For example, whether brown eggs actually come from brown hens or whether quenching the eggs makes them easier to peel. Food expert Carola Clausnitzer from the Brandenburg Consumer Center (VZB) takes a look at six widespread myths about Easter eggs and reveals which of them are true.

Myth 1: Brown chickens lay brown eggs.

That's not true. The color of the eggs does not depend on the plumage. It is genetically determined. A chicken either lays only white eggs or only brown eggs. The statement that brown eggs are healthier than white eggs is also not true. The color of the eggshell says nothing about the nutrient content of the eggs.

Myth 2: Egg whites contain more protein than egg yolks.

Not true either. Contrary to what the name “protein” suggests, the protein content in the egg yolk (16 percent) is higher than in the egg white (11 percent). Since an egg contains more protein than yolk, the proteins are roughly evenly distributed.

Myth 3: Eggs should be washed before blowing out.

That's correct. Bacteria, such as salmonella, can adhere to the shell of raw eggs. Blowing it out with your mouth puts you at risk of foodborne illness with nausea, vomiting and diarrhea. “We recommend washing the egg with warm water and detergent before blowing it out,” says Clausnitzer. To avoid direct contact with the mouth, consumers can use aids such as a straw. The resulting egg mass can be used, for example, to prepare scrambled eggs, to bake a cake or to freeze for a later date.

Despite the risk of salmonella: After buying eggs, consumers should never wash the egg shell as a precaution, otherwise they will damage the natural protective layer that covers the egg and germs can penetrate the egg unhindered.

Myth 4: Food colorings are derived from food.

That's not true. A “food coloring” is any coloring that is approved for use in food. When companies advertise their Easter egg colors with the statement “made from food colorings,” this does not mean that the colors are made from food, just that they are approved for use on food.  

Some of the chemically synthesized dyes are suspected of causing allergies and increasing activity in children. These include, among others, quinoline yellow (E104) or the so-called azo dyes yellow orange S (E110) and azorubine (E122). If the eggshell is damaged, the controversial dyes can get into the inside of the egg and are therefore consumed. However, food colorings can also consist of natural raw materials, such as curcumin from turmeric.

The packaging of the Easter egg dye shows which dyes it contains. The VZB recommends products without quinoline yellow (E104) and azo dyes.

Myth 5: Quenching eggs helps with peeling.

Not true. Whether the shell sticks stubbornly to the egg does not depend on the quenching, but rather on the age of the eggs. If the shell comes off poorly, the eggs are only young for a few days. Older eggs are easier to peel because the thin skin surrounding the egg white becomes more elastic over time. Quenching only makes sense for those who want to enjoy a soft-boiled egg, because the cold interrupts the cooking process.  

Myth 6: Easter eggs last for weeks.

That depends: The decisive factor for the durability of an egg is whether the shell was intact and the egg was quenched after cooking. If stored in a cool place, quenched eggs will last for approximately 2 weeks. Unquenched eggs last up to 4 weeks.  

In any case, it is important that the shell remains undamaged. As soon as the shell of the cooked egg is cracked or otherwise damaged, the Easter egg should be eaten quickly as germs can get to the egg through the openings in the shell.

The VZB has compiled even more information about Easter eggs here .

Source:

Brandenburg Consumer Center
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