Eggs are ancient food valued since long time ago when people earned their living by hunting and domesticated the birds for the first time. There are historical findings for drawings of eggs even from the times of the Egyptian pyramids. In Ancient Rome eggs were preserved in different ways and often meals began with dishes prepared with them. In the Middle Ages, it was forbidden to eat eggs in time of the Fast because of their high nutritional value.

The difference between fertilized and unfertilized eggs is the role of the rooster. The hen does not need a rooster to lay eggs and in fact the eggs from incubators, which the general public consumes, are not fertilized. If a rooster fertilizes the hen, the eggs it will lay are fertilized and in proper incubation conditions, chicks may be hatched during this process. The lack of a rooster means there’s no chance the egg to turn into something more than an egg.

The chances to have ever eaten fertilized egg are very small, as most of the eggs on the market are laid by hens which are not fertilized by a rooster.

The difference between fertilized and non-fertilized eggs is also visible with naked eye. In fertilized eggs a more defined white circle is seen in the egg yolk compared to the unfertilized ones.

The question whether fertilized eggs are healthier than unfertilized is rather actual and interesting for nutritionists. This provocative question made me dig even more thoroughly into researches and there is still no officially given information which to show significant difference between fertilized and unfertilized eggs in nutritional aspect. There are some small differences with regard to the fertilization process, namely – cholesterol is not found in the infranatant fluid of unfertilized eggs but it is found in the fertilized. On the other hand, phospholipids are in lower concentration in fertilized eggs compared to the unfertilized. It is believed that total cholesterol is transformed to LDL in the infranatant fluid and phospholipids are consumed during fertilization. These minor differences, of course, are not sufficient for the whole nutritional characteristic of the eggs to be changed.

Eggs are highly nutritional products, integral part of the healthy nutritional regimen. The cholesterol in eggs, no matter fertilized or not, remains cholesterol. The intake of four yolks per week is healthy and recommended.

The best way to drive maximum nutritional benefit from eggs is to choose the freshest possible and to prefer these from free-range hens fed with organic products. You can also find eggs, additionally enriched with omega-3 fatty acids and other nutrients.

The most wholesome eggs are those that are grown with lots of love. They have unique content, “a storehouse of nutrients”. They contain amino acids, fats, carbohydrates and are rich in vitamins A, D, E. All essential amino acids are found in the egg white. Its protein is absorbed very well by the organism, almost 100%, and it has only 17 kcal and almost no fat. The yolk also contains proteins, fats, carbohydrates, the valuable vitamins for the organism A, E, D, B and minerals: calcium, iron, zinc and manganese. There are about 55 kcal in it. The egg’s content is simply priceless. For example, vitamin E is essential for strengthening the blood vessels and the heart, and it has anti-carcinogenic effect. Vitamin D is necessary for healthy bones and teeth. Furthermore, the egg contains unique substance – lutein – a powerful natural anti-oxidant that has a positive effect on the vision.

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