How many grams are in one egg by category: without shell, boiled and raw

Chicken eggs are a product that regularly appears on our table. Their energy value in raw form is relatively low. But not everyone is ready to drink raw eggs or make eggnog. Most often they are subjected to heat treatment: hard-boiled and soft-boiled, scrambled eggs, omelettes, and fried eggs are prepared. What is the calorie content of a fried egg? Can it be included in the diet menu? Let's take a closer look.

How much does a chicken egg weigh (measurement table)

Good day, today we will tell you how much a chicken egg weighs.
For you, we have compiled a table of the weight of chicken eggs, the table is divided into categories. The more weight a chicken egg has, the higher its category. This is very useful for those who raise their own chicken eggs. Since the weight of the egg (category) greatly affects the price. Perhaps there are people who are wondering in the store what these letters and numbers mean, in this article you will understand that this marking divides eggs by weight. See below. Russian egg categories

In Russia, according to GOST (GOST R 52121-2003), depending on the category, chicken eggs have the following weight (the corresponding egg marking is indicated in brackets)

• Third category eggs (C3) - weighs from 35 to 44.9 grams
• Egg of the second category (C2) - weighs from 45 to 54.9 grams
• Egg of the first category (C1) - weighs from 55 to 64.9 grams
• Selected egg (SE) - weighs from 65 to 74.9 grams
• Egg of the highest category (SV) - weighs 75 grams or more

European egg categories

Calorie content of chicken eggs

Calorie content of a raw chicken egg (158 kcal per 100 grams of product)

For those who monitor their health and cook according to recipes, it will be very interesting to look at the measuring chart for eggs. It shows the separate weights of the yolk, white and shell. See table below.

How much does a quail, goose, duck, turkey, ostrich, or pheasant egg weigh?

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Table of vitamins, minerals, proteins, carbohydrates, fats in eggs*

Eggs as a source of protein: how many grams of protein are in an egg

100 grams of raw chicken eggs (white and yolk) contains 12.56 grams of protein, 0.72 grams of carbohydrates, 9.51 grams of fat, calorie content = 143 kcal.

Raw chicken eggs (white)

100 grams of raw chicken egg white contains 10.90 grams of protein, 0.73 grams of carbohydrates, 0.17 grams of fat, calorie content = 52 kcal.

Raw chicken eggs (yolk)

100 grams of raw chicken egg yolk contains 15.86 grams of protein, 3.59 grams of carbohydrates, 26.54 grams of fat, calorie content = 322 kcal.

Chicken eggs, hard-boiled

100 grams of hard-boiled eggs (or 2 50-gram eggs) contain 12.58 grams of protein, 1.12 grams of carbohydrates, 10.61 grams of fat, calorie content = 155 kcal.

Scrambled eggs (fried eggs)

100 grams of fried eggs contain 13.61 grams of protein, 0.83 grams of carbohydrates, 14.84 grams of fat, calorie content = 196 kcal.

OMELETTE

100 grams of omelet contain 10.57 grams of protein, 0.64 grams of carbohydrates, 11.66 grams of fat, calorie content = 154 kcal.

Benefits and calorie content of scrambled eggs from 2 eggs

• July 27, 2018
• Diets
• Irina Voloshina

Scrambled eggs are a hearty and healthy dish. Also, its great advantage is the simplicity and speed of preparation. That is why it is rightfully one of the most popular and favorite breakfasts.

This meal allows you to maintain a feeling of fullness for a long time, and the calorie content of scrambled eggs from 2 eggs will not harm your figure.

Nutritional value and benefits of eggs

Chicken eggs are a source of antioxidants, microelements, healthy fatty acids, nutrients, vitamins and protein.

Minerals contained in chicken eggs:

• sodium;
• fluorine;
• calcium;
• potassium
• phosphorus;
• zinc.

Thanks to vitamins A, E, D, B6, B12, important processes are established in the body:

• metabolism is activated;
• favorable conditions are created for the synthesis of hemoglobin and insulin;
• stimulates the formation and growth of new cells;
• the aging process slows down;
• the functioning of the immune system improves.

How many eggs can you eat a day?

Despite the many beneficial properties, you need to know when to eat eggs in moderation. An excess, as well as a complete refusal of this product, can have a bad effect on human health.

But moderate consumption is recommended for any person if there is no allergy to eggs or liver disease.

• If you have high blood cholesterol levels, it is recommended to eat no more than 3 eggs per week.
• Normal cholesterol levels require eating one or two eggs per day. This figure can be increased slightly if there are no other foods containing eggs in the diet (for example, baked goods).
• Eggs can be introduced into children's diets from 10–12 months. In this case, only the yolk is consumed, no more than 1 piece per week. Protein should not be consumed so as not to cause diathesis in the child.

• Then you can gradually increase the amount of product: from 1.5 years, one egg per week, from three years - up to 3 eggs per week, from 6 years - no more than 5-6 pieces weekly.

Effect on the human body

The digestibility of egg white is 98% and affects the growth of new cells, which is why it is popular among athletes who build muscle mass. Chicken eggs are nutritious, they quickly saturate the body and reduce appetite. If you eat these foods for breakfast, you will get maximum benefits from them, plus they promote good metabolism.

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To give the body the optimal dose of essential microelements, it is enough to eat one chicken egg per day.

Their number may be greater, but it is important not to overdo it. Recommended dose for an adult – 2 pcs.

per day. It is better not to give children under 3 years of age more than one egg per day, and for children under 7 years of age - no more than 15 eggs. in Week.

Important! Chicken eggs can contain a large number of microorganisms and infections, so it is advisable to cook them for at least 10 minutes. Boiled eggs and fried eggs are less safe, not to mention eating raw

Beneficial features

Even if you are not a fan of a healthy diet, at least one egg in your daily diet will provide significant benefits. The product has many advantages:

• a source of natural protein (protein) with a high content;
• a large dose of vitamins and minerals is 10% of the daily value of vitamin D and 5% of the daily value of vitamin A;
• help maintain eye health - reduces retinal degeneration, preserves the balance of color perception;
• improves brain activity - develops thinking and strengthens memory;
• reduces the risk of osteoporosis;
• reduces the risk of atherosclerosis.

Contrary to stereotypes, egg whites are not a source of problems with high cholesterol. It accumulates from animal proteins and fatty foods, but 1-2 eggs a day will not cause harm.

How they can be harmful:

• salmonellosis is an intestinal infection that is not dangerous if you boil the product well and wash your hands after contact with raw material;
• cholesterol (if abused in combination with unhealthy foods of animal origin, fats);
• nitrates – their highest content in animal products; enter the eggs with toxins obtained from food and soil;
• antibiotics (related to the nutrition and maintenance of poultry; penetrating into the human body, they destroy microflora, reduce resistance to viruses and susceptibility to drugs);
• hormones - in pursuit of increasing the weight of chickens, genetic modifications of poultry and feed are carried out, so it is much healthier to buy a product from a small farm (although here you are not 100% protected).

There are fewer contraindications to eating chicken eggs, but they do exist:

allergies or susceptibility to an allergic reaction; diseases of the cardiovascular system associated with high cholesterol; diabetes mellitus (use with caution); hypothyroidism (thyroid problems).

Important! It is recommended to store eggs in the refrigerator for no more than 15 days. Salmonella does not reproduce only at temperatures below 6°C

Calorie content of scrambled eggs

The energy value and calorie content of a dish depend on the amount of ingredients and the method of their preparation. The simplest version of scrambled eggs consists of eggs and vegetable oil.

• The weight of one chicken egg is about 65–70 grams. Its calorie content is about 110 kcal.
• To prepare one egg, an average of 5 ml of oil is consumed, with a calorie content of about 40 kcal.
• Thus, you can determine how much a scrambled egg weighs from 1 egg: 65 + 5 = 70 grams. The energy value will be 150 kcal.

Based on these data, you can calculate how much a scrambled egg from 2 eggs weighs. It is important to consider that the amount of oil may remain the same. It doesn't have to be increased by adding one or two eggs to the scrambled eggs.

Then the calorie content of scrambled eggs from 2 eggs in sunflower oil will be: 110 + 110 + 40 = 260 kcal.

Calculations are made using the same principle for scrambled eggs of three eggs. But it should be borne in mind that breakfast usually accounts for about 500 kcal of the total daily requirement. Therefore, you can independently adjust the calorie content of scrambled eggs, taking into account individual needs, especially if the dish contains additional ingredients.

Conditions affecting egg weight

How much an ostrich egg will weigh depends on the quality of food and conditions of detention. The best indicators are for those females who receive daily food:

• carbohydrates - they are supplied by grains (millet, corn, barley, oats, bran);
• proteins of plant and animal origin - lupine, cowpeas, soybeans, insects;
• minerals (bone, meat and bone, fish meal);
• vitamins (green and succulent food, grass meal).

Large eggs are laid by females, which are raised in spacious enclosures

When keeping birds in captivity, attention is paid to the temperature regime - optimal indicators for good egg production: +16...+20 °C. To avoid disruption of egg laying, birds are protected from stress as much as possible.

Calorie content of scrambled eggs with additional ingredients

Often other products are added to scrambled eggs. This helps improve the taste of the dish and make the diet more varied. Depending on which product was added, the calorie content of the entire dish will greatly change.

You can consider the example of scrambled eggs with tomatoes. This vegetable can be found in almost any housewife’s home and goes well with eggs.

The weight of one medium-sized tomato will be about 50 grams, and the calorie content is about 9 kcal.

The calorie content of scrambled eggs for 2 eggs with tomatoes can be calculated: 220 (2 eggs) + 40 (butter) + 9 (tomato) = 269 kcal.

So, the nutritional value of the dish per 100 grams was 193 kcal. And after adding tomatoes, the figure changed: 145 kcal per 100 grams.

It should be noted that in this way you can not only reduce, but also increase the calorie content of scrambled eggs by 2 eggs. It all depends on the added components.

How to diversify your scrambled egg recipes?

Despite its simplicity, scrambled eggs have many cooking options. For variety, you can add not only tomatoes, but also other vegetables: bell peppers, zucchini, spinach, asparagus, eggplant, onions or frozen vegetable mixtures.

A dish of eggs with mushrooms will be tasty and healthy. They are also a source of protein and low in calories.

You can add cheese and herbs to taste to almost any scrambled egg.

Scrambled eggs with the addition of animal fats, bacon or sausage have the highest calorie content.

You can also alternate cooking fried eggs or scrambled eggs.

Recommendations for cooking scrambled eggs

For the most accurate calculations, the size of the eggs should be taken into account. If they turn out to be small in size, then the weight of one piece will be about 55–60 grams, and the nutritional value will be 85 kcal.

Accordingly, the calorie content of scrambled eggs changes by 2 eggs.

To prepare a tasty and healthy breakfast, you should use the following recommendations:

• Use only fresh eggs, especially if the recipe calls for the yolk to be runny.
• If desired, you can increase the portion of vegetables and reduce the number of eggs.
• You can serve scrambled eggs with fresh vegetables; it’s delicious and will help enrich your diet with fiber.
• You can reduce the calorie content of scrambled eggs by 2 eggs by eliminating the oil in the recipe. A non-stick frying pan is suitable for this.
• You can reduce the amount of oil or completely eliminate it when cooking scrambled eggs in the microwave or oven.

Scrambled eggs are not only a great breakfast, but can also be a complete meal at any time.

Why are eggs sold not by weight, but by piece?

Eggs are sold individually in special packaging for the following reasons:

• Packing a dozen eggs into a special package is much easier than weighing this fragile product for subsequent sale by weight.
• Despite the apparent dryness and cleanliness, their surface always remains a little damp due to moisture evaporation through the shell. Being outdoors, they gradually lose moisture and weight.
• The fragility of the shell does not allow for many operations with eggs. The more they are disturbed, the higher the likelihood of cracking.
• No variety may be sold in conjunction with other products. The reason is the increased risk of infection with salmonella. And creating a separate workplace will greatly increase the cost of eggs.

Therefore, the store will never sell them by weight. After all, even if you cope with the problem of the fragility of the shells, handling them as carefully as possible (at the same time lengthening the line of buyers), the problem of moisture evaporation will not disappear anywhere

On a note! Having purchased a ton of eggs from a poultry farm, after just a few days the store will have only 950 kg left. The rest will simply evaporate, forcing the price of the product to rise in order to compensate for the loss.

Average weight of one chicken egg

The raw weight of a chicken egg is important in determining the cost of the product.

According to statistics, the average chicken egg weighs 50–55 g.

Its size is influenced by a number of factors:

• age;
• breed;
• conditions of detention;
• quality and frequency of feeding, etc.

Testicular weight is important in poultry farming. This indicator is fundamental in determining the variety.

Why are eggs not sold by weight in retail?

1. The egg loses weight over time as the liquid through the shell evaporates.
2. The fragility of the product implies the presence of a separate worker weighing the product.
3. Current sanitary standards require a separate room for product scales.

All this increases the cost of the finished product.

According to the degree of freshness, eggs are divided into:

• dietary - no more than 7 days have passed since the date of demolition, marked with the letter “D”;
• canteens – more than 8 days have passed since demolition, are marked with the letter “C”.

Important! The table variety is stored at room temperature for 25 days from the date of demolition, in the refrigerator - 90 days.

Eggs are usually sold in packs of 12, but the quantity may be smaller (6 or 10).

Without shell

The weight of the shell is 10% of the weight of the entire egg, therefore, by looking at the labeling in the store, you can use simple arithmetic calculations to determine the weight of the product without the shell.

It is impossible to name the exact weight of the white and yolk. Much depends on the product category.

Be sure to read:

How to stop chickens from pecking their eggs: 7 tips that will solve the problem

However, the main principles are as follows:

• the mass of the yolk is 35% of the entire shelled product;
• Protein accounts for 65% of the weight.

Raw and cooked

Weight of eggs in shell and without shell

Eggshells are a unique natural filter. It allows sunlight and air into the testicle and releases excess moisture and carbon dioxide back out. Therefore, in a pan of boiling water, the egg does not absorb water and does not release it. That is, the weight before and after cooking remains unchanged.

But if you break the shell and fry the egg, then after cooking it will be lighter. The product will lose about 15% of its weight due to the liquid evaporated during the heat treatment process.

The category is directly affected by the weight of the product.

There are five categories with testicles of a specific weight range (in the table below):

Egg weight in grams by category

marking

Chicken egg white
Every egg sold in a store must have a certain marking on it. By marking you can determine freshness and size. The marking consists of two symbols, where the first symbol is the size of the egg, and the second is its freshness. Freshness comes in two types and is designated either by the letter D - a dietary egg laid no more than seven days ago. Or the letter C - a table egg laid more than seven days ago.

The following markings correspond to the sizes of eggs:

• B - highest category,
• O - selective category,
• 1 - first category,
• 2 - second category,
• 3 - third category.

How much do the components weigh?

The egg of any bird, including chicken, consists of a shell, white and yolk. Of course, the weight of these components depends on the category of the testicle. Thus, one yolk, without white and shell, weighs on average from twelve grams in a specimen marked “3” to twenty-five grams in an egg of the highest category.

The yolk in eggs of the second, first and selected categories weighs twenty-two, nineteen and sixteen grams, respectively. Some of them may have two yolks, but then each of the two yolks will be smaller than in a shell with one yolk.

The white weighs one and a half times more than the yolk. One chicken protein, without yolk and shell, weighs from twenty-three grams for the third category and up to forty-six grams if the shell is marked B.

The protein from an egg of the second category usually weighs twenty-nine grams; in the first and selected category of eggs, the protein will weigh thirty-four and forty grams

A boiled egg weighs about the same as a raw one unless, of course, it is peeled. If you remove the shell from a boiled egg, its weight will decrease by the weight of this shell.

The shell usually weighs up to ten percent of the weight of the egg itself.

Accordingly, without the shell, they will weigh on average by category.

• Highest - 72 grams or more,
• Selected - 63 grams,
• The first one is 54 grams,
• Second - 45 grams,
• The third is 36 grams.

Over time, the weight of a fresh egg gradually becomes less. This happens because water molecules from the chicken protein penetrate the shell and gradually evaporate. Due to loss of moisture, the weight of the white and yolk may decrease by several percent, however, if it is then boiled, the weight may be restored due to the absorption of water.

Egg weight of different chicken breeds

Depending on the breed, hens lay eggs of different sizes and weights. The largest ones are laid by High Line chickens. The shell of these eggs is brown, and their weight starts from sixty-five grams! They are also quite large in the Loman Brown and Isobraun breeds. Even the smallest testicle from chickens of this breed will weigh no less than sixty grams. These chicken breeds were bred in Europe.

Our domestic breeds lay smaller eggs. So the Russian White and Oryol breeds can carry a specimen weighing, on average, sixty grams. The Pavlovsk breed produces an even smaller product - about fifty grams.

Egg weight after heat treatment

as an ingredient

During the cooking process, the weight of the egg contents changes, sometimes insignificantly, and sometimes very noticeably. A boiled egg in its shell is almost identical in weight to a raw one. A boiled poached egg will be a little heavier than the same one, but raw. Fried fried eggs will reduce weight quite significantly, up to twelve percent or more due to the evaporation of water, mainly from the protein.

Thus, an egg of the highest category, which weighed eighty grams before frying, when shelled and fried, will ultimately weigh only sixty-two grams. And if you bake it in the oven as an omelette, the losses can be even greater due to the evaporation of moisture from the yolk.

The heaviest chicken eggs in history

The largest chicken egg to date was laid in 2011 on the territory of Georgia in the Zestafoni region. Its weight was 170 grams. It was more than 8 centimeters long and more than 6 cm wide. When the owner saw how much the egg laid by his laying hen weighed, he immediately put it in the refrigerator and sent an application for a record to the Guinness Book of Records.

Previously, the record belonged to the UK, the city of Eastwood. The weight of the record holder was one hundred and sixty three grams, and it was eleven centimeters long. Of course, such records were very difficult for the laying hens; the owners report that the hens were sick for some time afterwards. Typically chicken eggs are much smaller in size.

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Interesting Facts

There are several interesting facts about eggs:

• To increase shelf life, it is worth storing the eggs with the pointed end down.
• The calorie content of an egg is 80 kilocalories, which is equivalent to 100 g of chicken meat or beef tongue.
• Contrary to popular belief about the dangers of cholesterol contained in the yolk, it is safe to eat eggs. They contain lecithin, which completely neutralizes yolk cholesterol.
• It is dangerous to consume the raw product due to the risk of salmonellosis. Before breaking a raw egg, the shell must be thoroughly washed to prevent the introduction of microbes into the egg liquid.
• A laying hen lays on average an egg per day, depending on the breed and other factors. Of course, there are breaks, so 300 pieces per year is considered a good result.
• Despite rumors about the greater benefits of eggs with dark shells, the properties of the product do not depend on its color.
• Residents of the Japanese islands eat the most product in the world, where each person eats 1 piece per day.
• To diagnose the degree of freshness of a product, you can use a container filled with tap water. The testicle descends there. The deeper his dive, the fresher the egg. It is better to throw away the floating product.
• Eggshells are actively used for the production of fertilizers.
• One of the largest eggs listed in the book of records weighed 170 g.

When choosing eggs, pay attention to the variety and category in order to purchase a product of the right quality.

Chicken eggs are a product that regularly appears on our table. Their energy value in raw form is relatively low. But not everyone is ready to drink raw eggs or make eggnog. Most often they are subjected to heat treatment: hard-boiled and soft-boiled, scrambled eggs, omelettes, and fried eggs are prepared. What is the calorie content of a fried egg? Can it be included in the diet menu? Let's take a closer look.

Chicken egg: composition, calorie content and nutritional value

An average chicken egg weighs about 30 grams. Its composition is very simple - it is white and yolk. The BJU of these components is easiest to present in the form of a table (%):

A raw egg is practically free of carbohydrates. That is why the entire energy value falls on the fat content and protein:

As can be seen from the table, the distribution of these elements in the product is uneven. The bulk of the protein is found in the whites, but the maximum amount of fatty acids is concentrated in the yolks.

A standard chicken egg has a relatively low value. There are 150 kcal per 100 grams of product. That is, following the standard labeling of eggs, you can determine their calorie content:

• CB - 80 kcal;
• C0 - 70 kcal;
• C1 - 60 kcal.

The egg contains a wide range of valuable microelements and almost all known groups of vitamins.

Dietary value of the product

The desire to lose weight pushes people to search for universal culinary solutions. The first remedy that comes to mind is familiar to many from children's camps and holiday homes. Increasingly, Internet search engines provide information upon request: calorie content of egg white.

It is worth remembering that the entire egg contains nutrients necessary for the body. For this reason, most dietary complexes recommend replacing your usual morning diet with two boiled eggs.

Laboratory studies have shown that the yolk contains: • a large amount of protein; • vitamin complexes (such as groups B, D, A); • a set of rare micro- and macro-complexes; • an enzyme that can break down proteins.

At the same time, protein also contains substances necessary for building muscle, nervous and skeletal mass. Thus, the protein and yolk form a harmonious tandem, including mechanisms for the breakdown of these substances by the body.

Thanks to its properties, the egg has become firmly established in the diet of athletes. The nutritional goals for this group of consumers require maximum impact and minimum calorie content

When compiling such a diet, it is important to know how many grams of protein are in one egg

Crude protein makes it possible to restore damaged, inflamed vocal cords. Vocal teachers often require their students to drink one egg before class. This gives elasticity to the ligaments and relieves the effect of fatigue from unusual tension.

For injuries to ligaments and tendons, traumatologists recommend eating at least two dozen eggs a week. Thus, injured tissues can easily replenish the missing building material.

After complex tooth extraction operations, dentists also order the patient to drink a couple of raw eggs. Because the direct sequence of egg-whites-fats-carbohydrates increases the chances of the healing process.

Calorie content of fried egg (1 pc.)

How many calories will there be in a chicken egg if it is fried? Indeed, after heat treatment the energy value of the product increases. However, the specific value depends not only on the size of the egg, but also on the chosen cooking method. On average, the calorie content of one fried chicken egg is 125 kcal, but this figure is valid for 100 grams of food.

It is equally important to consider that various vegetable fats are usually used when frying. Minimum values ​​can be achieved by using olive oil. Then the “weight” of the finished dish will be 230 kcal per 100 g. If you use standard vegetable oil, the figure will increase to 240 kcal.

If you fry eggs on fat-containing products, the energy value of the finished dish will be higher than 255 kcal.

Based on the data obtained, we can say that fried eggs are not the easiest product. Such dishes are not suitable for dietary and low-calorie nutrition if butter, vegetable, olive or other oils were used during their preparation.

Calorie content of 1 fried egg without oil

The safest way to fry eggs for your figure involves using a non-stick frying pan and avoiding oils.

Photo source: .com

It is very easy to achieve the minimum energy value: just fry an egg without oil. A non-stick frying pan needs to be well heated. Break a whole chicken egg (1 piece) directly into a hot frying pan and fry until done.

The calorie content of the finished dish per 100 grams will be 125 kcal, and the fat content will not exceed 9 grams.

Calorie content of 1 fried egg with butter

But most often this product is fried with the addition of sunflower oil, which ultimately increases the energy value of the dish. But this indicator can be adjusted. Please note that the minimum calories in this delicacy are 245 per 100 grams of weight. But each subsequent small spoon added, the volume of which is about 10 ml, increases the nutritional properties of the dish by approximately 90 units. As a result, its calorie content can fluctuate between 240-360 kcal.

If you cook an omelet with 2 eggs, the nutritional value of the dish will be about 140 kcal. But a lot depends on the use of additional components.

You can learn how to fry chicken eggs without a drop of fat from the video:

The raw weight of a chicken egg is important in determining the cost of the product. It depends on the breed of bird, the conditions of its keeping and feeding, the season, etc.

The weight of a cooked chicken egg (boiled, fried, etc.) depends on the type of processing.

Average weight of one egg

Chicken eggs are divided into categories and varieties. And if they have the letter D in their labeling, then according to GOST they are no more than three days old. Marking with the letter C indicates that they are up to 7 days old, since after this period natural, subtle processes begin in them that can cause poisoning.

This indicator is of interest primarily to the consumer, especially the fair sex, who keep their figure by counting calories. The manufacturer does not need it, since it does not affect the sorting and, consequently, the price.

The weight of the shell, which only at first glance seems thin, takes up 10% of the mass of the egg. This allows you to calculate with great accuracy the approximate mass of an egg without a shell. By marking you can find out the average weight of the variety and subtract 10% from it.

Weight of imported eggs according to labeling

The national egg labeling chart is slightly different in each country. In Russia, it can begin with a letter or number. There are five options in total:

In addition to them, there are eggs on the shelves, on which you can see various signs that are more reminiscent of a coding of clothing sizes - “ S ”, “ XL ” and others. This means that the buyer is faced with an imported product. You can find out the category and country of origin as follows:

• The number on the label indicates the country;
• “S” – the smallest eggs, no heavier than 53 g;
• “M” – average product weighing from 53 to 63 g;
• “L” – large, heavy testicles from 63 to 73 g;
• “XL” is an analogue of the domestic highest category weighing 73 grams or more.

Weight of white and yolk

The average egg in the supermarket is about 50 grams. The yolk/white ratio is 1:2. It turns out that the yolk is 17 g, the white is 33 g. That is, 1 kg = 21 eggs, 1 kg of white - 36 pieces, 1 kg of yolks - 53 pieces. Market options are larger. But even in the largest version, the average yolk weight is 25 g.

When cooked, an egg does not change its mass, only if it is fried - the evaporation of moisture takes up to 15% of the mass. The weight of a raw egg remains in place during cooking, since the impenetrable armor of the shell does not release moisture anywhere and does not allow it to boil down.

How many grams are in egg c1?

Average weight of 1 egg

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Egg weight in grams by category

The category is determined by the mass of the egg: more than 75 grams belongs to the highest, 65-75 g - selected, 55-65 g - first, 45-55 g - second, 35-45 g - third. They are distinguished by markings on the shell: B - highest, O - selected, 1 - first, 2 - second, 3 - third.

Imported egg weight

But such marking is typical for a domestic manufacturer. Europe has its own labeling system, which provides detailed information about various aspects of the characteristics of a particular product. For example, about the method of keeping chickens: cage or free-range. The numbers also indicate the country of manufacture.

Each breed of chicken lays eggs of a size that is unique to it. Thus, the largest are given by representatives of the breed Hisex Brown - 71 g, Yurlovskaya - 70 g, Isa Brown - 63 g, approximately the same figures are given by Rhode Island, New Hampshire, Plymouth Rock, Moscow, Australorp, Russian Whites - about 60 g.

Here are some interesting facts about the egg:

• If you need to increase the shelf life of a product, you should store it with the blunt end facing up.
• Many people say that a large amount of cholesterol in the yolk is harmful to health. But the presence of lecithin in the egg acts as a neutralizer of this “harmful” substance. You cannot eat them raw, because unlike quail, they are susceptible to salmonellosis, which is very dangerous for humans.
• One egg contains 80 kcal, which is the equivalent of 100 g of chicken meat.
• Thorough cleaning of the shell before use will ensure that many microorganisms that can penetrate the product are removed, and therefore prevent possible diseases. The shell itself is an excellent fertilizer for plants and a rich source of calcium for chickens.
• A chicken of reproductive age lays 1 egg every day and has an egg production of about 300 eggs per year. This indicator is influenced by the breed, living conditions, food and lighting.
• The benefits of this wonderful product do not depend on the color of the shell: both light and dark eggs are rich in protein and many useful substances.
• In the book of records there is an entry about an egg of 170 grams, which is still the largest.
• The record holders for eating this product are the population of the Japanese islands. Their norm is one piece per day for each person.

You can easily check the freshness of an egg by placing it in a plate of cold water. The closer it is to the bottom, the fresher it is. If it turns out that the egg is kept at the top at a distance or has completely floated, it is better not to risk your health and throw it away.

Labeling eggs will help you choose a product of the right quality and weight.

Scrambled eggs have been one of the most popular breakfasts in many countries around the world for many years. And even in such exotic countries as Thailand, China, India, you can always find in restaurants a continental or American breakfast option, which includes fried eggs or regular scrambled eggs with tomatoes.

But is it safe to eat this dish in the morning? After all, if it is fried with the addition of oil, then it is quite fatty. You also need to take into account that the calorie content of scrambled eggs is quite high, therefore, even if you eat them in the morning, this fact must be taken into account when planning your diet for the day.

How much does 3 squirrels weigh?

Without shell - 40–50 g. Yellow weight 16–19 g, white 25–30 g. third grade (marking 3) - weight from 35–45 g.

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Composition and benefits of eggs

Eggs themselves are quite a dietary product. They are always included in the diet of athletes who want to increase muscle mass, and serve as an excellent source of high-quality protein.

But nutritionists advise consuming them in very moderate quantities. After all, the yolk of eggs contains a lot of fats, which are a source of bad cholesterol. In fact, the calorie content of scrambled eggs is the calorie content of egg yolks, since they contain up to 90% of all the nutrients that make up this product.

At the same time, you should not completely give up eating eggs. After all, they are an irreplaceable source of many amino acids, proteins, polyunsaturated fats (including oleic) and fatty acids (linoleic and linolenic). In addition to cholesterol, the yolk is a storehouse of useful vitamins.

It contains a lot of vitamin A, E, one of the largest amounts of vitamin D, almost all B vitamins (B6, B12, B1, B7, B3, B5). Yolk also has the highest content of choline (vitamin B4) of all foods, which helps remove cholesterol and protects cell membranes from the effects of free radicals.

Eggs are almost completely absorbed by the body. This is good from the point of view of their nutritional value, but when including this product in your diet, you should pay attention to their calorie content, especially if you are on a diet, since 100 grams of eggs (the equivalent of two pieces) contain on average about 150 kcal.

Egg weight of different chicken breeds

Egg breeds of chickens developed as a result of thousands of years of continuous selection have created a huge variety of varieties of this valuable product. Therefore, despite the similar external characteristics of eggs, quite a lot of parameters influence their final value. In addition, many believe that small specimens are more valuable and tasty than large, selected ones. This is not always true, since it is the chicken body that is the main “creator” of high-quality or low-quality eggs.

Therefore, the main indicators of the value of a product are the value of the breed itself. For example, the Pavlovsk breed, known for its dietary value, produces eggs weighing only 50 grams. According to the standard classification, the correct “place” for them is the second category. But in terms of their nutritional value, they significantly exceed the vast majority of outbred broiler chickens from poultry farms that produce a similar product.

The value of quail eggs is also well known. Equally beneficial are the testicles of bantams, black egg-decorative chickens and many other miniature breeds. But the final weight of the product they produce puts it in the lowest third category of value. At the same time, the laying hens with the largest eggs - the High Line breed - offer a product that not everyone likes.

How many calories are in scrambled eggs

The calorie content of scrambled eggs greatly depends on the method of its preparation and the additional products that are added to it. For example, if you fry eggs with tomatoes and without oil, then their energy value decreases by 30-50%.

Let's consider various options for preparing your favorite breakfast and its calorie content. We will assume that the dish is made from two eggs.

The calorie content of fried eggs is as follows:

1. Fried egg with the addition of 1 tablespoon of vegetable oil. On average, its calorie content is 190-200 kcal: eggs 150 kcal + butter 40 kcal. And if you fry scrambled eggs in butter, the calorie content of the dish will be even higher.
2. Fried egg cooked in a frying pan without oil: 150-160 kcal.
3. Regular scrambled eggs in vegetable oil. If you beat the eggs before frying them, the calorie content of the dish is slightly reduced. In this case, it will be equal to 150-170 kcal. If you cook without oil in a non-stick pan, subtract another 20-30 kcal.
4. Scrambled eggs with tomatoes. When using regular unsweetened vegetables, the calorie content of the dish will be about 160 kcal. If you cook it with sweet cherry tomatoes, expect the energy value to increase to 220-240 kcal!
5. Eggs fried in oil with cheese, sausage, and tomatoes will cost 300-340 kcal.

The most useful scrambled egg recipes

In order for breakfast to be not only tasty, but also healthy and contain a reasonable amount of calories, it is recommended to cook scrambled eggs without butter. Among other things, this will not only reduce calorie content, but also reduce the amount of carcinogens you get from food. After all, it is known that these poisons are produced precisely when vegetable oil is heated. But if you don’t have the opportunity to fry in a frying pan without oil, try to minimize the amount.

The healthiest version of scrambled eggs is considered to be fried eggs with minimal addition of salt, which is eaten with toast.

Another “healthy” version of this dish is prepared with the addition of herbs and vegetables. You can add dill, tomatoes, spinach, cilantro, and herbal seasonings without salt to scrambled eggs. Its calorie content will not exceed 150-160 kcal.

When cooking, you can use an oven and silicone molds instead of a frying pan. Bake scrambled eggs for 10-15 minutes at 180 degrees. In this case, you definitely won’t need oil, the dish will be low-fat and will contain a minimum amount of calories. At the same time, all nutritional and beneficial elements will be preserved.

Also, people who need to consume a large amount of proteins and not exceed the permissible dose of cholesterol can prepare vegetable scrambled eggs only from proteins, having first removed the yolks. This recipe is suitable, for example, for athletes who want to build muscle mass.

Of course, the taste and nutritional value of a dish without yolks will suffer slightly, but on the other hand, when cooking, you can add lean boiled chicken breast or red fish meat, asparagus, spinach to the proteins, and use low-fat sauces. These scrambled eggs will be an excellent and healthy source of protein with minimal harmful additives in the form of saturated fat or cholesterol.

Contraindications for eating eggs

This product is one of the most healthy and low-allergenic (provided that chickens are raised organically without the use of chemical food additives). However, there are a number of contraindications for eating eggs and dishes made from them.

The main ones:

1. Overweight.
2. Diseases of the blood and blood vessels, atherosclerosis.
3. High blood pressure.
4. Diabetes.
5. Cholecystitis and liver diseases.
6. Disturbances in the gastrointestinal tract.

If you suffer from one of these diseases, you should only eat egg whites.

How to cook the Fried Egg dish

1. Heat a non-stick frying pan.
2. Break the egg into the frying pan.
3. Add salt to taste.
4. Fry for 2 minutes so that the yolk does not cook.

• Egg - 1 pc.
• Salt (to taste) - 2 gr.

Nutritional value of the “Fried egg” dish (per 100 grams):