2 eggs how many grams. How much does a chicken egg weigh. Egg weight after heat treatment

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Eggs are familiar and traditional food products, chicken eggs are considered the most common. Laying hens lay one (rarely two) eggs once a day, the most useful are eggs from young domestic hens, they are small in size, but have a pronounced "egg" taste.

Chicken egg calories

The calorie content of a chicken egg is 157 kcal per 100 grams of product. It must be taken into account that average weight one egg varies from 35 to 75 g, so the calculation of calories will be appropriate.

Harm of chicken eggs

The main harm of chicken eggs is the possible presence of a dangerous microbe in them - salmonella, which causes salmonellosis, which causes serious inflammation of the intestines, blood poisoning and paratyphoid. Excessive consumption of boiled eggs can cause digestive problems, constipation.

V chemical composition chicken eggs more than ten basic vitamins - vitamins (,), and, as well as almost the entire periodic table of chemical elements -, and, and, boron and, and titanium, silicon, and aluminum, and. There is a lot of iron in eggs, but it is not absorbed very well from eggs, so it is better to use meat and liver as a source of iron. At the same time, if you drink raw eggs, they also prevent the absorption of iron from other foods.

A chicken egg consists of protein and yolk. - a supplier of natural, easily digestible protein, on average, protein contains 10 g per 100 g of egg white. contains fat-soluble vitamins and cholesterol.

Egg yolk contains a high amount of fat, but it is mainly polyunsaturated fatty acid and monounsaturated fatty acids, saturated fatty acids account for a smaller % content:

Polyunsaturated fatty acids:

• Linoleic acid - 16%
• Linolenic acid - 2%

Monounsaturated fatty acids:

• Palmitoleic acid - 5%
• Oleic acid - 47%

Saturated fatty acids:

• Palmitic acid - 23%
• Stearic acid - 4%
• Myristic acid - 1%

One egg contains about 130 mg of choline. Choline, which is part of the yolk, regulates the amount of fat and cholesterol in the body.

Part of the chicken egg, improves blood flow to the brain, which improves memory and prevents the development of sclerosis (calorizator). Even egg shells, washed, peeled and dried, are very useful product to strengthen bones and stimulate hair growth.

In the composition of eggs, the cholesterol content reaches - 570 mg. Cholesterol is found only in the yolk and it is considered the least harmful, because it is balanced by lecithin, which in turn is necessary for the nutrition of nerve cells.

Nutritionally, an egg replaces two hundred grams of milk and fifty grams of meat. Chicken eggs must be consumed several times a week, they are almost completely absorbed by the body (by 97-98%), without clogging the intestines with unnecessary toxins. Although eggs are considered a very nutritious food, they do not get better. Moreover, they are often included in therapeutic diets.

Egg and cholesterol

A healthy person is allowed to consume 1 egg per day. If a person has elevated level cholesterol in the blood, then nutritionists recommend eating 2-3 eggs per week.

Categories of chicken eggs

Chicken eggs sold from poultry farms are labeled depending on the shelf life and weight of an individual egg. Usually on the package we see a letter and a number, or two capital letters, find out what they mean.

The first is a sign indicating the shelf life of the product:

• D - dietary egg, the implementation period does not exceed 7 days,
• C - table egg, allowable implementation period - 25 days.

By weight, chicken eggs are divided as follows:

• B - egg of the highest category, weighing 75 g and more,
• O - selected egg, 65-74.9 g,
• 1 - egg of the first category, 55-64.9 g,
• 2 - egg of the second category, 45-54.9 g,
• 3 - egg of the third category, 35-44.9 g.

Differences in chicken eggs in appearance

Chicken eggs, even in one package, can look completely different - almost round and elongated, with a pronounced sharp tip or almost perfectly oval, white, cream, light brown, with dark spots, matte and glossy, smooth and rough to the touch . This in no way affects the quality and taste, usually white eggs are laid by white chickens, and colored eggs are laid by laying hens of bright colors. Therefore, choosing eggs of different colors, we first of all give preference to our aesthetic preferences. Often there are eggs with two yolks - until now, scientists have not come to an unambiguous conclusion whether this is a pathology or a common thing. For serving, such eggs are very effective, and differ from ordinary ones in an enlarged shape.

There are several options for how you can find out about the freshness of eggs. But knowing such a thing that the longer the egg is stored, the easier it becomes, we chose the simplest option - dip the egg into a glass of water. If the egg drowns, then it is the freshest, 1-3 days after the chicken laid it, if the egg floats, but does not rise high, then this means that the chicken laid the egg about 7-10 days ago. And if the egg is left floating on the surface of the water, the chicken laid such an egg more than 20 days ago.

Each egg is covered with a film from nature, which allows the eggs to be stored for a long time, so it is not recommended to wash it off before storing the eggs, but before the process of cooking the eggs, it is better to wash off the film with water.

Chicken egg and weight loss

Many have heard about the benefits of chicken eggs and their beneficial effects on the process of losing extra pounds. "Two boiled eggs for breakfast - overweight as it happened" - a familiar slogan, right? If you think about it carefully, it's not so simple. Recall that bodybuilders, who are critical of any product, consume only proteins during the “drying” period of the body, ignoring the yolks in order to get pure protein and get rid of cholesterol. Therefore, before unconditionally believing in fast weight loss on some chicken eggs, you need to understand whether it is so useful. However, there are those that are based on the use of chicken eggs and lead to real weight loss.

Cooking chicken eggs

Probably, there is no simpler and more necessary product in nature and in our refrigerator than a chicken egg. Starting with a raw egg, which is drunk, seasoned with pepper and beaten into eggnog, to soft-boiled eggs, in a bag, poached and hard boiled. Fried eggs, simple omelettes, with bacon and fillings, puddings and egg muffins, fillings for pies, meatloaf and pancakes, an indispensable ingredient in almost all your favorite salads, cold appetizers, desserts - meringues and almond cakes, dough additives and colored eggs for Easter - the list can be continued indefinitely, because chicken eggs are a universal product that are boiled, fried and baked in the oven, eaten raw and in any case, except for pleasure, they get the maximum benefit.

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Copying this article in whole or in part is prohibited.

Kira Stoletova

If you are going to raise chickens not only to please your own taste buds, but also to replenish your wallet, you should find out how much a chicken egg weighs without a shell and with it, because the price of the product and the category to which it belongs are in direct depending on its size.

Marking value

The egg must be labeled before being sent to the store. The marking can be seen directly on the shell or on the packaging, it consists of 2 characters. The first indicates the freshness of the product, the second - the category and approximate weight.

1. C means "table", i.e. with a period of more than 7 days from the date of demolition.
2. D - "dietary", or, in other words, the freshest product "just" from under the chicken. After 7 days it becomes a "canteen".

The category is indicated by numbers: 1, 2 and 3, or by the letters O and B. In the European equivalent, the signs will look like this: M (1), S (2, 3), L (O) and XL (B). O means “choice”, and B is the highest category. The average weight of each category is shown in the table:

If we talk about standard products, one look at their markings should tell about their characteristics. In ordinary stores, everyone most likely saw (and sees) eggs marked c1 or c2 (that is, a table egg of category 1 or 2).

Weight without shell

The shell is rarely used in cooking, so it is quite natural that buyers are interested in the question, how much do yolks and proteins weigh without shell in one single chicken egg? Average Weight of the shell - 10% of the total weight of the raw egg.

The shell is not as useless as it seems (remember this the next time you throw it away). The shell is a source of calcium, beneficial for health and growth poultry. Resourceful owners, instead of buying supplements in pet stores, add crushed shells to feed for feathered pets. The shell is used in other areas of life, for example, it is used to make plant food and cosmetics.

How much does the yolk weigh, and how much is the protein?

the weight of the protein in one egg is 55% by weight, and the yolk is 35%. As you can see, the bulk of the mass is protein, and it, in turn, consists of 90% water. Water gradually evaporates during long storage, and consequently, weight decreases. This is to the question of why the mass in a store-bought chicken egg is less than it should be. Weight loss is inevitable, so do not consider this moment as a scam. Consider how much the yolk and protein weigh in the table:

How much does a chicken egg weigh

Eggs for mass gain. My recipe.

The hens started laying large eggs.

A few interesting facts to note

1. The mass of raw and hard-boiled product remains almost the same, if we exclude the weight of the shell.
2. Average weight is still average weight. It happens that chickens lay "unformatted" eggs. Sometimes paper newspapers and online publications begin to literally dazzle with reports that someone's chicken laid an egg weighing only 5 g (this is less than a quail!) And the news about the appearance of an egg weighing 200 g or more. Unformatted sizes in our table, of course, are not included, but poultry owners should be aware of such cases (and find in advance the addresses and phone numbers of people who are involved in entering new records in the Guinness Book of Records).
3. By the way, now the proverb “a black hen lays a white testicle” has become somewhat irrelevant. Now it can lay not a white, but a blue or greenish egg. The color of the shell depends on the breed, but the mineral composition of the "multi-colored" products is the same as that of the usual white.
4. Cholesterol - a myth or not a myth? Some diet advocates dread the cholesterol in yolks. It is actually there, but it is not as much as the myths tell. In other words, it can be eaten by those who are on diets, but, of course, in limited quantities. It is believed that a day you can afford an omelette with 1-3 yolks or the same amount of boiled foods.

The benefits of eggs are undeniable, just read the list of useful substances that they contain to be sure of this. So eat them and choose the best quality products, since now it’s clear how to decipher the incomprehensible signs on the shell. Now you know how much an egg weighs, about the benefits and harms of this product.

Well, since we agreed on eggs, with them, perhaps, we will begin. Very widely used in confectionery business ingredient. I will say even more. Eggs are added to almost all baked goods (with the exception, perhaps, of lean ones), in addition, being a structural element along with flour (structural - that means giving shape - structure - to the finished product), it is absolutely necessary in desserts that are prepared without flour ...

This is how they look:

About eggs and their role in the preparation of desserts, I am going to tell quite a lot, so if anyone is interested,

1 . So. The most important question that at least once in a lifetime worried every person who is going to bake is - "What does 100 g of eggs mean? How much does one egg weigh? And the yolk separately? And ...?" well, in the same vein. To resolve this issue once and for all, I report:

A whole egg weighs 50 g
The yolk is 1/3 of the egg and weighs 17 g
Protein makes up the remaining 2/3 of the egg and weighs approx. 33 g
.................................
And correspondingly,
21 whole eggs = 1 kg
36 proteins = 1 kg
53 yolks = 1 kg

Important! I am now talking about the average, standard egg (usually sold by the dozen in supermarkets). If you prefer to buy eggs at the market, then XXL eggs are often found there - they weigh more!

2. The next most frequently asked question about eggs goes something like this: "Is it possible to replace whole eggs with proteins, and how much should I take ..."- further options are possible. In this regard, you can see what the protein and yolk actually consist of.

Protein. It consists solely of water and protein :) (I mean proteins) in a ratio of 90/10. That is approximately 90% water and 10% protein.

Yolk. There is also water and proteins here, but it is important to us mostly because of the third component - the natural emulsifier (I'm not a chemist, but as far as I understand, the emulsifier helps to make, for example, an emulsion from water and fat, preventing it from separating).

To make everything completely clear, the same in the form of a table. We also print it over the bed :) The last one is optional.

Now I'm thinking - but I didn't go too far :)? Anyway, I hope someone needs it someday...

Thus, based on this information, you can try to replace eggs - proteins - yolks, adding or removing water / fats, etc., respectively. You just need to understand how the structure of the finished product will change.

Here, for example, what will happen If you replace whole eggs in a cake with an equal amount of yolks by weight? If you do not take into account the more yellow color of the finished cake, we can say that, firstly, the cake will be more crumbly. Why? The yolks are objectively less water and more fat. Both of these facts lead to friability. Friability in a good sense of the word :) Many people achieve this in cupcakes.

3. Well, in order to better understand how the structure of the dessert changes when using / not using eggs, you need to determine them main functions . In other words, why do we need eggs?

• First, the eggs add structure(already said). The two most important building blocks in baking are flour and eggs. . Under the influence of heat, eggs harden (well, yes, everyone fried eggs) - cleverly called "coagulation of egg proteins." I will tell you more about this process when we prepare CUSTARDS. Thus, hardening when heated is one of the main functions of eggs. It is most important in rich cakes, where a large number of oils weaken gluten...

• Further. The next unique function of eggs is their ability to form a very stable foam when whipping - which helps to "lift" pastries. Of course, we understand that the air contained in the bubbles raises the baking, and the eggs just form these bubbles ... I will talk about this function in great detail when we get to the meringue.

• The third function has already been discussed. This - ability of yolks to emulsify(bind) fat and water. Incredibly important in cake batter, various creams, etc.
• Then come such platitudes as "they add taste finished product" - mostly yolks, "add color"- again, due to the yellow pigment in the yolk," they add nutritional value ". Yeah. This is, of course, the most important thing ...

........................................ ........................................ ............

Well, we're done with the eggs. And now a trick question:
Why do hard-boiled eggs have gray-green yolks???

Ha! I found the answer!
This happens if the old egg is usually boiled for too long. And that's why. It turns out that squirrels contain sulfur. It is not visible, and not felt, but believe me, it is there. It is released when the eggs are heated. The yolks also contain some iron. When sulfur combines with iron, ferrous sulfate is formed (Chemistry course, grade 7 :)), which has this same gray-green color ... Something like this.
If it is absolutely useless to us, we will try to play it safe. This reaction can be catalyzed by a high pH (the older the egg, the higher it is). We take fresh eggs and cook as much as necessary, and not half an hour, as usual :) And you will have perfect yellow yolks ...

But this really has nothing to do with baking. It just hurt :)
Buy eggs, we will make CUSTARDS!! See you!

Almost everyone eats chicken eggs. Moreover, the egg is one of the main components of a large number of dishes. If many determine the number of calories in one egg, then we will consider another question, how much does a chicken egg weigh.

According to the established order of legislation Russian Federation chicken eggs are divided into several categories. Accordingly, based on their categories, their weight will depend. So, here are the following categories of chicken eggs:

• Chicken egg of the third category - has a weight from 35 to 44.9 gr.
• Chicken egg of the second category - has a weight from 45 to 54.9 gr.
• Chicken egg of the first category - has a weight from 55 to 64.9 gr.
• A selected chicken egg has the designation "O" - it has a weight of 65 to 74.9 gr.
• A chicken egg of the highest category has the designation "B" - it has a weight 75 grams or more.

An egg with an average weight of 40/65 grams, one dozen chicken eggs will weigh from 400 to 650 grams. As for one kilogram of eggs, it can contain from 15 to 25 medium-sized eggs. Now we bring to your attention the weight of a separate category in the shell, without the shell, the weight of the yolk and protein.

• The highest category of eggs.
• One egg in its shell weighs 75 gr., without shell 68 gr., protein weight 41 gr. and yolk 26 gr.
• weighs 750 gr., without shell 680 gr., protein weight 410 gr. and yolk 260 gr.
• Selected chicken egg.
• One egg in its shell weighs 65/74.9 gr., without shell 59/68 gr., protein weight 36/41 gr. and yolk 23/26 gr.
• The weight of one dozen in the shell 670/749.9 gr., without shell 590/680 gr., protein weight 360/410 gr. and yolk 230/260 gr.
• First category.
• One egg in its shell weighs 55/64.9 gr., without shell 50/59 gr., protein weight 30/36 gr. and yolk 19/23 gr.
• The weight of one dozen in the shell 550/649.9 gr., without shell 500/590gr., protein weight 300/360gr. and yolk 190/230 gr.
• Second category.
• One egg in its shell weighs 45/54.9 gr., without shell 40/50 gr., protein weight 25/30 gr. and yolk 16/19 gr.
• The weight of one dozen in the shell 450/549.9 gr., without shell 400/500 gr., protein weight 250/300 gr. and yolk 160/190 gr.
• Third category.
• One egg in its shell weighs 35/44.9 gr., without shell 32/40 gr., protein weight 19/25 gr. and yolk 12/16 gr.
• The weight of one dozen in the shell 350/449.9 gr., without shell 320/400 gr., protein weight 190/250 gr. and yolk 120/160 gr.

To determine the category of an egg, you can simply look at the markings that are applied to it after sorting. If you are into cooking, then most likely you know that in this area eggs of the third category are most often used in 40 grams. As stated above, according to established standards, an egg category must be applied to each egg. After all, their price will depend on this. For example, one of the cheapest categories of eggs is the third. Their price is on average 20/30 rubles. Accordingly, the highest category will be more expensive than all the others.

To get large eggs, elite chickens are specially grown for this. They differ significantly in their dimensions, moreover, they are kept in special conditions, and they also receive more varied food. Although this fact does not mean at all that they will be tastier than small ones. This also applies to their usefulness. In most cases, they are separated for the purpose of a profitable sale. Therefore, which chicken egg you choose for your next purchase depends only on your desire, as well as on well-being.

There is also a place for the largest and smallest chicken egg in the world. For example, in Cuba, a hen laid the largest egg in the world. The weight of this egg was 148 grams. As for the smallest egg, it was laid in Papua New Guinea. Just imagine, his weight was 9.734 grams!

So, now you know how much a chicken egg weighs. At the same time, you will separately know how much an egg weighs without a shell and in a shell. Especially this knowledge can be useful to cooks.

A chicken egg is a valuable product that should be included in the menu of everyone. It contains all the necessary nutrients, including protein, as well as vitamins, minerals. The shell serves as a source of calcium necessary for bones. For those who often cook dishes using them or adhere to the system proper nutrition, it is very important to know how much a chicken egg weighs.

The largest chicken egg was found in Cuba. It weighed 148 g. The smallest one was laid by a chicken in New Guinea, its weight turned out to be slightly more than 9.7 g. The average weight of a chicken egg is about 50 g. According to GOST (GOST R 52121-2003), there is a division into categories (depending on from mass). So, the weight of one egg:

• the highest category (B) - 75 g or more;
• category O (selective) - 65-74.9 g;
• category 1 - 55-64.9 g;
• category 2 - 45-54.9 g;
• category 3 - 35-44.9 g.

The trade network has a special marking. It is placed on each individual copy received at the poultry farm, or on the price tag and general packaging. The marking consists of two characters: C1, C2, SV, D1. In the designation C1, the first character indicates that this is a table product that must be sold in 25 days. The letter D denotes a dietary product. Its implementation period is 7 days.

The second sign marks the category. Some manufacturers give their products distinctive properties, such as a bright yolk or an interesting new taste. This is allowed by the state standard. The price of products is determined by the category. The higher the category, the more expensive the product will be. The mass of the egg depends on how much the chicken weighs.

Egg weight (video)

Varieties of chickens

There are over 900 known various breeds chickens. A significant proportion of individuals was obtained through the intensive work of breeders. Depending on the purpose, the breeds are divided into the following categories:

• meat;
• meat and egg;
• oviparous.

Purely decorative birds have also been bred, then their representatives are dwarf and fighting. The so-called "homemade" chicken is very common. Its appearance is the result of many years of breeding by crossing different valuable specimens that are beneficial for farms in different regions. domestic chicken on average weighs 2-2.5 kg.

But purely egg laying hens have a smaller mass. These include, for example, white highsex. It is grown on large poultry farms. Its mass is not more than 1.5-2 kg. But the eggs obtained from it reach 65 g and even more. Domestic and Spanish holocars are animals general purpose, that is, they are meat-and-egg. With proper care, you can get a large amount of quality product from them.

Meat chickens include broiler chickens raised on a special diet. Although they are large, they do not differ in high egg production.

By selecting a special large breed and the necessary feeding of chickens, specialists receive large eggs as a result. But a large mass does not always correspond best taste. The selection of their quality for food by consumers is carried out according to individual requests and depending on the planned dishes. So, for baking, medium categories are usually recommended, corresponding to a weight of about 40 g.

Quail egg weight (video)

Consumption of the product

When cooking, the product does not decrease, moisture does not evaporate from it. And also there is no absorption of water in which it is cooked. The shell protects from water penetration. Therefore, usually boiled and raw eggs weigh the same.

When cooking, the product does not shrink, moisture does not evaporate from it

Only boiled eggs eaten, after cleaning them. Then the average weight of the egg without the shell will be important. And the shell makes up about 10% of their total mass. From here you can easily calculate the net weight of the consumed product.

It is known that the protein occupies 55% of the weight of the whole egg, and the yolk - 35%. If the weight of 1 egg is on average 50 g, then by percentage we calculate that the weight of the egg white is 27 g, and the yolk is 18 g. When the testicle is not used immediately, it dries out. It evaporates the moisture contained in the protein. Therefore, the weight of the protein may be less than expected.

For all varieties of eggs, it is the same that after frying they weigh a little less than raw ones. But their calorie content increases.

But do not forget that if the egg has deteriorated during improper storage, then its mass may remain the same. All the given data and calculations must be known in order to properly prepare food. This is especially important, first of all, for cooks and cooks.