55-644: The Bergische Schlotterkamm is an old and endangered German breed of domestic chicken . It originates from the Bergisches Land , in the state of North Rhine-Westphalia in western Germany, and is one of three chicken breeds from that area, the others being the Bergische Kräher and the German creeper ("Krüper") . The breed has been known since the eighteenth century and is probably the result of crossing imported Spanish birds with local Bergische Kräher stock. At
110-441: A century egg is its alkaline material, which gradually raises the pH of the egg from approximately 9 to 12 or more. This chemical process breaks down some of the complex, flavorless proteins and fats of the yolk into simpler, flavorful ones, which in some way may be thought of as an "inorganic" version of fermentation . Egg yolks and whole eggs store significant amounts of protein and choline . Due to their protein content,
165-515: A common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry . The most commonly used bird eggs are those from the chicken , duck , and goose . Smaller eggs, such as quail eggs , are used occasionally as a gourmet ingredient in Western countries. Eggs are a common everyday food in many parts of Asia, such as China and Thailand , with Asian production providing 59 percent of
220-523: A common snack sold from street-side carts in China, are steeped in a brew from a mixture of various spices, soy sauce, and black tea leaves to give flavor. Hard boiled eggs are cracked slightly before being simmered in the marinade for more flavor, also giving them their marble pattern. Careful storage of edible eggs is extremely important, as an improperly handled egg may contain elevated levels of Salmonella bacteria that may cause severe food poisoning . In
275-451: A dietary supplement. "White" is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. Colorless and transparent initially, upon cooking it turns white and opaque. In chickens, it is formed from the layers of secretions of the anterior section of the hen oviduct during the passage of the egg. It forms around both fertilized and unfertilized yolks. The primary natural purpose of egg white
330-616: A lower risk of salmonellosis . More than half the calories found in eggs come from the fat in the yolk; 50 grams of chicken egg (the contents of an egg just large enough to be classified as "large" in the US, but "medium" in Europe) contains approximately five grams of fat. Saturated fat ( palmitic , stearic , and myristic acids ) makes up 27 percent of the fat in an egg. The egg white consists primarily of water (88 percent) and protein (11 percent), with no cholesterol and 0.2 percent fat. There
385-463: A protective eggshell , albumen ( egg white ), and vitellus ( egg yolk ), contained within various thin membranes . The egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae (from the Greek word χάλαζα , meaning 'hailstone' or 'hard lump'). The shape of a chicken egg resembles a prolate spheroid with one end larger than the other and has cylindrical symmetry along
440-754: A unique appearance. However, distinct breeds are the result of selective breeding to emphasize certain traits. Any breed may be used for general agricultural purposes, and all breeds are shown to some degree. But each chicken breed is known for a primary use. Many breeds were selected and are used primarily for producing eggs , these are mostly light-weight birds whose hens do not go broody often. Most farms and homesteads use dual-purpose breeds for meat production. Some breeds are raised mainly for meat: The generalist breeds used in barnyards worldwide are adaptable utility birds good at producing both meat and eggs. Though some may be slightly better for one of these purposes, they are usually called dual-purpose breeds. Since
495-433: A way of testing the age of an egg: as the air cell increases in size due to air being drawn through pores in the shell as water is lost, the egg becomes less dense and the larger end of the egg will rise to increasingly shallower depths when the egg is placed in a bowl of water. A very old egg will float in the water and should not be eaten, especially if a foul odor can be detected if the egg is cracked open. Eggshell color
550-401: Is a medium-sized dual-purpose chicken. The shape is long and somewhat rectangular. It has a single comb which flops from one side to the other; it is this that gave the breed its name. Four plumage colours – Cuckoo, Silver-laced Black, Gold-laced Black and Black – have been recognised since 1896. The old Cuckoo variant had virtually disappeared by 1922, and the white Schlotterkamm disappeared as
605-507: Is caused by pigment deposition during egg formation in the oviduct and may vary according to species and breed , from the more common white or brown to pink or speckled blue-green. The brown pigment is protoporphyrin IX , a precursor of heme , and the blue pigment is biliverdin , a product of the breakdown of heme. Generally, chicken breeds with white ear lobes lay white eggs, whereas chickens with red ear lobes lay brown eggs. Although there
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#1732899148616660-416: Is debate over whether egg yolk presents a health risk. Some research suggests dietary cholesterol increases the ratio of total to HDL cholesterol and, therefore, adversely affects the body's cholesterol profile; whereas other studies show that moderate consumption of eggs, up to one a day, does not appear to increase heart disease risk in healthy individuals. Harold McGee argues that the cholesterol in
715-484: Is forbidden. Abnormalities that have been found in eggs purchased for human consumption include: Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods . Some of the most common preparation methods include scrambled , fried , poached , hard-boiled , soft-boiled, omelettes , and pickled . They also may be eaten raw, although this is not recommended for people who may be especially susceptible to salmonellosis , such as
770-539: Is listed in category I, "extremely endangered", on the Rote Liste of that organisation. In 2013 the total population was around 250. A bantam version of the Schlotterkamm was created in the late twentieth century by cross-breeding bantam Bergische Kräher and Thüringer Barthuhn birds. It is found in one plumage colour only, Silver-laced Black, and is even rarer than the full-sized Schlotterkamm. The Schlotterkamm
825-498: Is no significant link between shell color and nutritional value, often there is a cultural preference for one color over another (see § Color of eggshell below). As candling is less effective with brown eggs, they have a significantly higher incidence of blood spots. The eggshell membrane is a clear film lining the eggshell, visible when one peels a boiled egg. Primarily, it is composed of fibrous proteins such as collagen type I . These membranes may be used commercially as
880-425: Is preserved by coating an egg in a mixture of clay , wood ash , salt, lime , and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with a comparatively mild, distinct flavor. The transforming agent in
935-470: Is to protect the yolk and provide additional nutrition during the growth of the embryo . Egg white consists primarily of approximately 90 percent water into which is dissolved 10 percent proteins (including albumins , mucoproteins , and globulins ). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat and the carbohydrate content is less than one percent. Egg white has many uses in food and many other applications, including
990-404: Is to treat it with salt . Salt draws water out of bacteria and molds , which prevents their growth. The Chinese salted duck egg is made by immersing duck eggs in brine , or coating them individually with a paste of salt and mud or clay . The eggs stop absorbing salt after approximately a month, having reached osmotic equilibrium . Their yolks take on an orange-red color and solidify, but
1045-578: The European Union banned battery husbandry of chickens. Bird eggs have been valuable foodstuffs since prehistory , in both hunting societies and more recent cultures where birds were domesticated. The chicken was most likely domesticated for its eggs (from jungle fowl native to tropical and subtropical Southeast Asia and Indian subcontinent ) before 7500 BCE . Chickens were brought to Sumer and Egypt by 1500 BCE, and arrived in Greece around 800 BCE, where
1100-565: The Leghorn breed became more popular. The Schlotterkamm is a dual-purpose breed, reared both for eggs and for meat. Hens lay about 150 eggs per year; the eggs are white and weigh about 55 g. The hens have little tendency to broodiness . [REDACTED] Media related to Bergischer Schlotterkamm at Wikimedia Commons List of chicken breeds There are hundreds of chicken breeds in existence. Domesticated for thousands of years, distinguishable breeds of chicken have been present since
1155-516: The Middle Ages , eggs were forbidden during Lent because of their richness, although the motivation for forgoing eggs during Lent was not entirely religious. An annual pause in egg consumption allowed farmers to rest their flocks, and also to limit their hens' consumption of feed during a time of year when food stocks were usually scarce. Eggs scrambled with acidic fruit juices were popular in France in
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#17328991486161210-804: The United States Department of Agriculture formerly categorized eggs as Meat within the Food Guide Pyramid (now MyPlate ). A 50-gram (1.8 oz) medium/large chicken egg provides approximately 70 kilocalories (290 kJ) of food energy and 6 grams of protein . Eggs (boiled) supply several vitamins and minerals as significant amounts of the Daily Value (DV), including (per 100g) vitamin A (19% DV), riboflavin (42% DV), pantothenic acid (28% DV), vitamin B 12 (46% DV), choline (60% DV), phosphorus (25% DV), zinc (11% DV) and vitamin D (15% DV). Cooking methods affect
1265-464: The quail had been the primary source of eggs. In Thebes, Egypt , the tomb of Haremhab, dating to approximately 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican , as offerings. In ancient Rome , eggs were preserved using a number of methods and meals often started with an egg course. The Romans crushed the shells in their plates to prevent evil spirits from hiding there. In
1320-413: The 19th century, poultry fancy , the breeding and competitive exhibition of poultry as a hobby, has grown to be a huge influence on chicken breeds. Many breeds have always been kept for ornamental purposes, and others have been shifted from their original use to become first and foremost exhibition fowl, even if they may retain some inherent utility. Since the sport of cockfighting has been outlawed in
1375-686: The 21st century, chickens are frequently bred according to predetermined breed standards set down by governing organizations. The first of such standards was the British Poultry Standard , which is still in publication today. Other standards include the Standard of Perfection , the Australian Poultry Standard , and the standard of the American Bantam Association, which deals exclusively with bantam fowl. Only some of
1430-556: The US, eggs are washed. This cleans the shell, but erodes its cuticle . The USDA thus recommends refrigerating eggs to prevent the growth of Salmonella . Refrigeration also preserves the taste and texture. In Europe, eggs are not usually washed, and the shells are dirtier, however the cuticle is undamaged, and they do not require refrigeration. In the UK in particular, hens are immunized against salmonella and generally, their eggs are safe for 21 days. The simplest method to preserve an egg
1485-706: The United States Armed Forces and its allies. In 1911, the egg carton was invented by Joseph Coyle in Smithers, British Columbia , to solve a dispute about broken eggs between a farmer in Bulkley Valley and the owner of the Aldermere Hotel. Early egg cartons were made of paper. Polystyrene egg cartons became popular in the latter half of the twentieth century as they were perceived to offer better protection especially against heat and breakage, however, by
1540-669: The beginning of the nineteenth century the breed experienced competition from imported multi-purpose breeds such as the Minorca , and became almost extinct. A breed association , the Vereinigung der Züchter Bergischer Hühnerrassen, was established in 1916. Today the Bergische Schlotterkamm is an endangered breed. In 2001 it was an "endangered breed of the year" of the Gesellschaft zur Erhaltung alter und gefährdeter Haustierrassen ; it
1595-473: The bird's diet affects the flavor of the egg. For example, when a brown-egg chicken breed eats rapeseed (canola) or soy meals, its intestinal microbes metabolize them into fishy-smelling triethylamine , which ends up in the egg. The unpredictable diet of free-range hens will produce likewise, unpredictable egg flavors. Duck eggs tend to have a flavor distinct from, but still resembling, chicken eggs. Eggs may be soaked in mixtures to absorb flavor. Tea eggs ,
1650-464: The candling, blood vessels can typically be seen as evidence that the egg contains an embryo. Contrary to common misconception , this is not conclusive evidence of fertilization, as blood vessels can just denote an ordinary rupture on the egg yolk surface while the egg was forming. Depending on local regulations, eggs may be washed before being placed in egg boxes , although washing may shorten their length of freshness. Bird and reptile eggs consist of
1705-596: The collecting or selling of them, or permit collection only during specific periods of the year. In 2017, world production of chicken eggs was 80.1 million tonnes . The largest producers were China with 31.3 million of this total, the United States with 6.3 million, India at 4.8 million, Mexico at 2.8 million, Japan at 2.6 million, and Brazil and Russia with 2.5 million each. The largest egg factory in British Columbia, for example, ships 12 million eggs per week. For
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1760-515: The combined factors of geographical isolation and selection for desired characteristics created regional types with distinct physical and behavioral traits passed on to their offspring. The physical traits used to distinguish chicken breeds are size, plumage color, comb type, skin color, number of toes, amount of feathering, egg color, and place of origin. They are also roughly divided by primary use, whether for eggs, meat, or ornamental purposes, and with some considered to be dual-purpose. In
1815-924: The definition of a breed . Most crossbreed strains are sex linked , allowing for easy chick sexing . Roberts, Victoria (2008). British Poultry Standards . Oxford, UK: Blackwell. ISBN 9781405156424 . Complete specifications and judging points of all standardized breeds and varieties of poultry as compiled by the specialist breed clubs and recognised by the Poultry Club of Great Britain. Egg (food) Humans and their hominid relatives have consumed eggs for millions of years. The most widely consumed eggs are those of fowl , especially chickens . People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds , such as ducks and ostriches , are eaten regularly but much less commonly than those of chickens. People may also eat
1870-440: The developed world, most breeds first developed for this purpose, called game fowl, are now seen principally in the show ring rather than the cock pit as fighting cocks . denotes a breed primarily used for exhibition, but which is still used for utility purposes. denotes a game breed. Most large chicken breeds have a bantam counterpart, sometimes referred to as a miniature . Miniatures are usually one-fifth to one-quarter
1925-412: The diet contains yellow or orange plant pigments known as xanthophylls , then they are deposited in the yolk, coloring it. Lutein is the most abundant pigment in egg yolk. A diet without such colorful foods may result in an almost colorless yolk. Yolk color is, for example, enhanced if the diet includes foods such as yellow corn and marigold petals. In the US, the use of artificial color additives
1980-485: The egg yolk is not what causes a problem, because fat (particularly saturated fat) is much more likely to raise cholesterol levels than the consumption of cholesterol. Studies have shown conflicting results about a possible connection between egg consumption and type 2 diabetes . A meta-analysis from 2013 found that eating four eggs per week was associated with a 29 percent increase in the relative risk of developing diabetes. Another meta-analysis from 2013 also supported
2035-452: The eggs are sliced. If marinated for several days or more, the red color will reach the yolk. If the eggs are marinated in the mixture for several weeks or more, the vinegar will dissolve much of the shell's calcium carbonate and penetrate the egg, making it acidic enough to inhibit the growth of bacteria and molds. Pickled eggs made this way generally keep for a year or more without refrigeration. A century egg or hundred-year-old egg
2090-523: The eggs of reptiles , amphibians , and fish . Fish eggs consumed as food are known as roe or caviar . Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012,
2145-523: The elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51 percent bioavailable , whereas that of a cooked egg is nearer 91 percent bioavailable, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs. As a cooking ingredient, egg yolks are an important emulsifier in the kitchen, and are also used as a thickener, as in custards . The albumen (egg white) contains protein, but little or no fat , and may be used in cooking separately from
2200-435: The hen is slaughtered or cooked, while still inside the chicken. Eggs contain multiple proteins that gel at different temperatures within the yolk and the white, and the temperature determines the gelling time. Egg yolk becomes a gel , or solidifies, between 61 and 70 °C (142 and 158 °F). Egg white gels at different temperatures: 60 to 73 °C (140 to 163 °F). The white contains exterior albumen which sets at
2255-456: The highest temperature. In practice, in many cooking processes the white gels first because it is exposed to higher temperatures for longer. Salmonella is killed instantly at 71 °C (160 °F), but also is killed from 54.5 °C (130.1 °F), if held at that temperature for sufficiently long time periods. To avoid the issue of salmonella, eggs may be pasteurized in-shell at 57 °C (135 °F) for an hour and 15 minutes. Although
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2310-457: The idea that egg consumption may lead to an increased incidence of type two diabetes. A 2016 meta-analysis suggested that association of egg consumption with increased risk of incident type 2 diabetes may be restricted to cohort studies from the United States . A 2020 meta-analysis found that there was no overall association between moderate egg consumption and risk of type 2 diabetes and that
2365-1336: The known breeds are included in these publications, and only those breeds are eligible to be shown competitively. There are additionally a few hybrid strains which are common in the poultry world, especially in large poultry farms. These types are first generation crosses of true breeds. Hybrids do not reliably pass on their features to their offspring, but are highly valued for their producing abilities. By place of origin : Afghanistan • Albania • Australia • Austria • Belgium • Brazil • Bulgaria • Canada • Chile • China • Croatia • Cuba • Czech Republic • Egypt • Finland • France • Germany • Greece • Iceland • India • Indonesia • Iran • Italy • Japan • Korea • Kosovo • Malaysia • Myanmar • Netherlands • Norway • Pakistan • Philippines • Poland • Portugal • Romania • Russia • Serbia • Slovakia • Slovenia • South Africa • Spain • Sweden • Switzerland • Thailand • Turkey • Ukraine • United Kingdom • United States • Vietnam By primary use : Eggs • Meat • Dual-purpose • Exhibition Other : Bantams • Hybrids See also • References • Sources All chickens lay eggs , have edible meat , and possess
2420-427: The long axis. The larger end of the egg contains an air cell that forms when the contents of the egg cool down and contract after it is laid. Chicken eggs are graded according to the size of this air cell, measured during candling . A very fresh egg has a small air cell and receives a grade of AA. As the size of the air cell increases and the quality of the egg decreases, the grade moves from AA to A to B. This provides
2475-467: The month of January 2019, the United States produced 9.41 billion eggs, with 8.2 billion for table consumption and 1.2 billion for raising chicks. Americans are projected to each consume 279 eggs in 2019, the highest since 1973, but less than the 405 eggs eaten per person in 1945. During production, eggs can be candled to check their quality. The size of an egg's air cell is determined, and if fertilization took place three to six days or earlier prior to
2530-692: The nutritional values of eggs. The diet of laying hens also may affect the nutritional quality of eggs. For instance, chicken eggs that are especially high in omega-3 fatty acids are produced by feeding hens a diet containing polyunsaturated fats from sources such as fish oil , chia seeds , or flaxseeds . Pasture-raised free-range hens , which forage for their own food, also produce eggs that are relatively enriched in omega-3 fatty acids when compared to those of cage-raised chickens. A 2010 USDA study determined there were no significant differences of macronutrients in various chicken eggs. Cooked eggs are easier to digest than raw eggs, as well as having
2585-407: The preparation of vaccines , such as those for influenza . The yolk in a newly laid egg is round and firm. As the yolk ages, it absorbs water from the albumen, which increases its size and causes it to stretch and weaken the vitelline membrane (the clear casing enclosing the yolk). The resulting effect is a flattened and enlarged yolk shape. Yolk color is dependent on the diet of the hen. If
2640-419: The quality of the protein. Chilling an overcooked egg for a few minutes in cold water until it is completely cooled may prevent the greenish ring from forming on the surface of the yolk. Peeling a cooked egg is easiest when the egg was put into boiling water as opposed to slowly heating the egg from a start in cold water. Although the age of the egg and the conditions of its storage have a greater influence,
2695-467: The seventeenth century; this may have been the origin of lemon curd . The dried egg industry developed in the nineteenth century, before the rise of the frozen egg industry. In 1878, a company in St. Louis, Missouri started to transform egg yolk and egg white into a light-brown, meal-like substance by using a drying process. The production of dried eggs significantly expanded during World War II , for use by
2750-438: The size of the standard breed, but they are expected to exhibit all of the standard breed's characteristics. A true bantam has no large counterpart, and is naturally small. The true bantams include: Many common strains of crossbred chickens exist, but none breed true or are recognized by poultry breed standards ; thus, though they are extremely common in flocks focusing on high productivity, crossbreeds do not technically meet
2805-517: The twenty-first century environmental considerations have led to the return of more biodegradable paper cartons (often made of recycled material) that once again became more widely used. Whereas the wild Asian fowl from which domesticated chickens are descended typically lay about a dozen eggs each year during the breeding season, several millennia of selective breeding have produced domesticated hens capable of laying more than three hundred eggs each annually, and to lay eggs year round. Bird eggs are
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#17328991486162860-455: The white remains somewhat liquid. These often are boiled before consumption and are served with rice congee . Another method is to make pickled eggs , by boiling them first and immersing them in a mixture of vinegar , salt, and spices, such as ginger or allspice . Frequently, beetroot juice is added to impart a red color to the eggs. If the eggs are immersed in it for a few hours, the distinct red, white, and yellow colors may be seen when
2915-404: The white then is slightly milkier, the eggs may be used in normal ways. Whipping for meringue takes significantly longer, but the final volume is virtually the same. If a boiled egg is overcooked, a greenish ring sometimes appears around the egg yolk due to changes to the iron and sulfur compounds in the egg. It also may occur with an abundance of iron in the cooking water. Overcooking harms
2970-675: The world total in 2013. The largest bird eggs, from ostriches , tend to be used only as special luxury food. Gull eggs are considered a delicacy in England , as well as in some Scandinavian countries, particularly in Norway . In some African countries, guineafowl eggs often are seen in marketplaces, especially in the spring of each year. Pheasant eggs and emu eggs are edible, but less widely available; sometimes they are obtainable from farmers, poulterers , or luxury grocery stores. In many countries, wild bird eggs are protected by laws which prohibit
3025-445: The yolk. The proteins in egg white allow it to form foams and aerated dishes. Egg whites may be aerated or whipped to a light, fluffy consistency, and often are used in desserts such as meringues and mousse . Ground eggshells sometimes are used as a food additive to deliver calcium . Every part of an egg is edible, although the eggshell is generally discarded. Some recipes call for immature or unlaid eggs, which are harvested after
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