Eggs are one of natures most nutritious foods. Besides being inexpensive, delicious and easy to prepare, they are rich sources of nutrients.
Eggs, be it from chicken, duck or quail, not only contain protein but almost every essential vitamin and mineral needed by the body. The protein is found in the egg white or albumen while the vitamins such as vitamins A, riboflavin, B12, B6 and minerals such as iron, phosphorus, potassium, magnesium and zinc are found in the egg yolk.
Protein makes muscles firm and strong, makes infants and children grow faster and provides energy for work and play. Vitamin A is essential for healthy skin and eyes. Vitamin D, phosphorus and calcium help in the development of healthy bones and strong teeth. Riboflavin or vitamin B2 is important in keeping body tissues healthy while vitamin B12, folate and iron are important to prevent anemia. Eggs are also rich in lecithin and choline which are essential for brain development of the fetus and newborn.
One piece of egg supplies 50% (for 1-3 years old), 37% (for 4-6 years old), 29% (for 7-9 years old), 21% (for adult male) and 24% (for adult female) of the protein requirement for a day, along with healthy doses of vitamins A, B12, D, K and riboflavin.
To keep eggs fresh, they should be stored properly. Wash hands before handling eggs. Wipe the shells with a dry, clean cloth to remove the dirt. Never wash shells with water as bacteria and other disease-causing organism may enter the egg. Store eggs with the large end up in the refrigerator in their original container to avoid absorbing odors from strongly-flavored foods. At room temperature, eggs would last for seven days.
To ensure that eggs served to the family are clean and safe, use only clean, uncracked eggs and clean and sanitized utensils and equipment during food preparation. Remember, too, not to overcook the egg because overcooking will toughen them.