Eggs are spherical bodies. Some believe that they have been consumed since the dawn of humanity. Nowadays, the most commonly consumed are chicken eggs; however, quail, duck, goose and turkey eggs are also common. One fact that almost nobody knows is that the eggs we consume do not have a “chick” inside because, for that, you would need a rooster to fertilise the eggs.
Once the egg is ready to be delivered to your home, you should understand that it is made up of three parts: a protective shell, made of calcium carbonate; inside is the yolk, whose biological function is to provide nutrients and calories; then there is the white, which is a transparent texture in which almost 90% of the composition is water, and the rest is protein, traces of minerals, lipids and vitamins. However, sometimes it has a slight red spot, very similar to blood, and here we explain what it is.
What does the red spot on some eggs mean?
If you were ever going to cook an egg and, when you opened it, you noticed that there was a red spot in the yolk and the white, like a blood clot, don’t worry. But before you throw it away, you should know that it does not present any kind of risk. In other words, these red spots do not mean that the egg is spoiled, has little nutritional value or is in poor condition.
The spots are actually traces of blood, which are there due to the rupture of a blood vessel or small pieces of tissue that the egg itself has dragged along in its formation process. In other words, it is a myth that it is a sign that the egg has already been fertilized and is just “a chick project”. However, it is well known that many people have little tolerance for seeing food in poor condition and find it repugnant; in that case, they should look for alternatives for that food.
Other egg myths
Like almost anything else, eggs also have their myths and the Federal Consumer Protection Agency (Profeco) has a general study of this food. In it, the agency has listed some of the most important myths, among which the following stand out:
- Yolk color equals quality: The color of the yolk, whether light or dark, is a result of the amount of carotenoids, organic pigments found in the plants that the hen’s food had.
- Red eggs are better: The color of the shell is a result of the breed of the hen.
- The yolk makes you fat: The egg yolk contains the highest concentration of the egg’s proteins and fats, as well as 44% of its vitamins A, D and E; the egg white, on the other hand, has more than half of the proteins (56%), as well as riboflavin, niacin, chlorine, magnesium, potassium, sodium and sulfur. Therefore, it is best to consume the whole product, although in moderation.
