| Caloric Content | 157 kcal. |
|---|---|
| Proteins | 13 g. |
| Fats | 12 g. |
| Carbohydrates | 1 g. |
| Boil | 8 min. |
| Fry | 7 min. |
| Bake | 20 min. |
These natural products are an important food resource, highly appreciated for their nutritional and organoleptic properties. Chicken eggs contain vitamins A, D, E, B3, B12, folic acid, choline, iodine, zinc, calcium, iron, magnesium, phosphorus, and antioxidant selenium. They can be consumed boiled (soft-boiled, hard-boiled, or "in the bag"), fried (fried eggs, scrambled, omelets), baked, salted, or pickled. In their raw state, chicken eggs are added to the dough for bread, bagels, Easter cakes, and various pastry and confectionery products. They are also used in making cream fillings for cakes and pastries, as well as sauces (e.g., mayonnaise) and beverages. Boiled eggs can be used as ingredients in salads and appetizers (e.g., eggs with red caviar) or for decorating aspics. They are also added to meat roulades and soups (sorrel soup), sandwiches, and burgers, as well as in fillings for pies and pastries. Furthermore, eggs can be served stuffed with various delicacies, and they are also used for decorating other dishes and appetizers during festive meals. The average weight of eggs is 50 grams, without the shell - 45 grams.
