vegetarians do not object to eating eggs. Non vegetarians usually eat
them at breakfast, and use them in preparation of many dishes. Mostly
hen eggs are consumed; ducks eggs are eaten less frequently.
Digestion and Absorption
Raw egg is believed to be more
nutritious than cooked egg, but this is not so. Raw albumin contains
anti-digestive factors which are destroyed by heating.
Soft boiled and poached eggs are better digested and absorbed
than eggs cooked in other ways.
Frying an egg or making an omelette delays its
digestion. The yolk is easily digested even by infants.
To kill salmonella, the egg should be boiled for 7 minutes or poached
for 5 minutes or each side be fried for 3 minutes.
Composition of egg is influenced by the
food of the fowl. The white of the egg constitutes 60%, and the yolk
30% of the total weight.
The white of an egg consists of protein mainly egg albumin. When
fresh, it is transparent; it turns milky white on cooking because of
coagulation. It contains vitamins of B group.
The yolk of an egg is rich in finally emulsified, easily digestible
fat. Carotenoid pigments make the yolk yellow; the yolk also contains
protein, and is rich in fat soluble vitamins as well as minerals like
calcium, phosphorus and iron. The yolk is a perfect food and an
excellent nutrient for the growth of organisms.