Egg Snacks

Egg Snacks

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Free Member  (2012)

[ wadw, ZH, China ]

Business Type:  Business Service

Supplier has 10 products

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As people became more conscious of their cholesterol levels in the 1980s, the egg was blamed for contributing to high cholesterol. Since then, the egg has been plagued with a bad reputation. Though it can't be considered "perfect," scientific research has now shown that a egg is packed with nutrition, containing 6 g of protein and is a source of choline, lutein and zeaxanthin. Avoiding eggs completely is difficult as they are included in many foods and snacks.

One large egg has 75 calories and is packed full of nutrients. Thirteen essential nutrients can be found in an egg. The egg's yolk contains choline, folate, lutein, zeaxanthin and vitamin D. Half of the high-quality protein contained in the egg is found in the yolk. The yolk also contains healthy monosaturated and polyunsaturated fats. They are a good source of high-quality protein and an excellent source of choline and riboflavin.

A 2007 study showed that eating eggs contributes less than 1 percent to the risk of heart disease, taking into account other factors. Besides, 20 years' worth of research have shown no connection between the consumption of eggs and risk of heart disease. Choline, found in eggs, helps to break down homocysteine, an amino acid in the blood that might be associated with an increased risk of heart disease.

Custards, puddings and ice cream all include eggs. Yet, not all ice cream recipes call for eggs. The eggs help the mixture thicken to the correct consistency. Some recipes call for just the egg yolk or for the eggs to be separated. After the eggs are separated the yolks and whites are beaten separately. Some recipes call for beating the egg whites and then gently folding egg yolks into the whites.

Eggs are usually used when baking quick breads. A quick bread uses baking powder instead of yeast to help it rise. Eggs are also a common ingredient in cake and cookie recipes. Yeast breads typically do not include eggs, yet there are some yeast breads that do. Brioche bread, sweet rolls, cinnamon rolls and ohter are all yeast breads that call for eggs. The egg gives the tart pastry the extra firmness needed to hold a filling without the support of a pie pan.

It is important to be careful when handling eggs because of the risk of salmonella contamination. The chance that an egg contains the salmonella bacteria is low, about 1 in 20,000 eggs. Nevertheless, proper handling reduces the risk of contracting a foodborne illness.

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