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Ostrich Eggs for Desserts

Ostrich eggs are still a specialty in the kitchen. No wonder: after all, an ostrich egg is the equivalent of about 20 chicken eggs! Quite a large amount can be processed there. Ostrich eggs are particularly suitable for desserts.

Ostrich eggs for desserts

Cakes or creams can be prepared with ostrich eggs. In terms of taste, there is hardly any difference between chicken eggs, but the consistency of the desserts is particularly fluffy, as ostrich breeder Cornelia Pfeiffer now explains will.

Since an ostrich egg is about the size of 20 normal chicken eggs, processing only makes sense if this large amount is needed. To open the eggs, a hole can be drilled into them and negative pressure can then be created using a straw. This is how the inside of the ostrich egg flows out. Of course, the egg can also be cracked open.

Ostrich eggs are so healthy

The ostrich eggs, which can weigh up to 1.5 kilograms, consist of protein and egg yolk, just like chicken eggs – but in larger quantities. They are a good source of animal protein, which keeps you full for a long time and avoids cravings. Ostrich eggs contain vitamins A, B, D, and E as well as the minerals iron and calcium.

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Food

Egg Scandal: Insecticide Found in 10,000 Eggs

After the first major egg scandal in the summer of 2017, eggs from the Netherlands contaminated with the insecticide fipronil have again landed in German retail. Six states are affected. After a second investigation, the batch numbers of the eggs have now also been announced.

A new fipronil scandal is causing a stir in Germany. The authorities are trying to clarify – there are still some ambiguities. Six federal states were affected by the egg scandal, the Lower Saxony Ministry of Agriculture in Hanover announced on Monday evening to the German Press Agency.

After the insecticide fipronil was detected in 73,000 eggs that were delivered from an organic farm in the Netherlands, a second independent investigation is required by law in order to be able to publish both the affected packing center in the Vechta district and the batch numbers of the eggs. Some of the eggs were already on the market before fipronil contamination was discovered.

Which eggs are affected after the second examination?

A test by second laboratory-confirmed contamination in 73,545 eggs. According to the Dutch food authority, the contamination is a late consequence of the 2017 egg scandal. The soil is therefore not completely free of the residues of the substance, according to Rob Hageman, a spokesman for the Dutch food authority. “The breeders no longer use the drug.” However, the values ​​of the insecticide are significantly lower than in the previous year, which indicates that it is only the remains of the poison in the soil.

After re-examination, it became known that these were eggs with the following code: 0 NL 4031002, the publication of which the Greens in Lower Saxony had requested.

A late consequence of the 2017 scandal?

According to Dutch information, the new find with the contaminated eggs is a late consequence of the 2017 crisis. Apparently, there are still residues of the substance in the soil, according to Rob Hageman, a spokesman for the Dutch food authority.

Second egg scandal in a year

Already last year (summer 2017) millions of eggs were recalled due to an excessive fipronil concentration. First in the Netherlands, then in Germany, and finally in other countries as well.

The ministry in Hanover already suspected that the same companies that were involved in the egg scandal in 2017 are now involved again.

Is there a health risk?

Since the 2017 egg scandal, eggs have been specifically tested for fipronil. During the first investigations in Vechta, fipronil levels of up to 0.019 milligrams per kilogram were found. The maximum permissible value here is 0.005 milligrams.

However, according to the authorities, there is no acute danger for consumers.

Which states are affected?

The federal states of Lower Saxony, Hesse, Bavaria, Baden-Württemberg, Schleswig-Holstein and North Rhine-Westphalia are affected by the contaminated egg deliveries. It is best to check the batch numbers on your eggs to determine if you have purchased the affected eggs.

The eggs were recalled immediately upon finding; It is currently unclear which supermarkets are affected.

How could such an egg scandal happen again?

According to Dutch media reports, even before the second examination of the eggs, the farmer, who was affected by the fipronil scandal last year, suspected that there might still be insecticide residues in the soil of the meadow where the chickens roam. This assumption has now been confirmed.

After the renewed egg scandal due to the poison fipronil became known, the Greens are demanding consequences. “We finally need number codes for foods containing eggs such as pasta,” said the spokeswoman for food policy in the Bundestag, Renate Künast.

What is fipronil?

The insecticide fipronil is actually used against insects such as fleas, mites, and ticks and must not be used on food-producing animals. Last year, the poison was added to a cleaning agent and sold to chicken farmers through a Dutch company

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Food

Five Types of Eggs Defective

Okotest tested 20 different egg brands and the result is shocking: only four organic eggs passed the test, and five egg types were even rated as unsatisfactory.

Which egg is the right one?

Easter is just around the corner and the chicken egg market is booming. Barn farming, free-range farming, or organic eggs: in the supermarket, we often have a wide range of chicken eggs to choose from. But even if we choose the high-priced organic product, this does not automatically guarantee a high-quality product. Ökotest tested 20 chicken eggs from different manufacturers for harmful substances, quality, and chicken husbandry. The main focus of the test was chicken husbandry and its transparency.

In the course of the test, questionnaires were sent to the suppliers of the chicken eggs, and receipts such as delivery notes were requested. In addition, laboratories examined the eggs for salmonella, dioxins, and the insecticide fipronil, among other things.

The frightening result: five eggs in the test, including those from Aldi and Lidl, scored “poor”, eleven products ended up in the middle and only four organic eggs passed the test with “very good” and “good”:

  • Alnatura 6 organic eggs brother chick initiative, Bioland
  • Alnatura Origin 4 organic eggs, mobile chicken coops, Bioland
  • Chicken & Rooster 6 fresh eggs with rooster rearing, Bioland
  • Heinlein 6 German organic eggs

Male chicks are usually killed

The main points of criticism in the test were the lack of space in the laying farms and the killing of male chicks. Male chicks were killed immediately after hatching on 15 of the 20 farms tested. This happened with eggs from conventional farming, but also with some eggs from organic farming.

Because male chicks neither lay eggs nor provide an economically viable meat portion, they are often of no value to the egg industry. The animal rights organization Peta found that more than 50 million male chicks are killed every year – this practice also applies to many suppliers of organic eggs. Although there have been calls for a law against so-called “chick shredding” at the political level for some time, no concrete action has been taken to date.

Chicken husbandry is often insufficient

Anyone who thinks of organic and free-range eggs in spacious enclosures in the countryside will reconsider this image after the results of Ökotest. Although six organically reared chickens are legally entitled to one square meter of space (nine chickens per square meter with conventional rearing), this regulation does not apply to the rearing of pullets. The German Animal Welfare Association recommends keeping a maximum of 14 pullets per square meter, but according to the Ökotest, conventional suppliers such as the organic eggs from EZ Fürstenhof, Rewe, Edeka, and Real exceed these guideline values.

The production chains also leave questions unanswered: information on the parent stock farms from which the eggs of the laying hen chicks come is often missing. In some laying operations, the chickens are fed exclusively from flour and in the laying operations for products from Aldi Süd, Rewe and Lidl, there are no sand baths for preening.

As frightening as the Ökotest results are, you don’t have to go without eggs. It is best to buy locally at farms where you can see the rearing conditions or from suppliers who guarantee the rearing of the male chicks: You can find sales outlets for the Bruderhahn Initiative here.

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Food

Respeggt: Eggs without Shredding Chicks from Now on at Rewe and Penny

With the support of the Federal Ministry of Food and Agriculture and SELEGGT, the Rewe Group has now succeeded in presenting a market-ready method for sex determination in the hatching egg, which aims to end chick shredding in Germany. You can now buy respect eggs!

The Federal Minister of Food and Agriculture, Julia Klöckner, and SELEGGT Managing Director Dr. On November 8, 2018, in Berlin, Ludger Breloh and the deputy CEO of the REWE Group Jan Kunath presented the market-ready method for sex determination in the hatching egg. The SELECT process is a huge success in the fight against chick killing. You can find out exactly what the so-called respect eggs are all about here.

Consumers expect more commitment to animal welfare

In Germany alone, 45 million male chicks are shredded every year – their rearing is uneconomical because male chicks do not put on enough meat when fattened.

For this reason, the Federal Ministry of Food and Agriculture (BMEL) has been funding methods for sex determination of chicks directly in the hatching egg for years with a total of around five million euros. The aim of the procedure is that male chicks are not hatched and are killed immediately after hatching. Thanks to the SELECT process, there will be no need to shred chicks in the near future.

More and more people are speaking out against the killing of animals and factory farming – large retail chains are now trying to react to consumers, taking responsibility and playing an important pioneering role. buy respect eggs now
Customers can now buy the first free-range respect eggs in 223 Rewe and Penny stores (only in Berlin for the time being). The respect eggs “without killing chicks” have a seal on the packaging and each individual egg is marked with a “respect” stamp. By the end of 2019, these eggs will be available for sale in all German Rewe supermarkets and in the group’s own Penny stores.

The increase in the price of eggs is hardly noticeable to consumers. The 6-pack of respeggt eggs should only cost 10 cents more than a free-range pack of the same size.

Both the responsible Rewe manager and the SELEGGT managing director are in favor of wanting completely abolishing chicken shredding in Germany. To make this possible, they want to make the process available to the entire industry as a cost-neutral service as soon as it is mature.

Germany is thus the first to introduce a method that can end the killing of chicks in hatcheries. From 2020, the first hatcheries will be offered the patented process for use. Whether this will then also be mandatory for hatcheries or can only be used on a voluntary basis is still unclear and will probably cause further discussion in the future.

Select method: This is how the sex in the hatching egg is determined

The method is based on endocrinological sex determination in the hatching egg. The nine-day incubated egg is first checked for fertilization. Once it is fertilized, lasers are used to create a pinhole in the incubator and a small amount of allantoic fluid is removed.

This procedure has no negative effects on the incubation egg since the inside is not touched. The sex of the chicks can be determined by the allantoic fluid. The accuracy of the determination would be around 98 percent with this method.

The male incubator eggs are processed into high-quality feed and the females go back into the incubator. The small hole that was created closes itself again. On the 21st day of incubation, the female chicks hatch.

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Cooking Tips

Preserve Eggs and Store Eggs Properly

Simply store eggs and preserve eggs. Tips and tricks for eggs and information on how long eggs can be kept. This is how you store eggs properly so that they can be kept for a long time.

Many people like to eat eggs. Be it on bread or in a salad or just in between. But mostly eggs are left over and you don’t want them to spoil. After all, spoiled eggs can cause unsightly diseases. In order to enjoy fresh and tasty eggs, one must store the eggs properly and preserve the eggs.

Things to know about eggs

The color of the eggs has nothing to do with the color of the feathers, as is often assumed. However, there is another feature on the hen’s head that can be used to determine what color the eggs will be. On the hen’s head, a flap of skin sticks out between the eye and the beak, which is either brown or light-colored. The egg you laid will be the same color.

Shelf life of eggs

You should never wash raw eggs because it destroys the protective layer of the egg and the eggs don’t last as long. In addition, without a protective layer, salmonella can spread on the egg. Eggs have to mature to really taste good. The egg tastes best from the fourth day after laying. Very young eggs are called “greasy”. Nevertheless, you should note the best-before date. The best before date (BBD) of eggs is stated on the label of the packaging. Here are 5 tips to keep food fresher for longer.

If the eggs are still good shortly after the expiry date, you can still eat them when they are heated to at least 70 degrees. Eggs cannot be sold after 21 days, but they can be kept for about 28 days after laying. If you plan on storing boiled eggs, don’t put them off. Although quenching with cold water stops the cooking process, the eggshell becomes porous and germs can penetrate more easily. Therefore, you should not put off eggs that you want to store longer. Doesn’t it always have to be eggs? There are also foods and recipes as egg substitutes.

Preserve eggs in the fridge

Eggs are protected by a yolk membrane that prevents germs from entering. The protection of the membrane depends on the temperature. The fewest germs develop at a temperature of 4-6 degrees, which is why storing eggs at 4-6 degrees is recommended. From 20 degrees, the membrane lets bacteria through, which means that eggs definitely need to be refrigerated if they have been exposed to such temperatures. They should be cooled to a maximum of 7 degrees. They can then be stored in the refrigerator for four weeks. Eggs don’t belong in the fridge near smelly foods like cheese. Here’s how to get rid of musty odors in the smelly fridge.

In the refrigerator, they do not belong in the refrigerator door. With eggs, it is very important that the temperature remains consistently cool and that the cold chain is not broken. The constant opening and closing of the refrigerator door damage the eggs as it causes temperature fluctuations. Eggs are best stored in their carton inside the refrigerator. Take a look at our instructions for defrosting and cleaning the refrigerator.

Egg dishes and their shelf life

Extreme temperature fluctuations impair the self-protection of the egg. This reduces the quality and the egg ages faster. You should eat egg dishes such as mayonnaise, pudding, or sauces on the same day or store them tightly closed in the refrigerator at a maximum of 7 degrees for a maximum of one day. If the best-before date has passed, then you should no longer eat the eggs raw. You should heat them to at least 70 degrees and then only use them for baking and cooking. Also, note our tips and instructions on how to cook eggs properly.

There are dishes in which raw eggs must be used. For this, you should only use very fresh eggs and consume these dishes on the same day. You may no longer consume egg dishes once the cold chain has been broken. You should also be careful when blowing out Easter eggs. Sensitive people whose immune system is not very good, such as the elderly and small children, should only eat well-cooked eggs and egg dishes. Here you will find tips for blowing out eggs and dyeing Easter eggs.

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Food

Protein Bombs: These Plant Foods Have More Protein Than Eggs

Not only relevant for sports enthusiasts, but for everyone who wants to eat healthily: protein. Proteins have become a popular term, especially due to the fitness trend. Animal foods such as meat and milk are considered protein guarantors. What many do not know: many plant-based foods can compete with them. These are the vegetable protein bombs.

Benefits of plant-based protein sources

An egg has about eleven grams of protein. Not that much at all, considering that proteins owe their name to him.

It is well known that animal foods are harmful to health in large quantities. An egg, for example, contains five grams of fat and up to 280 mg of cholesterol, more than half the recommended daily allowance.

Plant-based sources of protein are a real alternative, not only because of the lack of cholesterol, but also because they fill you up for longer with the high levels of dietary fiber and secondary plant substances.

These are the vegetable protein bombs

But these are not the only advantages of plant-based protein sources. If you use protein sources from plants, you almost automatically avoid factory farming and the associated problems such as animal suffering or exposure to antibiotics. Another advantage of vegetable protein sources is the ecological footprint: the eco-balance of vegetable protein suppliers is generally better than that of animal protein sources. We have compiled a list of the top protein suppliers among plants for you.

Spirulina

Spirulina doesn’t tell you anything? No wonder, the superfood is only slowly making its way into the supermarkets. Spirulina is an alga found mainly in Mexican and partly African lakes. There, the algae have long been valued by primitive peoples for their anti-inflammatory and detoxifying effects. But that’s not all: 100 grams of spirulina contain a whopping 57 grams of protein.

Spirulina, which is considered a superfood, is now being cultivated or bred in a targeted manner. Although the alga is not a food in the narrower sense, but rather a dietary supplement, it is still the protein bomb par excellence. For comparison: Spirulina contains more than twice as much protein as beef.

The green-blue alga has a slightly fishy taste. If you like that, you can, for example, prepare a smoothie with a spoonful of spirulina powder and thus add almost eight grams of protein. Important: When buying spirulina products, you should always make sure that they are sustainably produced and certified.

wheat germ

Wheat germ is also a rather less well-known food in this country. Perhaps you know them from yoghurt or smoothies, for example. Wheat germ is actually – just like wheat bran – a “waste product” in flour production, even though it is very healthy. The oily wheat germ is located at the top of the wheat grain and accounts for only about three percent of the total weight. In addition to many B vitamins, vitamin E and other nutritional values, 100 grams of wheat germ also contain 32 grams of protein.

Overall, wheat germ contains 70 important nutrients, lots of fiber and also a lot of folic acid, which makes them particularly interesting for pregnant women. With their antioxidants, wheat germ also ensures beautiful and healthy skin and a healthy cardiovascular system. Wheat germ* is ideal as an addition to yoghurt, in a smoothie, in a salad or as wheat germ oil*. Wheat germ is high in calories, so two to three tablespoons a day is enough.

Important: Wheat germ is very sensitive to heat, so it should not be heated, boiled or baked, otherwise it will lose valuable nutrients.

hemp seeds

eat hemp seeds? Yes indeed. Competitive athletes have long discovered hemp protein for themselves. The seeds of industrial hemp – so everything is legal, no problem at all – contain many amino acids that the body cannot produce itself, but are very important for muscle building. In addition to this and the reported potency and fertility-enhancing effect, 100 grams of hemp seeds* contain 24 grams of protein, which is exactly as much as beef.

lenses

Lentils, a rather inconspicuous food that has it all. In addition to the many uses of legumes, lentils are also very healthy. Lentils, which, like all legumes, contain a lot of fiber and thus keep you full for a long time, also have a high zinc content, which stimulates the metabolism. In addition, 100 grams of lentils have 23 grams of protein – almost as much as beef – which also has a high biological value, i.e. can be easily absorbed by the body. Lentils are rightly the miracle cure for vegetarians and vegans.

pumpkin seeds

Nuts, kernels and seeds are healthy snacks for in between. They all have one thing in common: they all contain a lot of fat. For example, 100 grams of walnuts contain 65 grams of fat. Pumpkin seeds come off relatively well with their 19 grams of fat. In addition, the tasty seeds also contain all the essential amino acids and 19 grams of protein per 100 grams. The high lysine content also speaks in favor of the pumpkin seeds: lysine is an amino acid that ensures healthy bones and strong connective tissue. Chew on a handful of pumpkin seeds* regularly – your health will thank you.

quinoa

Quinoa: The South American plant is one of the pseudocereals and is one of the healthiest protein sources of all: It contains all the essential amino acids, with the high tryptophan content being particularly noteworthy. Tryptophan is an amino acid that stimulates the production of the happiness messenger serotonin and thus makes eating happy. In addition, quinoa is gluten-free and therefore also edible for people suffering from celiac disease. 100 grams of quinoa contain 13 grams of protein – significantly more than other grains.

Other plant-based protein sources

But that’s not the end of the list of plant-based protein sources. Other high-protein plants are (per 100 grams):
Soy flour – 40 grams of protein
Soybeans – 34 grams of protein
Peanuts – 25 grams of protein
Pine nuts – 24 grams of protein
Pistachios – 23 grams of protein
Peanut Butter – 22 grams of protein
Kidney beans – 22 grams of protein
Chia seeds – 21 grams of protein
Almonds – 20 grams of protein
Oats – 13 grams of protein

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Food

Scrambled Eggs, Fried Eggs or Easter Eggs: Are Eggs Really as Bad as They Think They Are?

For a long time, eggs were considered unhealthy: Harmful to the body, bad for blood lipid levels – but is that really true? A study has now shown that eggs are much better than their reputation. Here you can find out how healthy they are and what other myths you should know about.

Study from China: One egg a day reduces risk of stroke by a quarter

So far, eggs have had a reputation for promoting diseases such as heart attacks or strokes. They have been blamed for raising cholesterol levels in the body. The study by the researchers led by Liming Li contradicts this picture. Test persons who ate one egg a day had a 26 percent lower risk of suffering a stroke caused by a cerebral hemorrhage. The risk of cardiovascular disease fell by 18 percent in the experiment.

The researchers examined the data of 461,000 study participants. The result of the study contradicts earlier results and thus also the recommendations that the German Society for Nutrition (DGE), for example, adhered to for a long time.

For a long time, it was always advised to keep egg consumption low and eat a maximum of three eggs per week. This did not only mean the breakfast eggs, but any form of eggs, including processed ones, for example in pasta or mayonnaise.

Doubts about egg skepticism: “Currently no upper limit”

The study by the Chinese scientists is one of the more recent studies, all of which raise doubts about egg skepticism. While egg consumption alone has not been proven to reduce the risk of serious illnesses, such as heart attacks, the damage is unlikely to be as great as previously thought.

In the new rules for wholesome nutrition, which were updated in 2019, the DGE experts therefore deleted the egg warning. “Based on current scientific findings in connection with disease risks, no upper limit for egg consumption can currently be derived.

Eaten in moderation, eggs can complement the diet and be part of a wholesome diet,” explains the DGE on its website. If healthy people – for example at Easter – eat several eggs a day, this is probably not a health concern.

Egg Myths: Is Cholesterol Dangerous?

Some foods or their ingredients simply have a bad image – they are considered unhealthy or even harmful. One such substance is cholesterol – it is said to be dangerous. But is that actually true? Not per se, says Prof. Elisabeth Steinhagen-Thiessen, head of the nutritional sciences department at the Medical Clinic for Endocrinology and Metabolic Medicine at the Charité – Universitätsmedizin Berlin.

Cholesterol is a vital substance that is formed by the body itself. It is used for hormone and vitamin D formation. Cholesterol only becomes a problem when there is too much of it, explains Steinhagen-Thiessen. The recommendation for healthy people is: “No more than 300 milligrams of cholesterol a day” – that’s about the equivalent of a hen’s egg. The body needs cholesterol. Among other things, it smuggles messenger substances into the cell membrane. This is why the body produces its own cholesterol, especially in the liver.

It becomes problematic “if someone takes in between 600 and 800 milligrams a day”. Eggs, butter, meat or sausage contain a lot of cholesterol: depending on its size, an egg contains around 250 milligrams.

Is egg white made of proteins – and is the color of the yolk important?

Yes, but not exclusively. Because the thin egg white – also known colloquially as albumen – contains 90 percent water. The rest are vitamins, minerals and proteins, which are also often called proteins. However, the protein content in the yolk is even higher than in the egg white.

The color of the yolk ranges from bright yellow to deep orange, depending on what the hen is feeding. However, this does not change anything in terms of taste, freshness, nutritional value or quality. For a dark egg yolk, which is particularly appreciated by consumers, producers sometimes mix natural colorings – so-called carotenoids – into the green fodder.

Why do hens lay white or brown eggs?

This is genetic. Eggs can be white, brown, greenish or reddish – depending on which color pigments are embedded in the calcareous shell. These come from special glands in the chicken that are responsible for shell formation. Red pigments come from the blood, yellow ones from the bile. If they mix, the result is brown.

And no, there is no connection between plumage and egg color. In order to be able to deduce the color of the shell from the appearance of the chickens, you have to take a closer look. Namely on the flaps of skin under the ear, the earlobes.

If these are white in purebred chickens, these are usually their eggs too. If they have red earlobes, the shell is usually brown.

Are brown eggs healthier – and are organic eggs mostly brown?

The variants do not differ in the composition of the nutrients. The fact that there are mainly brown organic eggs is mainly due to consumer habits: they still mostly associate white shells with cage farming.

This assumption is used by the poultry industry, in that mostly brown eggs are sold, while white eggs are more likely to be found in bakeries, canteen kitchens and food processing companies. In general, there are fewer white specimens in Germany anyway – according to the Central Association of the German Poultry Industry, seven out of ten eggs are brown.
It is different in many Scandinavian countries, for example: According to the association, buyers there prefer white eggs.

Good news for egg lovers: hormones make you feel full

One advantage of eggs cannot be denied: They keep you full for longer because the body releases a satiety hormone when you eat eggs.

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Lifestyle

Blow Out Eggs & Color Easter Eggs

Easter is a wonderful family celebration and should not be spoiled by allergies, illness, or bad eggs. So pay attention to the freshness, the colors you choose, and always be careful when blowing out. Then nothing stands in the way of the party.

When Easter is just around the corner, Easter eggs, and all the different colors and patterns immediately come to mind. But even when buying eggs you have to consider a few things if you want to have the perfect Easter fun. There are two variants of the Easter egg, one is the boiled egg and the other is the blown one. Let’s get to the boiled egg first.

The perfect Easter egg

The most important thing about eggs is freshness. But how do you test this? It’s easy. Fill a bowl or glass with cold water and place the egg in it. If this is lying flat on the ground, it’s fresh. However, if the egg is older and therefore no longer good, the egg will hover almost vertically. This should then no longer be used for an Easter egg. Such eggs should be used up as soon as possible, but not as an Easter egg.

On the other hand, if the egg floats on the surface and the blunt tip is visibly sticking out of the water, it should no longer be eaten and discarded. Eggs should always be stored in the refrigerator. The shell of the eggs should be clean but not washed, as this can damage the thin layer of eggs, which can quickly lead to bacterial growth. Eggs should also not be stored next to strong-smelling foods, as the pores of the egg quickly absorb foreign odors.

Are synthetic dyes safe?

Many families are afraid of the synthetic dyes used in dyeing eggs. However, according to the DGE, Germany’s permitted substances have been thoroughly examined and are therefore completely harmless to health. However, sensitive people should be careful, because small amounts of the dye penetrate through the pores of the egg. This can trigger allergic reactions. Also, stay away from dyeing if the egg cracked while cooking.

If you want to do without artificial dyes entirely, we recommend colors from which plants are obtained. These are available in every trade for a few euros. If you really want to use natural dyes through and through, you can also make the colors yourself, which is not only environmentally friendly but also fun for young and old. For example, you can get bright yellow by cooking the egg with cumin, chamomile, or saffron. The egg turns yellow to brown if you cook it with onion skins. Shades of green can be achieved with spinach or nettles.

What to do wrong when blowing out?

If you follow the Easter egg tradition, you blow out the eggs. But be careful, small children can easily become infected with salmonella when blowing out and painting. It is best for the offspring not to have direct contact with raw eggs; you can just as easily blow out the egg with a thin straw, a disposable syringe, or a special bellows. After blowing out, the eggs should be rinsed out briefly with lukewarm water and a little washing-up liquid.

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Food

Eating Raw Eggs: You Should Pay Attention to This

You can contract salmonella at any time by eating or processing raw eggs. Therefore, when eating raw eggs, caution is everything.

Raw eggs in food: risk of salmonella

Many perishable foods that come from livestock can be contaminated with Salmonella – including chicken eggs. Most people eat raw eggs more often than they think: they are in desserts such as tiramisu, pudding or mousse au chocolat, in fresh mayonnaise, in drinks with protein foam and in raw batter. Ice cream can also contain raw eggs.

Who should be careful with raw eggs?

Salmonella is ingested through the mouth. You can pick them up in two ways: Either they are stuck inside the egg because the chicken’s ovaries are affected. If you process such raw eggs in food, the salmonella can get into your body. Or the pathogens are on the eggshell – if you touch them and then put your fingers to your mouth, you can become infected.

As a rule, healthy adults do not develop salmonellosis that quickly – a diarrheal disease with headaches and abdominal pains, vomiting or fever. They only become infected when they ingest 10,000 to a million germs. However, significantly fewer germs are sufficient for infants, children, old and weak people.

Particularly severe disease progressions such as sepsis are rare. However, if you lose a lot of fluids, you may need to go to the hospital. At body temperature, salmonella multiply at breakneck speed. Therefore, the only way to prevent infection is by handling raw eggs properly.

Hygiene rules for raw eggs

If you want to prepare a meal with raw eggs, you should know: Salmonella is something like the cockroach among the microbes. They survive almost everything – freezing, drying out, subsequent cooling and heat. It only kills the bacteria if you heat them to at least 70 degrees for a longer period of time. With these tips you can protect yourself from salmonella infection from raw eggs:
Use only fresh, undamaged eggs for your meal and chill them in the fridge. They should not be older than ten days. You can calculate the age of the egg using the best before date, which is set at 28 days after laying.
Don’t put raw eggs on your countertop and then put any rags or kitchen towels that come into contact with them in the laundry.
Store the finished food in the refrigerator and only interrupt the cooling chain for a short time.
You should fry scrambled eggs well, fried eggs on both sides. Soft eggs should remain in boiling water for at least five minutes.
Wash your hands! If you clean your fingers thoroughly, you can greatly reduce the number of bacteria on them.

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Cooking Tips

Prepare and Refine Omelettes and Scrambled Eggs

Grandma’s tips and tricks for preparing omelettes and refining scrambled eggs. Useful tips for a better-scrambled egg and to refine scrambled eggs deliciously and unusual.

Mix the scrambled eggs before the pan

If you like to prepare scrambled eggs or omelettes from eggs in the pan, there is a simple trick that will make scrambled eggs much better. It is always important that you do not stir your scrambled eggs in the pan, but prepare them outside in a bowl or mug and only mix them into the frying pan with the other ingredients at the very end.

Scrambled Egg Instructions

And this is how it works: In the pan, you can safely put all the ingredients that have to fry before the eggs. For example onions, shallots, diced tomatoes, vegetable slices, diced potatoes etc. At the same time, put your eggs in a small bowl.

Season the eggs (salt, pepper, nutmeg) and add a little milk so that the scrambled eggs do not become so dry and taste a little milder overall. Mix all the eggs well with a fork or whisk and mix well. Only when you have a homogeneous egg mixture can you put it in the pan. But only at the very end, when all the other ingredients are sufficiently fried and/or cooked.

Refine scrambled eggs deliciously

Scrambled eggs and omelettes are delicious and nutritious meals that can be expanded to suit individual tastes by adding vegetables or seafood such as shrimp. These dishes get a special kick if you add a few spoonfuls of sour cream, soft cheese such as Philadelphia or whipped cream while stirring.

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