Eggs are a highly nutritious food. They not only supply protein but also almost every essential vitamin except vitamin C, along with important minerals.

Eggs are also a good source of various micronutrients. Because they are easy to find and relatively cheap, they are part of almost every household's diet.

A medium-sized egg contains about 74-77 kilocalories of energy, 8 grams of protein and 5.2 grams of fat. It also contains important nutrients such as vitamins A and D, B-complex, vitamin B12, phosphorus, zinc, lutein and zeaxanthin. Lutein and zeaxanthin may help lower the risk of cataracts, phosphorus helps build bones and teeth, and zinc helps keep the immune system strong.

Almost everyone likes poached eggs, omelettes or boiled eggs. But sometimes, after breaking an egg, a small red blood spot is seen in the yolk, and many people wonder whether such an egg is safe to eat.

According to experts, the most common reason for a small red or brown spot in the yolk is that a tiny capillary in the hen's ovary or around the yolk bursts while the egg is forming. That small amount of blood then mixes with the yolk.

It is not a sign of disease, and it does not mean the egg is fertilised. Many people mistakenly think a blood spot means the egg would hatch a chick, but there is no scientific basis for this.

Sometimes, as the egg passes through the oviduct, bits of tissue or blood get mixed into it. There is nothing harmful to the body in this. According to food safety experts, a red dot or blood spot in the yolk is not harmful as long as the egg is cooked well.

If the blood spot makes you uncomfortable, you can lift out that part with a spoon and cook the rest of the egg. But the egg must be fully boiled or well fried.

Not every colour change is safe, however. If the egg white (albumen) turns pink, green or reddish, it should not be eaten.

Such changes can be caused by infection with Pseudomonas bacteria. These bacteria produce pigments inside the egg that change its colour and make it unsafe as food. If a broken egg has a bad smell, an unusual colour or a slimy texture, it must be thrown away.

According to experts, blood spots may be seen somewhat more often in brown-shelled eggs than white-shelled ones. One reason is that the brown colour of the shell means small spots are often missed during inspection, so some such eggs reach the market. That does not mean brown eggs are of poorer quality: white and brown eggs have almost the same nutritional value.

The information is drawn from Healthline and the Times of India.

Source: Jagonews24. First published in Bengali on The Agro News.