What is the difference between C1 and C0: how to decipher the markings and buy high-quality table and dietary eggs  

Chicken eggs are one of the most purchased products. Any housewife can prepare a huge number of dishes that include them. Everyone wants to buy high-quality eggs, but when choosing them in stores or on the market, everyone uses their own criteria. Some prefer the yellow color of eggshells, others take the name or brand as a basis, while others act on the principle “the more expensive, the tastier.”

What do you need to know about this product so as not to waste money on an obviously bad purchase? Eggs that go on sale must be marked. It is she who will help you figure out exactly what products are on the counter.

Egg classification

Today on the Russian market you can find chicken eggs of different types and categories. Species classification involves division into only 2 groups: dietary and dining.

Dietary – a product whose shelf life does not exceed 7 days from the moment of its “production” by the laying hen. These eggs are considered the freshest and are suitable for consumption raw. Diet eggs are not stored at sub-zero temperatures, are difficult to clean after heat treatment (cooking) and are marked accordingly in the form of the letter “D”.

Table eggs have an extended shelf life. It lasts 20-25 days at room temperature and up to three months in a refrigerator. Table eggs are not recommended to be consumed raw, only after heat treatment. The product is marked with the letter “C”.

In addition to the species classification, manufacturers sort this type of food into categories:

• The highest category is the largest specimens weighing at least 75 grams. Marked with the letter "B".
• Selected - a product slightly smaller in size than the higher ones, weighing 65-75 grams with the designation “CO”.
• The first category - eggs weighing up to 65 grams, are medium in size and labeled “C1”.
• The second category is a product weighing 45-54.8 grams labeled “C2”.
• The third category is eggs weighing 35-45 grams, stamped with the “C3” marking.

This is interesting! In culinary recipes, the mass of one egg ingredient, as a rule, corresponds to 40-45 grams, that is, the third category of eggs.

In addition to the standard letter abbreviations “C” and “D”, the product may contain the designations “bio”, “eco” or “organic”. This means that the eggs were laid by chickens that grew up in free-range conditions and ate natural feed.

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The best domestic incubators

Incubator “Cinderella” IN 45/220V with manual rotation

Capacity – 45 pcs. Power – 50W. Maintaining the required temperature with an error of 0.20C. Manual turning for even heating. The instruction manual supplied with the product should be strictly followed to produce healthy, strong chicks.

Price: about 2000 rub.

“Cinderella” IN 45/220V - an economical option for hatching chickens

Incubator for eggs "Laying hen" for 104 pcs., automatic

Fully automatic control allows you to automatically control the temperature and control the humidity value, thanks to the presence of an ultrasonic sensor.

If the power suddenly goes out, it switches to a backup power supply of 12 V, and when connected, it returns to the main one.

Turns over automatically after a set period of time. If there is a problem with operation, the red lamp on the control unit lights up.

2 fans inside the incubator ensure uniform heating. In addition to the product, you can order cells for goose, duck, or increase the number of chicken.

The manufacturer provides warranty service for 24 months.

Price: 7300 rub.

"Laying hen" operates in automatic mode

Incubator “Cinderella” IN 98/220V with automatic rotation

Capacity – 98 pcs. Power – 75W. The incubator is equipped with an automatic revolution of all eggs placed in it. Additionally, the kit includes 2 grilles. The operating instructions supplied with the product by the manufacturer must be strictly followed.

Price: about 4000 rub.

Fully automatic incubator

What do C0 and C1 have in common?

Eggs of these categories have a lot in common:

1. Shell color. It can be white, cream, dark beige or yellowish. The quality of the product has nothing to do with the color of the shell, as some people think.
2. Calorie content. This indicator depends primarily on the quality of nutrition of the chicken itself, but on average for all categories it is 155-157 kcal per 100 grams.
3. Contents of the BJU. Everything is standard here too. The largest share is occupied by protein (12.7 g), followed by fats - 10.8 g and carbohydrates - 0.7 g (per 100 g).
4. Marking color. The marking of all categories of the table group is blue, the dietary category is red.

It is also worth noting the similarity of the chemical composition. All eggs contain iron, zinc, selenium, phosphorus, sodium and potassium. Of the organic acids, the most valuable are Omega-3 and Omega-6, as well as B vitamins, retinol, tocopherol and phylloquinone. The chemical composition can be corrected through the nutrition of chickens, by introducing special additives into their diet.

How to protect yourself from salmonella

Not only do we love eggs, but also the causative agent of a serious infectious disease - the salmonella bacterium. Protecting yourself from this uninvited guest is not so difficult.

• Dirt and dried droppings on the shell are not a sign of an “organic” egg; rather, they indicate insufficient hygiene in the poultry farm.
• Eggs with damaged shells should not be eaten.
• Before use, the egg should be washed under running water and soap. Remember to wash your hands, even if you just touched the egg.
• Store eggs in a cool, but not too dry place, away from strong-smelling foods and raw meat; the best temperature is 0–5 °C.
• Eggs can be pasteurized. To pasteurize, they are washed and then separated into sterilized containers. After combining the yolks with the whites, they are filtered and heated to +63 ° C for one minute, then quickly cooled.

What is the difference?

If we talk about the differences, the first thing to mention is the size and weight. These indicators may be related to the breed and age of the chickens (young birds carry smaller specimens).

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The second is cost. The average price for a dozen eggs of the first category is 68-90 rubles, depending on the manufacturer. A product labeled “C0” costs 87-110 rubles.

Advice! Pay attention to the packaging. Some manufacturers sell the product in containers of not 10, but 6 and 8 eggs.

For clarity, you can use the comparison table:

Most manufacturers sell these particular categories of eggs, as they are most in demand.

Functional foods: eggs with iodine and carotenoids

Well, okay, in which basket should we put a variety of “smart” eggs with iodine, “village” eggs with carotenoids, “fitness” eggs with selenium, “vitamin” eggs with a high content of acids? Let's try it in the cart labeled “ functional foods .”

According to the manufacturers, their place is there. Functional (or fortified) are products that have had their nutritional value increased or restored. In our case, the enrichment of eggs with various additives is carried out by adding appropriate preparations to the feed of laying hens. Manufacturers may call this “creating products with specified properties.”

Nutritionists do not have a common opinion about the effect of such products on the body, and our bodies are different: one benefits from iodine or acid, while another means death. We can only conclude that in this case the egg cannot be both “functional” and “organic”.

GOST requirements

According to the current GOST requirements in our country, eggs of categories C1 and C0 must:

• have a whole shell (color is not important);
• have no foreign inclusions in the lumen;
• have no odor or moisture on the surface of the shell;
• have a dense white, a strong yolk, a stationary air chamber (when tested with an ovoscope);
• comply with the indicated marking.

By the way, packaging containers must undergo disinfection.

Organic eggs

A person who is accustomed to thinking about the meaning of words and concepts will face a difficult test in a modern supermarket. For example, what does the word “ organic ” mean on a package of eggs? Has a new method of artificially producing eggs without the participation of a laying hen already been discovered?

What about the prefixes “bio” and “eco”? How should we treat them? Do they contain any information about the contents of the shell or is it just a tribute to the fashion for everything natural?

In the countries of the European Union , the USA and Japan, buyers have long been free from such speculation, because all these concepts are clearly defined and regulated by law. There are standards systems around the world that regulate the field of organic food production. There are some differences in the definition of the “degree of organicity” of a product in America and Europe, but the general principle is universal.

Only that product has the right to be called organic if all its components are produced and grown without the use of chemical fertilizers, pesticides, bioengineering and ionizing radiation. In organic livestock farming, the use of growth stimulants and other hormones, genetically modified organisms (GMOs) as feed is prohibited; The use of vitamins, antibiotics and other veterinary drugs is strictly limited. Special requirements are imposed on the conditions of detention and water.

Only with strict adherence to these rules (which is verified by a certification company) does the manufacturer receive a document allowing it to put the “organic” label. Certifying companies, in turn, are regularly inspected by inspection authorities for compliance and compliance with the law.

Thus, in Europe, America and Japan, the inscription “organic” on the packaging of eggs essentially means: these are eggs from chickens that have the opportunity to free-range in natural fields under the sun, which are fed exclusively with natural feed, rich in chlorophyll, and in winter - seaweed .

What do we have? Until mid-summer 2008, in our country, the degree of compliance of “organic” products with any standards was left to manufacturers and sellers. In this situation, consumers could only rely on their conscience. In July, Rospotrebnadzor issued a decree on sanitary and hygienic requirements for organic products. However, the newly born legislative framework in this area is not yet supported by either the certification or inspection systems. In addition, according to the rules, before a field or farm can be called “organic”, it must undergo “purification”, that is, last a certain period of time without chemical fertilizers and other substances prohibited in this system.

So while the inscription “ organic ” on the packaging of eggs in our supermarkets does not guarantee us anything . There are organizations that have developed their own voluntary environmental certification systems.

However, they approve standards for “organic” and “environmentally friendly” products independently, based on their own requirements. Some of the manufacturers send their products for voluntary laboratory research, for example, to the Institute of Nutrition of the Russian Academy of Medical Sciences. What conclusion can we draw from all this?

Carefully read all the labels on the packaging, try to look for additional information about the manufacturer you are interested in. Be critical. Unfortunately, we also cannot give a recommendation to trust such markings on imported goods, because our country currently does not have a certification check for compliance with the stated standards.

What is better to choose

It is difficult to answer the question of what is the difference between eggs C0 and C1 and which is better to choose. There are no significant qualitative differences between them. Each consumer, when choosing which eggs are better, c0 or c1, must decide for himself whether large eggs are required or you can get by with small ones, and the price will change accordingly. The only difference between them is weight and size.

Both categories of eggs are nutritious and taste similar. When choosing, the buyer most often focuses on price, appearance and his own eating habits.

Types of incubators

Incubators are electrical devices that are used to hatch chicks.

There are household (simultaneous use of 10÷250 pcs.), for farms (250÷2500 pcs.) and industrial (from 2500 pcs.).

Hand incubators

Hand incubators are used by rural residents to hatch chicks for themselves. Small capacity up to 250 pcs. Manual temperature adjustment. The eggs are also turned by hand to ensure even heating.

Automatic incubators

Divided into types:

• Rolls automatically. They use tray movement.
• Turning masonry over by rotating on rollers.
• The tilt of the trays is no more than 450.
• With a thermostat: analog, which maintains the set temperature regime, and digital, which automatically regulates the temperature, changes the humidity in the incubator, and gives the command to turn the trays.

Steamed eggs

Steamed scrambled eggs are a dish suitable for children's and diet food. It is prepared in a water bath.

1. Break 4 eggs into a bowl, add salt and 200 ml of milk.
2. Beat the products with a mixer at low speed until smooth.
3. Heat water in a saucepan and reduce heat so that there is no strong boiling.
4. Grease a metal mold with vegetable oil and pour the eggs beaten with milk into it. Cover the form with parchment paper.
5. Place the mold in a water bath and close the lid tightly on top.
6. In 20 minutes the dish will be ready.

Recommendations for selection

Eggs are a healthy dietary product. But in order for its use to really bring maximum benefit, you need to be able to choose a product when purchasing. First of all, you need to pay attention to the production time and the absence of external defects.

You can check the freshness of an egg by shaking it and listening : if the yolk inside dangles, then the product is stale. A cracked shell, the presence of mold or other contaminants may indicate that such a product is unsuitable for food.

Small eggs come from young birds, so they contain more useful substances. The largest eggs have a lower nutrient content because they are laid by older hens. The optimal size for eggs stamped C1 is considered optimal. The color of the shell does not affect the usefulness, it only indicates the breed of chickens.

Foreign incubators

Automatic incubator Sititek-112

The incubator has a built-in thermostat, automatic turning 112 pcs.

The main power supply is 220V, there is a built-in 12V battery (in case of a power outage).

The thermostat maintains the desired temperature range with an error of 0.10C. The hygrometer continuously monitors humidity levels.

The stand provides a stable position for the eggs placed on it. There is a special recess for evaporating water.

The product kit includes an ovoscope, which determines the condition of the eggs without removing them from the incubator.

Price: 10500 rub.

Sititek-112 – will allow you to hatch healthy chicks

Incubator HHD-32 with LCD display, LED backlight

Capacity – 32 pcs. Automatically maintains the desired temperature and turns trays at a set interval.

Equipped with a transparent lid that allows you to observe the hatching process. The ventilation system evenly distributes the heat flow between the cells. If the parameters deviate from the specified ones, the device will notify you with a sound signal.

Price: 5600 rub.

The transparent cover of the HHD-32 allows you to observe the removal

Shakshuka

One of the options for vegetable scrambled eggs is shakshuka. Tomatoes are used as a vegetable side dish.

1. Break the eggs, keeping the yolk intact (one in different cups), add salt and ground pepper.
2. Wash the greens, dry them, chop finely.
3. Wash the tomatoes, cut into cubes, mix with herbs.
4. Heat a frying pan, pour vegetable oil into it. Add tomatoes and herbs, cover with a lid and simmer for 5 minutes.
5. When the tomatoes release their juice and become soft, push the mixture apart a little to create “pits”. Pour an egg into each and leave to bake. As soon as the protein sets slightly, the dish is considered ready.

The chef talks about how tasty it is and what it should look like.

The most common diseases affecting the testicles

The content of the article

Epididymitis

Epididymitis is an inflammation of the epididymis, a long tube located along the edge of the testicles. Its function is to store sperm until they mature. Epididymitis can be caused by a sexually transmitted disease, injury, or the result of a vasectomy.

Symptoms:

• mild irritation or severe pain in the testicles;
• edema;
• increase in body temperature.

Treated with antibiotics. Rest, ice to reduce swelling, and anti-inflammatory medications such as ibuprofen are recommended.

It is recommended to use condoms during sexual intercourse to prevent inflammation. If left untreated, sperm may be blocked from the testicles, leading to problems with decreased fertility.

Hydrocele (hydrocele)

This is an accumulation of fluid in the space between the testicles and scrotum. Dropsy can affect one or both testicles, causing swelling but no pain. It is usually not harmful and does not require treatment, but if you notice a lump in the scrotum, see your doctor to confirm the diagnosis.

It is more common in infants and young children, and in adult men as a result of injury.

Testicular torsion

Inside the scrotum, the testicles can rotate around their axis and pinch the spermatic cord. As a result, the blood supply to this testicle is disrupted. It most often occurs in young men between the ages of 12 and 18 as a result of injury or heavy physical activity.

Symptoms of testicular torsion:

• sudden and severe pain;
• enlargement of the affected testicle;
• sensory sensitivity;
• the appearance of swelling.

This is an emergency disease. It is treated surgically to preserve the function of the affected testicle. If it takes too long to see a doctor or if the blood supply is cut off for too long, the testicle will be permanently damaged and will need to be removed.

Testicular cancer

Testicular cancer is the appearance of abnormal cells in the testicle that divide and grow uncontrollably in one or both testicles in young men, usually between the ages of 15 and 35.

Typical symptoms include:

• the appearance of compaction;
• unevenness;
• enlargement of one testicle;
• feeling of isolation;
• a dull ache that may come and go.

The exact cause is unknown, but some risk factors are known:

• undescended testicles (cryptorchidism);
• presence of testicular cancer in the family.

It is rare and responds well to therapy with a high cure rate. The first line of treatment is surgical removal of the cancerous testicle through an incision in the scrotum. In some cases, local lymph node removal and radiation or chemotherapy are required.

Orchitis or inflammation of the testicles

Testicular inflammation can affect one or both testicles. Mainly caused by bacterial or viral infection.

Causes:

1. Mumps (mumps) is one of the most common causes of testicular inflammation, but fortunately it is being reduced today due to childhood vaccinations.
2. Sexually transmitted diseases such as gonorrhea or chlamydia, which first cause epididymitis and then inflammation spreads to the testicles (epididymo-orchitis).

Symptoms:

• testicular pain;
• sensitivity;
• subsequent infertility if left untreated.

Treat with antibiotics if the cause is bacterial and rest is recommended.

Varicocele

Varicocele –

This is an enlargement of the veins in the scrotum. This is usually painless and harmless, but can still affect sperm production and quality. May sometimes cause mild pain and swelling. Although most cases of varicocele do not require treatment, some need to be treated with surgery.

Hypogonadism

A disease in which the testicles do not produce enough of the male sex hormone testosterone.

Types of hypogonadism:

1. Primary – the problem is in the testicles themselves.
2. Secondary is a problem with the pituitary gland in the brain, which normally sends signals to the testicles to stimulate production.

In adult men, hypogonadism has the following symptoms:

• erectile disfunction;
• infertility;
• decreased sex drive;
• decreased hair growth;
• reduction of testicles and their elasticity;
• decrease in muscle mass and increase in fat;
• breast enlargement;
• depression;
• fatigue;
• hot flashes.

First, they try to find a possible treatable cause, but if this is not possible, testosterone replacement therapy is prescribed.

If you notice any symptoms of the above conditions, you should immediately consult a doctor. The vast majority of these diseases are curable if detected in time.