Easter eggs These are the errors on Easter

Easter Eggs: Errors and Worth Knowing

04/20/2014

On average, a German eats 200 eggs a year. Especially at Easter eggs are on everyone's lips. Reason enough to deal with a few persistent errors as well as interesting facts about (Easter) eggs.

Eggs are on everyone's lips at Easter

Even though eggs are a popular food in Germany all year round, they are now on everyone's lips at Easter. Although it is known that the Easter egg has existed in the Christian tradition for centuries, but the exact origin is not clear. Already in pre-Christian times the egg was a symbol of fertility and among Christians it stands for the resurrection of Jesus. According to the folklore researcher Manfred Becker-Huberti, the original Easter egg was red and was given away to the Easter service visitors in the Middle Ages. Nowadays they are colorful and often decorated in stores. However, about two-thirds of Germans are active at Easter and beautify the eggs themselves. The rule is: dyeing Easter eggs in a natural way is not only more environmentally friendly, but also fun.

The hare as a secret supplier of Easter eggs
The reason why the Easter eggs are brought by the Easter bunny, is not clear. Rabbits, like eggs, are used as fertility symbols. The Easter Bunny is first published in 1682 by medical professor Georg Franck von Frankenauin in his medical essay „From Oster-Eyern“ mentioned, in which he warns against too abundant egg consumption. But other animals, such as fox, cuckoo, stork or the church tower bells, brought, depending on the region, the Easter eggs. As a secret supplier of Easter eggs, the hare has been able to prevail over the past few decades. It is believed that in the case of Easter egg and Easter bunny two different concepts came together, which originally had nothing to do with each other.

Eggs are perishable and should be stored properly
For eggs, the shelf life should be generally respected. Basically, the eggs after laying only three to eight days ripen and should ideally be stored cool and dark. Since they are perishable, raw eggs should be refrigerated from the tenth day. At room temperature, eggs can be stored for up to three weeks and in the refrigerator for up to four weeks. In general, the majority of Germans prefer brown eggs, but at Easter, white eggs are mainly used, as they can be dyed better. Although colored easter eggs from the retail trade last much longer because of a special protective varnish, animal rights activists advise against buying them, as they almost always came from caged chickens.

Brown eggs are no healthier than white ones
A common misconception in this country is that brown eggs are healthier than white ones. Even if this is wrong, there are only relatively few white eggs in organic quality. This comes from the fact that many chickens breeds of the so-called Braunleger in the organic area would have been successful. Since the whites are predominantly caged, many consumers would have accepted brown eggs with positive and white eggs with negative characteristics. However, the color of the eggshell has no influence on taste, nutrients or vitamins. The composition and quality of the food, on the other hand, have an effect on the quality of the eggs. For this reason, and also to preserve nature and the environment as possible, it is advised to buy eggs preferably from organic or free range.

Pay attention to possible salmonella danger
Those who want to blow eggs to decorate them and creatively decorate branches should pay attention to a potential Salmonella hazard. To avoid this, raw eggs should be blown out with a thin straw, a disposable syringe with cannula or a bellows from the craft shop. Alternatively, you can wash the egg in advance with alcohol or warm soapy water. However, as germs are killed off after two to three minutes of cooking, the risk of salmonella in a boiled egg is low. The optimal cooking time of the eggs depends on their size and the temperature. It is important to pierce the egg before cooking on the shallower place with a Eierpiekser, so this does not burst, because otherwise it is no longer suitable as an Easter egg. The contents of the blown eggs can be processed into scrambled eggs or omelette or used as an ingredient for cakes.

Eggs are valuable nutrients
Although almost three-quarters of eggs are water, they are valuable nutrients. In addition to protein and fat, the egg also contains minerals such as phosphorus, potassium, calcium and iron as well as vitamins A and B. As is now known, eggs are also much better in terms of health than their reputation. For example, new findings indicate that cholesterol in food hardly affects cholesterol levels. In addition, researchers at a meeting of the American Chemical Society in New Orleans last year published new evidence that protein has a positive effect on hypertension. Although easter eggs do not generally raise cholesterol levels, they can be heavy in the stomach. (Ad)