning of the brain and nervous system, including the heart. It has been confirmed through studies that people who consume enough choline have better memory and sharper minds. On average, one egg contains more than 100 mg of this substance.
Eggs are saturated with powerful antioxidants that protect our eyes from the harmful effects of ultraviolet rays and reduce the risk of cataract (clouding of the eye lens) due to substances contained in the egg yolk such as lutein and zeaxanthin (pigments in the retina of the eye). Most of these substances are contained in the egg yolk and when used in sufficient and proportionate amounts they have been proven to reduce retinal degeneration. Eggs also contain vitamin A and an insufficient intake of vitamin A in the world is perceived as a very influential factor in vision loss.
