The U.S. Department of Agriculture places eggs in the protein foods group. This category also includes meat, poultry, seafood, beans, peas, soy products, nuts and seeds.Know More
The body uses protein in eggs to build essential components, including bones, blood, muscle, skin, hormones and enzymes. Eggs provide the minerals iron, which helps the bloodstream transport oxygen, and zinc, which aids the immune system. Several B vitamins also are found in eggs. These affect energy level, the nervous system, and blood and tissue production.
For maximum health benefits, the USDA recommends eating a variety of protein foods, though the amount required depends upon sex, age and activity level.Learn More
The yolks inside of eggs are natural emulsifiers. Emulsifiers are used to stabilize and blend two substances that are normally unmixable together. Emulsifiers also enhance the uniformity and appearance of a mixture. A good example of an emulsion is an oil and water mixture.Full Answer >
It is not clear who was the first person to decide to scramble an egg; however, humans have been scrambling eggs for centuries. The Ancient Romans are documented as the earliest people to scramble eggs.Full Answer >
One large hard boiled egg contains 6.29 grams of protein. The protein found in eggs is considered to be high-quality protein because it is based on a wide variety of essential amino acids such as valine, leucine, tryptophan, lysine, methionine and cysteine.Full Answer >
It is possible to get sick from eating old eggs, depending on how old they are and how they were stored, according to the Egg Safety Center. Eggs refrigerated at 45 degrees Fahrenheit or lower are okay to eat four to five weeks after they were packed.Full Answer >